Abstract
The effect of the partial or total substitution of gum arabic (GA) with native (NA), octenyl succinic anhydride (OSA) and succinylated (SUC) sorghum starches on microencapsulation of nutmeg oleoresin was studied using spray drying technique. The oleoresin with 10% load is emulsified by using three different combinations of GA along with native and modified sorghum starches. The proportion of GA and sorghum starch was fixed at 75:25, 50:50, and 25:75. Most of the feed emulsions were having good emulsion stability and lower emulsion viscosity. The highest oil retention of 95% with 84.07% encapsulation efficiency was achieved when GA: NA starch was used in the fraction of 25:75. The highest encapsulation efficiency of 95.38% was obtained by GA: OSA in a ratio of 75:25. Results obtained suggested that both NA and OSA starches could be considered as a good alternative to gum arabic for microencapsulation.
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