Maisuthisakul, Pitchaon (2013) Tamarind kernel powder, gum arabic and maltodextrin as a novel combination for encapsulating agents of phenolic antioxidants. International Food Research Journal, 20 (2). pp. 645-652.
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Abstract
The effect of tamarind kernel powder (TKP, 02.7% w/w), gum arabic (GA, 018% w/w) and maltodextrin (MD, 027% w/w) on droplet size, rheological properties, ζPotential, encapsulation efficiency and the stability of W/O/W emulsions from methyl gallate (MG) and mango seed kernel (MSK) extract was investigated. The result shows that increasing GA and MD reflected to small droplet size. The viscosity was directly related to GA, MD and TKP. The higher concentration of MD and GA reflected to lower creaming layer. The higher encapsulation efficiency was found with increasing the concentration of GA and MD. The stability and encapsulation efficiency results of MSK extract in W/O/W double emulsion was higher than that of MG emulsion. The results suggested that the novel combination of TKP, GA and MD has a potential usage as wall material in phenolic encapsulation.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Gum arabic; Maltodextrin; Mango seed kernel; Tamarind kernel powder; W/O/W emulsion |
| Subjects: | Science and Technology > Food Science and Technology |
| Divisions: | Research Center > Research Support Office |
| Depositing User: | Miss Niramol Sudkhanung |
| Date Deposited: | 21 Jun 2016 03:49 |
| Last Modified: | 21 Jun 2016 03:49 |
| URI: | http://eprints.utcc.ac.th/id/eprint/5682 |
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