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.

Keywords:

• Microencapsulation
• Michelia alba D.C.
• octenyl succinic anhydride starch
• response surface methodology
• aroma release

Acknowledgements

This research was financially supported by NSTDA-University-Industry Research Collaboration (NUI-RC), [NUI-RC01-55-019] under the National Science and Technology Development Agency (NSTDA) and thanks to the research grants from Chiang Mai University, Thailand.

Disclosure statement

The authors report no conflicts of interest. The authors alone are responsible for the content and writing of the article.

Additional information

Funding

This research was financially supported by NSTDA-University-Industry Research Collaboration (NUI-RC), [NUI-RC01-55-019] under the National Science and Technology Development Agency (NSTDA) and thanks to the research grants from Chiang Mai University, Thailand.