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Effect of spray drying encapsulation of garlic extract on inulin and thiosulfinates contents

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Abstract

The aim of this work was to study the encapsulation of garlic extract by spray drying at two different temperatures (140 and 160 °C) using partially hydrolyzed guar gum and gum Arabic as wall materials (5 and 10 g/100 mL), on the physicochemical characteristics and to verify the losses of inulin and thiosulfinates contents of garlic powder. The highest retention of thiosulfinates obtained was in powder produced without wall material at 140 °C, however, at 160 °C, it was necessary to use of wall materials at 10 g/100 mL. When increasing the concentration of encapsulating used, the solubility of the powders increased and the hygroscopicity decreased. The volume mean diameter of particles in the powders obtained was close to 10 µm, which were found to have spherical shapes and irregular surfaces. In order to predict release kinetic of thiosulfinates encapsulated was used the modified logistic model, which supplied a good fit of the release data.

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Acknowledgements

This work was supported by FAPERGS, CAPES and CNPq, Brazil.

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  1. Institute of Food Science and Technology, Federal University of Rio Grande Do Sul, Av. Bento Gonçalves, no 9500, Porto Alegre, RS, CEP 91501-970, Brazil

    Tenisa Kinalski & Caciano Pelayo Zapata Noreña

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  1. Tenisa Kinalski
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  2. Caciano Pelayo Zapata Noreña
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Correspondence to Caciano Pelayo Zapata Noreña.

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Kinalski, T., Noreña, C.P.Z. Effect of spray drying encapsulation of garlic extract on inulin and thiosulfinates contents. Food Measure 13, 2438–2447 (2019). https://doi.org/10.1007/s11694-019-00164-x

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