Please use this identifier to cite or link to this item: http://cmuir.cmu.ac.th/jspui/handle/6653943832/53991
Title: Optimisation of microencapsulation of turmeric extract for masking flavour
Authors: Natcha Laokuldilok
Prodpran Thakeow
Phikunthong Kopermsub
Niramon Utama-Ang
Keywords: Agricultural and Biological Sciences
Chemistry
Medicine
Issue Date: 12-Aug-2015
Abstract: © 2015 Elsevier Ltd. The aim of this study was to evaluate the odour masking property, encapsulation efficiency and physicochemical properties of turmeric extract prepared by a binary blend of wall materials, i.e. brown rice flour (BRF) and beta-cyclodextrin (β-CD). Response surface methodology was applied to investigate the effect of encapsulation processing variables, including core loading mass (5-25%) and β-CD (5-20%) concentration on product recovery, moisture content, hygroscopicity, curcuminoids encapsulation and volatile release. To investigate odour masking properties of a wall material combination, volatiles in headspace were monitored by GC-MS using ar-turmerone and 2-methyl-4-vinylguaiacol as marker compounds to represent turmeric extract. The obtained results revealed an optimal encapsulation process was 5% of core loading mass with addition 20 g/L of β-CD, since it enabled high curcuminoids encapsulation with low volatile release, moisture content and hygroscopicity. Turmeric powder with reduced odour can be used as a nutrient supplement or natural colorant for food products.
URI: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84940055376&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/53991
ISSN: 18737072
03088146
Appears in Collections:CMUL: Journal Articles

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