Stability of cumin oleoresin microencapsulated in different combination of gum arabic, maltodextrin and modified starch

Microencapsulations of curnin oleoresin by spray drying using gum arabic, maltodextrin, and modified starch (HiCap (R) 100) and their ternary blends as wall materials were studied for its encapsulation efficiency and stability under storage. The microcapsules were evaluated for the content and stability of volatiles, and total cuminaldehyde, gamma-terpinene and p-cymene content for six weeks. Gum arabic offered greater protection than maltodextrin and modified starch, in general, although the order of protection offered was volatiles > curninaldehyde > p-cymene > gamma-terpinene. A 4/6:1/6:1/6 blend of gum arabic/maltodextrin/modified starch offered a protection, better than gum arabic as seen from the t(1/2), i.e. time required for a constituent to reduce to 50% of its initial value. However protective effect of ternary blend was not similar for the all the constituents, and followed an order of volatiles > p-cymene > cuminaldehyde > gamma-terpinene. @ 2006 Elsevier Ltd. All rights reserved.