Microencapsulation is employed to protect bioactive ingredients in foods and is also used for their controlled release at targeted sites. The objectives of this study were to examine the bio active properties and stability of microcapsules containing nutmeg oleoresin encapsulated with different ratios (2:1, 1:1 and 1:2) of gum arabic and sorghum starch (native and OSA modified) prepared by freeze-drying. The properties of nutmeg microcapsules, including oxidation stability, antioxidant activity, total phenolic content and total flavonoid content were evaluated after sixty days storage trial. The finding revealed that freeze drying method had a spectacular effect on the retention of bioactive compounds during storage that consequently improved the storage stability of the all nutmeg encapsulated powders. The sample composed of 1:2 ratio of gum arabic with OSA starch resulted to have lowest peroxide value after 60 days of storage. Furthermore, the microcapsules were also observed through Fourier Transform Infrared spectroscopy and Scanning electron microscopy for advance analysis.

中文翻译：

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以天然和OSA高粱淀粉为壁料冷冻干燥微囊化的肉豆蔻油树脂的生物活性和氧化稳定性

微囊化技术可用于保护食品中的生物活性成分，也可用于在目标部位进行控释。这项研究的目的是检查由阿拉伯胶和高粱淀粉（天然和OSA改性）制备的不同比例（2：1、1：1和1：2）封装的肉豆蔻油树脂的微囊的生物活性和稳定性。冷冻干燥。储存60天后评估了肉豆蔻微囊的性能，包括氧化稳定性，抗氧化活性，总酚含量和总黄酮含量。该发现表明，冷冻干燥方法对储存期间的生物活性化合物的保留具有显着影响，因此改善了所有肉豆蔻包封的粉末的储存稳定性。样本由1组成：储存60天后，阿拉伯胶与OSA淀粉的比例为2，具有最低的过氧化物值。此外，还通过傅里叶变换红外光谱法和扫描电子显微镜观察了微囊，以进行进一步分析。