Mikroenkapsulasi d-Limonen untuk Perisaan Produk Ekstrusi

Abstract

The objectives ofthis research are to determine the effect ofmicroencapsulation on d-Iimonene retention in starch extrudates and the effect of incorporating encapsulated d-Iimonene on extruder operation and extrudate properties. Two set of extrusion experiments were carried out in a twin screw extruder (16 mm diameter screw; 40: I UD ratio) using corn starch as afood matrix. In one sel ofexperiments. d-limonene was encapsulated in /3-cyclodextrin. In the other experiments. d-limonene was encapsulated with sodium caseinate. Using a Central Composite Design, three variables were studied: level ofencapsulated d-limonene in the feed material, extruder screw speeds and barrel temperatures. Another set of experiment with unencapsulated dlimonene was also performed Measured parameters included extruder operation parameters (torque and die melt pressure), extrudate properties (expansion ratio and hardness) and d-limonene retention. All variables contributed significantly to the d-limonene retention and extrudate properties. /3-Cyclodextrin capsules gave higher d-limonene retention (average of92.2%) than the sodium caseinate capsules (67.5%). A higher expansion ratio was observed from the extrudates containing sodium caseinate capsules than those with /3-cyclodextrin (average of 1.87 and 1.38, respectively). Extrudates containing /3-cyclodextrin capsules had a lower hardness (average of /,14 Nlmm2) than those with sodium caseinate capsules (average 2.34 Nlmm]). Without encapsulation, retention of d-Iimonene was the lowest (average of 8.0%), extrudate hardness was the highest (average of3.38 Nlmmz) but expansion ratio was the highest (average of2.1).