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Dr. Roungdao Klinjapo and Asst. Prof. Dr. Wunwisa Krasaekoopt, Department of Food Technology, School of Biotechnology, Assumption University of Thailand, are specialized in microencapsulation techniques and antioxidants. Both have been producing publications in research and academic work at national and international levels. Their latest publication in academic work entitled: Application of Microencapsulated Bamboo Leaf Extract Powder to Control the Rancidity in Moo Yor (Vietnamese-style Sausage) During Refrigerated Storage

ABSTRACT

Recently, bamboo leaf extract (BLE) is considered as a new source of natural antioxidants. Microencapsulation technique is one of the potential methods to protect bioactive compounds. In this study, a microencapsulated bamboo leaf extract (MBLE) and its ability to prevent lipid oxidation in fat-containing product was investigated.

Moo Yor, a Vietnamese-style sausage is one of the short shelf life meat products due to rancidity developed from lipid oxidation during refrigerated storage. A fat-rich Moo Yor, accounted for 14% fat content, was prepared and MBLE was added at 0, 1, 2, and 3% (w/w), comparing with the addition of conventional synthetic antioxidant butylated hydroxytoluene (BHT).

Application of Microencapsulated Bamboo Leaf Extract Powder to Control the Rancidity in Moo Yor (Vietnamese-style Sausage) During Refrigerated StorageAll samples were collected every 2 days throughout 8 days of storage at 4°C to investigate the change of phenolic compounds and lipid oxidation. The gradually reduction of lipid oxidation throughout storage in Moo Yor with BHT was higher than those added with 2% MBLE and 1% MBLE except in Moo Yor with 3% MBLE.

The remaining of total phenolic compound in Moo Yor samples was increased in the first 2 days and then decreased throughout storage. The decreasing of total phenolic compounds in control was higher than those of Moo Yor with 1% MBLE, 3% MBLE, BHT, and 2% MBLE, respectively. These results implied that 2% MBLE was the most effective antioxidant to prevent rancidity in fat-rich Moo Yor during 8-day storage at 4°C.

Keywords: Bamboo leaf extract, Natural extract, Microencapsulation, Antioxidant, Lipid oxidation

To cite this article:

Klinjapo, R., & Krasaekoopt, W. (2021).Application of Microencapsulated Bamboo Leaf Extract Powder to Control the Rancidity in Moo Yor (Vietnamese-style Sausage) During Refrigerated Storage. Applied Science and Engineering Progress, 14(1), 13-18.

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