Department of Food Engineering, Faculty of Engineering at Kamphaengsaen/Center of Advanced Studies in Industrial Technology, Kasetsart University, Kamphaengsaen Campus, Nakhonpathom 73140, Thailand; School of Culinary Arts, Suan Dusit University, Bangkok 10700, Thailand.
Department of Food Engineering, Faculty of Engineering at Kamphaengsaen/Center of Advanced Studies in Industrial Technology, Kasetsart University, Kamphaengsaen Campus, Nakhonpathom 73140, Thailand.
Food Chem. 2018 Mar 1;242:239-246. doi: 10.1016/j.foodchem.2017.09.064. Epub 2017 Sep 13.
Microencapsulation was investigated to enhance the stability of Thai rice grass extract. Microencapsulated powder (MP) was formed using total solid of extract solution and maltodextrin ratios of 1:4 (MP 1:4) and 1:9 (MP 1:9). The absence of an endothermic peak for both MPs confirmed all extract solutions were coated with maltodextrin. MP 1:9 had a lower total phenolic content (TPC) but was higher in antioxidant capacity than MP 1:4. Moreover, the TPC of the MPs slightly decreased (70.02-93.04%) during storage at 10, 30 and 70°C for 30d. Comparatively, the TPC of the extract solution significantly decreased from 100% down to 20.8%, 11.2% and 8.6% at 10, 30 and 70°C, respectively. Therefore, MP 1:9 incorporated with blended carboxymethyl cellulose film increased the water barrier and the TPC. This film can serve as a bioactive biodegradable packaging material to reduce plastic packaging in the food industry.
微胶囊化被研究用于提高泰国稻草提取物的稳定性。使用提取物溶液的总固体和麦芽糊精的比例为 1:4（MP1:4）和 1:9（MP1:9）来形成微囊化粉末（MP）。两种 MPs 都没有吸热峰，这证实了所有的提取物溶液都被麦芽糊精包裹着。MP1:9 的总酚含量（TPC）较低，但抗氧化能力高于 MP1:4。此外，在 10、30 和 70°C 下储存 30d 时， MPs 的 TPC 略有下降（70.02-93.04%）。相比之下，提取物溶液的 TPC 从 100%分别显著下降至 20.8%、11.2%和 8.6%，在 10、30 和 70°C 下。因此，掺入混合羧甲基纤维素薄膜的 MP1:9 提高了水屏障和 TPC。这种薄膜可用作具有生物活性的可生物降解包装材料，以减少食品工业中的塑料包装。
