Optimization of gelatin and gum arabic capsule infused with pandan flavor for multi-core flavor powder encapsulation

• Main Authors: Rajnibhas Sukeaw Samakradhamrongthai, Prodpran Thakeow Angeli, Phikunthong Kopermsub, Niramon Utama-ang
• 格式: 雜誌
• 出版: 2019
• 主題: Chemistry; Materials Science
• 在線閱讀: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85071543039&origin=inward; http://cmuir.cmu.ac.th/jspui/handle/6653943832/66619

© 2019 Elsevier Ltd This study aims to create multi-core encapsulated flavor powder (MEFP) using gelatin, gum arabic infused with pandan flavor to capture Michelia Alba D.C. flavor powder (MADFP). The optimized formulae of the flavor-infused shell using gelatin-gum arabic (GGA) system consisted of gelatin (3.00% w/v), gum arabic (3.73% w/v), and pandan flavor (5.26% w/v) and provided high yield recovery with low moisture content and low water activity. The optimized MEFP also retain the pandan flavor within the wall material with high encapsulation efficiency. The release of the pandan flavor content from the shell of MEFP within 15 min was 394.92 ± 2.02 μg/mL with the slowest release rate constant. The MEFP exhibited the excellent efficiency encapsulation of the MADFP which suggested that MEFP can mutually retain the flavor within the wall material and entrap the flavor powder to protect active material against the heated steam system.