การพัฒนาไมโครแคปซูลเก็บกักสารให้กลิ่นรสจากใบมะกรูดโดยวิธีโคอะเซอร์เวชันเชิงซ้อน
Kaffir lime (Citrus hystrix DC.) leaves are one of the major ingredients in Thai food due to their good flavor and strong fragrance. The objectives of this study were to 1) optimize supercritical carbondioxide extraction of kaffir lime leaves 2) compare kaffir lime leaves extract among supercrit...
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เชียงใหม่ : บัณฑิตวิทยาลัย มหาวิทยาลัยเชียงใหม่
2020
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th-cmuir.6653943832-694742020-08-10T01:35:14Z การพัฒนาไมโครแคปซูลเก็บกักสารให้กลิ่นรสจากใบมะกรูดโดยวิธีโคอะเซอร์เวชันเชิงซ้อน Development of Microcapsule Encapsulating Kaffir Lime Leave Flavor Using Complex Coacervation ศรัญญา เรืองสว่าง ผู้ช่วยศาสตราจารย์ ดร.สุจินดา ศรีวัฒนะ Kaffir lime (Citrus hystrix DC.) leaves are one of the major ingredients in Thai food due to their good flavor and strong fragrance. The objectives of this study were to 1) optimize supercritical carbondioxide extraction of kaffir lime leaves 2) compare kaffir lime leaves extract among supercritical carbondioxide, steam distillation and solvent (hexane) extraction 3) develop microcapsules of kaffir lime leaves extract by complex coacervation technique and 4) evaluate shelflife of microcapsule of kaffir lime leaves extract. Kaffir lime leaves extraction using supercritical carbondioxide with and without ethanol were conducted. A 2 2 factorial in completely randomized design with 2 center points was used to optimize the extraction temperature (40, 60°C) and extraction pressure (15, 25 MPa). Response surface methodology (RSM) was applied to study the effect of extraction conditions on yield of oil, the amount of citronellal, and odor liking scores. The optimum condition of both supercritical carbon dioxide extractions was extraction temperature at 40°C and extraction pressure at 25 MPa. When compare with conventional methods (steam distillation and solvent (hexane) extraction), the extract from supercritical carbondioxide extraction provided higher citronellal content than those of conventional methods. The extract from supercritical carbondioxide with ethanol extraction had higher citronellal content (11.13 mg/g of ground kaffir lime leaves), but lower yield (5.27%) and odor score (6.1) than those of without ethanol extraction (5.28% and 7.0). Therefore, supercritical carbondioxide without ethanol extraction was selected for the further study. There were 13 compounds found in the extract using GC-MS analysis. Citronellal was the most compound founded in crude oil from kaffir lime leaves extract. It was responded for the characteristic aroma of kaffir lime leaves. The olfactive notes of the major components of ground kaffir lime leaves oils are responsible for the fresh, green-citrusy, sweet and slightly woody notes with powerful citrus fragrance. Then, microcapsules of the extract from kaffir lime leaves was developed using complex coacervation technique and freeze-drying technique. A central composite design (CCD) was employed (microcapsule encapsulation condition as level of gelation at 10-30% and arabic gum at 2040%). The optimum condition was encapsulation with gelatin 20% and arabic gum 20% (1:1) and was used as wall materials. These were mixed with 10% of extract in extra virgin olive oil as core materials and the ratio of wall materials and core material was 2:1. L*, a*, b*, moisture content, water activity, encapsulation efficiency and citronellal were 65.29, -1.90, 51.09, 1.51, 0.250, 80.25 and 20.38 mg/g of microcapsule, respectively. The particle morphology by scanning electron microscopy (SEM) showed that microcapsules were irregular shape and various size. The shelf-life study of kaffir lime leaves extract encapsulated powder using moisture content as a shelf-life indicator was conducted. The shelf-life of kaffir lime leaves oil encapsulated powder, packed in aluminium foil pouch with 9 micrometer thick and kept at 35°C with 75.0% relative humidity was 1,281 days or 3 years and 186 days. 2020-08-10T01:35:14Z 2020-08-10T01:35:14Z 2020-03 Thesis http://cmuir.cmu.ac.th/jspui/handle/6653943832/69474 other เชียงใหม่ : บัณฑิตวิทยาลัย มหาวิทยาลัยเชียงใหม่ |
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Kaffir lime (Citrus hystrix DC.) leaves are one of the major ingredients in Thai food due to
their good flavor and strong fragrance. The objectives of this study were to 1) optimize supercritical
carbondioxide extraction of kaffir lime leaves 2) compare kaffir lime leaves extract among
supercritical carbondioxide, steam distillation and solvent (hexane) extraction 3) develop
microcapsules of kaffir lime leaves extract by complex coacervation technique and 4) evaluate shelflife
of microcapsule of kaffir lime leaves extract. Kaffir lime leaves extraction using supercritical
carbondioxide with and without ethanol were conducted. A 2
2
factorial in completely randomized
design with 2 center points was used to optimize the extraction temperature (40, 60°C) and extraction
pressure (15, 25 MPa). Response surface methodology (RSM) was applied to study the effect of
extraction conditions on yield of oil, the amount of citronellal, and odor liking scores. The optimum
condition of both supercritical carbon dioxide extractions was extraction temperature at 40°C and
extraction pressure at 25 MPa. When compare with conventional methods (steam distillation and
solvent (hexane) extraction), the extract from supercritical carbondioxide extraction provided higher
citronellal content than those of conventional methods. The extract from supercritical carbondioxide
with ethanol extraction had higher citronellal content (11.13 mg/g of ground kaffir lime leaves), but
lower yield (5.27%) and odor score (6.1) than those of without ethanol extraction (5.28% and 7.0).
Therefore, supercritical carbondioxide without ethanol extraction was selected for the further study.
There were 13 compounds found in the extract using GC-MS analysis. Citronellal was the most
compound founded in crude oil from kaffir lime leaves extract. It was responded for the characteristic
aroma of kaffir lime leaves. The olfactive notes of the major components of ground kaffir lime leaves
oils are responsible for the fresh, green-citrusy, sweet and slightly woody notes with powerful citrus
fragrance. Then, microcapsules of the extract from kaffir lime leaves was developed using complex
coacervation technique and freeze-drying technique. A central composite design (CCD) was
employed (microcapsule encapsulation condition as level of gelation at 10-30% and arabic gum at 2040%).
The
optimum
condition
was
encapsulation
with
gelatin
20%
and
arabic
gum
20%
(1:1)
and
was
used
as
wall
materials.
These
were
mixed
with
10%
of
extract
in
extra
virgin
olive
oil
as
core
materials
and
the
ratio
of
wall
materials
and
core
material
was
2:1.
L*,
a*,
b*,
moisture
content,
water
activity,
encapsulation efficiency and citronellal were 65.29, -1.90, 51.09, 1.51, 0.250, 80.25 and
20.38 mg/g of microcapsule, respectively. The particle morphology by scanning electron microscopy
(SEM) showed that microcapsules were irregular shape and various size. The shelf-life study of kaffir
lime leaves extract encapsulated powder using moisture content as a shelf-life indicator was
conducted. The shelf-life of kaffir lime leaves oil encapsulated powder, packed in aluminium foil
pouch with 9 micrometer thick and kept at 35°C with 75.0% relative humidity was 1,281 days or 3
years and 186 days. |
author2 |
ผู้ช่วยศาสตราจารย์ ดร.สุจินดา ศรีวัฒนะ |
author_facet |
ผู้ช่วยศาสตราจารย์ ดร.สุจินดา ศรีวัฒนะ ศรัญญา เรืองสว่าง |
format |
Theses and Dissertations |
author |
ศรัญญา เรืองสว่าง |
spellingShingle |
ศรัญญา เรืองสว่าง การพัฒนาไมโครแคปซูลเก็บกักสารให้กลิ่นรสจากใบมะกรูดโดยวิธีโคอะเซอร์เวชันเชิงซ้อน |
author_sort |
ศรัญญา เรืองสว่าง |
title |
การพัฒนาไมโครแคปซูลเก็บกักสารให้กลิ่นรสจากใบมะกรูดโดยวิธีโคอะเซอร์เวชันเชิงซ้อน |
title_short |
การพัฒนาไมโครแคปซูลเก็บกักสารให้กลิ่นรสจากใบมะกรูดโดยวิธีโคอะเซอร์เวชันเชิงซ้อน |
title_full |
การพัฒนาไมโครแคปซูลเก็บกักสารให้กลิ่นรสจากใบมะกรูดโดยวิธีโคอะเซอร์เวชันเชิงซ้อน |
title_fullStr |
การพัฒนาไมโครแคปซูลเก็บกักสารให้กลิ่นรสจากใบมะกรูดโดยวิธีโคอะเซอร์เวชันเชิงซ้อน |
title_full_unstemmed |
การพัฒนาไมโครแคปซูลเก็บกักสารให้กลิ่นรสจากใบมะกรูดโดยวิธีโคอะเซอร์เวชันเชิงซ้อน |
title_sort |
การพัฒนาไมโครแคปซูลเก็บกักสารให้กลิ่นรสจากใบมะกรูดโดยวิธีโคอะเซอร์เวชันเชิงซ้อน |
publisher |
เชียงใหม่ : บัณฑิตวิทยาลัย มหาวิทยาลัยเชียงใหม่ |
publishDate |
2020 |
url |
http://cmuir.cmu.ac.th/jspui/handle/6653943832/69474 |
_version_ |
1681752712753971200 |