Pattrathip RodsamranRungsinee Sothornvit2025-03-102025-03-102018Food Chemistry308814610.1016/j.foodchem.2017.09.0642-s2.0-85029543854https://repository.dusit.ac.th//handle/123456789/4918Microencapsulation was investigated to enhance the stability of Thai rice grass extract. Microencapsulated powder (MP) was formed using total solid of extract solution and maltodextrin ratios of 1:4 (MP 1:4) and 1:9 (MP 1:9). The absence of an endothermic peak for both MPs confirmed all extract solutions were coated with maltodextrin. MP 1:9 had a lower total phenolic content (TPC) but was higher in antioxidant capacity than MP 1:4. Moreover, the TPC of the MPs slightly decreased (70.02�93.04%) during storage at 10, 30 and 70 �C for 30 d. Comparatively, the TPC of the extract solution significantly decreased from 100% down to 20.8%, 11.2% and 8.6% at 10, 30 and 70 �C, respectively. Therefore, MP 1:9 incorporated with blended carboxymethyl cellulose film increased the water barrier and the TPC. This film can serve as a bioactive biodegradable packaging material to reduce plastic packaging in the food industry. � 2017 Elsevier LtdCarboxymethyl celluloseEdible filmMaltodextrinMicroencapsulationPhenolic compoundsThai rice grassArticleScopus