Premium
Applying Iranian Gum Tragacanth to Improve Textural Properties of Maltodextrin Microcapsules
Author(s) -
Saffari Mohammad Mahdi,
Farzi Mina,
EmamDjomeh Zahra,
Moini Sohrab,
Mohammadifar Mohammad Amin
Publication year - 2013
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.2012.00359.x
Subject(s) - tragacanth , maltodextrin , gum arabic , gum acacia , rheology , food science , materials science , particle size , chemistry , chromatography , composite material , spray drying
The effects of adding one of the species of I ranian gum tragacanth, A stragalus c ompactus , to maltodextrin solutions used for microencapsulation of 2‐methylbutyl acetate (water‐soluble flavoring compound of strawberry) were studied. Initial emulsions were evaluated regarding rheological behavior and particle size distribution. The resulted microcapsules were also analyzed for particle size distributions, glass transition temperature T g , the morphology of the capsules and the rate of release from them. The results showed that addition of 0.5% w/w A . compactus gum to maltodextrin solutions (14.5% w/w) can increase the viscosity and T g to an optimum level and can prevent stickiness. Also this species of gum tragacanth had an interesting effect in reducing physical defects of microcapsules and eliminated ruptures significantly. It was also showed that the rate of release of 2‐methylbutyl acetate decreased by incorporating gum tragacanth in the wall material. Practical Applications Microencapsulation is of great interest in preservation of flavoring compounds. One of the most important wall materials is maltodextrin, which has several defects to protect flavorings. This study proposes the use of a new material, I ranian gum tragacanth from A stragalus c ompactus , to overcome these defects. It was found that new microcapsules did not undergo rupture and could retain the flavoring well.