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Optimization and Evaluation of Microencapsulation of Star Anise Oleoresin
Author(s) -
Wang Qin,
Lei Hanwu,
Jiang Lin,
Fu Jiayin,
Liu Yaoru,
Wen Qiibao,
Bai Weidong,
Zhong Yujuan
Publication year - 2014
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.12193
Subject(s) - oleoresin , maltodextrin , food science , materials science , chemistry , spray drying , chromatography
Microencapsulation is a novel approach to protect the spice oleoresin from light‐, heat‐ and oxidation‐associated degradation. Nevertheless, little information on microencapsulation of solvent‐extracted star anise oleoresin is available. This study aimed to investigate the efficiency of spray‐drying microencapsulation of solvent‐extract star anise oleoresin with the use of maltodextrin and soy protein as wall materials at different temperatures and to evaluate the characteristics of the resultant microencapsules. Through mathematical modeling, spray‐drying encapsulation of 5% oleoresin with 20% maltodextrin and 7.5% soy protein at an inlet temperature of 180C was considered the best to yield highly heat‐, light‐ and humidity‐stable microencapsules that had a regular shape with a complete, round, smooth, compact and noncracking exterior wall and normal internal structures. Practical Application Star anise is a very popular spice in C hina and many other Asian countries. However, oleoresin, the major flavoring ingredient in star anise, is volatile and light‐, heat‐ and humidity‐unstable. Therefore, preservation of star anise oleoresin poses a practical challenge to spice producers. A previous C hinese study reported microencapsulation of star anise oleoresin that was extracted with supercritical fluids. However, customers in C hina favor the flavor of solvent‐extracted star anise oleoresin more than supercritical fluid‐extracted star anise oleoresin. Moreover, the two wall materials, maltodextrin and soy protein, used in this study are both popular and cheap in C hina. Therefore, optimized spray‐drying microencapsulation of solvent‐extracted star anise oleoresin with maltodextrin and soy protein, demonstrated in this study, would greatly impact the current practice of star anise oleoresin processing and preservation.