Effect of excipient wall materials on the development of ginger oleoresin microcapsules: assessing the physicochemical, antioxidant and structural properties

AbstractBACKGROUNDGinger oleoresin is prone to destruction from air, light and high temperatures and has a limited shelf life if kept improperly. Its viscous and sticky characteristics also make it difficult to handle and utilize. These issues can be solved via microencapsulation. The goal of this research was to evaluate how different wall materials affect the properties of microencapsulated ginger oleoresin powder.RESULTSGinger oleoresin microcapsules were developed through spray drying technique using gum acacia (GA) and whey protein isolate (WPI) as wall materials. The characteristics of the obtained powder, including water activity, wettability and encapsulation efficiency, were evaluated, corresponded to values of 0.20, 90.54 s and 84.15% for whey protein isolate‐based ginger oleoresin powder. Whey protein isolate microcapsules also exhibited higher phenolic content (27.26 mg gallic acid equivalents g−1), total flavonoid (2.94 mg quercetin equivalents g−1) and 2,2‐diphenyl‐1‐picrylhydrazyl radical scavenging activity (68.71%) than GA microcapsules. Both WPI‐ and GA‐based oleoresin microcapsules displayed poor flowability, but possessed a metastable amorphous state as indicated by X‐ray diffraction. GA‐encapsulated oleoresin microcapsules showed a significant increase in particle size (1983 nm) compared to WPI oleoresin microcapsules. Fourier transform infrared analysis of the developed oleoresin microcapsules indicated no change in molecular structure except for a variation in peak intensity.CONCLUSIONWhey protein isolate proved to be more efficient in maintaining the physicochemical and antioxidant activity of spray‐dried ginger oleoresin powder. The present study revealed whey protein‐based oleoresin powder could be used as a therapeutic agent in various nutraceutical applications. © 2022 Society of Chemical Industry.