Physicochemical Properties of Encapsulated Red Peper Oleoresin with Gum Arabic and Whey Protein Concentrate

The present work was aimed at imparting long term stability to red pepper oleoresin by entrapping it into a polymeric matrix consisting of gum Arabic (GA) and whey protein concentrate (WPC). The effect of blending ratio of wall materials and pH on the quality attributes of initial emulsion and size of powder particles as well as encapsulation efficiency was evaluated. It was observed that the type and blending ratio of wall material components and also pH of aqueous phase not only affected mean diameter of droplets, their size distribution curves and the viscosity of emulsion samples, but also influenced the encapsulation efficiency and size of powder particle

Keywords:

Red Peper Oleoresin , encapsulation , Whey Protein Concentrate , gum Arabic