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

doi:10.1081/DRT-100105295

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 journal › Article › Scientific › peer-review

92 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 language	English
Pages (from-to)	1385-1395
Number of pages	11
Journal	Drying Technology
Volume	19
Issue number	7
DOIs	https://doi.org/10.1081/DRT-100105295
Publication status	Published - 2001
MoE publication type	A1 Journal article-refereed

Keywords

flavor

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10.1081/DRT-100105295

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

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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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

U2 - 10.1081/DRT-100105295

DO - 10.1081/DRT-100105295

M3 - Article

SN - 0737-3937

VL - 19

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JO - Drying Technology

JF - Drying Technology

IS - 7

ER -

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

Abstract

Keywords

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