Abstract
In this study, sour cherry seed oil (SCSO) loaded gum Arabic (GA)-Maltodextrin (MD) microcapsules were developed by using spray-drying technique. The optimum processing conditions determined using the response surface methodology (RSM) were as follows: a weight ratio of GA to MD (GA:MD composition) of 1:11, a weight ratio of oil to total solid (core-wall ratio) of 20%, and inlet temperature of 195 °C. SCSO powder (SCSOP) was characterized in terms of morphology and size using scanning electron microscopy (SEM), and a laser particle diameter analyzer. The presence of SCSO in GA/MD matrix was confirmed by using Fourier transform infrared spectroscopy (FTIR) and nuclear magnetic resonance (NMR). The thermal stability of the SCSOP was assessed using thermogravimetric (TGA) and differential thermal analysis (DTA). Microencapsulation provided a remarkable oxidative stability to SCSOP compared to free sour cherry oil. The antimicrobial potential of the microcapsules were assessed against pathogenic bacteria, yeast and mold.
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