Microencapsulation of cardamom oleoresin: Evaluation of blends of gum arabic, maltodextrin and a modified starch as wall materials

By S. Krishnan, R. Bhosale, R. Singhal. 2005

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Applications of spray-drying in microencapsulation of food ingredients: An overview (2007, background): “Microencapsulation of cardamom oleoresin by spray-drying using gum arabic, maltodextrin, and modified starch as wall materials has been reported (Krishnan et al., 2005).”
Microencapsulation: An overview on concepts, methods, properties and applications in foods (2021, methodology): “Cardamom Oleoresin was encapsulated within a mixture of maltodextrin, modified starch, and gum Arabic using spray drying and the results showed increased protection of oleoresins (Krishnan et al., 2005).”
Vegetable proteins in microencapsulation: a review of recent interventions and their effectiveness (2013, background): “, 2009), maltodextrin (Krishnan et al., 2005; Saénz et al., 2009; Semyonov et al., 2010), gum arabic (Kim et al.”
Encapsulation of Aroma (2010, background): “This latter may also be improved by the use of lipid coatings or OSA-modified starches like Capsul and especially Hi-Cap 100 (Soottitantawat et al. 2005a, b; Baranauskienė et al. 2005, 2007; Krishnan et al. 2005; Vaidya et al. 2006; Kanakdande et al. 2007).”