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

Transcription

1 Interntionl Journl of Food Engineering Vol. 3, No. 1, June 2017 Encpsultion of Micheli Chmpc L. Extrct nd Its Appliction in Instnt Te Nirmon Utm-Ang Lnn Rice Reserch Center, Ching Mi University, Ching Mi, Thilnd Emil: Phikunthong Kopermsub Ntionl Science nd Technology Center, 111 Thilnd Science Prk, Pholyothin Rd, Klong Lung, Pthumthni, Thilnd Prodeprn Thkeow nd Rjnibhs Smkrdhmrongthi* Division of Product Development Technology, Fculty of Agro-Industry, Ching Mi University, Ching Mi, Thilnd Emil: cosmetics, perfumery, body powders nd incenses. Chmpc scent is believed to provide relxtion nd inspire hppiness [1, 2]. Mjor ppliction for flvor nd beverges re generlly dry, powdered nd encpsulted form. The encpsultion system ply dominnt prt nd is one the most efficient wys to convey flvor into product nd cn keep most of the specific properties until the product hs delivered to consumers [3]. In the lst decdes, the encpsultion flvors into powder hve become very ppeling process nd the encpsultion of flvor ingredients is one of the most considertion processes in the food industry. The min purpose of microencpsultion is to entrp sensitive ingredients, such s voltile nd unstble flvors into crriers incresing their protection, reduce evportion, boosted esier hndling, nd control relese during storge. Spry-drying emulsions re prticulrly economiclly effective nd simple for microencpsulting chemiclly rective voltile oils nd flvor compounds [4]. Flvor microencpsultion hs purpose on converting liquid flvor extrcts into dried powder. It provides protection ginst degrdtion nd prevents the loss of flvor. In ddition, it cn be pplied for controlling the relese of flvors during food processing nd storge. Spry drying is used for preprtion of the dried powder in which wter is evported while flvors re entrpped in crrier mteril. Hence to the selective diffusion idel [5], the diffusion coefficient of flvor declines with higher rte thn the diffusion coefficient of wter during drying. Spry-drying hs seen in mostly preprtion of phrmceuticl powders with specific chrcteristics such s prticle size nd shpe. Estblished method is initited by tomizing emulsions or solutions into fine droplets followed by drying process, resulting in prticles in powder form. Although most often considered s dehydrtion process, spry-drying cn lso be used s n encpsultion method when it entrps ctive mterils within protective mtrix which is essentilly inctively Abstrct This reserch imed to investigte the encpsultion of Micheli chmpc L. (Chmpc; MCL) extrct nd pply in green te powder to crete instnt Chmpc te. The MCL encpsulted flvor powder ws produced using spry drying. The crries of encpsultion were vried 20% w/v of mltodextrin with 0.5% w/v of trehlose. The experiment ws conducted by vrition of 5, 10, 15 nd 20% MCL extrct. The result showed tht 10% MCL extrct provided the highest encpsultion efficiency (93.39±0.57), the highest overll rom rting score (6.5±0.5) with high yield recovery (34.52±0.61). The gs chromtogrph mss spectrometry showed tht there were 15 voltile compounds could be identified from the MCL encpsulted flvor powder. Cmphene, limonene, βelemene, nd β-cryophyllene were found in high mount from ll powder smples. The principle nlysis (PCA) of voltile compound using electronic nose suggested tht the MCL encpsulted flvor powder 10% w/v cn entrp the extrct higher the others. The MCL encpsulted flvor powder with 10% w/v extrct ws mixed with green te powder in three vritions (0.1, 0.3, nd 0.5% w/w) to produce instnt Chmpc te. The sensory evlution showed tht the instnt Chmpc te with the MCL encpsulted flvor powder t 0.3% w/w provided the highest sensory liking score in the rnge of with the cceptnce t 96.7%. In summry, the MCL extrct 10% w/v ws the most suitble to produce the MCL encpsulted flvor powder nd the suitble mount of the MCL encpsulted flvor powder to produce the instnt Chmpc te ws 0.3% w/w. Index Terms Micheli chmpc L., Encpsultion, Spry drying, Gs chromtogrphy, sensory evlution I. INTRODUCTION Chmpc (Micheli Chmpc L.) is ntive flowering plnt in the south nd south-est Asi such s Indi, Thilnd, Mynmr nd Mlysi. Chmpc is generlly extrcted for essentil oil nd used for Mnuscript received June 20, 2016; revised April 5, 2017 doi: /ijfe

2 Interntionl Journl of Food Engineering Vol. 3, No. 1, June 2017 to encpsulted mterils. Severl dispersed systems such s emulsions or liposomes were successfully spry-dried with crriers using their structure like Mltodextrin nd Trehlose [6]. Mltodextrin provides importnt functionl benefits nd currently uses s n encpsulting gent. It hs low bulk density, confronttion to cking, tstelessness, compulsory, oxygen brrier nd surfce glossiness [7]. Trehlose is nturlly occurring non-reducing discchride which consists of two D-glucose molecules with 1,1 linkge by α-glycosidic bond [6]. Trehlose contributes to the physicl stbility of spry-dried mtrices contining trehlose insted of sucrose. During spry-drying encpsultion of flvours prtil usully loss of voltile compounds tht could led to n ltertion of the totl voltile composition nd vrition of the rtio of the different compounds in the spry-dried product [8]. Komes et l. [9] noted tht the ddition of trehlose to dehydrted strwberry nd pricot purees resulted in the lowest loss of totl rom s well s of individul fruit voltiles when compred with sucrose. Instnt te, product dried from te infusion ws first produced in Englnd, from blck te in Flvored te tht developed from regulr instnt effected from consumers who liked flvored te for instnce, Erl Grey te. The romtiztion or encpsultion of essentil oil brings stronger plesnt odor on the one hnd but the ddition of mny unsturted terpenic compounds cuses lower stbility of the product to oxidtion processes on the other hnd. Flvored-te product cn ffect the sensory qulity of te or beverge substntilly nd improve the undesirble rom nd flvor tht hppened from regulr instnt te. Flower flvor-mixed te becomes more populr since it not only provides beneficil properties of te, but lso incorportes good rom of flowers, resulting in good mood. The flower rom is minly originted from petl prt of flowers [10] nd enhnces good emotion nd senstion to consumers. Moreover, it hs been proved tht flowers dded to the green te stimulte blood circultion nd help the respirtion system [11]. This reserch imed to encpsulte Chmpc extrct nd crete Chmpc encpsultes flvor powder. The instnt Chmpc te ws prepred from suitble percentge of Chmpc encpsulted flvor powder. The results provide informtion regrding properties of encpsulted flvor powder nd its sensory evlution rting score cn be used to pply in others flvored product A. Mterils II. MATERIALS AND METHODS The flower of Micheli Chmpc L. (MCL) ws purchsed from Krtonn-Wn grden, Sn Pee Suer Subdistrict, Mueng District, Ching Mi, Thilnd from June 2009 to December The blossoms were collected erly from 8 m. 10 m. The dried green te leves ws obtined from Rming Co., Ltd., Thilnd. Methnol (RCL Lbscn Limited, Thilnd), dichloromethne (RCL Lbscn Limited, Thilnd), nd Mltodextrin (Cp Kelco ApS, Lille Skensved, Denmrk) were purchsed from Union Science, Co., Ltd. Trehlose ws obtined from EAC Chemicls, Bngkok, Thilnd. B. The MCL Extrct Preprtion The MCL flower ws de-petled nd then wshed through fresh wter t room temperture (25±2 C ) prior to expose to sun light for 2 hr. The dried MCL petl ws ground using hmmer mill (C31896, Armfield, Christy & Norris Ltd., Englnd) with 0.5 mm mesh. All dried MAD ws collected in vcuum foil pckges nd kept t -20 C. The MAD extrct ws prepred from the dried MAD petls in solvent extrction using 70% v/v ethnol under 30 C for 12 hr with smple nd solvent rtio t 1:10. After time lpse, the solvents ws filtered nd drined. The evported filtrte under reduce pressure t the 40 C (R-200, Buchii, Switzerlnd) ws weighed nd contined in mber vil under storge temperture t 4 C for further experiment [12, 13]. C. Microencpsultion of MCL Extrct Using Spry Drying He procedure for the emulsion preprtion for spry drying ws modified from Roser [14] nd Flores- Mrtínez et l. [15]. The queous phse of crrier ws prepred by dissolving the mltodextrin 20% w/v nd trehlose 0.5% w/v in deionized wter t 50 C while stirring for 30 min until the solution becme homogenous. The MCL extrct ws then dded in to the solution with vrition of 5, 10, 15, nd 20% w/v. The MCL extrct ws mixed into crrier solution using homogenizer (L4RT, Silverson, MA, USA) t 9000 rpm. The spry dryer (Mrch Cool Industry Co., Ltd., Bngkok, Thilnd) ws operted using the inlet nd outlet temperture t 200 C nd 110 C, respectively. The blower speed ws set t rpm with 10% feed pump [16]. 1) Physicl nd encpsultion properties of encpsulted MCL flvor powder The encpsulted MCL flvor powder from spry drying ws nlyzed for yield recovery, moisture content, wter ctivity, color vlue (L*, *, b*). The moisture content clculted followed the method from AOAC NO The wter ctivity ws nlyzed using AquLb LITE (DECAGON Devices Inc., USA). The color vlue ws nlyzed using Hunter LAB (Colorquest XE, Hunter Lb, USA). The solubility of the encpsulted MCL flvor powder ws exmined ccording to the method described in Fernndes et l. [17]. 2) Encpsultion efficiency (%EE) The quntities of the surfce content nd the totl content of the MAD extrct were determined nd clculted for %EE. Five grms of smple ws wshed with 70% v/v ethnol for 5 min. The totl content ws determined the clensed solvent from the encpsulted powder with 70% (v/v) ethnol for 15 min. The quntities were reported s the men nd the stndrd devition of triplicte mesurements [17, 18]. 3) Morphology of MCL encpsulted flvor powder The microstructures of microprticle from spry drying were exmined using scnning electron microscope (SEM, JSM5410-LV, JEOL, Jpn). Photogrphs were tken t n excittion voltge of 10 kv [19]. 49

3 Interntionl Journl of Food Engineering Vol. 3, No. 1, June 2017 Bngkok, Thilnd) ws operted using the inlet nd outlet temperture t 140 C nd 80 C, respectively. The blower speed ws set t 50 rpm with 10% feed pump [20]. 2) Sensory evlution on instnt Chmpc te preprtion The overll rom liking of MCL encpsulted flvor powder from previous experiment ws evluted by untrined consumer (n=50) using 9-point Hedonic scle [21] then selected for prepring instnt Chmpc te. The selected MCL encpsulted flvor powder ws mixed together with prepred green te powder in vrition of 0.1, 0.3, nd 0.5% w/w. The sensory evlution on the instnt Chmpc te ws lso conducted using 9-point Hedonic scle [21] with flvored te ttributes (ppernce, color, clerness, te rom, Chmpc rom, overll rom, te flvor, Chmpc flvor, tste, bitterness, nd ftertste) nd its cceptnce. 4) Voltile compound identifiction of MCL encpsulted flvor powder using gs chromtogrphmss spectrometry (GC-MS) The voltile compounds identifiction in MCL encpsulted flvor powder ws nlyzed using GC-MS. Three grms of smple ws prepred in septum-cpped vil. The equilibrium ir from hedspce of smple ws nlyzed for voltile compounds using the 85 m Crboxen /Polydimethylsiloxne StbleFlex type fiber (CAR/PDMS, Supelco, USA). The CAR/PDMS ws exposed for 30 min in the equilibrium ir of the hedspce. Subsequently, the fiber ws directly injected into the injection port of gs chromtogrph (HP 6890N, Agilent technologies, USA). The GC ws operted with the smpling rte t 40 msec, n ir flow rte of 400 ml min-1, nd with the source temperture t 230 C. The GC ws operted on the HP-5MS column (30 m 0.25 mm, i.d., 0.25 μm film thickness) (Model 19091S-433, Agilent Technologies, Inc., USA), nd helium ws used s the crrier gs t flow rte of 1.0 ml/min. The temperture progrm ws strted with n initil temperture of 50 C, which ws then heted up to 200 C t the rte of 7.5 C/min nd held for 5 min t 200 C. The MS ws operted in the electron impct mode with electron energy of 70 ev nd with the scn over rnge of mu, the source temperture being 230 C. The obtined mss spectr were preliminrily interpreted by compring with those of the enhnced chemsttion version D (Agilent Technologies), the mss spectrl serch librry of the Ntionl Institute of Stndrds nd Technology (NIST, Githersburg, USA). 5) Voltile profiling of MCL encpsulted flvor powder using electronic nose Groups of voltile compound found in encpsulted Chmpk extrct were determined using n electronic nose (Ntionl Nnotechnology Center, Thilnd). Three grms of smple were put into glss vil connected to sensors shutter. The electronic nose ws equipped with seven sensors for detecting humidity nd temperture (SHT1x nd SHT7x, sensirion, Switzerlnd), ethnol (f63, GE, USA), hydrogen sulfide sensor (TGS-825, FIGARO USA, INC., USA), orgnic solvent vpors sensor (TGS-822, FIGARO USA, INC., USA), LP gs sensor (TGS-2610, FIGARO USA, INC., USA), nd ir contminnt sensor (TGS-2600, FIGARO USA, INC., USA). Dt ws nlyzed bsed on principle component nlysis (PCA) using MthCAD nd Enose nlyzer (Ntionl Nnotechnology Center, Thilnd). D. E. Sttisticl Anlysis All the dt were collected in triplicte. Anlysis of vrince (ANOVA) ws performed nd using the Duncn s multiple rnge test (DMRT) for men seprtion. The nlysis of ll dt ws conducted using SPSS 17.0 (SPSS Inc., IBM Corp., Chicgo, IL, USA), with the significnt level determined t 95% confidence limit (p<0.05). III. A. Physicl nd Encpsultion Properties of MCL Encpsulted Flvor Powder The physicl nd encpsultion properties of MCL encpsulte flvor powder showed significnt difference s shown in Tble I. The yield recovery of MCL encpsulted flvor powder ws in the rnge of %. The lowest MCL extrct dded t 5% w/v provided the highest yield recovery, followed by 10, 15, nd 20%, respectively. The decresing yield recovery from spry-drying hppened to obtin when with the mount of the wll mteril ws decresed nd core mteril ws incresed in the infeed solution. The incresing of the extrct into wll mteril mixture cn lso cuse by n insufficient mount of the obtinble wll mteril to crete film-forming ltogether with the spryed wter droplets, which cn cused some of the droplets to stick to the cyclone chmber wll inside the spry dryer before they were sufficiently dry [22]. The incresing MCL extrct lso ffected the moisture content nd wter ctivity to be incresed, which suggested tht the rtio of core mteril to wll mteril cn ffect moisture content nd wter ctivity. The result ws in the sme trend s Singthong et l. [23] which suggested tht the incresing of Tilicor trindr leves extrct in encpsultion using mltodextrin nd gum rbic led the moisture content nd wter ctivity to be incresed. The color vlue (L*,*,b*) from this experiment ws ffected from the incresing MCL extrct. All of the color vlue showed tht the incresing of MCL extrct cn cuse the color of encpsulted powder to be drker. The incresing of wll mteril ffected the lightness to be incresed becuse of wll mteril Appliction of MCL Encpsulted Flvor in the Instnt Green Te Powder 1) The green te powder preprtion The green te powder ws prepred using green te leves put in the te bg nd soked into boiled wter (98±2 C) for 5 minutes. The rtio of te leves nd wter ws 2 g per 100 ml of wter. The prepred te solution ws then mixed together with 20% w/v of mltodextrin nd homogenized t 5000 rpm for 20 minutes with homogenizer (L4RT, Silverson, MA, USA) before spry drying. The spry dryer (Mrch Cool Industry Co., Ltd., RESULTS AND DISCUSSION 50

4 Interntionl Journl of Food Engineering Vol. 3, No. 1, June 2017 presented white color wheres the incresing mount of MCL extrct cn increse color vlue * nd b* s suggested in Bernstein nd Noreñ [24] investigtion. In ddition, the vlues * nd b* incresed significntly with higher mount of core mteril, resulting n ccumultion in the red nd yellow tonlities. This cn be explined by dilution of is lso discussed in Quek et l. [25] nd Smkrdhmrongthi et l. [26] tht the incresing mount of core mteril cn increse vlues * nd b* of encpsulted powder. The solubility ws ffected from the decresing wll mteril s the result showed tht the decresing of wll mteril cn decrese the solubility of encpsulted powder. As Murú-Pgol et l. [27] stted tht high concentrtion of modified strch decresed solubility s the fct the low wter content powder led to high vlue of wter solubility. This is suggested tht strch hydrolysis products cn generlly reduce the oxygen permebility of the mtrix in spry-dried powders, generting high wter dsorption nd cn cuse the higher solubility vlues [28]. TABLE I. HYSICAL AND ENCAPSULATION PROPERTIES OF MCL ENCAPSULATED FLAVORPOWDER Properties of MCL encpsulted flvor powder Core: Wll Rtio MCL extrct (%w/v) 5% 10% 15% 20% 1:4 1:2 1:1.5 1:1 the surfce content to be incresed wheres the encpsultion efficiency ws decresed s shown in Tble I. These results hppened due to the incresing of core-towll s suggested in Mohideen et l. [29] investigtion on encpsulting of blueberry juice using spry drying. B. Morphology of Encpsulted Mcl Flvor Powder The externl structure of the MCL encpsulted flvor powder ws observed using SEM. The imges showed skin-forming morphology with rounded nd dented on the externl surfce s shown in Figure 1. The microstructure of the MCL encpsulted flvor powder ws found to similr to Smkrdhmrongthi et l. [30] study on encpsultion of Micheli lb D.C. extrct using octenyl succinic nhydride strch. The encpsulting cpsules were mesured using micron scle from observed imges of encpsulting powder under SEM There were differences in mount nd size but from verge of prticle size were slightly different but nonsignificnt difference:5% (2.99±2.41 µm), 10% (3.68±2.95 µm), 15% (3.47±2.65 µm), nd 20% (3.37±2.01 µm). Those non-significnt differences were explined in Cheng et l. [31] tht the lrger of mount of core mtter towrd 10% show lrger filming surfce. The incresing of core mteril over 10% will tke more time to film nd form the shpe of cpsule for encpsulting powder, resulting smller prticle size. Yield recovery (%) Moisture content (%) 34.93± ± ±0.23 b 30.70±0.36 c 0.31±0.01 b 0.32±0.17 b 0.51± ±0.08 () (b) wter ctivity 0.21±0.01 c 0.25± ± ±0.01 b L* 86.25± ±0.83 b 78.12±0.87 bc 77.83±0.89 c * -0.60±0.03 c 2.19±0.37 b 2.96±0.52 c 2.13±0.21 b b* 23.64±0.14 d 35.58±0.25 c 40.61± ±0.24 b Solubility (%) 73.86± ±0.15 b 60.10±0.17 b 48.90±013 c Surfce content (%) 0.50±0.01 d 0.61±0.01 c 0.62±0.01 b 0.93±0.01 Encpsultion efficiency (%) 90.96±0.84b 93.39± ±0.15 c 41.62±0.35 b Note:The different letters in the sme row men significnt difference (p 0.05) The surfce content nd encpsultion efficiency hd significnt difference which hppened from the core-towll rtio. The incresing of MCL extrct ws ffected (c) (d) Figure 1. Scnning electron microscope imges of MCL encpsulted flvor powder prepred using different concentrtions of MCL extrct: () 5% extrct, (b) 10% extrct, (c) 15% extrct, nd (d) 20% extrct. C. Voltile Compound Identifiction of MCL Encpsulted Flvor Powder Using Gs Chromtogrph-Mss Spectrometry (GC-MS) The voltile compounds in encpsulting powder were determined using GC-MS nd peks were compred with NIST dtbse. The reltive content of identified compounds in smples ws shown in Tble II. There were different mount of compounds relesed from MCL encpsulted flvour powder. The α-humulene nd deltcdinene were found to be bsented in 5% encpsulted extrct. Pr-cymene ws bsence in 15% encpsulted extrct. The α-cubebene nd romdendrene were not detected in the smples prepred using5%, 10% nd 15% of extrct. In contrst, α-pinene ws not detected in smple prepred using 20% extrct. There were voltile 51

5 Interntionl Journl of Food Engineering Vol. 3, No. 1, June 2017 compounds tht found in extrcts which conformed to Rout et l. [32] studied concrete, bsolute nd hedspce rom from Chmpc. Rout et l. [32] lso noted tht methyl hexnote nd β-elemene cn be the key compounds from living Chmpc flower but fter petl hd been extrcted nd gone through spry drying process the methyl hexnote could not be detected from GC-MS only β elemene tht still be detected. However, there were different compound found in encpsulting powder ws 3-crene which gve out citrus nd ornge peel rom similr to methyl hexnote which sometimes gve out citrus rom. The similrity cme from trined pnel mtching odor for encpsulting power. All key compounds could hve been encpsulted but there were still some voltile tht could not be encpsulted nd coted on surfce of encpsulting powder which including limonene, 3-crene, nd β elemene. The results showed tht encpsulting powder cn preserve most of the voltile only some of those were left on the surfce of encpsulting powder. There were voltile compounds tht relesed from encpsulting powder differently s shown in Figure 2. The higher mount of voltile consisted of cmphene, trns-ocimene, β-myrcene, 3-crene, nd limonene. Cmphene ws highest in 15% extrct encpsulting powder. trns-ocimene ws bout the sme content in 10% nd 20% extrct encpsulting powder nd only 3- crene ws highest content in 20% extrct encpsulting powder. Limonene ws detected in ll encpsulting powder nd the content from 5% extrct encpsulting powder ws the highest, followed by 15%, 10%, nd 20%, respectively. Semyonov et l. [33] discussed tht there where limit mount of core mtter tht mltodextrin nd trehlose mtrices could entrp, the excesses extrct could not be encpsulted. Those were either evported or ttched on wll mtter of encpsulting powder. The result were not s expected, the originl thought ws to entrp ll extrcts in mtrices cpsule but s we found out tht there were limited of entrpment. In this study the rtio of mltodextrin nd trehlose ws fixed, the mtter in this experiment would be only percentge of extrcts tht pplied. As the result showed tht GC-MS could detect voltile compound from encpsulting powder, encpsulting powder tht pplied 20% extrcts showed higher mount of 3-crene nd 15% extrcts showed higher mount of cmphene menwhile encpsulting powder tht pplied 5% extrcts showed higher mount of limonene thn others. Those voltile compounds ffected to consumer liking. The high intensity rom could reflect to decrese consumer rting score menwhile medium intensity rom could reflect to increse consumer rting score, for exmple, cmphene nd 3-crene with chrcteristic odor similr which re wood odor could decrese rting score menwhile trns-ocimene from 10% nd 20% extrct encpsulting powder ws not s high s cmphene or 3- crene but consumer ffected to increse rting score becuse of chrcteristic odor is flower odor which consumer might rte the score towrd flower odor more thn wood odor. TABLE II. VOLATILE COMPOUNDAND RELATIVE CONTENTFROM MCL ENCAPSULATED FLAVOR POWDER USING GC-MS Compounds Pek re (%) Chrcterist 5% extr ct 10% extr ct 15% extr ct 20% extr ct ics odor [] turpentinelike α-pinene β-thujene turpentine cmphene cmphor pr-cymene solvent, citrus 3-crene citrus peel limonene ornge γ-terpinene turpentine α sweet, piney terpinolene α-cubebene herb, wxy copene wood, spice β-elemene herb, wxy β terpene-like cryophylle ne α-humulene woody romdendr sweet, dry ene δ-cdinene herbceous Note: - mens not detect in smple [] nd D. Voltile Profiling of MCL Encpsulted Flvor Powder Using Electronic Nose The voltile nlysis using electronic nose showed tht four vrition of MCL encpsulted flvor powder showed hd similr voltile compounds with stedy reltive humidity nd temperture (Figure 2). The compounds with orgnic solvent vpors were the highest mount nd the compounds with hydrogen sulfide groups nd ir contminnts were the lowest mount. The distinctively ctegorized of encpsulting powder were consequence from orgnic solvent vpors nd LP gs. In ddition, those compounds were the min fctor tht effected to overll rom liking of consumer in ech smple. The compounds with orgnic solvent vpors nd LP gs were distinctively ctegorized from encpsulting powder. The PCA of MCL encpsulted flvor powders were distinctively distributed s shown in Figure 3. The PCA from 5% nd 15% were distributed similrly s well s 10% nd 20%. The MCL encpsulted flvor powder with 20% extrct ws distributed in widest rnge but not cover dt for the rest. The differences of intensity of MCL encpsulted flvor powder hppened from different of voltile relesed. The PCA cn suggest tht electronic nose cn detect the voltile compound from ll smple of MCL encpsulted flvor powder but it showed tht the MCL encpsulted flvor powder with 10% extrct cn entrpped most of orgnic compounds which mostly re the voltile compounds inside the microcpsule [34]. 52

6 Interntionl Journl of Food Engineering Vol. 3, No. 1, June 2017 E. Appliction of MCL Encpsulted Flvor in Instnt Chmpc Te The instnt Chmpc te for sensory evlution ws prepred from the prepred green te powder mixed with the MCL encpsulted flvor powder with 10% MCL extrct in the vrition of 0.1, 0.3, nd 0.5%w/w. The results showed tht ll evluted ttributes were significnt difference s shown in Tble III. The instnt Chmpc te with 0.3% of the MCL encpsulted flvor powder showed the highest rting score in every ttributes s suggested in Thompson et l. [34] tht the intensity ffected consumer preferences in sensory evlution nd highest intensity ws not lwys be the most suitble for consumer preferences. The product cceptnce lso questioned nd the 0.3% of the MCL encpsulted flvor powder showed the highest percentge of cceptnce (96.7%). The instnt Chmpc te with 0.3% of the MCL encpsulted flvor powder ws then crried on to the consumer cceptnce test. Figure 3. The principle component nlysis of encpsulted powder with vrition of MCL extrct t 5% ( ( ) nd 20% ( ). ), 10% ( ), 15% TABLE III. SENSORY EVALUATION OF INSTANT CHAMPACA TEA WITH VARIATION OF MCL ENCAPSULATED FLAVOR POWDER Attributes encpsulting powder (%w/v) 0.1% 0.3% 0.5% Appernce 5.5±0.5b 6.6± ±1.0c Color 5.6±0.5b 6.4± ±1.0c Clerness 5.6±0.8b 6.2± ±0.5c Te rom 5.6±1.2b 6.2± ±0.8c b Flower rom 5.2± ± ±0.8b Overll rom 5.3±0.6b 6.5± ±0.8b b Te flvor 6.1± ± ±0.7b Flower flvor 6.0±0.6b 6.4± ±0.8c Overll flvor 6.0±0.5b 6.6± ±0.8c Tste 6.0± ± ±0.7b Bitterness 5.8± ± ±0.8b b Aftertste 6.0± ± ±0.5c Overll liking 5.7±0.6b 6.2± ±0.5b Acceptnce 91.7% 96.7% 40.0% Note: The different letters in the sme row men significntly different (p 0.05) ns mens non-significnt difference IV. The findings from this reserch suggested tht the MCL encpsulted flvor powder cn be produced using spry drying technique with mltodextrin 20% w/v nd trehlose 0.5% w/v s crriers. The MCL encpsulted flvor powder with 10% of MCL extrct showed the highest in encpsultion efficiency (93.39%±0.57) nd overll rom liking (6.5±0.5). The sensory evlution of instnt Chmpc te showed sensory rting score in the Figure 2. Electronic nose sensor of compounds emitted from MCL encpsulted flvor powder with MCL extrct; () 5%, (b) 10%, (c) 15%, nd (d) 20%. CONCLUSION 53

7 Interntionl Journl of Food Engineering Vol. 3, No. 1, June 2017 rnge of Moreover, the instnt Chmpc te with 0.3% of the MCL encpsulted flvor powder showed the most preferble of sensory rting score. The consumer cceptnce of the instnt Chmpc te showed high percentge of product cceptnce (96.7%). The production of the MCL encpsulted flvor powder nd instnt Chmpc te from this reserch cn be used s prototype for nother kind of instnt flvored beverge. The encpsulted flvor powder cn lso pplied to mny kind of nother product line both for food nd beverges or nonfood products. ACKNOWLEDGMENT This reserch ws finncilly supported by The Coopertion on Science nd Technology Resercher Development Project (Co-STRD), under Ntionl Science nd Technology Development Agent (NSTDA) nd the reserch grnts from Ching Mi University. REFERENCES [1] J. Seidemnn, World spice plnts, New York: Springer-Verlg Berlin Heidelberg, US, 2005 [2] M. K. Hossin nd M. Z. U. Nizm, Micheli chmpc L, in Tropicl Tree Seed Mnul, J.A. 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8 Interntionl Journl of Food Engineering Vol. 3, No. 1, June 2017 Nirmon Utm Ang ws born in Phisnulok, Thilnd, on My 11, She grduted Ph.D. in Agro-industril Product Development from Ksetsrt University, Thilnd in Now, she is lecture in Division of product development technology, Fculty of Agro-industry, Ching Mi University, Thilnd. Reserch re is in functionl food product development, sensory nd consumer test, herbl te nd rice products. Her publictions re s follows; N. Lokuldilok, P. Thkeow, P. Kopermsub, nd N. Utm-Ang. Optimiztion of microencpsultion of turmeric extrct for msking voltile flvors, Food Chemistry, 194: , T. Boonchu nd N. Utm-Ang. Optimiztion of extrction nd microencpsultion of bioctive compounds from red grpe (Vitisvinifer L.) pomce, Journl of Food Science Technology 52(2): , 2015.S. Hirun, N. Utm-Ang, Q.V. Vuong, C. J. Scrlett. Investigting the Commercil Microwve Vcuum Drying Conditions on the Physicochemicl Properties nd Rdicl Scvenging Ability of Thi Green te, Drying Technology 32(1): 47-54, Associte Professor Dr. Utm-Ang is the Deputy Director of Lnn Rice Reserch Center, Ching Mi University, Thilnd. Her reserch ims to develop Thi rice to be the kitchen of the world. compounds emitted from fungl-rotting beech (Fgus sylvtic). Mitteilungen der Deutschen Gesellschft für llgemeine und ngewndte Entomologie 15: Rjnibhs Smkrdhmrongthi, Dte of birth: 3th My 1977; Plce of birth: Ching Mi Province, Thilnd; He grduted Ph.D. from Agro-Industril Product Development, Ching Mi University, Thilnd; Mjor field of study: Product Development nd Technology. The reserch specilties were Sensory evlution principle, Gs Chromtogrphy technology, Encpsultion nd Electronic nose. His publictions re s follows; Rjnibhs Smkrdhmrongthi, Prodprn Thkeow, Phikunthong Kopermsub nd Nirmon Utm-Ang Appliction of Multicore Encpsulted Micheli lb D.C. Flvor Powder in Thi Stemed Dessert (Nm Dok Mi). Ching Mi J. Science. (in press). R. Smkrdhmrongthi, P. Thkeow, P. Kopermsub, nd N. Utm-Ang, Encpsultion of Micheli lb D.C. extrct using spry drying nd freeze drying nd ppliction on Thi dessert from rice flour, Int. J. Food, Eng., vol. 1, no. 2, pp , Dec. 2015, doi /ijfe Prodeprn Thkeow, ws born in Phyo Province, Thilnd on 20th August She grduted Ph.D. in Wood biology nd technology from Institute of Forest Zoology Conservtion George-August- University, Gӧttingen, Germny in Now, she is lecture in Division of product development technology, Fculty of Agroindustry, Ching Mi University, Thilnd. The re of expertise re voltile nlysis, Flvor chemistry nd technology, polymer science, insect lfction nd integrted pest mngement. Her publictions re s follows: Thkeow P, Angeli, S, Weißbecker B, Schütz S Antennl nd behviourl responses of Cis boleti to fungl odour of Trmetes gibbos. Chemicl Senses 33: Thkeow P, Weißbecker B, Schütz S Voltile orgnic 55