DETERMINATION OF PRINCIPAL VOLATILE COMPOUNDS OF NANOENCAPSULATED COCONUT SHELL-LIQUID SMOKE AS A FOOD BIOPRESERVATIVE

Nanoencapsulated liquid smoke was made to enhance the physicochemical qualities, ease of handling and application of liquid smoke (LS) prepared from pyrolysis of coconut shells. A descriptive experiment was conducted to compare redistilled LS (sample F1), homogenised dispersion of nanoparticles (sample F2) and spray dried nanoencapsulated preparation of LS (sample F3). Encapsulants used were chitosan (1.5% w/v) and maltodextrin (8.5% w/v). The qualitative and quantitative composition of volatile compounds were studied by using a gas chromatograph-mass spectrometer (GC-MS) techniques. Results showed that sample F1 consisted primery of as acetic acid (57.70%) and phenol (24.03%). Sample F2 contained 18 compounds dominated by acetic acid (50.49%) and phenol (24.55%), and sample F3 contained 6 compounds dominated by acetic acid (11.10%) and phenol (70.79%). Nanoencapsulated liquid smoke (sample F3) was reduced an of acetic acid and increased in phenol content. It is suggested that nanoencapsulated liquid smoke will have enhanced as biopreservative activity compared with redistilled LS and enhanced sensory acceptability.