Ultrasound-assisted encapsulation of ginger (Zingiber officinale) oil in gum arabic and its controlled release study

Abstract

Encapsulation is an intriguing method for preserving the biological activity of food or nutritional components. The current study looks into the controlled release of ginger oil by ultrasound-assisted encapsulation with gum arabic (GA) shell. The Taguchi technique was used in conjunction with a typical L27 orthogonal array to investigate the impact of various process variables such as ginger oil (wt%) and GA (wt%), sonication duration (min), and drying variables such as temperature and flow rate on the encapsulation process. The outcomes suggest that the best environments for the encapsulation process are 7% ginger oil, 20 % GA, a sonication period of 20 min, a temperature of 140°C, and a flow rate of 1mL/min to achieve superior encapsulation efficiency, product yield, and particle size of 74.07 %, 53.7 %, and 221 nm, respectively. Furthermore, we investigated ginger release from encapsulation under different pH conditions at process parameters and discovered that at acidic conditions, more than 80 % release occurs compared to basic pH (30–40 %), whereas lower GA concentration and longer sonication time observed to more ginger release (80 %).