Using Arabic Gum, Maltodextrin and Inulin for Wall Compounds Microencapsulation and Rapid Release of the Bioactive Compounds from Cardamom Essential Oil in Saliva

• Main Authors: Mostafa Shahidi Noghabi, Mohammad Molaveisi
• Format: Article
• Language: fas
• Published: Research Institute of Food Science and Technology 2020-04-01
• Series: Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī
• Subjects: arabic gum; cardamom essential oil; inulin; microencapsulation; release
• Online Access: https://journals.rifst.ac.ir/article_93502_6f749bf80bd115d36d06296e541789c2.pdf

In this study, the carbohydrates material include Arabic gum (0-100%), maltodextrin (0-50%) and inulin (0-50%) were used as wall compounds for the microencapsulation of cardamom essential oil. A simple-central mixture design was used to experiment design, to optimize and find the best combination for maximal release in the mouth media. The aim of this study was microencapsulation of cardamom oil active ingredients and the effect comparison of adding maltodextrin and inulin to Arabic gum as coating materials on the responses involve the microencapsulation yield, and release of active ingredients and recovery of powder. In this study, the relationship between glass transition temperature and the release of essential oils of cardamom essential oil was investigated in saliva. The results showed that the optimal combination of Arabic gum, maltodextrin and inulin with ratios of 66.8:33.2:0.0, respectively, under these conditions, the microencapsulation yield of the essential oil, alpha-triphenyl acetate and 1 and 8 cineol were 83.57, 91.79 and 90.87%, the release of the active ingredient was 93.27% and the powder recovery was 67.72%. The glass transition temperature of the optimal combination was 42.9 °C, which was a suitable temperature for preserving the active ingredients at ambient temperature and release in saliva. According to the results of this study, the cardamom essential oil optimal combination can be successfully applied in the products as chocolate, candy, sugar cubes, without the release of active ingredients at ambient temperature and with the rapid and high release in the mouth media.