Functional enhancement of ultrafine Angelica gigas powder by spray-drying microencapsulation

摘要

Whole Angelica gigas in a powder form has been limitedly utilized for food applications due to its undesirable processing performance such as low aqueous solubility and dispersibility. Ultrafine Angelica gigas powders were thus microencapsulated with maltodextrin (MD) at different mass ratios (1:1, 1:2 and 1:3, w/w) by spray-drying to enhance their functional characteristics. The microencapsulated Angelica gigas powders had a smaller particle size and a smoother surface than the native ones, and their particle size had a tendency to decrease with increasing proportions of microencapsulating materials. Significantly higher bulk density and lower moisture content (p & 0.05) were observed in the microencapsulated Angelica gigas powders than the native ones. The microencapsulation significantly improved the water solubility and dispersibility of the Angelica gigas powders (p & 0.05). In addition, two fold higher contents of decursin and decursinol angelate were significantly included from the microencapsulated Angelica gigas powders (p & 0.05). The results indicated that the micro encapsulation with MD by spray-drying could be effective in enhancing the functional characteristics of Angelica gigas powders, showing the potential uses of the microencapsulated Angelica gigas powders in a food system.