Please use this identifier to cite or link to this item: http://cmuir.cmu.ac.th/jspui/handle/6653943832/55367
Title: Microencapsulation of white champaca (Michelia alba D.C.) extract using octenyl succinic anhydride (OSA) starch for controlled release aroma
Authors: Rajnibhas Samakradhamrongthai
Prodpran Thakeow
Phikunthong Kopermsub
Niramon Utama-ang
Keywords: Chemical Engineering
Chemistry
Pharmacology, Toxicology and Pharmaceutics
Issue Date: 16-Nov-2016
Abstract: © 2016 Informa UK Limited, trading as Taylor & Francis Group. The objective of the study was to optimise the encapsulation of Michelia alba D.C. (MAD) extract using octenyl succinic anhydride (OSA) starch. The MAD extract (5–10 g/100 g of dry starch) and the OSA starch (25–100 g/100 ml of water) was used in microcapsule preparation and analysed for the physicochemical and encapsulation properties. The optimised formula using the MAD extract and the OSA starch were 15.00 g/100 g of dry starch and 96.32 g/100 g water, which provided the highest in yield recovery (40.65% ± 0.99) and encapsulation efficiency (68.91% ± 1.50), with the lowest moisture content (3.19% ± 0.06) and water activity (0.236 ± 0.004). The aroma release from the optimum encapsulated powder in simulated artificial saliva fluid (SSF) suggested that linalool retention in microcapsules was higher than verbenone and 2-methyl butanoic acid. This study shows that the optimised formulation of MAD encapsulated flavour powder was found to be effective for controlling the aroma release.
URI: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85003794480&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/55367
ISSN: 14645246
02652048
Appears in Collections:CMUL: Journal Articles

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