Response surface optimisation of process variables for microencapsulation of garlic (Allium sativum L.) oleoresin by spray drying

Microencapsulation of garlic oleoresin by spray-drying technology using maltodextrin as a wall material was studied for the treatments designed in Design Expert 7.0.0 software package using response surface methodology. The study was carried out with variable core material concentrations (10, 20 and 30%), drying inlet air temperatures (180, 200 and 220 °C) and different wall material concentrations (40, 50 and 60%). The microcapsules were evaluated for allicin content and moisture content. The optimum conditions were found to be 60% maltodextrin as wall material and 10% garlic oleoresin as core material at 202 °C drying inlet air temperature (R2 = 0.988 for allicin and R2 = 0.990 moisture content).