Abstract—The objectives of this research were to investigate and characterize encapsulated powder of Michelia alba D.C. (MAD) extract from spray drying and freeze drying with Octenyl Succinic Anhydride starch (OSA). The results showed that moisture content, water activity and solubility of spray drying were lower than freeze drying whereas the encapsulation efficiency was higher. The X-ray diffraction results also revealed that the freeze-dried encapsulated powder exhibited less amorphous form and higher crystallinity than the spray-dried encapsulated powder. It was indicated that the encapsulated powder from spray drying and freeze drying created complexes of the OSA starch and the MAD extract which indicated high stability of encapsulated powder. In addition, the decreasing of aroma content from the MAD encapsulated powder also that volatile compounds are restored better by microencapsulation. The spray-dried encapsulated powder was taken to create the multi-core encapsulated powder and applied on Nam Dok Mai (NDM) Thai dessert. It was varied at 0, 0.5, 1, 3, and 5% w/w. The color and texture profile were analyzed and also sensory evaluation. The results revealed that NDM dessert with 1% w/w of multi-core encapsulated MAD flavor powder showed the most preferable of sensory preference. In conclusion, the spray drying was suitable for encapsulating the MAD extract. The multi-core encapsulated MAD powder at 1% w/w was the most suitable amount to apply on NDM dessert. 
 

Index Terms—Michelia alba D.C., encapsulation, spray drying, freeze drying, octenyl succinic anhydride starch, Thai dessert

Cite: Rajnibhas Samakradhamrongthai, Prodepran Thakeow, Phikunthong Kopermsub, and Niramon Utama-ang, "Encapsulation of Michelia alba D.C. Extract Using Spray Drying and Freeze Drying and Application on Thai Dessert from Rice Flour," International Journal of Food Engineering, Vol. 1, No. 2, pp. 77-85, December 2015. doi: 10.18178/ijfe.1.2.77-85