Garlic Oil Nanoemulsions Hybridized in Calcium Alginate Microcapsules for Functional Bread
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The aim of this study was to investigate the effect of incorporation of hybrid GO MCs (garlic oil microcapsules) on the physico-sensory parameters of bread. Hybridized calcium alginate microcapsules containing nanoemulsions of garlic oil (GO) were prepared by using air atomization technique. Functional bread fortified with 5% hybrid GO MCs showed fourfold decrease in thiobarbituric acid-reactive substance values (0.132–0.221 μmol MDA/g oil) than the market garlic (unencapsulated) bread (0.185–0.816 μmol MDA/g oil) throughout the storage period. Hardness increased significantly (P < 0.001), whereas no change in the cohesiveness and springiness was observed in all bread samples throughout the storage period (7 days). Functional bread fortified with GO MCs showed lower hardness values (317.14 ± 0.21–564.88 ± 0.11) as compared to the control bread (383.69 ± 0.40–827.97 ± 0.08) and market garlic bread (322.64 ± 0.24–675.27 ± 0.15). There was no significant difference (P < 0.05) in all the sensory parameters observed in the control bread and functional bread fortified with GO-hybrid MCs. Hence, functional bread fortified with GO-hybrid MCs achieved improved physical/sensory parameters when compared to market garlic bread.
KeywordsGarlic oil Hybrid microcapsules Bread
This work was supported by Agricultural Education Division, Indian Council of Agricultural Research, New Delhi, through ICAR-National Fellow project “Development of food biopolymer based micro and nano scale delivery systems for bioactive ingredients in functional foods” and ICAR-Central Institute of Post-Harvest Engineering and Technology, Ludhiana, 141 004, Punjab, India, and the help of M/s Hot Breads, Ludhiana, in bread making is acknowledged.
Compliance with Ethical Standards
Conflict of interest
The authors declare that they have no conflict of interest.
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