Format

Send to

Choose Destination
Food Chem. 2016 Mar 1;194:695-704. doi: 10.1016/j.foodchem.2015.07.150. Epub 2015 Aug 12.

Optimisation of microencapsulation of turmeric extract for masking flavour.

Author information

1
Division of Food Science and Technology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand.
2
Division of Product Development Technology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand.
3
National Nanotechnology Center (NANOTEC), National Science and Technology Development Agency (NSTDA), Pathumthani 12120, Thailand.
4
Lanna Rice Research Center, Chiang Mai University, Chiang Mai 50100, Thailand; Rice Product Research Unit, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand. Electronic address: niramon.u@cmu.ac.th.

Abstract

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.

KEYWORDS:

HPLC; Headspace GC–MS; Microencapsulation; Optimisation; Turmeric extract

PMID:
26471609
DOI:
10.1016/j.foodchem.2015.07.150
[Indexed for MEDLINE]

Supplemental Content

Full text links

Icon for Elsevier Science
Loading ...
Support Center