Journal of Nutrition & Food Sciences
Open Access
ISSN: 2155-9600
ISSN: 2155-9600
Nguyen Thi Nhu Quynh, Tran Chi Hai, Phan Van Man and Le Thanh Thanh
Gac fruit (Momordica cochinchinensis, Spreng) aril contains extraordinarily high levels of β-carotene, lycopene and unsaturated fatty acids, especially oleic and linoleic acids. These bioactive compounds have been proven to be beneficial to human health and are linked with a reduced risk of cardiovascular disease and cancers. There were previous researches which were carried out to encapsulate Gac oil using maltodextrin, whey protein and gum arabic. However, no reports have been found to study cyclodextrin and sodium caseinate as a carrier or encapsulating agent for producing Gac oil powder. The aim of this study using spray drying method was therefore to investigate the impacts of wall concentration on Gac oil microencapsulation. The data showed that 25% of maltodextrin (or cyclodextrin); ratio of maltodextrin (or cyclodextrin) and sodium caseinate of 0.6:1 resulted in high microencapsulation productivity. The figure of MEY, MEE and DY accounted for 92.4%, 66% and 70.3% respectively and higher than that of other samples. Gac powder is saffron color of turmeric, specific odor and completely dissolved in water. The moisture content reduced from 3.67% to 3.03% when increasing the rate of maltodextrin/ sodium casenate and cyclodextrin/sodium casenate, and more than 86% dissolved in water. Sodium casenatecyclodextrin matrix as the wall material was effectively used for spray-drying encapsulation of Gac oil.