Abstract
This research aimed to evaluate the S. edule fruit starch (SS) in combination with whey protein concentrate (WPC) and gum arabic (GA) as wall material for the encapsulation of cinnamon oleoresin by spray-drying. The morphology of SS granules was characterized using SEM, X-ray diffraction pattern, and FTIR spectrum. Dispersions of wall material were prepared using 20 % total solids, and oil-in-water (O/W) emulsions were prepared at a 6:1 ratio (wall material: cinnamon oleoresin) to obtain microcapsules by spray-drying. SEM micrographs showed that SS granules are oval-shaped and X-ray diffraction determined SS shows a C-type crystallinity pattern. FTIR spectrum showed characteristic bands similar to the starch used as wall materials. SEM images of cinnamon oleoresin microcapsules obtained by spray-drying showed that microcapsules were spherical. The combination of SS with GA and WPC reduces the flow and rehydration properties of microcapsules. Ternary combinations showed more synergy in phenolic compound retention and significantly different (p < 0.01) encapsulation efficiency. In conclusion, the physical and chemical properties of microcapsules proved that SS in a ternary combination with the wall materials studied provides greater protection against active lipid agents.
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