Effect of spray drying encapsulation of garlic extract on inulin and thiosulfinates contents

The aim of this work was to study the encapsulation of garlic extract by spray drying at two diferent temperatures (140 and 160 °C) using partially hydrolyzed guar gum and gum Arabic as wall materials (5 and 10 g/100 mL), on the physicochemi cal characteristics and to verify the losses of inulin and thiosulfnates contents of garlic powder. The highest retention of thiosulfnates obtained was in powder produced without wall material at 140 °C, however, at 160 °C, it was necessary to use of wall materials at 10 g/100 mL. When increasing the concentration of encapsulating used, the solubility of the powders increased and the hygroscopicity decreased. The volume mean diameter of particles in the powders obtained was close to 10 µm, which were found to have spherical shapes and irregular surfaces. In order to predict release kinetic of thiosulfnates encapsulated was used the modifed logistic model, which supplied a good ft of the release data