Microencapsulation of Isoflavone Derived from Pueraria

칡 유래 isoflavone의 미세캡슐에 관한 연구

  • Kim, Deok-Han (Department of Food Science and Technology, Sejong University) ;
  • Seok, Jin-Seok (Department of Food Science and Technology, Sejong University)
  • 김덕한 (세종대학교 생명공학부 식품공학과) ;
  • 석진석 (세종대학교 생명공학부 식품공학과)
  • Published : 2003.11.21

Abstract

This study was carried out to investigate the addition of Pueraria derived isoflavone into milk by means of microencapsulation technique. The yield microencapsulation sensory attributes, and capsule stability of Pueraria derived isoflavone microcapsules in milk were measured during 12 days. Coating materials used was polyglycerol monostearate(PGMS. The encapsulation yield of Pueraria derived isoflavone was 72.5% with PGMS when the ratio of coating material to core material was 15:1. The rate of pueraria derived isoflavone release was 15, 20, and 25% when stored at 4, 20, and $30^{circ}C$ for 12 days in milk respectively. In sensory evaluation, beany flavor and color of microcapsuled Pueraria derived isoflavone added milk were significantly different from control and uncapsuled Pueraria derived isoflavone added milk, however, bitterness was not significantly different. In vitro study, microcapsules of pueraria derived isoflavone in simulated gastric fluid with the range of 3 to 6 pHs were released 3.0${\sim}$15.0%, however, the capsules in simulated intestinal fluid with pH 7 were released 95.7% for 40 min incubation time. In conclusion, this study provided that PGMS as coating materials was suitable for the microencapsulation of Pueraria derived isoflavone, and the capsule containing milk was not affected with sensory attribute.