Abstract
| Original language | English |
|---|---|
| Pages (from-to) | 37-52 |
| Journal | Japan Journal of Food Engineering |
| Volume | 16 |
| Issue number | 1 |
| DOIs | |
| Publication status | Published - 2015 |
| MoE publication type | A1 Journal article-refereed |
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Keywords
- flavor
- encapsulation
- spray drying
- powder
- controlled release
Cite this
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Encapsulation of hydrophilic and hydrophobic flavors by spray drying. / Soottitantawat, Apinan; Partanen, Riitta; Neoh, Tze Loon; Yoshii, Hidefumi.
In: Japan Journal of Food Engineering, Vol. 16, No. 1, 2015, p. 37-52.Research output: Contribution to journal › Article › Scientific › peer-review
TY - JOUR
T1 - Encapsulation of hydrophilic and hydrophobic flavors by spray drying
AU - Soottitantawat, Apinan
AU - Partanen, Riitta
AU - Neoh, Tze Loon
AU - Yoshii, Hidefumi
PY - 2015
Y1 - 2015
N2 - The encapsulation of flavors is the important process in food industry. The encapsulation of flavors with spray drying and the flavor release from spray-dried powder were reviewed. The hydrophobic flavor was in the form of emulsion before spray drying. Therefore, the researches were mainly related to the forming of emulsion which wall material containing emulsifier properties are required. On the other hands, the hydrophilic flavor was mainly related to the antioxidant and coloring flavor powder. The hygroscopicity of powder and their stickyness during the spray dryer were important points to improve which the remaining of hydrophilic flavors were less concerned. The morphologies, and flavor release behavior are important physical properties of the flavor encapsulated powder. Especially, the correlation equations for the flavor release are summarized in the relation with Avrami or Weibull equation. The glass transition temperature is important to estimate the collapse of the powder and the permeation of the powder matrix to flavor compounds. The flavor release (mass transfer of flavor) rate is affected by temperature difference (T-Tg). In this review, recent researches are summarized in the flavor encapsulation in spray drying, especially for tropical flavor encapsulation.
AB - The encapsulation of flavors is the important process in food industry. The encapsulation of flavors with spray drying and the flavor release from spray-dried powder were reviewed. The hydrophobic flavor was in the form of emulsion before spray drying. Therefore, the researches were mainly related to the forming of emulsion which wall material containing emulsifier properties are required. On the other hands, the hydrophilic flavor was mainly related to the antioxidant and coloring flavor powder. The hygroscopicity of powder and their stickyness during the spray dryer were important points to improve which the remaining of hydrophilic flavors were less concerned. The morphologies, and flavor release behavior are important physical properties of the flavor encapsulated powder. Especially, the correlation equations for the flavor release are summarized in the relation with Avrami or Weibull equation. The glass transition temperature is important to estimate the collapse of the powder and the permeation of the powder matrix to flavor compounds. The flavor release (mass transfer of flavor) rate is affected by temperature difference (T-Tg). In this review, recent researches are summarized in the flavor encapsulation in spray drying, especially for tropical flavor encapsulation.
KW - flavor
KW - encapsulation
KW - spray drying
KW - powder
KW - controlled release
U2 - 10.11301/jsfe.16.37
DO - 10.11301/jsfe.16.37
M3 - Article
VL - 16
SP - 37
EP - 52
JO - Japan Journal of Food Engineering
JF - Japan Journal of Food Engineering
SN - 1345-7942
IS - 1
ER -