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Journals / Food Health and Technology Innovations / 2026 / Cilt: 8 Sayı: 16

WALL MATERIAL–DRIVEN PHYSICOCHEMICAL PROPERTIES OF FREEZE-DRIED GARLIC OIL MICROCAPSULES

Banu Koç(GAZIANTEP UNIVERSITY, FACULTY OF TOURISM, DEPARMENT OF GASTRONOMY AND CULINARY ARTS)0000-0002-1239-3353
Pages
683–698
Publication Date
2025-09-30
DOI
—
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

Overall, binary wall material systems reduced the limitations of single-component matrices and provided more balanced physicochemical and reconstitution properties.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Garlic oil is a valuable bioactive ingredient widely recognized for its antioxidant and antimicrobial properties; however, its high volatility, thermal sensitivity, and strong odor significantly limit its direct application in food systems.
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Key Findings & Data:All formulations exhibited high microencapsulation efficiency (>87%), with the highest value observed for WPI-based microcapsules.
💡
Conclusion & Impact:Overall, binary wall material systems reduced the limitations of single-component matrices and provided more balanced physicochemical and reconstitution properties.
🔬Design:Araştırma Makalesi
📍Scope:Comprehensive Sample
⚙️Variables:Garlic Oil · Microencapsulation · Freeze Drying

Abstract

Garlic oil is a valuable bioactive ingredient widely recognized for its antioxidant and antimicrobial properties; however, its high volatility, thermal sensitivity, and strong odor significantly limit its direct application in food systems. In this study, garlic oil was microencapsulated using maltodextrin (MD), gum Arabic (GA), whey protein isolate (WPI), and their binary combinations as wall materials by freeze-drying, and the resulting powders were comprehensively characterized. The microcapsules were evaluated in terms of microencapsulation efficiency, moisture content, hygroscopicity, caking degree, color attributes, bulk and particle properties. All formulations exhibited high microencapsulation efficiency (>87%), with the highest value observed for WPI-based microcapsules. Wall material composition significantly influenced moisture-related properties, flow behavior, particle characteristics, and reconstitution performance (p < 0.05). All powders demonstrated excellent wettability (<5 s); however, WPI microcapsules showed slower wetting compared to carbohydrate-based systems. Overall, binary wall material systems reduced the limitations of single-component matrices and provided more balanced physicochemical and reconstitution properties. These results indicate that freeze-dried garlic oil microcapsules formulated with combined wall materials offer promising potential for incorporation into functional food products where improved handling, reconstitution, and stability are required.

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Cite This Article

Koç, B. (2025). WALL MATERIAL–DRIVEN PHYSICOCHEMICAL PROPERTIES OF FREEZE-DRIED GARLIC OIL MICROCAPSULES. Food Health and Technology Innovations, Cilt: 8 Sayı: 16, 683–698. https://ajindex.com/articles/1586195

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