Microencapsulation of white champaca (Michelia alba D.C.) extract using octenyl succinic anhydride (OSA) starch for controlled release aroma

References

• Ades H, Kesselman E, Ungar Y, Shimoni E. Complexation with starch for encapsulation and controlled release of menthone and menthol. LWT – Food Science Technol, 2012;45:277–88.
   Web of Science ®Google Scholar
• Anantha NR, Milford AH. Cyclodextrin complexed flavours retention in extruded starch. J Food Sci, 1997;62:1057–60.
   Web of Science ®Google Scholar
• Baranauskiene R, Bylaite E, Zukauskaite J, Venskutonis RP. Flavor retention of peppermint (Mentha piperita L.) essential oil spray-dried in modified starches during encapsulation and storage. J. Agric. Food Chem, 2007;55(8):3027–36.
   PubMed Web of Science ®Google Scholar
• Beristain CI, Garcia HS, Vernon-Carter EJ. Spray-dried encapsulation of cardamom (Elettaria cardamomum) essential oil with mesquite (Prosopis juliora) gum. LWT – Food Science Technol, 2001;34:398–401.
   Web of Science ®Google Scholar
• Bernstein A, Noreña CPZ. Encapsulation of red cabbage (Brassica oleracea L. var. capitata L. f. rubra) anthocyanins by spray drying using differenct encapsulation agents. Braz Arch Biol and Technol, 2015;58(6):944–52.
   Web of Science ®Google Scholar
• Bunyapraphatsara N. 1996. Herbs plant folklore, medicinal plant information center, Bangkok: Mahidol University, pp. 712.
   Google Scholar
• Bhosale R, Singhal R. Process optimisation for the synthesis of octenyl succinyl derivative of waxy corn and amaranth starches. Carbohydr Polym, 2006;66:521–7.
   Web of Science ®Google Scholar
• Boutboul A, Giampaoli P, Feigenbaum A, Ducruet V. Influence of the nature and treatment of starch on aroma retention. Carbohydr Polym, 2002;47(1):73–82.
   Web of Science ®Google Scholar
• Borrmann D, Pierucci APTR, Leite SG, Leão MHMR. Microencapsulation of passion fruit (Passiflora) juice with n-octenylsuccinate-derivatised starch using spray-drying. Food Bioprod Process, 2013;91:23–7.
   Web of Science ®Google Scholar
• Carneiro HCF, Tonon RV, Grosso CRF, Hubinger MD. Encapsulation efficiency and oxidative stability of flaxseed oil microencapsulated by spray drying using different combinations of wall materials. J Food Eng, 2013;115(4):443–51.
   Web of Science ®Google Scholar
• Chen Q, Zhong F, Wen J, McGillivray D, Quek SY. Properties and stability of spray-dried and freeze-dried microcapsules co-encapsulated with fish oil, phytosterol esters, and limonene. Drying Technol, 2013;31:707–16.
   Web of Science ®Google Scholar
• Dalgleish DG. Food emulsions—their structures and structure forming properties. Food Hydrocolloid, 2006;20:415–22.
   Web of Science ®Google Scholar
• Da Silva-Junior AA, De Matos JR, Formariz TP, Rossanezi G, Scarpa MV, Do Egito EST, De Olivera AG. Thermal behavior and stability of biodegradable spray-dried microparticles containing triamcinolone. Inter J Pharm, 2009;368:45–55.
   PubMed Web of Science ®Google Scholar
• Desai KGH, Park HJ. Recent developments in microencapsulation of food ingredients. Drying Technol, 2005;23(7):1361–94.
   Web of Science ®Google Scholar
• Drusch S, Schwarz K. Microencapsulation properties of two different types of n-octenyl succinate derivative starch. Eur Food Res Technol, 2006;222:155–64.
   Web of Science ®Google Scholar
• Fernandes RVB, Borges SV, Botrel DA. Gum arabic/starch/maltodextrin/inulin as wall materials on the microencapsulation of rosemary essential oil. Carbohydr Polym, 2014;101:524–32.
   PubMed Web of Science ®Google Scholar
• Ferreira I, Rocha S, Coelho M. Encapsulation of antioxidants by spray-drying. Eng Trans, 2007;11(2):713–17.
   Google Scholar
• Flores-Martínez H, Osorio-Revilla G, Gallardo-Velázquez T. In: Silva MA, Rocha SCS, eds. Optimal spray–drier encapsulation process of orange oil. Drying 2004–Proceedings of the 14th International Drying Symposium (IDS 2004), 22-25 August 2004 São Paulo, Brazil; 2004. pp. 621–7.
   Google Scholar
• Frascareli EC, Silva VM, Tonon RV, Hubinger MD. Effect of process conditions on the microencapsulation of coffee oil by spray drying. Food Bioprod Process, 2012;90(3):413–24.
   Web of Science ®Google Scholar
• Green BK, Scheicher L. 1995. Pressure sensitive record materials. US Patent no. 2, 217, 507, Ncr C.
   Google Scholar
• Ho LP, Pham AH, Le VVM. Effects of core/wall ratio and inlet temperature on the retention of antioxidant compounds during the spray drying of Sim (Rhodomyrtus tomentosa) juice. J Food Process Preserv, 2015;39(6):2088–95.
   Web of Science ®Google Scholar
• Hu R. 1999. Food product design: a computer-aided statistical approach. Lancaster, Pennsylvania, USA: Technomic Publishing Co., Inc., pp. 23–34.
   Google Scholar
• Jouquand C, Ducruet V, Bail LP. Formation of amylose complexes with C6-aroma compounds in starch dispersion and its impact on retention. Food Chem, 2006;96:461–70.
   Web of Science ®Google Scholar
• Kha TC, Nguyen MH, Roach PD, Stathopoulos CE. Microencapsulation of gac oil; optimisation of spray drying conditions using response surface methodology. Powder Technol, 2014;264:298–309.
   Web of Science ®Google Scholar
• Kim CH, Maga JA. 1994. Chain length and functional group impact on retention during extrusion, In Parliament TH, Morello MJ, McGorrin RJ eds. Thermally generated flavours: Mailard, Microwave and extrusion processes, Washington, DC. USA. CS Symposium Series 543, American Chemical Society. pp. 105–53.
   Google Scholar
• Krishnaiah D, Bono A, Sarbatly R, Nithyanandam R, Anisuzzaman SM. Optimization of spray drying operating condition of Morinda citrifolia L. fruit extract using response surface methodology. J King Saud Univ–Eng Sci, 2015;27(1):26–36.
   Google Scholar
• Kumar D, Kumar S, Tapial S, Kashyap D, Kumar A, Prakash O. A review of chemical and biological profile of genus Michelia. Zhong Xi Yi Jie He Xue Bao, 2012;10(12):1336–41.
   PubMedGoogle Scholar
• Le bail P, Rondeau C, Buléon A. Structural investigation of amylose complexes with small ligands: helical conformation, crystalline structure and thermostability. Int J Biol Macromolec, 2005;35:1–7.
   PubMed Web of Science ®Google Scholar
• Liu XD, Atarashi T, Furuta T, Yoshii H, Aishima S, Ohkawara M, Linko P. Microencapsulation of emulsified hydrophobic flavours by spray drying. Drying Technol, 2001;9(7):1361–74.
   Web of Science ®Google Scholar
• Mathlouthi M. Water content, water activity, water structure and the stability of foodstuffs. Food Control, 2001;12:409–17.
   Web of Science ®Google Scholar
• Mohideen FWM, Stine J, Bechtel PJ, Solva KM, Bankston D, Sathovel S. Effects of blueberry (Vaccinium corybosum) juice on lipid oxidation during spray drying of microencapsulated Menhaden oil. Int J Food Prop, 2015;18(5):1139–53.
   Web of Science ®Google Scholar
• Murúa-Pagola B, Beristain-Guevara CI, Martínez-Bustos F. Preparation of starch derivatives using reactive extrusion and evaluation of modified starches as shell materials for encapsulation of flavouring agents by spray drying. J Food Eng, 2009;91:380–6.
   Web of Science ®Google Scholar
• Naknean P, Meenune M. Factors affecting retention and release of flavour compounds in food carbohydrates. Int Food Res J, 2010;17:23–34.
   Google Scholar
• Penbunditkul P, Yoshii H, Ruktanonchai U, Charinpanitkul T, Assabumrungrat S, Soottitantawat A. The loss of OSA-modified starch emulsifier property during the high-pressure homogeniser and encapsulation of multi-flavour bergamot oil by spray drying. Int J Food Sci Tech, 2012;47:2325–33.
   Web of Science ®Google Scholar
• Pensuk W, Padumanond T, Pichaensoonthon C. Comparison of the chemical constituents in Michelia alba D.C. flower oil extracted by steam distillation, hexane extraction and enfleurage method. J Thai Tradit Alternat Med, 2007;5(1):30–9.
   Google Scholar
• Paibon W, Yimnoi CA, Tembab N, Boonlue W, Jampachaisri K, Nuengchamnong N, Waranuch N, Ingkaniam K. Comparison and evaluation of volatile oils from thee different extraction methods for some Thai fragrant flowers. Int J Cosmetic Sci, 2011;33:150–6.
   PubMed Web of Science ®Google Scholar
• Qi ZH, Xu A. Starch-based ingredients for flavour encapsulation. Cereal Food World, 1999;44(7):460–5.
   Web of Science ®Google Scholar
• Quek SY, Chok NK, Swedlund P. The physicochemical properties of spray-dried watermelon powders. Chem Eng Process, 2007;46:386–92.
   Web of Science ®Google Scholar
• Reineccius GA. Carbohydrates for flavour encapsulation. Food Technol-Chicago, 1991;45:144–7.
   Web of Science ®Google Scholar
• Rodriguez SD, Wilderjans TF, Sosa N, Bernik DL. Image texture analysis and gas sensor array studies applied to vanilla encapsulation by octenyl succinic anhydride starches. J Food Res, 2013;2(2):36–48.
   Google Scholar
• Sahin-Nadeem H, Torun M, Ozdemir F. Spray drying of the mountain tea (Sideritis stricta) water extract by using different hydrocolloid carriers. LWT–Food Sci Technol, 2011;44(7):1626–35.
   Web of Science ®Google Scholar
• Saikia S, Mahnot NK, Mahanta CL. Optimisation of phenolic extraction from Averrhoa carambola pomace by response surface methodology and its microencapsulation by spray and freeze drying. Food hemistry Chem, 2015;171:144–52.
   PubMed Web of Science ®Google Scholar
• Samakradhamrongthai R. 2011. Extraction of Champaca (Michelia champaca L.) essential oil and its application in instant Champaca-flavored tea powder. Thesis (MS), Chiang mai University.
   Google Scholar
• Samakradhamrongthai R, Thakeow P, Kopermsub P, Chansakoaw S, Utama-ang N. 2012. In A. Manosroi, J. Manosroi, et al. eds. Sensory acceptance and antioxidant activity of selected Thai aromatic plants. Paper presented at the 4th international conference on Natural Products for Health and Beauty (NATPRO4), Chiang Mai Orchid Hotel, Chiang Mai, 28–30 November Chaing Mai, Sangreeya Publishing Co., pp. 551.45–551.48.
   Google Scholar
• Sanimah S, Suri R, Azizun RN, Hazniza A, Radzali M, Rusli I, Hassan MD. Volatile compounds of essential oil from different stages of Michelia alba (cempaka putih) flower development. J Trop Agric Food Sci, 2008;36(1):109–19.
   Google Scholar
• Santana AA, de Oliveira RA, Pinedo AA, Kurozawa LE, Park KJ. Microcapsulation of babassu coconut milk. Food Science Technol (Campinas), 2013;33(4):737–44.
   Google Scholar
• Sasone F, Mencherini T, Picerno P, D’Amore M, Aquino RP. Maltodextrin/pectin microparticles by spray drying as carrier for nutraceutical extracts. J Food Eng, 2011;105:468–76.
   Web of Science ®Google Scholar
• Sosa N, Zamora MC, Chirife J, Schebor C. Spray‐drying encapsulation of citral in sucrose or trehalose matrices: physicochemical and sensory characteristics. Int J Food Sci Technol, 2011;46(10):2096–102.
   Web of Science ®Google Scholar
• Soottitantawat A, Yoshii H, Furuta T, Ohkawara M, Linko P. Microencapsulation by spray drying: influence of emulsion size on the retention of volatile compounds. J Food Sci, 2003;68:2256–62.
   Web of Science ®Google Scholar
• Soottitantawat A, Yoshii H, Furuta T, Ohgawara M, Forssell P, Partanen R, Poutanen K, Linko P. Effect of water activity on the release characteristics and oxidative stability of D-limonene encapsulated by spray drying. J Agri Food Chem, 2004;52:1269–76.
   PubMed Web of Science ®Google Scholar
• Soottitantawat A, Bigeard F, Yoshii H, Furuta T, Ohkawara M, Linko P. Influence of emulsion and powder size on the stability of encapsulated d-limonene by spray drying. Innov Food Sci Emerg Technol, 2005;6(1):107–14.
   Web of Science ®Google Scholar
• Soottitantawat A, Partanen R, Neoh TL, Yoshii H. Encapsulation of hydrophilic and hydrophobic flavours by spray drying. Japan J Food Eng, 2015;16(1):37–52.
   Google Scholar
• Subcharoen P. 1999. Herbal and Thai culture: Part II. Aromatic plants. Bangkok: The institute of Thai Medicine Printing, pp. 50–1.
   Google Scholar
• Szente L, Szejtli J. Cyclodextrins as food ingredients. Trends Food Sci Technol, 2004;15:137–42.
   Web of Science ®Google Scholar
• Tari TA, Singhal RS. Starch based spherical aggregates: reconfirmation of the role of amylose on the stability of a model flavouring compound, vanillin. Carbohydr Polym, 2002;50:279–82.
   Web of Science ®Google Scholar
• Wang YJ, Wang LF. Characterisation of acetylated waxy maize starches prepared under catalysis by different alkali and alkaline-earth hydroxides. Starch/Stäke, 2002;54:25–30.
   Web of Science ®Google Scholar
• Wang JJ, Zeng ZW, Xiao RZ, Xie T, Zhou GL, Zhan X R, Wang SL. Recent advances of chitosan nanoparticles as drug carriers. Int J Nanomedicine, 2011;6:765–74.
   PubMed Web of Science ®Google Scholar
• Yamaguchi M, Kanemori T, Kanemaru M, Takai N, Mizuno Y, Yoshida H. Performance evaluation of salivary amylase activity monitor. Biosens Bioelectron, 2004;20(3):491–7.
   PubMed Web of Science ®Google Scholar
• Yoshii H, Soottitantawat A, Liu X, Atarashi T, Furuta T, Aishima S, Ohgawara M, Linko P. Flavour release from spray-dried maltodextrin/gum arabic or soy matrices as a functional of storage relative humidity. Innov Food Sci Emerg Technol, 2001;2:55–61.
   Google Scholar