Please use this identifier to cite or link to this item: http://cmuir.cmu.ac.th/jspui/handle/6653943832/66619
Title: Optimization of gelatin and gum arabic capsule infused with pandan flavor for multi-core flavor powder encapsulation
Authors: Rajnibhas Sukeaw Samakradhamrongthai
Prodpran Thakeow Angeli
Phikunthong Kopermsub
Niramon Utama-ang
Keywords: Chemistry
Materials Science
Issue Date: 15-Dec-2019
Abstract: © 2019 Elsevier Ltd This study aims to create multi-core encapsulated flavor powder (MEFP) using gelatin, gum arabic infused with pandan flavor to capture Michelia Alba D.C. flavor powder (MADFP). The optimized formulae of the flavor-infused shell using gelatin-gum arabic (GGA) system consisted of gelatin (3.00% w/v), gum arabic (3.73% w/v), and pandan flavor (5.26% w/v) and provided high yield recovery with low moisture content and low water activity. The optimized MEFP also retain the pandan flavor within the wall material with high encapsulation efficiency. The release of the pandan flavor content from the shell of MEFP within 15 min was 394.92 ± 2.02 μg/mL with the slowest release rate constant. The MEFP exhibited the excellent efficiency encapsulation of the MADFP which suggested that MEFP can mutually retain the flavor within the wall material and entrap the flavor powder to protect active material against the heated steam system.
URI: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85071543039&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/66619
ISSN: 01448617
Appears in Collections:CMUL: Journal Articles

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