Niramon Utama-ang

Optimisation of microencapsulation of turmeric extract for masking flavour.

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 20g/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.

Investigating the Commercial Microwave Vacuum Drying Conditions on Physicochemical Properties and Radical Scavenging Ability of Thai Green Tea

The effects of drying conditions using a commercial microwave vacuum dryer on the physicochemical properties and antioxidant activity of Thai green tea were investigated. Nine different drying conditions (power 3200, 3600, and 4000 Watts vs. radiation time 20, 25, and 30 min) were applied in this study. The results showed that individual catechins, their total quantities, radical scavenging ability, and moisture content were significantly affected; however, total polyphenol content and color parameters were not significantly affected by these drying conditions. Based on this data, to obtain optimal physicochemical properties of green tea, drying conditions at 3600 Watts for 30 min were recommended.

Antioxidative effect of Assam Tea (Camellia sinesis Var. Assamica) extract on rice bran oil and its application in breakfast cereal

The objectives of this research were to investigate the antioxidant effect of Assam tea extract (ATE) and whether it is fit to utilise ATE by fortification in rice bran breakfast cereal (RBC). The increasing ATE powder from 0.1 to 0.3mg/g affected to be decreased. The ATE powder at 0.3mg/g was proved to have decreased the hexanal content (0.21μg/ml) and thiobarbituric acid reactive substances (TBARS) (2.56μg/g) within 28days, and provided the highest antioxidant ability (EC50) (2481.44mg/kg). The fortified 0.3mg/g of ATE powder showed that increasing ATE significantly increased the total phenolic content and decreased TBARS and EC50 of breakfast cereal (p<0.05). The suitable amount ATE powder added in RBC was 0.5%. The consumer acceptance (n=200) of final product showed the sensory scores in the range of 6.3-6.8, with the percentages of acceptance and purchase intention at 98.0% and 89.0%, respectively.

Microencapsulation of white champaca (Michelia alba D.C.) extract using octenyl succinic anhydride (OSA) starch for controlled release aroma

Abstract 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.