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