Microencapsulation of ginger oil in green tea extract using maltodextrin and modified starch

The aim of this study was to investigat the effect of modifierd starch and maltodextrin as a wall material on the microencapsulation of ginger oil in green tea extract by spray drying method. Ginger oil was encapsulated with modiferd starch, maltodextrin, and mixture of these by ratio(2:1¡ 1:1¡ 1:2) .The mean droplet size of emulsion and Encapsulation efficiency, oil surface, particle size and moisture of microcapsul was evaluated. The results showed that by reducing the Gum Arabic content and increasing Maltodextrin content, the emulsion particle size became larger. Encapsulation efficiency increased and oil surface decreased by the decreas in particle size of emulsion and powder. And the results indicated the lack of effect of rim material on the amount of moisture. A 2:1 and 1:1 blend of Gum Arabic:Maltodextrin offered a protection, better than gum Arabic and maltodextrin .