Microencapsulation of enzyme-assisted supercritical carbon dioxide extract of small cardamom by spray drying

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• 作者：Sayantani Dutta ; Paramita Bhattacharjee
• 关键词：α ; Amylase ; SC ; CO2 extract of small cardamom ; Spray drying ; Storage study
• 刊名：Journal of Food Measurement and Characterization
• 出版年：2017
• 出版时间：March 2017
• 年：2017
• 卷：11
• 期：1
• 页码：310-319
• 全文大小：
• 刊物类别：Food Science; Chemistry/Food Science, general; Engineering, general;
• 刊物主题：Food Science; Chemistry/Food Science, general; Engineering, general;
• 出版者：Springer US
• ISSN：2193-4134
• 卷排序：11

文摘

Small cardamom (Elettaria cardamomum) seeds were subjected to α-amylase-assisted supercritical carbon dioxide (SC-CO₂) extraction at the optimized conditions of 200 bar, 50 °C and 135 min extraction time to obtain 1,8-cineole-rich extract. At these extraction conditions, 29.55 % enhanced yield of 1,8-cineole was obtained in the extract. This extract was microencapsulated by spray drying and the parameters of the same were optimized with respect to microencapsulation efficiency. The optimized conditions were inlet air temperature (130 °C) and wall material composition (maltodextrin: gum arabic:: 70:30). SEM analysis revealed that the mean particle diameter of this encapsulate was 7.76 µm. The half-life of the encapsulate was 6.12 times higher than the extract, while accelerated stability study revealed 7.88 times higher stability of the encapsulate over the extract.