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Microencapsulation of Refined Liquid Smoke Using Maltodextrin Produced from Broken Rice Starch
- Taruna Syah, Ikrar, Darmadji, Purnama, Pranoto, Yudi
- Journal of food processing and preservation 2016 v.40 no.3 pp. 437-446
- air temperature, gas chromatography-mass spectrometry, liquid smoke, maltodextrins, microencapsulation, particle size distribution, phenol, rice starch, solubility, spray drying, total soluble solids, volatile compounds, water content
- Liquid smoke contained many bioactive compounds, one of which is phenol. Besides, its liquid form causes handling complication during distribution and application; thus, the microencapsulation method was used to solve this complication. At present, various inlet air temperatures were applied (120, 130 and 140C) with feed flow rate of 5 mL/min. The total soluble solid (TSS) contents of maltodextrin from broken rice starch were 20, 25 and 30%. The observed parameters were moisture content, yield, total phenol contents, microencapsulation efficiency, shape and morphology, particle size distribution and volatile compound profile identification. All data were taken in triplicate using completely randomized design. The results showed that the increase in wall material concentration and inlet air temperature was able to improve yield, total phenol content, microencapsulation efficiency and solubility of microcapsules. The best results with the highest microencapsulation efficiency of 52.24 ± 2.84% and 20 min phenol release period were obtained using 25% TSS and inlet temperature of 140C. Volatile compound identification using gas chromatography–mass spectrometry (GC‐MS) showed that the combination between wall material and inlet air temperature was effective to retain phenol as one of the liquid smoke bioactive compounds. Microcapsule morphology analysis showed that the average diameter of microcapsules was 4.28 μm and had nearly spherical shape, little shriveled and without agglomeration with low levels of damage. PRACTICAL APPLICATIONS: Microencapsulation is a technology that is widely used for the transformation of liquid to solid form. Wall material and temperature are the most important factors in microencapsulation process to make a good quality microcapsule. The results of this work contribute to the understanding of factors affecting the microencapsulation process, including wall material concentration and inlet air temperature of spray drying on the yield, total phenol content, microencapsulation efficiency and stability of microcapsules of refined liquid smoke using maltodextrin produced from broken rice starch.