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Dergiler / 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
Sayfa
683–698
Yayın Tarihi
2025-09-30
DOI
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⚡ TL;DR(1 Cümlede Hızlı Çıkarım)

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.

📌 3 Maddede Bu Makale

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Amaç & Hipotez: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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Temel Bulgular & Veri:All formulations exhibited high microencapsulation efficiency (>87%), with the highest value observed for WPI-based microcapsules.
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Sonuç & Katkı: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.
🔬Tür:Araştırma Makalesi
📍Kapsam:Genişletilmiş Akademik Örneklem
⚙️Değişkenler: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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Bu Makaleye Atıf Yap

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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