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Arabic Gum Mixtures as Encapsulating Agents of Freeze-Dried Fennel Oleoresin Products

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Abstract

The present study reports on the encapsulation of fennel oleoresin by freeze-drying method using binary and ternary mixtures of gum arabic (GA) combined with modified starch, maltodextrin, and chitosan. The encapsulation ability of the final mixtures was evaluated based on their microencapsulating efficiency and storage stability towards the main compounds of fennel oleoresin. The partial replacement of gum arabic with modified starch provided the greatest encapsulating mixture (GA–MS) in terms of storage stability, microencapsulating efficiency (74.88 %), and redispersibility (D 4,3 = 2.74 μm). The properties of the initial formed emulsions (emulsion mean diameter and stability) influenced the freeze-dried final products mainly in respect moisture content and redispersibility. GA in mixtures proved to be effective to encapsulate and protect fennel oleoresin compounds (fenchone, estragole, trans-anethole, and d-limonene) during storage.

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Acknowledgments

Charikleia Chranioti is grateful to the State Scholarships Foundation of Greece for financial support.

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  1. Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, 5 Iroon Polytechniou St., 15780, Athens, Greece

    Charikleia Chranioti & Constantina Tzia

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  1. Charikleia Chranioti
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  2. Constantina Tzia
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Correspondence to Constantina Tzia.

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Chranioti, C., Tzia, C. Arabic Gum Mixtures as Encapsulating Agents of Freeze-Dried Fennel Oleoresin Products. Food Bioprocess Technol 7, 1057–1065 (2014). https://doi.org/10.1007/s11947-013-1074-z

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  • DOI: https://doi.org/10.1007/s11947-013-1074-z

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