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KMID : 1007519930020020132
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Food Science and Biotechnology
1993 Volume.2 No. 2 p.132 ~ p.135
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Microencapsulation of Garlic Oil with β-Cyclodextrin
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Son, Sang-Hoon
Lee, Hyong Joo/Chang, Seoung Jun/Woo, Gun-Jo
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Abstract
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Microencapsulation of garlic oil was evaluated by using inclusion complexation in which β-cyclodextrin (β-CD) was the coating material. The effects of the various process parameters on retention of the garlic oil during microencapsulation were investigated. The oil content in β-CD complex could be determined by extraction using sonication followed by capillary gas chromatography of the extracted oil. The optimum conditions for the garlic oil microencapsulation were obtained at 60~70℃ of β-CD hydration, β-CD concentration of 40％ (w/w) in the oil suspension, 8:1 ratio of β-CD and garlic essential oil, but inlet/outlet temperature of spray dryer had insignificant effect on the encapsulation efficiency. The CD-complex was stable at 60℃, UV light, and 85％ of relative humidity compared to maltodextrin-garlic oil adsorbate.
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