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

66 Citations (Scopus)

Abstract

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
Volume19
Issue number7
DOIs
Publication statusPublished - 2001
MoE publication typeA1 Journal article-refereed

Fingerprint

Gum Arabic
Flavors
Cyclodextrins
Encapsulation
Powders
sprayers
Spray drying
inclusions
drying
Chemical analysis
humidity
Atmospheric humidity

Keywords

  • flavor

Cite this

Shiga, H. ; Yoshii, H. ; Nishiyama, T. ; Furuta, T. ; Forssell, Pirkko ; Poutanen, Kaisa ; Linko, Pekka. / Flavor encapsulation and release characteristics of spray-dried powder by the blended encapsulant of cyclodextrin and gum Arabic. In: Drying Technology. 2001 ; Vol. 19, No. 7. pp. 1385-1395.
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abstract = "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.",
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Flavor encapsulation and release characteristics of spray-dried powder by the blended encapsulant of cyclodextrin and gum Arabic. / Shiga, H.; Yoshii, H.; Nishiyama, T.; Furuta, T.; Forssell, Pirkko; Poutanen, Kaisa; Linko, Pekka.

In: Drying Technology, Vol. 19, No. 7, 2001, p. 1385-1395.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Flavor encapsulation and release characteristics of spray-dried powder by the blended encapsulant of cyclodextrin and gum Arabic

AU - Shiga, H.

AU - Yoshii, H.

AU - Nishiyama, T.

AU - Furuta, T.

AU - Forssell, Pirkko

AU - Poutanen, Kaisa

AU - Linko, Pekka

PY - 2001

Y1 - 2001

N2 - 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.

AB - 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.

KW - flavor

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JO - Drying Technology

JF - Drying Technology

SN - 0737-3937

IS - 7

ER -