Flavor encapsulation and release characteristics of spray-dried powder by the blended encapsulant of cyclodextrin and gum Arabic

H. Shiga, H. Yoshii, T. Nishiyama, T. Furuta, Pirkko Forssell, Kaisa Poutanen, Pekka Linko

Research output: Contribution to journalArticleScientificpeer-review

69 Citations (Scopus)


The flavor inclusion powder was prepared by spray drying, using the combined encapsulation method of inclusion by β-cyclodextrin (β-CD) and emulsified by gum arabic (GA). d-Limonene and ethyl n-hexanoate were used as model flavors. The application of high pressure by Microfluidizer to the mixture of flavors and β-CD slurry was an effective means of forming inclusion complex. Flavor retention during spray drying under various compositions of the encapsulants was investigated. The flavor retention using the blended encapsulant was increased by adding GA in the encapsulant. The characteristics of release of encapsulated flavor during storage were evaluated at 50°C and 75% of relative humidity. The release rate of flavor in spray-dried powder depended on kinds of the flavors and composition of the encapsulant. The blending MD and β-CD in the feed liquid decreased the release rate of flavors. The rate of release of flavor was analyzed by Avrami's Equation.
Original languageEnglish
Pages (from-to)1385-1395
Number of pages11
JournalDrying Technology
Issue number7
Publication statusPublished - 2001
MoE publication typeA1 Journal article-refereed



  • flavor

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