| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 5132604 | Food Chemistry | 2018 | 8 Pages |
â¢Microencapsulation enhanced stability of natural antioxidant rice grass extract.â¢Microencapsulated powder was incorporated in carboxymethyl cellulose blended film.â¢Bioactive film increased water barrier and phenolic content for food products.
Microencapsulation was investigated to enhance the stability of Thai rice grass extract. Microencapsulated powder (MP) was formed using total solid of extract solution and maltodextrin ratios of 1:4 (MP 1:4) and 1:9 (MP 1:9). The absence of an endothermic peak for both MPs confirmed all extract solutions were coated with maltodextrin. MP 1:9 had a lower total phenolic content (TPC) but was higher in antioxidant capacity than MP 1:4. Moreover, the TPC of the MPs slightly decreased (70.02-93.04%) during storage at 10, 30 and 70 °C for 30 d. Comparatively, the TPC of the extract solution significantly decreased from 100% down to 20.8%, 11.2% and 8.6% at 10, 30 and 70 °C, respectively. Therefore, MP 1:9 incorporated with blended carboxymethyl cellulose film increased the water barrier and the TPC. This film can serve as a bioactive biodegradable packaging material to reduce plastic packaging in the food industry.
