Nutmeg oleoresin (Myristica fragrans Houtt.) is used widely in the culinary, medicine, and ornamental products and is known for significant antioxidant, antifungal, antimicrobial, and pharmacological properties. Quality of nutmeg oleoresin can be retained through encapsulation techniques which suppresses the degradation of flavoring ingredients. The main objective of this research was to estimate the suitability and feasibility of sorghum starch (native and octenyl succinic anhydride) as shell material in combination with gum arabic.

中文翻译：

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天然和OSA高粱淀粉与阿拉伯树胶组合用作壁材料的肉豆蔻微囊化（冷冻干燥法）效率的比较研究

肉豆蔻油树脂（Myristica fragrans Houtt。）广泛用于烹饪，药品和观赏产品，并以显着的抗氧化剂，抗真菌剂，抗微生物剂和药理学特性而闻名。肉豆蔻油树脂的质量可以通过抑制调味成分降解的封装技术得以保持。这项研究的主要目的是评估高粱淀粉（天然和辛烯基琥珀酸酐）与阿拉伯胶组合作为壳材料的适用性和可行性。