Flavor Release from Spray-Dried Powders with Various Wall Materials

Shisei Takashige,Hidefumi Yoshii,Shuji Adachi,Hermawan Dwi Ariyanto

doi:10.3390/chemengineering4010001

Shisei Takashige, Hidefumi Yoshii + Show 2 more

Open Access

https://doi.org/10.3390/chemengineering4010001

Copy DOI

Abstract

By using the ramping method for humidity at a constant temperature, the release rates of d-limonene were investigated from spray-dried powders with various wall materials, such as maltodextrin (MD) (dextrose equivalent (DE) = 25 and 19), lactose (Lac), and sucrose (Suc). Spray-dried powders, which were sieved to the average powder size of 107–140 µm, contained d-limonene at about 90–97 mg/g-dry powder. d-limonene release profile was measured using a dynamic vapor sorption (DVS) system coupled gas chromatography at 30, 40, and 50 °C from 10% to 90% relative humidity (RH). The linear correlation was found between the release start humidity, sRH, of d-limonene release from the powder and the glass transition temperature of wall materials. The release rates for Suc and Lac increased rapidly at certain humidities and became the maximum rates. Then, these rates decreased gradually with increasing RH. This might have been due to the powder aggregation for Suc and to crystallization for Lac. The release behaviors significantly depended on the wall materials.

Highlights

Flavor is one of the most important attributes that affects food consumption
The important factor is the selection of wall material to get high retention of flavor during spray drying and to control flavor release from spray-dried powder
Yoshii et al [4] investigated flavor release from spray-dried maltodextrin/gum arabic or soy matrices as a function of storage relative humidity and showed that the flavor release rate is strongly affected by environmental humidity and temperature

Summary

Introduction

Flavor is one of the most important attributes that affects food consumption. In the food industry, various core compounds, such as volatile compounds, essential oils, and oleoresins, are encapsulated to prevent volatilization, oxidation, or degradation. The important factor is the selection of wall material to get high retention of flavor during spray drying and to control flavor release from spray-dried powder. Yoshii et al [4] investigated flavor release from spray-dried maltodextrin/gum arabic or soy matrices as a function of storage relative humidity and showed that the flavor release rate is strongly affected by environmental humidity and temperature. They used Avrami (Weibull)’s equation [5] for describing the release time-course of a spray-dried ethyl-n-butylate powder during storage. Wall material influences barrier properties against flavor diffusion in spray-dried powder. d-limonene is the major component in the oil of citrus fruit peels and a useful model flavor as a hydrophobic flavor oil

Objectives

Methods

Conclusion