Semi-dry encapsulation of D-borneol in V-type starch for effective stabilization and sustainable release
Issued Date
2026-02-01
Resource Type
ISSN
0268005X
Scopus ID
2-s2.0-105009630782
Journal Title
Food Hydrocolloids
Volume
170
Rights Holder(s)
SCOPUS
Bibliographic Citation
Food Hydrocolloids Vol.170 (2026)
Suggested Citation
He P., Zhang B., Fu X., Wongsagonsup R., Lumdubwong N., Gao Q., Huang Q. Semi-dry encapsulation of D-borneol in V-type starch for effective stabilization and sustainable release. Food Hydrocolloids Vol.170 (2026). doi:10.1016/j.foodhyd.2025.111715 Retrieved from: https://repository.li.mahidol.ac.th/handle/123456789/114560
Title
Semi-dry encapsulation of D-borneol in V-type starch for effective stabilization and sustainable release
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Author's Affiliation
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Abstract
As a high-value spice and medicinal compound, the volatilization and degradation of D-borneol during processing pose significant challenges in the food and pharmaceutical industries. Considering the size matching, pre-formed V-type starch (V<inf>6</inf> and V<inf>7</inf>-type carrier) was used to improve the retention and stability of D-borneol in different encapsulation methods (Wet, Semi-dry, and Dry). The semi-dry method used with the V<inf>7</inf>-type carrier exhibited the highest loading capacity (90.79 mg/g), significantly higher than those obtained via Wet (55.55 mg/g) and Dry (22.52 mg/g) methods. The good complexation was under the balance of restricted dissolution at the ratio of 6:20 (V<inf>7</inf>-type starch: ethanol, w/v) and mechanical grinding at 25 °C via semi-dry method. The complexes prepared with the semi-dry method below 25 °C and 50 °C showed the lowest D-borneol release rate, primarily governed by concentration diffusion. At higher temperatures (75 °C), the slow release of D-borneol depended on its stable binding with starch helical interaction. These findings highlight the potential of semi-dry encapsulation method as an effective strategy for stabilizing D-borneol and enabling its controlled release in functional food applications.