1. How to submit my research paper? What’s the process of publication of my paper?
The journal receives submitted manuscripts via email only. Please submit your research paper in .doc or .pdf format to the submission email: ijfe@ejournal.net.
You’ll be given a paper number if your submission is successful. Your paper then will undergo peer review process
2. Can I submit an abstract?
The journal publishes full research papers. So only full paper submission should be considered for possible publication. Papers with insufficient content may be rejected as well, make sure your paper is sufficient enough to be published...[Read More]

Encapsulation of Gac Powder Extract and Its Application in Low-Nitrite Chicken Sausage

Nachayut Chanshotikul and Bung-Orn Hemung
Faculty of Applied Science and Engineering, Khon Kaen University, Nong Khai Campus, Nong Khai, Thailand
Abstract—The aril and pulp of gac fruit were vacuum dried at 60ºC prior to extract with ethanol using microwave assisted method. The extract was encapsulated with maltodextrin using spray drying techniques. The inlet temperatures were varied from 140, 160, and 180 ºC, while the ratio of extract:Maltodextrin solution were varied at 1:5, 1:10, and 1:20. The moisture content, water activity, lycopene content, and radical scavenging ability were monitored to optimize the drying condition at inlet temperature of 160 ºC and the ratio was at 1:5. The encapsulated gac powder extract (EGPE) at this condition was used as incorporated in chicken sausage prepared at low-nitrite level (25ppm) prior evaluating the quality. The results showed that EGPE could reduce cooking yield slightly. However, it could improve the redness and yellowness of sausage as well as maintain this characteristic during storage at 10 ºC for a week. EGPE could also inhibit microorganisms indicated by a reduction of total plate count. Moreover, the lipid oxidation of sausage, determined by TBARS value, was also retarded when EGPE was applied. These results suggested that EGPE could be functional ingredient in chicken sausage at low nitrite level.
Index Terms—Gac powder extract, encapsulation, Low-nitrite sausage, antioxidant, lycopene

Cite: Nachayut Chanshotikul and Bung-Orn Hemung, "Encapsulation of Gac Powder Extract and Its Application in Low-Nitrite Chicken Sausage," International Journal of Food Engineering, Vol. 5, No. 2, pp. 146-151, June 2019. doi: 10.18178/ijfe.5.2.146-151
Copyright © 2017-2020 International Journal of Food Engineering, All Rights Reserved
E-mail: ijfe@ejournal.net