Microencapsulation of Aster scaber and Aster glehni by Spyay Drying

분무건조법을 이용한 참취 및 섬쑥부쟁이 추출물의 미세캡슐화

  • 강윤창 (아주대학교 화학·생물공학부) ;
  • 최경구 (아주대학교 화학·생물공학부) ;
  • 김공환 (아주대학교 화학·생물공학부) ;
  • 김현구 (한국식품개발연구원)
  • Published : 2002.06.01


Spray drying was used a means for microencapsulation of Aster scaber and Aster glehni. The optimum conditions of spray drying were found to be 210$^{\circ}C$ for the inlet temperature and 5 $m\ell$/min for the feeding rate. The color difference decreased by 12∼25 % far the herb extracts depending on storage temperatures. With an increase in storage temperature, color of the control changed considerably compared to microencapsulated powders. This is due to the fact that wall materials minimized effect of oxygen on the herb extracts. Microencapsulated powders in the amounts of 50 ppm and 250 ppm added to hydrogenated soybean oils led to lower acid values and conjugated diene values during 6 day storage. Compared to the control, the herb extracts displayed 16∼48% increase in antioxidation effect, while the microencapsulated powders exhibited 46∼88% increase. Extracts also showed lower conjugated dienoic acid contents than those of the control. Although antioxidation effect of the microencapsulated powders did not prevail on the significant level in the early stage of storage of oils tested, it became predominant after one week of storage as wall materials were gradually degraded under the high temperature thereby releasing core material from the microcapsule.


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