Effect of Dextrose Equivalent on Maltodextrin/Whey Protein Spray-Dried Powder Microcapsules and Dynamic Release of Loaded Flavor during Storage and Powder Rehydration.

Kaixin Li,Lingjun Ma,Bowen Pan,Junfu Ji,Song Miao

doi:10.3390/foods9121878

Abstract

The preparation of powdered microcapsules of flavor substances should not only protect these substances from volatilization during storage but also improve their diffusion during use. This study aimed to investigate the effects of maltodextrin (MD) with different dextrose equivalent (DE) values on retention of flavor substances during storage, and the dynamic release of flavor substances during dissolution. MDs with three different DE values and whey protein isolate were mixed in a ratio of 4:1 as wall materials to encapsulate ethyl acetate, and powdered microcapsules were prepared by spray drying. It was proved that MD could reduce the diffusion of flavor substances under different relative humidity conditions through the interaction between core material and wall material. During dissolution, MD released flavor substances quickly owing to its superior solubility. The reconstituted emulsion formed after the powder dissolved in water recaptured flavor substances and made the system reach equilibrium. This study explored the mechanism of flavor release during the storage and dissolution of powder microcapsules and should help us understand the application of powder microcapsules in food systems.

Highlights

Flavor is an indispensable feature of food, and the effective use of the characteristics of flavor substances can increase the quality of food
Most volatile flavor substances have a strong affinity for lipids and are preferentially soluble in oil phases, which limits their applicability in aqueous food matrices and may cause the delayed or incomplete release of these flavor substances [2]
Encapsulation is an effective technique for the design of suitable structures for protecting flavor substances from damage due to the external environment during storage, as well as accelerating flavor release upon consumption

Summary

Introduction

Flavor is an indispensable feature of food, and the effective use of the characteristics of flavor substances can increase the quality of food. Flavor substances have low molecular weights and volatilize under the influence of variations in humidity, temperature, and light intensity [1]. Most volatile flavor substances have a strong affinity for lipids and are preferentially soluble in oil phases, which limits their applicability in aqueous food matrices and may cause the delayed or incomplete release of these flavor substances [2]. Encapsulation is an effective technique for the design of suitable structures for protecting flavor substances from damage due to the external environment during storage, as well as accelerating flavor release upon consumption. Many studies have proved that sensitive flavor substances can be effectively encapsulated in powered microcapsules by natural or synthetic polymer materials

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