Red ginseng extract capsule fabricated using W/O/W emulsion techniques

Autor:	Ji-Young Min, Yun-Kyung Lee, Yoon Hyuk Chang, Hae-Soo Kwak
Jazyk:	angličtina
Rok vydání:	2018
Předmět:	capsules maltodextrin red ginseng extract spray-dry storage stability Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456
Zdroj:	International Journal of Food Properties, Vol 21, Iss 1, Pp 1888-1895 (2018)
Druh dokumentu:	article
ISSN:	1094-2912 1532-2386 10942912
DOI:	10.1080/10942912.2017.1354016
Popis:	The objective of the present study was to investigate the physicochemical characteristics and storage stability of water-in-oil-in-water (W/O/W) emulsions and spray-dried red ginseng extract capsules (RGEC) prepared using different secondary coating materials such as maltodextrin (MD), whey protein concentrate (WPC), or arabic gum (AG). The particle sizes of W/O/W emulsions and spray-dried RGEC coated with MD were considerably lower than those of W/O/W emulsions and spray-dried RGEC coated with WPC or AG. The zeta-potential value (−36 mV) of spray-dried RGEC coated with MD was significantly higher than that of spray-dried RGEC coated with WPC or AG (p
Databáze:	Directory of Open Access Journals
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