Abstract—This research aimed to investigate the encapsulation of Michelia champaca L. (Champaca; MCL) extract and apply in green tea powder to create instant Champaca tea. The MCL encapsulated flavor powder was produced using spray drying. The carries of encapsulation were varied 20% w/v of maltodextrin with 0.5% w/v of trehalose. The experiment was conducted by variation of 5, 10, 15 and 20% MCL extract. The result showed that 10% MCL extract provided the highest encapsulation efficiency (93.39±0.57), the highest overall aroma rating score (6.5±0.5) with high yield recovery (34.52±0.61). The gas chromatograph mass spectrometry showed that there were 15 volatile compounds could be identified from the MCL encapsulated flavor powder. Camphene, limonene, β-elemene, and β-caryophyllene were found in high amount from all powder samples. The principle analysis (PCA) of volatile compound using electronic nose suggested that the MCL encapsulated flavor powder 10% w/v can entrap the extract higher the others. The MCL encapsulated flavor powder with 10% w/v extract was mixed with green tea powder in three variations (0.1, 0.3, and 0.5% w/w) to produce instant Champaca tea. The sensory evaluation showed that the instant Champaca tea with the MCL encapsulated flavor powder at 0.3% w/w provided the highest sensory liking score in the range of 6.0–6.6 with the acceptance at 96.7%. In summary, the MCL extract 10% w/v was the most suitable to produce the MCL encapsulated flavor powder and the suitable amount of the MCL encapsulated flavor powder to produce the instant Champaca tea was 0.3% w/w.
 

Index Terms—Michelia champaca L., Encapsulation, Spray drying, Gas chromatography, sensory evaluation

Cite: Niramon Utama-Ang, Phikunthong Kopermsub, Prodepran Thakeow, and Rajnibhas Samakradhamrongthai, "Encapsulation of Michelia Champaca L. Extract and Its Application in Instant Tea," International Journal of Food Engineering, Vol. 3, No. 1, pp. 48-55, June 2017. doi: 10.18178/ijfe.3.1.48-55