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การพัฒนากระบวนการกักเก็บกลิน่ และ
รสชาติของเครื่ องเทศสมุนไพรไทย
ผศ.ดร.อภินันท์ สุ ทธิธารธวัช
ศูนย์เชี่ยวชาญเทคโนโลยีอนุภาค ภาควิชาวิศวกรรมเคมี
จุฬาลงกรณ์มหาวิทยาลัย
Email: apinan.s@chula.ac.th
• Encapsulation can be defined as a process where • Encapsulation technology has been used in the
a continuous thin coating is formed around solid food industry for more than 60 years as a way to
particles, liquid droplets, or gas cells that are fully provide liquid and solid ingredients as an effective
contained within the capsule wall (King, 1995). barrier for environmental and/or chemical
• Encapsulation is a topic of interest in a wide range interactions until release is desired (Reineccius,
of scientific and industrial areas, varying from 1994).
pharmaceutics to agriculture and from pesticides to
enzymes.
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1. Reduce the reactivity of the core with regard to 4. Promote the ease of handling of the core material.
the outside environment, for example oxygen and 5. Mask the taste of the core.
water. 6. Dilute the core material when it is only used in
2. Decrease the evaporation or transfer rate of the very small amounts; but, achieve uniform
core material with regard to the outside dispersion in the host material.
environment.
3. Control the release of the core material so as to
achieve the proper delay until the right stimulus.
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• Microcapsule properties may be changed to suit • Furthermore, the different processing conditions
specific core applications, including composition, that the product will go through before release are
mechanism of release, particle size, final physical of essential consideration.
form, and cost. • Other important features to take into account are
• When designing encapsulation processes, it must the optimum concentration of the active core, the
be clearly established what type of functions mechanism of release, the final particle size,
encapsulated core can provide to the final product density, and stability requirements of the
in order to select the most suitable coating encapsulated ingredient.
material.
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Flavor
Spray drying
10 m Flavor
How to make the encapsulation of flavors? How to make the encapsulation of flavors?
2. Spray drying
1. Preparation of emulsion Atomizer
The emulsion is then fed into the spray dryer Cyclone
First the hydrophobic flavors should be emulsified in the carrier and transformed into droplets by an atomizer.
solution to create the flavor emulsion. Carrier solution normally The hot air flowing contacts the atomized
compose of emulsifier and additive wall materials. particles and evaporates the water. The dried Product
Vessel
particles, consisting of dry matrices in which
Emulsions are heterogeneous systems Emulsion size Carrier the core material, is held in a micro
which consists of two immiscible solution dispersion.
liquids (usually oil and water) with
Emulsion
Spray drying is by definition the Drying
one of the liquids dispersed in another Chamb
droplet transformation of a feed of liquid or paste Blowe
as small spherical droplets. er
material (solution, dispersion or paste) into a r
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Factor influencing the flavor retention Factor influencing the flavor retention
- Proteins (soybean) - Drying air velocity/ Air flows in the spray dryer
- Blend of Gum arabic and hydrolyzed starch - Humidity of the dryer inlet air
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Spray drying
Spray drying
Extracted lemongrass
40 wt% of lemongrass oil Extracted bergamot oil
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extract at 90 ºC
30 min
vortex mixer 1 min
powder 0.1 g
1 µl
Condition of GC
centrifugation
Type : 2010 3,000 rpm 10 min
Column : DB-WAX
INJ Temp : 210 oC
Buchi, DET Temp : 230 oC (FID)
Gear Niro Ohkawara L-8 Inlet Press : 70 kPa
Model B-290 Mobile Minor
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powder 0.1 g
A B C D
Experimental Results
1 µl
Effect of oil loading on emulsion size Effect of oil loading on emulsion size
3.5 Modified Starch: Capsul GA+MD
30 30
D43 of flavor in feed emulsion (m)
20 wt%
3.0 40 wt%
25 50 wt% 25
GA+MD
2.5 60 wt%
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Effect of oil loading on re-constitute Effect of oil loading on retention and water
emulsion and powder size content
Modified Starch: Capsul GA+MD Flavor Retention Water Content
1.0 4
D43 of flavor in feed emulsion (m)
100
1 2
0.2 Reconstitute Emulsion Reconstitute Emulsion 20
GA+MD Modified Starch: Capsul
0 0 0 0
0 20 40 60 80 100 0 20 40 60 80 100 0 20 40 60 80 100 0 20 40 60 80 100
Oil concentration (%wt of total solid) Oil concentration (%wt of total solid) Oil concentration (%wt of total solid) Oil concentration (%wt of total solid)
30
80
(% of total powder)
30
60 Modified Starch: Capsul
20
GA+MD
20
40
10 GA+MD
10 20
0 0 0
0 20 40 60 80 100 0 20 40 60 80 100 0 20 40 60 80 100
Oil concentration (%wt of total solid) Oil concentration (%wt of total solid) Oil concentration (%wt of total solid)
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Effect of oil loading on the external Effect of oil loading on the internal
morphology morphology
Initial Oil concentration (%wt of total solid) Initial Oil concentration (%wt of total solid)
Modified Starch: Capsul Modified Starch: Capsul
20 % wt 40 % wt 50 % wt 60 % wt 80 % wt 20 % wt 40 % wt 50 % wt 60 % wt 80 % wt
b
X 400 50µm X 400 50µm X 400 50µm X 400 50µm X 400 50µm X 2,500 10µm X 2,500 10µm X 2,500 10µm X 2,500 10µm X 2,500 10µm
b c c
X 2,000 10µm X 2,000 10µm X 2,000 10µm X 2,000 10µm X 2,000 10µm X 6,500 2µm X 6,500 2µm X 6,500 2µm X 6,500 2µm X 6,500 2µm
Oil concentration Oil concentration Oil concentration Oil concentration Oil concentration
20 % Dry basis 38.3 % Dry basis 41.9 % Dry basis 46.1 % Dry basis 51.2 % Dry basis
Effect of oil loading on the external Effect of oil loading on the internal
morphology morphology
Initial Oil concentration (%wt of total solid) Initial Oil concentration (%wt of total solid)
Agacia Gum + Malto dextrin 1:3 Agacia Gum + Malto dextrin 1:3
20 % wt 40 % wt 60 % wt 20 % wt 40 % wt 60 % wt
b
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20 2
0
0.1 1 0 0
0 0.5 1.0 1.5 2.0 0 0.5 1.0 1.5 2.0
Diameter (m)
Emulsion size (m) Emulsion size (m)
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X 400 50µm X 2,000 10µm X 400 50µm X 2,000 10µm X 2,500 10µm X 6,500 2µm X 2,500 10µm X 6,500 2µm
6000 rpm 1 min (0.61 m) 3000 rpm 2 min (1.16 m) 6000 rpm 1 min (0.61 m) 3000 rpm 2 min (1.16 m)
X 2,000 10µm X 2,500 10µm X 6,500 2µm X 2,500 10µm X 6,500 2µm
X 400 50µm X 2,000 10µm X 400 50µm
Experimental Results
flavor : lemongrass oil speed of atomizer : 30,000 rpm
concentration 40 % of
total solid feed rate : 30 ml/min
homogenization : air flow rate : 110 kg/hr
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100 3.0
X 400 50µm X 2,000 10µm X 400 50µm X 2,000 10µm X 2,500 10µm X 6,500 2µm X 2,500 10µm X 6,500 2µm
X 400 50µm X 2,000 10µm X 400 50µm X 2,000 10µm X 2,500 10µm X 6,500 2µm X 2,500 10µm X 6,500 2µm
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Relative content
100
Flavor retention(%)
75.14 66.04 50
76.25
80 40
62.72 67.56 55.05 28 22 22 23
60 30 22 23
Linalyl acetate 19 20
47.95 20 18 20 linalyl acetate
40
Limonene 10 linalool
20 Linalool 0
limonene
0 Main component Percentage(%)
HI-CAP Linalool 17.08
(1:8) HI-CAP
(1:4) CAPSUL
CAPSUL Linalyl acetate 22.33
(1:8)
(1:4) Limonene 40.28
Higher wall material content increased the rate of
formation of semipermeable membrane resulting in
the reduction of flavor loss during spray drying.
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Cyclodextrins
Cyclodextrins are produced in
technical plants by enzymatically
catalyzed degradation of starch.
ENCAPSULATION OF
Chemical structures[3] ring structure[2]
CYCLODEXTRINS BY
SPRAY DRYING
[2] Jafari, S.M., Assadpoor, E., He, Y. and Bhandari, B., Encapsulation Efficiency of Food Flavours and Oils during Spray Drying. Drying Technology. 26; 816–835 (2008)
[3] Venturinii, C.G., Nicolini , J. and Machado, C.,PROPRIEDADES E APLICAÇÕES RECENTES DAS CICLODEXTRINAS . Quim. Nova. 31(2) 360-368 (2008)
Cyclodextrins Preparation of inclusion complexes
Cyclodextrins slurry
(10, 20, 30 wt%)
Lemongrass oil
(Citral:CD molar ratio = 1:1)
Shaking at 45C
for 12 h Drying conditions
Model Spray Dryer B‐290, BUCHI
Nozzle Two ‐fluid nozzle ( = 0.5)
Spray drying Inlet temp (C) 160
Feed rate (mL/min) 9
Gas flow rate (m3/h) 38
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Heater
Lemongrass oil
(Citral:CD molar ratio = 1:1, 1.5:1, 2:1) Exhaust E‐citral
Inlet Air
0.6 nm
Effect of citral/CDs molar ratio on
morphology Preparation of inclusion complexes
Feed liquid
Native ‐CD 1:1
Cyclodextrins slurry
Pump
(20 wt%)
Atomizer
Lemongrass oil Heater
(Citral:CD molar ratio = 1:1)
Exhaust
Inlet Air
Shaking at 45C for 12 h
2kV x 250 10m 2kV x 250 10m Drying Chamber Outlet Air Cyclone
Added maltodextrin Collector
1.5:1 2:1 (MD, DE=25)
Drying conditions
Model Ohkawara Type L‐8 Spray Dryer
Homogenized at 8000 rpm
for 3 min Nozzle Rotary nozzle
Atomizer speed (rpm) 30,000
Inlet temperature (C) 160
Air flow rate (kg/h) 110
Spray drying
2kV x 250 10m 2kV x 250 10m Feed flow rate (mL/min) 30
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Effect of MD on morphology Effect of MD on morphology
‐CD 100% ‐CD 80% + MD 20% ‐CD 100% ‐CD 80% + MD 20%
Effect of MD on morphology Effect of MD on morphology
‐CD 100% ‐CD 80% + MD 20% ‐CD 100% ‐CD 80% + MD 20%
‐CD 60% + MD 40% ‐CD 60% + MD 40%
2kV x 250 100m 2kV x 250 10m
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Spray drying
Native rice starch
, E‐citral , Z‐citral
Retention :
‐The combined CDs and MD encapsulant does not affect the total citral
retention but release rate due to the film formation in the presence of
MD.
Citronella oil
Preparation of fish sauce powder by Spray Drying High quality honey powder
Research Core Technologies: Process, wall/core materials
Research Core Technologies: Process, wall/core materials Product: High content of honey powder
Product: Encapsulated fish sauce powder Target applications: Seasoning powder
Target applications: Seasoning powder
Spray drying
MD + GA
Spray drying
Fish sauce
MD + Gelatin
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Spray drying
Multi-Enzymes
Cellulose Hemicellulose
DE17
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Type 4 : mannitol
Schematic characteristic isothermal drying curves of various wall materials. See text for
details. (Matsuno & Adachi, 1993).
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Gum arabic was not efficient as a wall material for the encapsulation of five different
monoterpenes (citral, linalool, β-myrcene, limonene, and β-pinene). (Bertolini et al.,
2001)
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