title: 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.
authors.affiliation: a Division of Product Development Technology, Faculty of Agro-Industry , Chiang Mai University , Chiang Mai , Thailand.
authors.forename: Rajnibhas
authors.initials: R
authors.lastname: Samakradhamrongthai
authors.affiliation: a Division of Product Development Technology, Faculty of Agro-Industry , Chiang Mai University , Chiang Mai , Thailand.
authors.forename: Prodpran
authors.initials: P
authors.lastname: Thakeow
authors.affiliation: b Thailand Science Park , National Science and Technology Development Agency , Pathumthani , Thailand.
authors.forename: Phikunthong
authors.initials: P
authors.lastname: Kopermsub
authors.affiliation: c Lanna Rice Research Center, Chiang Mai University , Chiang Mai , Thailand.|d Rice Product Research Unit, Faculty of Agro-Industry , Chiang Mai University , Chiang Mai , Thailand.
authors.forename: Niramon
authors.initials: N
authors.lastname: Utama-Ang
mesh_terms: D003692:Delayed-Action Preparations / Q000737:chemistry*; D005421:Flavoring Agents / Q000008:administration & dosage* / Q000737:chemistry; D029562:Magnoliaceae / Q000737:chemistry*; D009812:Odorants / Q000032:analysis; D010936:Plant Extracts / Q000008:administration & dosage* / Q000737:chemistry; D013213:Starch / Q000031:analogs & derivatives*; D013387:Succinic Anhydrides / Q000737:chemistry*
chemical_list: D003692:Delayed-Action Preparations; D005421:Flavoring Agents; D010936:Plant Extracts; D013387:Succinic Anhydrides; D013213:Starch
keywords: Michelia alba D.C.; Microencapsulation; aroma release; octenyl succinic anhydride starch; response surface methodology