Research articles
ScienceAsia 50 (2024):ID 2024101 1-8 |doi:
10.2306/scienceasia1513-1874.2024.101
Effect of maltodextrin dextrose equivalent and ultrasonic
emulsification on encapsulation performance of
tocochromanol from rice bran oil deodorizer distillate
Laichheang Yorta, Jitkunya Yuenyongb, Riantong Singanusonga,c, Saowaluk Rungchanga,c, Sonthaya Numthuamd, Pantaree Phududa, Sila Kittiwachanab, Phumon Sookwongb, Sudarat Jiamyangyuena,c,e,*
ABSTRACT: Tocopherol (Toc) and tocotrienol (T3) are two types of tocochromanol. T3 is attracting more attention to
health research and is considered more beneficial than Toc. In this study, rice bran oil deodorizer distillate (RBODD)
was utilized as a source of vitamin E extraction due to its high concentration of T3. Since vitamin E is water-insoluble
and susceptible to oxidation, encapsulation was conducted in this investigation. The purpose of the research was to
examine the effect of various dextrose equivalents (DE) of maltodextrin and ultrasonic emulsification time (UT) on
tocochromanol contents and profiles in encapsulated powder. The study used tapioca starch and maltodextrin (DE-7,
DE-10, and DE-16) as wall materials. Different durations of UT at 0, 30, and 60 min were investigated. The results
showed that DE-10 and 0 min of UT were suitable conditions for producing the encapsulated vitamin E. The yield
of encapsulation was over 90%. Moreover, encapsulation efficiency and entrapment efficiency were 89% and 44%,
respectively. The obtained encapsulated vitamin E contained high tocochromanol (284 mg/g) and T3 (238 mg/g) with
low moisture content (2 g/100 g) and surface oil (27 g/100 g). The encapsulated vitamin E which was extracted from
RBODD exhibits bioavailability and nutritional potentials beneficial for various industries including food and pharmacy.
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| a |
Department of Ago-Industry, Faculty of Agriculture, Natural Resources, and Environments, Naresuan University,
Phitsanulok 65000 Thailand |
| b |
Department of Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai 50200 Thailand |
| c |
Centre of Excellence in Fats and Oils, Naresuan University Science Park, Naresuan University,
Phitsanulok 65000 Thailand |
| d |
Department of Agricultural Sciences, Faculty of Agriculture, Natural Resources, and Environments,
Naresuan University, Phitsanulok 65000 Thailand |
| e |
Division of Food Science and Technology, Faculty of Agro-Industry, Chiang Mai University,
Chiang Mai 50100 Thailand |
* Corresponding author, E-mail: sudarat.j@cmu.ac.th
Received 6 Feb 2024, Accepted 29 Aug 2024
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