Ginger encapsulation in oil-in-water emulsions

In this study, oil-in-water emulsions were prepared with a high pressure homogeni-zer using 5% linseed oil (100 mg/g oil with and without ginger) and 95% water phase (con-taining 1% Gam Arabic, Quillaja Saponin, Whey Protein). The emulsions were prepared in two different forms by adding ginger to the oil phase and stirring at 4°C for 24 hours and also by adding ginger to the prepared emulsions and stirring for 2 hours. In the first part of the study, the physical stability of the emulsions was determined with the help of pH chan-ge, temperature increase, ionic strength effect analysis. Then, the oxidative stability of the emulsions was analyzed by Peroxide value (PV) and TBA Number by keeping them at 37 ⁰ C for 24 days during storage. The particle sizes of the emulsions were between 0.200 µm and 0.380 µm and the particle size order was GA˃WP˃QS. The particle charges of the emulsions were between -36.8 mV and -72.3 mV. The order in terms of particle loads is GA˃WP˃QS. When the emulsions were analyzed in terms of oxidative stability, it was determined that all 3 emulsions had much lower peroxide values and were more oxidatively stable compared to the control group. In all emulsions, TBARS values were found to incre-ase similarly to lipid peroxide formation but more rapidly. The changes in the specific taste, odor and aroma of ginger with emulsion formation method were analyzed by Gas-Mass spectromotography (GC-MS). According to the results of the analysis, it was determined that the characteristic volatile components of ginger were absorbed. As a result of the study, physically and chemically successful emulsions were formed using ginger, linseed oil and natural surfactants (GA, WP, QS). As a result, it was determined that encapsulation of powdered ginger by forming emulsions preserved the bioactive components of ginger, posi-tively affected the physical structure, masked the unique taste, odor and aroma of ginger, and at the same time increased the oxidative stability of linseed oil, the oil phase of the emulsion. The data obtained in this study will contribute to the design of food products containing ginger.