Preparation and characterization of allyl isothiocyanate microcapsules by spray drying

Jung A. Ko, Ji Young Jeon, Hyun Jin Park

Research output: Contribution to journalArticle

12 Citations (Scopus)

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 languageEnglish
Pages (from-to)255-261
Number of pages7
JournalJournal of Food Biochemistry
Volume36
Issue number3
DOIs
Publication statusPublished - 2012 Jun 1

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allyl isothiocyanate
spray drying
Capsules
Gum Arabic
gum arabic
microencapsulation
Drug Compounding
emulsifiers
emulsifying
Powders
powders
shelf life

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 journalArticle

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