Microencapsulation of caraway extract in beta-cyclodextrin and modified starches

Riitta Partanen, Mikko Ahro, Mari Hakala, Heikki Kallio, Pirkko Forssell

Research output: Contribution to journalArticleScientificpeer-review

52 Citations (Scopus)

Abstract

Microencapsulation of supercritical CO2 extracted caraway fruit oil was investigated. Encapsulation was carried out by molecular inclusion with β-cyclodextrin, by spray-drying with maltodextrin and by spray-drying with a starch derivative.
Carvone, one of the two main constituents of caraway essential oil, was efficiently complexed with β-cyclodextrin. Only half of the other major constituent, limonene, was complexed. The inclusion complex seemed to protect volatile substances more efficiently during storage, whereas microcapsules with modified starches as wall material were more heat tolerant.
During rapid heating, the β-cyclodextrin microcapsules protected the volatile substances from evaporation up to 100 °C and HiCap microcapsules protected them up to 140 °C, while the protection properties of the maltodextrin microcapsules seemed to depend on the encapsulated molecules (160 °C for limonene and 120 °C for carvone).
Original languageEnglish
Pages (from-to)242-247
JournalEuropean Food Research and Technology
Volume214
Issue number3
DOIs
Publication statusPublished - 2002
MoE publication typeA1 Journal article-refereed

Fingerprint

Carum
caraway
Microencapsulation
microencapsulation
Drug Compounding
modified starch
cyclodextrins
beta-cyclodextrin
Cyclodextrins
Starch
Capsules
carvone
Spray drying
maltodextrins
spray drying
extracts
heat
Essential oils
encapsulation
Fruits

Keywords

  • caraway
  • microencapsulation
  • cyclodextrin
  • starch derivatives

Cite this

Partanen, Riitta ; Ahro, Mikko ; Hakala, Mari ; Kallio, Heikki ; Forssell, Pirkko. / Microencapsulation of caraway extract in beta-cyclodextrin and modified starches. In: European Food Research and Technology. 2002 ; Vol. 214, No. 3. pp. 242-247.
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abstract = "Microencapsulation of supercritical CO2 extracted caraway fruit oil was investigated. Encapsulation was carried out by molecular inclusion with β-cyclodextrin, by spray-drying with maltodextrin and by spray-drying with a starch derivative. Carvone, one of the two main constituents of caraway essential oil, was efficiently complexed with β-cyclodextrin. Only half of the other major constituent, limonene, was complexed. The inclusion complex seemed to protect volatile substances more efficiently during storage, whereas microcapsules with modified starches as wall material were more heat tolerant. During rapid heating, the β-cyclodextrin microcapsules protected the volatile substances from evaporation up to 100 °C and HiCap microcapsules protected them up to 140 °C, while the protection properties of the maltodextrin microcapsules seemed to depend on the encapsulated molecules (160 °C for limonene and 120 °C for carvone).",
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Microencapsulation of caraway extract in beta-cyclodextrin and modified starches. / Partanen, Riitta; Ahro, Mikko; Hakala, Mari; Kallio, Heikki; Forssell, Pirkko.

In: European Food Research and Technology, Vol. 214, No. 3, 2002, p. 242-247.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Microencapsulation of caraway extract in beta-cyclodextrin and modified starches

AU - Partanen, Riitta

AU - Ahro, Mikko

AU - Hakala, Mari

AU - Kallio, Heikki

AU - Forssell, Pirkko

PY - 2002

Y1 - 2002

N2 - Microencapsulation of supercritical CO2 extracted caraway fruit oil was investigated. Encapsulation was carried out by molecular inclusion with β-cyclodextrin, by spray-drying with maltodextrin and by spray-drying with a starch derivative. Carvone, one of the two main constituents of caraway essential oil, was efficiently complexed with β-cyclodextrin. Only half of the other major constituent, limonene, was complexed. The inclusion complex seemed to protect volatile substances more efficiently during storage, whereas microcapsules with modified starches as wall material were more heat tolerant. During rapid heating, the β-cyclodextrin microcapsules protected the volatile substances from evaporation up to 100 °C and HiCap microcapsules protected them up to 140 °C, while the protection properties of the maltodextrin microcapsules seemed to depend on the encapsulated molecules (160 °C for limonene and 120 °C for carvone).

AB - Microencapsulation of supercritical CO2 extracted caraway fruit oil was investigated. Encapsulation was carried out by molecular inclusion with β-cyclodextrin, by spray-drying with maltodextrin and by spray-drying with a starch derivative. Carvone, one of the two main constituents of caraway essential oil, was efficiently complexed with β-cyclodextrin. Only half of the other major constituent, limonene, was complexed. The inclusion complex seemed to protect volatile substances more efficiently during storage, whereas microcapsules with modified starches as wall material were more heat tolerant. During rapid heating, the β-cyclodextrin microcapsules protected the volatile substances from evaporation up to 100 °C and HiCap microcapsules protected them up to 140 °C, while the protection properties of the maltodextrin microcapsules seemed to depend on the encapsulated molecules (160 °C for limonene and 120 °C for carvone).

KW - caraway

KW - microencapsulation

KW - cyclodextrin

KW - starch derivatives

U2 - 10.1007/s00217-001-0446-1

DO - 10.1007/s00217-001-0446-1

M3 - Article

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SP - 242

EP - 247

JO - European Food Research and Technology

JF - European Food Research and Technology

SN - 1438-2377

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ER -