Optimization of Microencapsulation of Inonotus obliquus Extract Powder by Response Surface Methodology and Its Application into Milk

  • Ahn, Sung-Il (Department of Food Science and Technology, Sejong University) ;
  • Chang, Yoon-Hyuk (Department of Food Science and Technology, Sejong University) ;
  • Kwak, Hea-Soo (Department of Food Science and Technology, Sejong University)
  • Received : 2010.06.23
  • Accepted : 2010.07.27
  • Published : 2010.08.31


This study was carried out to optimize microencapsulation conditions for Inonotus obliquus extract powder with mediumchain triacylglycerol (MCT) using response surface methodology (RSM), and to determine the possibility of adding encapsulated I. obliquus extract to milk toward improving the functionality of milk. and to investigate the effects of added encapsulated I. obliquus extract on the physicochemical and sensory properties of the product. The microencapsulation efficiency of I. obliquus extract powder was investigated with respect to three variables (ratios of core material to coating material, amounts of water added, and spray pressure) in RSM. The optimal conditions for microencapsulation of I. obliquus extract powder were obtained from the ratio of core material to coating material (2.92:10) and the amount of water added (0.5 mL); the spray pressure had an insignificant effect on the microencapsulation (p<0.05). Adding encapsulated I. obliquus extract into milk did not significantly affect either color (L, a and b values) or thiobarbituric acid (TBA) values. Sensory test revealed that there were significant improvements in brownish, herb flavor, and bitterness scores for encapsulated I. obliquus extract-added milk as compared with those for uncapsulated I. obliquus extract-added milk. Based on the data obtained from the present study, it is concluded that microcapsules of I. obliquus extract powder could be applicable to milk without remarkably adverse effects on physicochemical and sensory properties


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