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Journal of Food Measurement and Characterization

, Volume 13, Issue 3, pp 2438–2447 | Cite as

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

  • Tenisa Kinalski
  • Caciano Pelayo Zapata NoreñaEmail author
Original Paper
  • 30 Downloads

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.

Keywords

Spray drying Garlic Thiosulfinates Inulin 

Notes

Acknowledgements

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

Compliance with ethical standards

Conflict of interest

The authors report no conflict of interest.

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Copyright information

© Springer Science+Business Media, LLC, part of Springer Nature 2019

Authors and Affiliations

  1. 1.Institute of Food Science and TechnologyFederal University of Rio Grande Do SulPorto AlegreBrazil

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