Influence of Hi-Cap 100 and Tween 80 Interaction on the Properties of Cardamom Oil–in-water Emulsion and its Microcapsules

مجله پژوهشهای علوم و صنایع غذایی ایران

Article 4, Volume 6, Issue 4 - Serial Number 14, January 2011   

Document Type: Research Article

DOI: 10.22067/ifstrj.v6i4.9282

Authors

Rassoul Kadkhodaee¹; Seyed Ali Mortazavi^{* 2}; Farideh Tabatabaei Yazdi³

¹Research Institute of Food Science and Technology (RIFST)

²Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran.

³Ferdowsi University of Mashhad

Abstract

The aim of this work was to investigate the influence of interactions between modified starch (Hi-Cap 100) and the nonionic surfactant Tween 80 on the properties of cardamom oil-in-water emulsion and its corresponding spray dried microcapsules. To this end the mean diameter and size distribution of droplets as well as their polydispersity index and also the viscosity and flow behavior of emulsion samples along with the encapsulation efficiency of powders were determined in the presence of various ratios of Tween 80. The results showed that increasing the concentration of Tween 80 up to 1% decreased the size of droplets and their polydispersity index while further increase beyond this point led to adverse effect. Also significant rise in the viscosity and marked alteration in the flow behaviour of emulsions was observed within this limit, which clearly indicates the influence of Hi-Cap 100 and Tween 80 interaction on the quality attributes of samples. Moreover, the findings of this study demonstrated that the aforementioned interaction considerably affected the microstructure and overall encapsulation efficiency of spray dried powders.

Keywords: Emulsion, Microencapsulation, Surfactant, Modified starch, Hi-Cap 100, Tween 80