Abstract
Gac fruit (Momordica cochinchinensis, Spreng) aril contains extraordinarily high levels of β-carotene, lycopene and unsaturated fatty acids, especially oleic and linoleic acids. These bioactive compounds have been proven to be beneficial to human health and are linked with a reduced risk of cardiovascular disease and cancers. There were previous researches which were carried out to encapsulate Gac oil using maltodextrin, whey protein and gum arabic. However, no reports have been found to study cyclodextrin and sodium caseinate as a carrier or encapsulating agent for producing Gac oil powder. The aim of this study using spray drying method was therefore to investigate the impacts of wall concentration on Gac oil microencapsulation. The data showed that 25% of maltodextrin (or cyclodextrin); ratio of maltodextrin (or cyclodextrin) and sodium caseinate of 0.6:1 resulted in high microencapsulation productivity. The figure of MEY, MEE and DY accounted for 92.4%, 66% and 70.3% respectively and higher than that of other samples. Gac powder is saffron color of turmeric, specific odor and completely dissolved in water. The moisture content reduced from 3.67% to 3.03% when increasing the rate of maltodextrin/ sodium casenate and cyclodextrin/sodium casenate, and more than 86% dissolved in water. Sodium casenatecyclodextrin matrix as the wall material was effectively used for spray-drying encapsulation of Gac oil.
Highlights
Gac (Momordica cochinchinensis, Spreng) is found throughout the region from Southern China to Northeastern Australia, including Thailand, Laos, Myanmar, Cambodia and Vietnam [1]
Very little information is published on Gac oil encapsulation and no reports on spray drying using combinations of maltodextrin and sodium caseinate; or cyclodextrin and sodium caseinate as the carrier agents for producing Gac oil powder has been reported
A similar trend was obtained when we blended sodium caseinate with cyclodextrin but microencapsulation efficiency of carotenoid (Figure 4) were improved by 6% compared to mixture of sodium caseinate and maltodextrin
Summary
Gac (Momordica cochinchinensis, Spreng) is found throughout the region from Southern China to Northeastern Australia, including Thailand, Laos, Myanmar, Cambodia and Vietnam [1]. The aril of Gac fruit, 1-3 mm thick, covering black seeds, accounting for 25% of fruit weight, contains a significant amount of fatty acids, at 102 mg/g of edible portion [2]. According to Kubola et al [1] gac aril has high concentration of oleic (29%), palmitic (32.3%) and linoleic acids (20.3%), of the total fatty acids in gac aril. Spray drying has been widely utilized for commercial production of dried fruits and vegetables due to economy, flexibility, and good quality of encapsulated products. It is a highly appropriate process for heat sensitive components such as carotenoids [4]. Very little information is published on Gac oil encapsulation and no reports on spray drying using combinations of maltodextrin and sodium caseinate; or cyclodextrin and sodium caseinate as the carrier agents for producing Gac oil powder has been reported
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