Abstract
The objective of this study was to establish the ability of microencapsulation to entrap allyl isothiocyanate (AITC) and extend its shelf life. Microcapsules were prepared by spray drying after emulsification, using different mass ratios of gum arabic (GA) to AITC (3:1, 4:1, 5:1 and 6:1) with tween20 or span80. The microencapsulation efficiency and release characteristics of GA/AITC microcapsules were investigated. Retention of AITC during spray drying was increased as the mass ratio of GA to AITC increased. The Avarami's parameter n values of all AITC powders indicated that release of AITC was controlled by diffusion through the wall of the particles. The release rate of AITC was not only dependent on the emulsifier type, but also on the mass ratio of GA to AITC. The highest retention of AITC was achieved at a GA:AITC mass ratio of 4:1 in 0.7% tween20.
| Original language | English |
|---|---|
| Pages (from-to) | 255-261 |
| Number of pages | 7 |
| Journal | Journal of Food Biochemistry |
| Volume | 36 |
| Issue number | 3 |
| DOIs | |
| Publication status | Published - 2012 Jun 1 |
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ASJC Scopus subject areas
- Food Science
- Cell Biology
- Pharmacology
- Biophysics
Cite this
Preparation and characterization of allyl isothiocyanate microcapsules by spray drying. / Ko, Jung A.; Jeon, Ji Young; Park, Hyun Jin.
In: Journal of Food Biochemistry, Vol. 36, No. 3, 01.06.2012, p. 255-261.Research output: Contribution to journal › Article
}
TY - JOUR
T1 - Preparation and characterization of allyl isothiocyanate microcapsules by spray drying
AU - Ko, Jung A.
AU - Jeon, Ji Young
AU - Park, Hyun Jin
PY - 2012/6/1
Y1 - 2012/6/1
N2 - The objective of this study was to establish the ability of microencapsulation to entrap allyl isothiocyanate (AITC) and extend its shelf life. Microcapsules were prepared by spray drying after emulsification, using different mass ratios of gum arabic (GA) to AITC (3:1, 4:1, 5:1 and 6:1) with tween20 or span80. The microencapsulation efficiency and release characteristics of GA/AITC microcapsules were investigated. Retention of AITC during spray drying was increased as the mass ratio of GA to AITC increased. The Avarami's parameter n values of all AITC powders indicated that release of AITC was controlled by diffusion through the wall of the particles. The release rate of AITC was not only dependent on the emulsifier type, but also on the mass ratio of GA to AITC. The highest retention of AITC was achieved at a GA:AITC mass ratio of 4:1 in 0.7% tween20.
AB - The objective of this study was to establish the ability of microencapsulation to entrap allyl isothiocyanate (AITC) and extend its shelf life. Microcapsules were prepared by spray drying after emulsification, using different mass ratios of gum arabic (GA) to AITC (3:1, 4:1, 5:1 and 6:1) with tween20 or span80. The microencapsulation efficiency and release characteristics of GA/AITC microcapsules were investigated. Retention of AITC during spray drying was increased as the mass ratio of GA to AITC increased. The Avarami's parameter n values of all AITC powders indicated that release of AITC was controlled by diffusion through the wall of the particles. The release rate of AITC was not only dependent on the emulsifier type, but also on the mass ratio of GA to AITC. The highest retention of AITC was achieved at a GA:AITC mass ratio of 4:1 in 0.7% tween20.
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UR - http://www.scopus.com/inward/citedby.url?scp=84861821372&partnerID=8YFLogxK
U2 - 10.1111/j.1745-4514.2010.00533.x
DO - 10.1111/j.1745-4514.2010.00533.x
M3 - Article
AN - SCOPUS:84861821372
VL - 36
SP - 255
EP - 261
JO - Journal of Food Biochemistry
JF - Journal of Food Biochemistry
SN - 0145-8884
IS - 3
ER -