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International Journal of Dairy Science
  Year: 2007 | Volume: 2 | Issue: 4 | Page No.: 387-392
DOI: 10.3923/ijds.2007.387.392
Microencapsulation and Oxidative Stability of Ginger Essential Oil in Maltodextrin/Whey Protein Isolate (MD/WPI)
Alhassane Toure , Zhang Xiaoming , Cheng-Sheng Jia and Dong Zhijian

Abstract:
The extent of oxidation in a sample of oil can be expressed in terms of surface oil and peroxide value. The effect of wall compositions on the surface oil was studied using the washing method and the peroxides produced by oxidation of the oil were measured based on the ability to liberate iodine from potassium iodide. Peroxide value is determined by measuring iodine released from potassium iodide. Microcapsules were stored at 35°C at different water activities (aw). Oxidation was monitored by measuring the peroxide values. The changes in the amount of encapsulated oil were determined by Clevenger hydrodistillation. The ratios maltodextrin/whey proteins isolate MD: WPI (1:1) and Core: wall (1:4) with 30% solid content produced the lowest surface oil (0.07 g/100 g) and showed good storage life. Microcapsules stored at aw in the range of 0.58 to 0.76 had a good stability against oxidation for at least 35 days. Therefore, MD/WPI is considered as an effective microencapsulating agent.
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How to cite this article:

Alhassane Toure , Zhang Xiaoming , Cheng-Sheng Jia and Dong Zhijian , 2007. Microencapsulation and Oxidative Stability of Ginger Essential Oil in Maltodextrin/Whey Protein Isolate (MD/WPI) . International Journal of Dairy Science, 2: 387-392.

DOI: 10.3923/ijds.2007.387.392

URL: https://scialert.net/abstract/?doi=ijds.2007.387.392

 
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