Related Experiment Video
Updated: Mar 10, 2026
Extraction of Plant-based Capsules for Microencapsulation Applications
Published on: November 9, 2016
Microencapsulation of white champaca (Michelia alba D.C.) extract using octenyl succinic anhydride (OSA) starch for
Rajnibhas Samakradhamrongthai1, Prodpran Thakeow1, Phikunthong Kopermsub2
1a Division of Product Development Technology, Faculty of Agro-Industry , Chiang Mai University , Chiang Mai , Thailand.
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.
More Related Videos
07:07Controlled-release of Chlorine Dioxide in a Perforated Packaging System to Extend the Storage Life and Improve the Safety of Grape Tomatoes
Published on: April 7, 2017
07:47Author Spotlight: An Antimicrobial Fabric Using Nano-Herbal Encapsulation of Essential Oils
Published on: April 7, 2023