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Present by Pitchvipa Prommas Advisor Dr. Apinan Soottitantawat Co-advisor Dr. Uracha Ruktanonchai Encapsulation of menthol in rice starch by spray drying 1

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Contents Introduction Literature reviews Objectives Experimental Scopes of research 2

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Introduction 3

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4 Cooling Powder

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Menthol Ref. https://commons.wikimedia.org/wiki/File:Menthol_Reaktionen1.svg 5

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6 Talcum Magnesium Silicate or [Mg 3 Si 4 O 10 (OH) 2 ]

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7 Commercial cooling powder Talcum is toxic Menthol is high volatile

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Rice starch Ref. http://library.uru.ac.th/webdb/images/charpa_rice_products.html Thailand has 20,194 tons of rice starch in each year 8

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9 Encapsulation core High temperature o2o2 Humidity

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Encapsulation Fluidized Bed Coacervation Spray Drying Encapsulation 10

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Encapsulation Coacervation Spray Drying Fluidized Bed 11 core wallcoating

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Spray drying Low cost Text Encapsulation Simple method 12 Easy to scale up

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Spray Dryer 13 Ohkawara type L-8 Heater Inlet air temp. (120-180 C) Atomizer (30,000 rpm) Cyclone Pump (25 ml/min) Drying chamber Powder Outlet air temp. (65-70C) Feed liquid 1. Atomization of liquid feed 2. Evaporation of water 3. Powder separation by cyclone

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Experimental 14

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Experimental Preparation of encapsulated menthol powder Analysis of menthol powder 15

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8000 rpm, 2 min 8000 rpm, 1 min -Inlet temp 120-180 C -Flow rate 25 and 35 ml/min -Atomizer speed 30000 rpm Preparation of encapsulated menthol powder Melted menthol Rice starch -Casein as surfactant -Maltodextrin -Distilled water

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- Morphology by SEM JSM-6060 encapsulated powders 17 Analysis of menthol powder Ref. http://www.speciation.net/Database/Instruments/JEOL/JSM6060-;i19

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encapsulated powders 18 Analysis of menthol powder -Menthol content by GC-2014 Retention (%) = R2 x 100 R1 R1 = initial menthol content in feed R2 = menthol content retained in the powder product

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19 encapsulated powders Analysis of menthol powder - Water content by vacuum dryer ADP-21 Water content W1-W2-[M1-M2] W1 = weight of encapsulated powder before drying W2 = weight of encapsulated powder after drying for 20 hr M1 = weight of menthol in encapsulated powder before drying M2 = weight of menthol in encapsulated powder after drying for 20 hr

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20 Expected results

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Applying the encapsulation technique for cosmetic industry or pharmaceutical industry Applying the encapsulation technique for cosmetic industry or pharmaceutical industry Getting long lasting cooling powder 21

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22 Results

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Improving retention by adding casein and maltodextrin Comparison with commercial powder 23 -Inlet temperature -Feed flow rate -Atomizer speed Spray drying parameter

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24 Effect of surfactant

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25 Retention (%) Emulsion size (m) control1.811.85 with casein 5%4.04.09 Menthol 20 wt % dry basis

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26 Menthol 20 wt % dry basis ControlWith casein 5%

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Effect of maltodextrin content

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Maltodextrin Content (%) Retention (%) Particle size (m) Water content (%) 013.5428.6 536.7445.5 1073.7546.2 2057.1484.1 Casein 5 wt%, Menthol 10 wt% dry basis

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MD = 0% MD = 10% MD = 5% MD = 20% Casein 5 wt %, Menthol 10 wt % dry basis

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30 MD = 0%MD = 5%MD = 10%MD = 20% Casein 5 wt%, Menthol 10 wt % dry basis

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Emulsion size distribution MD = 0% MD = 5% MD = 20% MD = 10%

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32

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Effect of inlet temperature

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Inlet temperature ( C) Retention (%) Particle size (m) Water content (%) 12063.1527.9 14054.4566.4 16048.2585.3 18048.8542.9 Casein 5 wt%, Menthol 10 wt%, Maltodextrin 10 wt%

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120 C 140 C160 C 180 C Casein 5 wt%, Menthol 10 wt%, Maltodextrin 10 wt%

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36 120 C 140 C160 C 180 C Casein 5 wt%, Menthol 10 wt%, Maltodextrin 10 wt%

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37

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38 Emulsion size distribution 120 C140 C 160 C180 C

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Effect of feed flow rate

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Feed flow rate (ml/min) Retention (%) Particle size (m) Water content (%) 2573.7546.2 3540.8428.5 Casein 5 wt%, Menthol 10 wt%, Maltodextrin 10 wt%

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41 Emulsion size distribution Flow 35 ml/min Flow 25 ml/min

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Flow 35 ml/min Casein 5 wt%, Menthol 10 wt%, Maltodextrin 10 wt%

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43

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44 Effect of atomizer speed

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45 Atomizer speed(rpm) Retention (%) Particle size (m) Water content (%) 1000063.1527.9 3000073.7546.2 Casein 5 wt%, Menthol 10 wt%, Maltodextrin 10 wt%

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46 10000 rpm30000 rpm Casein 5 wt%, Menthol 10 wt%, Maltodextrin 10 wt%

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47 Emulsion size distribution 10000 rpm30000 rpm

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48

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49 Comparison between encapsulated powder and commercial powder

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50 Sample mg menthol/ g powder Powder size (m) Morphology Encapsulated powder 80.2 54 Commercial powder 6.0 66

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Conclusion 51

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52 Conclusion Adding maltodextrin can get more retention. Spray drying parameter Lower inlet temperature Lower feed flow rate Higher atomizer speed

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Thank You Q&A 53