He P.Zhang B.Fu X.Wongsagonsup R.Lumdubwong N.Gao Q.Huang Q.Mahidol University2026-02-062026-02-062026-02-01Food Hydrocolloids Vol.170 (2026)0268005Xhttps://repository.li.mahidol.ac.th/handle/123456789/114560As 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.Chemical EngineeringChemistryAgricultural and Biological SciencesAgricultural and Biological SciencesArticleSCOPUS10.1016/j.foodhyd.2025.1117152-s2.0-105009630782