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Binary Mixtures of Modified Starch, Maltodextrin and Chitosan as Efficient Encapsulating Agents of Fennel Oleoresin

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Abstract

The present study reports on the encapsulation of fennel oleoresin by freeze-drying method using binary mixtures of modified starch, maltodextrin and chitosan, while a ternary one was also evaluated. The encapsulation ability of the used agents was evaluated based on their microencapsulating efficiency and storage stability towards the main compounds of fennel oleoresin. The properties of the initial formed emulsions (emulsion mean diameter, stability and viscosity) and the freeze-dried final products (moisture content, redispersibility, topography and storage stability) were also examined. Comparing the protection offered by the encapsulating agents, modified starch–chitosan mixture provided the greatest protection in terms of storage stability.

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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. Binary Mixtures of Modified Starch, Maltodextrin and Chitosan as Efficient Encapsulating Agents of Fennel Oleoresin. Food Bioprocess Technol 6, 3238–3246 (2013). https://doi.org/10.1007/s11947-012-0966-7

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