Effect of water activity on the release characteristics and oxidative stability of D-limonene encapsulated by spray drying

Apinan Soottitantawat, Hidefumi Yoshii, Takeshi Furuta (Corresponding Author), Masaaki Ohgawara, Pirkko Forssell, Riitta Partanen, Kaisa Poutanen, Pekka Linko

Research output: Contribution to journalArticleScientificpeer-review

115 Citations (Scopus)

Abstract

The stability of encapsulated d-limonene, which was prepared by spray drying, was studied in view of the release characteristics and oxidation stability. Gum arabic, soybean water-soluble polysaccharide, or modified starch, blended with maltodextrin were used as the wall materials. The powders were stored under the conditions of 23−96% relative humidity at 50 °C. The release rate and the oxidation rate were closely related to the relative humidity. The relationship was not simple. Initially, the release rate and the oxidation rate increased with increasing water activity, but around the glass transition temperature, the rates decreased sharply to increase again at a further increase of water activity. The results could be explained by a change in the powder structure, where a glass capsule matrix was changed into rubbery state during storage.
Original languageEnglish
Pages (from-to)1269 - 1276
Number of pages8
JournalJournal of Agricultural and Food Chemistry
Volume52
Issue number5
DOIs
Publication statusPublished - 2004
MoE publication typeA1 Journal article-refereed

Fingerprint

Spray drying
spray drying
oxidative stability
water activity
oxidation
Humidity
Oxidation
Powders
Glass
Water
powders
Atmospheric humidity
relative humidity
Gum Arabic
modified starch
gum arabic
maltodextrins
glass transition temperature
Transition Temperature
Soybeans

Keywords

  • Microencapsulation
  • spray drying
  • retention
  • release
  • oxidation stability

Cite this

Soottitantawat, A., Yoshii, H., Furuta, T., Ohgawara, M., Forssell, P., Partanen, R., ... Linko, P. (2004). Effect of water activity on the release characteristics and oxidative stability of D-limonene encapsulated by spray drying. Journal of Agricultural and Food Chemistry, 52(5), 1269 - 1276. https://doi.org/10.1021/jf035226a
Soottitantawat, Apinan ; Yoshii, Hidefumi ; Furuta, Takeshi ; Ohgawara, Masaaki ; Forssell, Pirkko ; Partanen, Riitta ; Poutanen, Kaisa ; Linko, Pekka. / Effect of water activity on the release characteristics and oxidative stability of D-limonene encapsulated by spray drying. In: Journal of Agricultural and Food Chemistry. 2004 ; Vol. 52, No. 5. pp. 1269 - 1276.
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Effect of water activity on the release characteristics and oxidative stability of D-limonene encapsulated by spray drying. / Soottitantawat, Apinan; Yoshii, Hidefumi; Furuta, Takeshi (Corresponding Author); Ohgawara, Masaaki; Forssell, Pirkko; Partanen, Riitta; Poutanen, Kaisa; Linko, Pekka.

In: Journal of Agricultural and Food Chemistry, Vol. 52, No. 5, 2004, p. 1269 - 1276.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Effect of water activity on the release characteristics and oxidative stability of D-limonene encapsulated by spray drying

AU - Soottitantawat, Apinan

AU - Yoshii, Hidefumi

AU - Furuta, Takeshi

AU - Ohgawara, Masaaki

AU - Forssell, Pirkko

AU - Partanen, Riitta

AU - Poutanen, Kaisa

AU - Linko, Pekka

PY - 2004

Y1 - 2004

N2 - The stability of encapsulated d-limonene, which was prepared by spray drying, was studied in view of the release characteristics and oxidation stability. Gum arabic, soybean water-soluble polysaccharide, or modified starch, blended with maltodextrin were used as the wall materials. The powders were stored under the conditions of 23−96% relative humidity at 50 °C. The release rate and the oxidation rate were closely related to the relative humidity. The relationship was not simple. Initially, the release rate and the oxidation rate increased with increasing water activity, but around the glass transition temperature, the rates decreased sharply to increase again at a further increase of water activity. The results could be explained by a change in the powder structure, where a glass capsule matrix was changed into rubbery state during storage.

AB - The stability of encapsulated d-limonene, which was prepared by spray drying, was studied in view of the release characteristics and oxidation stability. Gum arabic, soybean water-soluble polysaccharide, or modified starch, blended with maltodextrin were used as the wall materials. The powders were stored under the conditions of 23−96% relative humidity at 50 °C. The release rate and the oxidation rate were closely related to the relative humidity. The relationship was not simple. Initially, the release rate and the oxidation rate increased with increasing water activity, but around the glass transition temperature, the rates decreased sharply to increase again at a further increase of water activity. The results could be explained by a change in the powder structure, where a glass capsule matrix was changed into rubbery state during storage.

KW - Microencapsulation

KW - spray drying

KW - retention

KW - release

KW - oxidation stability

U2 - 10.1021/jf035226a

DO - 10.1021/jf035226a

M3 - Article

VL - 52

SP - 1269

EP - 1276

JO - Journal of Agricultural and Food Chemistry

JF - Journal of Agricultural and Food Chemistry

SN - 0021-8561

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ER -