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Microencapsulation of lemongrass oil by spray drying: Role of emulsion size, oil loading, and inlet air temperature on flavor retention and release kinetics
(2026-03-01)
Paiboon, Narin
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Kaewpanha, Malinee
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Ruktanonchai, Uracha Rungsardthong
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Yoshii, Hidefumi
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Soottitantawat, Apinan
Microencapsulation of lemongrass oil using modified starch (Capsul®) was investigated via spray drying to interpret the process–structure–transport relationships governing flavor retention and release. The effects of oil loading, emulsion size, and inlet air temperature on emulsion characteristics, citral retention, powder morphology, and stability were evaluated. Increasing oil content resulted in larger emulsion droplets, reduced emulsification efficiency, and greater surface oil content, leading to lower citral retention. Capsul® demonstrated high encapsulation performance, retaining up to 40 wt% lemongrass oil with minimal losses. Emulsion droplet size emerged as a key structural determinant, with smaller droplets yielding superior retention and reduced surface oil. By integrating microstructural analysis with kinetic modeling, this study demonstrates that drying-induced particle architecture, rather than retention efficiency alone, governs long-term stability. Release profiles were well described by Avrami kinetics, confirming diffusion-controlled transport, with larger droplets and higher oil loading exhibiting increased effective diffusivity. Although inlet air temperature had minimal influence on immediate citral retention, it strongly affected powder microstructure: higher temperatures produced larger particles with thinner walls, whereas temperatures below 140 °C increased residual moisture, lowered glass transition temperature, and accelerated volatile release. These findings provide mechanistic guidance for the rational design and optimization of spray-drying processes to tailor the stability and release performance of encapsulated flavor systems.
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Impact of wall materials on the physicochemical properties of spray-dried microencapsulated soybean oil bodies
(2025-12-01)
Twumasi, Grace Asantewaa
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Sangadkit, Wipavadee
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Manareet, Nitjaree
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Aussanasuwannakul, Aunchalee
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Ishii, Toya
Soybean oil bodies (SOB) are naturally occurring emulsions with promising applications in food formulations. However, their sensitivity to environmental factors such as moisture, oxidation, and temperature fluctuations, coupled with their native instability, makes them difficult to incorporate into food products. This necessitates effective encapsulation strategies to preserve their bioactive properties, extend shelf life, and improve processability. This study aimed to encapsulate SOB using a spray drying technique with maltodextrin, whey protein isolate, and soy lecithin as wall materials. The encapsulation efficiency (56.43 - 85.41%) demonstrated the effective retention of oil bodies within the microparticles. The resulting powders were further characterized for powder yield, moisture content, water activity, color, wettability, solubility, hygroscopicity, particle size, surface charge, and morphological properties. SOB-maltodextrin microparticles showed higher yield and exhibited lower wettability time, indicating improved encapsulation efficiency and enhanced reconstitution ability. The whey protein isolate-based microparticles exhibited higher solubility (87.65 - 88.62%) and the smallest particle size, reflecting improved emulsification and stabilization properties, whereas soy lecithin-based formulations showed higher absolute surface charge (37.79 - 45.91 mV), lower moisture content, and reduced water activity, indicating superior stability. Spray-dried powders demonstrated good reconstitution properties, making them suitable for food applications. These findings highlight the potential of spray-drying, along with the choice of wall material, as key factors in the effective encapsulation of SOB, paving the way for the development of more stable, functional, and sustainable food products.
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Characterization and physicochemical properties of a novel microencapsulated bio-calcium from Asian sea bass bones
(2025-12-01)
Phengleng, Salinee
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Sangadkit, Wipavadee
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Wattanachaisaereekul, Songsak
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Sirison, Jiraporn
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Ruangsomboon, Suneerat
Calcium is the most abundant mineral in the human body, yet intake remains insufficient in many populations. Fishbone-derived bio-calcium from Asian sea bass (Lates calcarifer), containing approximately 37.5 % calcium (dry weight), offers a cost-effective source. However, its primary form, hydroxyapatite, has low solubility due to high crystallinity, limiting its application in food fortification. This study aimed to enhance the physicochemical properties of bio-calcium (B) powders by encapsulating them with maltodextrin (M), gum arabic (G), and their combination (MG) at 5 %, 10 %, and 15 % (w/v) using spray drying. A 1:4 (w/w) ratio of B to wall materials was applied at 180 °C (inlet) and 60 °C (outlet) temperatures. Powder yields ranged from 25.2 % (15 % BG) to 30.3 % (15 % BM), with no significant differences (p > 0.05) among treatments. Encapsulated powders had higher lightness (L*) than B. The highest calcium content and encapsulation efficiency were observed in 5 % BG, while BM showed the lowest. Moisture content and water activity remained below 10 % and 0.6 %, respectively. BG had the highest hygroscopicity, while wall concentration had no significant (p > 0.05) impact. Encapsulation improved water solubility index (75.4–86.5 %), especially in BM. Particle sizes ranged from 0.92 µm (10 % BMG) to 2.89 µm (15 % BM), while zeta potentials ranged from -8.71 mV (15 % BM) to -20.90 mV (15 % BMG). Encapsulated powders were more spherical and smoother than B, while BG particles showed aggregation, whereas BMG showed mixed morphologies. These findings suggest that encapsulation enhanced the physicochemical properties of bio-calcium, supporting its potential application in calcium-fortified foods and dietary supplements.
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Impact of Bio-calcium from Nile Tilapia Bone as a Supporting Material on the Stability Enhancement of Immobilized Probiotics
(2025-07-01)
Petsong, Kantiya
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Yarnpakdee, Suthasinee
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Senphan, Theeraphol
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Sriket, Chodsana
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Kingwascharapong, Passakorn
This study presented the potential of bio-calcium powder (BC) from Nile tilapia bone on enhancement of probiotics (Lactobacillus acidophilus) stability as supporting material in probiotic immobilization and novel nutritive resource, particularly calcium. Combined immobilization techniques of absorption using BC at different concentrations (0, 10, and 15%) and encapsulation using fish collagen peptide (CP) (10%) were applied. Immobilized probiotics (IP) were investigated for resistance through various adverse conditions, including freeze-drying, severe pH and temperature levels, and gastro-intestinal tract (GI) conditions. After freeze-drying, all IPs showed resistance with > 90% survivability. Under various pHs, all samples revealed non-significant differences on cell survival under neutral and alkaline conditions throughout the tested incubation period (P > 0.05). Notably decreased survivability was detected in IP with BC compared to other samples, especially under acid condition. IP with 10 and 15% BC (IP-10 and IP-15) showed higher stability to thermal condition (55 °C) with increased incubation time, compared with those without BC (IP-0). After GI digestion, IP with BC reveals a better survivability with greater recovery ability, compared with IP-0 (P < 0.05). Calcium solubility increased with BC level in a dose-dependent manner (P < 0.05). Based on morphology and microscopy analysis, IP with BC illustrated cells attached to the rough surface of BC, which was coated with collagen peptide. Elemental mappings and distribution content suggested BC could be a great supporting material and calcium resource, particularly IP-15. Therefore, the absorption by BC together with encapsulation by collagen peptide could render a highly stable immobilized probiotic and a good calcium resource.
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Development of djenkol peel extract-loaded liposome as functional food ingredients: Physicochemical characteristic, antioxidant activities, and cytotoxicity
(2025-06-01)
Chotphruethipong, Lalita
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Sinthusamran, Sirima
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Benjakul, Soottawat
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Senphan, Theeraphol
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Nalinanon, Sitthipong
Djenkol peel is an agricultural by-product containing valuable bioactive compounds. The direct use of its extract faces challenges related to stability and sensory acceptance. This study aimed to investigate the effect of djenkol peel extract (DPE) on the encapsulation efficiency (EE) using liposomes. The physicochemical properties, antioxidant activities, and cytotoxicity of the obtained liposomes were evaluated. DPE (0, 0.25, 0.50, 0.75, and 1.00 %, w/v) was encapsulated using phospholipid/cholesterol as the wall material. The highest EE (66.69 %) was observed in the liposomes loaded with 0.25 % (w/v) DPE (LE-0.25DPE) (P < 0.05). All DPE-loaded liposomes displayed nanometer-scale particle sizes (78.94–135.60 nm) and negative zeta potentials (−52.60 to −57.50 mV). Encapsulation of DPE in liposomes can mask its undesirable color. Fourier-transform infrared spectroscopy (FTIR), transmission electron microscopy (TEM), and differential scanning calorimetry (DSC) revealed changes in the physicochemical and thermal properties of LE-0.25DPE. Additionally, LE-0.25DPE showed increased DPPH radical-scavenging activity (DPPH-RSA) and ferric reducing antioxidant power (FRAP) in a dose-dependent manner (250–2000 μg/mL). In vitro Caco-2 cell viability test, LE-0.25DPE at 0.1–1 μg/mL exhibited no cytotoxicity compared to the control (P < 0.05). Thus, DPE-loaded liposomes demonstrate potential as a functional food ingredient with high bioactivity.
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Survival of probiotics Lactobacillus acidophilus TISTR1338 in a synbiotic-supplemented plant-based protein powder under various pH and temperatures
(2024-09-01)
Ardsiri, Panisa
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Chaoruangrit, Araya
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Pongsetkul, Jaksuma
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Bavisetty, Sri Charan Bindu
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Piewthongngam, Kullapapruk
The demand of plant-based protein has been remarkably increased, leading to the development of various plant-based protein products. Supplementation of synbiotic is an effective approach to improve food function. This study aimed to develop the formulation of plant-based protein product supplemented with synbiotic which provides high survivability of probiotic through various harsh conditions. Pea protein isolate (PPI), inulin, and glycerol at ratio 2:1:1 was supplemented with probiotic strain (Lactobacillus acidophilus TISTR1388) to develop as encapsulated synbiotic plant-based protein powder (SPBP). The developed formulation provided probiotic survival rate after freeze-drying and gastro-intestinal (GI) tract conditions at 95.0±2.1% and 62.4±6.1%, respectively. Whereas, probiotic as free-cells showed survival rate after freeze-drying at 78.9±0.4% and no survival cell was observed after GI tract digestion. Scanning Electron Microscope (SEM) analysis demonstrated SPBP's remarkable capacity to perfectly entrap probiotic cells with no visible cell damage. Herein, the stability of the SPBP was tested through various pH levels (3, 5, 7, and 9) and temperature levels (6±2°C, 26±2°C, and 55±2°C) in order to investigate the possibility of applying this product to various food categories. Results showed that developed SPBP survived through all tested pH and temperature levels for 3 h at least 88.9±6.6%. Shelf-life evaluation showed that SPBP provided survival rate of probiotic cells up to 96.2±2.4% an a<inf>w</inf> of 0.09±0.01 after 12 weeks of refrigerated storage. Overall, results revealed that SPBP had a strong possibility of being employed as a probiotic stabilizer that may be further developed for a functional food product.
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Combination of mechanical and chemical extraction of astaxanthin from Haematococcus pluvialis and its properties of microencapsulation
(2021-05-01)
Pan-utai, Wanida
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Boonpok, Sirinapa
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Pornpukdeewattana, Soisuda
Astaxanthin is a red pigment that is naturally produced by the freshwater microalga Haematococcus pluvialis. Cell wall thickness of red cyst aplanospores is a barrier for extraction. Astaxanthin extraction from H. pluvialis UTEX 2505 was improved by ultrasonic assistance techniques with various conditions of solvent, extraction time and cycles of extraction to generate maximum recovery. Highest astaxanthin content and extraction yield were obtained using ethyl acetate under ultrasonic treatment for 25 min with five repeated extraction cycles. Encapsulation of astaxanthin was studied at different conditions. Ratio of maltodextrin and gum Arabic at 7.5:2.5 was most suitable for astaxanthin microencapsulation. Increased encapsulation efficiency of astaxanthin powder is suitable for food, pharmaceutical and other natural astaxanthin applications from H. pluvialis.
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Encapsulation of Pediococcus pentosaceus RSU-Nh1 into pectin-sodium alginate and chitosan coating
(2020-01-01)
Yodsenee, K.
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Showpanish, K.
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Sonhom, N.
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Pilasombut, K.
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Prachom, N.
Lactic acid bacteria (LAB) are beneficial to the human intestines, they inhibit the growth of pathogenic microorganisms and are used for lactic acid fermentation. LAB are partially digested when they pass through the digestive system, resulting in reduced survival rate. Encapsulation can be used to enhance the survival of probiotic bacteria as protection against harsh conditions in the gastrointestinal tract. Results indicated that the initial cell numbers of Pediococcus pentosaceus RSU-Nh1, free cells survived with 7.68 log CFU/ml, whereas encapsulation using sodium alginate combined with various pectins extracted from pomelo and passion fruit peel exhibited free cell survival with 7.35 and 8.12 log CFU/ml, respectively. Encapsulation by combining chitosan with shrimp shells and fish scales showed cell survival rates of 8.59 and 8.08 log CFU/ml, respectively, while encapsulation with pectin from passion fruit coated with chitosan from shrimp shells showed the highest number of Ped. pentosaceus RSU-Nh1 with 9.24 log CFU/ml in gastrointestinal simulation. It revealed that encapsulation improved the survival of Ped. pentosaceus RSU-Nh1 in simulated gastrointestinal conditions.
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