2011•Science and Technology of Food IndustryRequires access
Study on the microencapsulation of garlic oil
Wang Saisai, Ningping Tao
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Abstract
The spray-drying was used to embed the garlic oil into certain wall materials.Taking microencapsulation efficiency as the main evaluating index,and by single-factor experiment,the optimum processing conditions of microencapsulation of garlic oil were determined as follows:homogenizing times,homogenizing time,and homogenizing pressure were once,two minutes,25MPa respectively.The wall materials were determined as follows:modified starch 20%,β-cyclodextrin 30%,sodium caseinate 2%,and the proportion of garlic oil was 20%.Under the optimum conditions,the encapsulation efficiency can achieve 91.08%.By scanning electron microscppe(SEM)the micro-structure observation of the microcapsule of garlic oil,the results showed that both the surface and inside structures were good.