The Effect of Maltodextrin and Acacia Gum on Encapsulation of Fig Powder Physicochemical Properties

Abstract

In this study, the effect of coating material composition on the encapsulation of physical and chemical properties of fig powder was investigated. As coating material maltodextrin and acacia gum at different ratios were chosen (100% and 75%:25%). The core to coating ratio was 1:1. The microcapsules were prepared with high-speed homogenizer at 10000 rpm for 10 min. The vacuum dried microcapsules were analyzed in terms of moisture, total soluble solid, bulk and tapped density, Carr’s index, Hausher ratio, total flavonoid content, and antioxidant activity. The antioxidant activity was mostly higher when coating ratio was 100% acacia gum in the core and coating ratio of 1:1 as compared to others. There was positive correlation between total flavonoid content and antioxidant activity. Combination of coating agent in ratio 75%: 25% vice versa significantly improve the physical properties of fig powder. The ratio of maltodextrin and gum arabic had significant effect on all physical and chemical properties analyzed.