Laokuldilok Natcha, Thakeow Prodpran, Kopermsub Phikunthong, Utama-ang Niramon
Division of Food Science and Technology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand.
Division of Product Development Technology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand.
Food Chem. 2016 Mar 1;194:695-704. doi: 10.1016/j.foodchem.2015.07.150. Epub 2015 Aug 12.
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.
本研究旨在评估由糙米面粉（BRF）和β-环糊精（β-CD）这两种壁材二元共混物制备的姜黄提取物的气味掩盖特性、包封效率和物理化学性质。采用响应面法研究包封工艺变量的影响，包括核心负载量（5 - 25%）和β-CD浓度（5 - 20%）对产品回收率、水分含量、吸湿性、姜黄素类化合物包封率和挥发性成分释放的影响。为研究壁材组合的气味掩盖特性，使用α-姜黄酮和2-甲基-4-乙烯基愈创木酚作为代表姜黄提取物的标记化合物，通过气相色谱-质谱联用仪（GC-MS）监测顶空中的挥发性成分。所得结果表明，最佳包封工艺为核心负载量5%并添加20g/L的β-CD，因为这样能够实现高姜黄素类化合物包封率，同时具有低挥发性成分释放、低水分含量和低吸湿性。气味降低的姜黄粉可用作食品的营养补充剂或天然色素。
