1. Red ginseng extract capsule fabricated using W/O/W emulsion techniques
- Author
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Ji-Young Min, Yun-Kyung Lee, Yoon Hyuk Chang, and Hae-Soo Kwak
- Subjects
capsules ,maltodextrin ,red ginseng extract ,spray-dry ,storage stability ,Nutrition. Foods and food supply ,TX341-641 ,Food processing and manufacture ,TP368-456 - Abstract
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
- Published
- 2018
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