Effect of freeze-drying and spraying on antioxidant and morphological characteristics of garlic extract microcapsules with beta-cyclodextrin coating

Epidemiological studies have been able to establish a link between food intake with plant origin and a range of health benefits. Sulfur-containing compounds in garlic family plants are one of the most important plant bioactive substances present in the diet and have health benefits. But the unpleasant odor of these compounds will make you reluctant to use garlic. Encapsulation is one of the ways to cover the aroma of garlic and preserve its effective compounds.

In this study β-cyclodextrin was used for micro-coating and spray drying and freezing dryers. Samples were evaluated for sensory evaluation, antioxidant properties and morphology. Results and

The results showed that spray-dried samples retained the highest antioxidant properties and had the highest encapsulation efficiency. The results of sensory evaluation also showed that this method had the best coverage in terms of flavor.