Microencapsulation of Cinnamon Oleoresin by Spray Drying Using Different Wall Materials

Abstract

Microencapsulation of spice oleoresin is a proven technology to provide protection against degradation of sensitive components present therein. The present work reports on the microencapsulation of cinnamon oleoresin by spray drying using binary and ternary blends of gum arabic, maltodextrin, and modified starch as wall materials. The microcapsules were evaluated for the content and stability of volatiles, entrapped and total cinnamaldehyde content for six weeks. A 4:1:1 blend of gum arabic:maltodextrin:modified starch offered a protection, better than gum arabic as seen from the t_1/2; i.e., time required for a constituent to reduce to 50% of its initial value.

Keywords:

• Cinnamon oleoresin
• Gum arabic
• Maltodextrin
• Microencapsulation
• Modified starch
• Spray drying

ACKNOWLEDGEMENT

The authors thank National Starch & Chemical (ICI), India; Plant Lipids Pvt. Ltd., Cochin, India; Raptokos Brett Co., Ltd, Thane, Mumbai, India; and TIC Gums, for providing gift samples used during the study.