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Maisuthisakul, Pitchaon and Harnsilawat, Thepkunya (2013) Interaction of tamarind kernel powder, gum Arabic and maltodextrin in aqueous solution and microencapsulated systems. Current Nutrition and Food Science, 9 (4). pp. 335-342.


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The combination of polysaccharides as wall materials affects the stability of microcapsules. One of several factors influencing the stability is related to interaction between polysaccharides. The interaction of tamarind kernel powder, gum arabic and maltodextrin was obtained by UVVisible spectrum and apparent viscosity in solution and on the aggregation of the W/O/W emulsions from encapsulation efficiency, creaming index, droplet size, ΖPotential, viscosity and microstructure analysis. The experimental results indicated that there are interactions between each polysaccharide. In the solution system, peak occurred at 210 nm for a solution mixture from 0.1%gum arabic, 10.00% maltodextrin and 0.02%tamarind kernel powder. Moreover, the synergistic viscosity increase was also observed. Interestingly, a combination of three polysaccharides in W/O/W emulsion exhibited the lowest creaming rate, the largest droplet, one peak of size distribution, and gave high encapsulation efficiency and the highest viscosity value compared to single and binary combination of each polysaccharide treatment. The results suggest that the interaction between tamarind kernel powder, gum arabic and maltodextrin is responsible for the stability enhancement of microencapsulated system.

Item Type: Article
Uncontrolled Keywords: Encapsulation; Gum arabic; Interaction; Maltodextrin; Tamarind kernel powder
Subjects: Science and Technology > Food Science and Technology
Divisions: Research Center > Research Support Office
Depositing User: Miss Niramol Sudkhanung
Date Deposited: 20 Jun 2016 08:57
Last Modified: 20 Jun 2016 08:57
URI: http://eprints.utcc.ac.th/id/eprint/5670

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