Abstract
The encapsulation technique was applied to improve the stability of bioactive compounds in germinated black rice. The objective of this study was to investigate the encapsulation of bioactive compounds from germinated black rice in black rice cracker products. Germinated black rice was prepared by soaking brown rice in 37°C water for 24 hrs and watering every 4 hrs (5 times). The encapsulation was done by a coacervation technique using gelatin and maltodextrin (DE20) as coating materials. The effect of the encapsulation on bioactive compounds and the antioxidant activity degradation was evaluated. High pressure liquid chromatography (HPLC), ultra-performance liquid chromatography (UPLC) and Fourier transform infrared spectra (FTIR) analyses revealed that the bioactive compounds were successfully preserved due to the encapsulation process. Encapsulation efficiency was characterized in terms of the bioactive compounds such as α-tocopherol, γ-oryzanol, GABA, and phenolic acids. The rice cracker with encapsulation using maltodextrin and gelatin (SD2:10) showed slight decreases of αtocopherol ( 3 8 . 1 7 % % ) , γ-oryzanol (33.61%), and GABA (1.01%) compared to the original black rice cracker (CR). It was found that encapsulation could prevent a decrease in phenolic compounds, flavonoids, and antioxidant capacity. While the total antioxidant activities of SD2:10 decreased from CR by 2.93%, the values of ABTS and FRAP decreased by 11.33% and 11.95%, respectively. Major phenolic acids such as gallic acid, protocatechuic acid, p-hydroxybenzoic acid, and vanillic acid were slightly decreased in SD2:10. Fourier Transform Infrared spectra (FTIR) analyses suggested that encapsulation with maltodextrin and gelatin could be protected bioactive compounds from heat, light, and oxygen, and could be used to encapsulate bioactive compounds from black rice in the food industry.
Published Version
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