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Encapsulation of Michelia Champaca L. Extract and Its Application in Instant Tea

Niramon Utama-Ang 1, Phikunthong Kopermsub 2, Prodepran Thakeow 3, and Rajnibhas Samakradhamrongthai 3
1. Lanna Rice Research Center, Chiang Mai University, Chiang Mai, Thailand
2. National Science and Technology Center, 111 Thailand Science Park, Paholyothin Rd, Klong Luang, Pathumthani, Thailand
3. Division of Product Development Technology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
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
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