Abstract
The retention and shelf stability of cardamom oil entrapped in freeze- and spray-dried microcapsules coated with skim milk powder and modified starch was investigated. It was found that the retention of flavor in freeze-dried matrices was low and independent from the composition of wall material, whereas for the spray-dried microcapsules, it was much higher and markedly dependent on the type and percentage of coating material. It was also shown that the particle size of spray-dried powder greatly contributed to the flavor retention and surface oil content of microcapsules. Additionally, microscopic observation of powder particles revealed that the type of wall material and drying method distinctly influenced the morphological characteristics of powders which presumably caused a difference in their capability of cardamom oil retention.
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