Red ginseng extract capsule fabricated using W/O/W emulsion techniques
Ji-Young Min | Yun-Kyung Lee | Yoon Hyuk Chang | Hae-Soo Kwak
The objective of the present study was to investigate the physicochemical characteristics and storage stability of water-in-oil-in-water (W/O/W) emulsions and spray-dried red ginseng extract capsules (RGEC) prepared using different secondary coating materials such as maltodextrin (MD), whey protein concentrate (WPC), or arabic gum (AG). The particle sizes of W/O/W emulsions and spray-dried RGEC coated with MD were considerably lower than those of W/O/W emulsions and spray-dried RGEC coated with WPC or AG. The zeta-potential value (−36 mV) of spray-dried RGEC coated with MD was significantly higher than that of spray-dried RGEC coated with WPC or AG (p < 0.05), indicating that spray-dried RGEC coated with MD were much more stable than spray-dried RGEC coated with WPC and AG. In the storage stability study, it was found that the refrigerator temperature (4°C) was preferred for storing spray-dried samples for a long time. Based on these results, it was confirmed that MD could be the most efficient coating material for W/O/W emulsions and nano-sized spray-dried RGEC.
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