Flavor Encapsulation Research Articles

Application of Microencapsulated Flavor to Extrusion Product

Flavoring is still a difficult problem in the snack food industry because of the high volatility of flavors and their instability under extrusion condition. Although postextrusion added flavor is commonly used, it suffers from numerous drawbacks. Flavor losses at the exit die because flash distillation is a critical issue and can only be minimized by controlling the pressure difference at the end of the barrel and the exit die, which, however, affects other desirable product characteristics. Residence time distribution (RTD), as an important intermediate process variable that among others controls the extent of reactions, can also be a major determinant on flavor retention during extrusion. Encapsulation of flavors is a promising alternative to enhance the retention of preextrusion added flavor during extrusion. The capsules should withstand high temperature and shear conditions in the extruder barrel. Various encapsulation techniques and their encapsulated flavor characteristics are illustrated.

Glass encapsulation of flavours with chemically modified starch blends

Carrier compositions based on blends of various octenylsuccinic acid anhydride (OSAN)-modified starches were utilized in the glass encapsulation of flavours by means of melt extrusion and spray drying. Dextrinized, acid and enzymatically hydrolysed OSAN starches were used in various combinations. Processing parameters were optimized for desirable physical chemical and functional properties of the encapsulating compositions. One key property in the optimization of the extrusion process was setting rate of the exiting melt into a glass. Glassy states of identical spray-dried and extruded compositions were characterized by MDSC for glass transition temperature(s), heat capacity change and enthalpy relaxation. Flavour retention, surface flavour, moisture, particle density and flavour particle size distribution were also measured and compared for the extruded and spray-dried compositions. In addition, elastic recovery and caking were evaluated for extruded compositions. The glass transition parameters were correlated directly or indirectly with most of the physical properties of encapsulating compositions, especially flavour retention, surface flavour and caking. In extruded compositions, two phases were revealed by the presence of two glass transitions, whereas spray-dried compositions showed only one broad glass transition.

The enhancement and encapsulation of Agaricus bisporus flavor

1-octene-3-ol, the major flavoring substance in Agaricus bisporus, is formed by the reaction of linolenic acid in the presence of enzyme. By adding sunflower oil hydrolysate rich in linolenic acid into the system, we enhanced the flavor formation, then extracted flavors with ethanol while treating them with complex enzymes, later using spray drying to produce a microencapsulated powder flavor. The experiment on flavor enhancement showed that the enhancement effect reached its maximum when the pH is 6.5, temperature is 35 °C and mixed fatty acid is 0.3%.The experiment on the encapsulation of flavor showed the best ratio of the carriers is (calculated according to the weight of fresh mushroom): soybean hydrolyzing protein 10%, Arabic gum 1%, dextrin 15%. The most suitable process was a feed temperature, air inlet and air outlet temperature during spray drying of 50–60, 130–140 and 70–80 °C respectively.

Encapsulation of shiitake (Lenthinus edodes) flavors by spray drying.

Powdery encapsulation of shiitake flavors, extracted from dried shiitake, was investigated by spray drying. Flavor retention increased with an increase in drying air temperature and solid content, and decreased with an increase in dextrose equivalents of maltodextrin. A heat-treatment of the extract liquid made the lenthionine concentration increase, but did not influence the concentrations of the other flavors. The formation of lenthionine with heat-treatment could be described by the consecutive unimolecular-type first order reaction. Lenthionine content in a spray-dried powder prepared with the heated extracted liquid significantly increased. alpha-Cyclodextrin was the most suitable encapsulant of alpha-, beta-, and gamma-cyclodextrins to prepare the spray-dried powder, including lenthionine. The flavor retentions were markedly increased by using of alpha-cyclodextrin and maltodextrin in combination as an encapsulant.

Evaluation of Process Parameters in the O/W/O Multiple Emulsion Method for Flavor Encapsulation

ABSTRACT: The multiple emulsion/cold dehydration method was developed for the flavor encapsulation. The effects of various process parameters on the emulsion stability and flavor retention were investigated. Microfluidizer (at 68 MPa) produced more stable emulsion with small uniform droplets than pressure‐homogenizer. Increasing the gum arabic content created a highly viscous emulsion, which resulted in a stable O/W emulsion. The stability of an O/W/O multiple emulsion was highly affected by the type of emulsifiers and the most stable emulsion was prepared using the blend of Span 80 and PGPR. Well‐formed microcapsules having high flavor retention (71%) was obtained when ethanol/water mixture solution of 9:1 was used as a dehydrating agent.

The suitability of barley and corn starches in their native and chemically modified forms for volatile meat flavor encapsulation

In order to minimize the evaporative flavor loss and to improve flavor stability, the encapsulation potential of native corn and barley starches [waxy corn starch (CW), regular corn starch (CR), waxy barley starch (BW), regular barley starch (BR)] and their chemically modified counterparts (succinylated starches: CWS; CRS; BWS; BRS and octenyl succinylated starches: CWOS; CROS; BWOS; BROS) were investigated. Four different types of synthetic flavors, namely benzaldehyde, dimethyl trisulfide, 2-mercaptopropionic acid and benzothiazole, were selected. Succinylated corn and barley starches were more effective than the native starches and octenyl succinylated starches in the flavor retention. Succinylated regular starches (CRS and BRS), in particular, showed better retention ability than waxy starches. As compared to β-cyclodextrin (βCD, which is a widely used wall material in the microencapsulation of essential oils or flavors), the succinylated regular starches showed better flavor retention capabilities. Benzaldehyde and benzothiazole were retained to a higher extent by all starches (native and modified) as compared to dimethyl trisulfide and 2-mercaptopropionic acid (as measured just after preparation). None of the starches (native or modified) showed substantial decreases in flavor retention during their 4-week storage at 50 °C. In contrast, βCD showed a rapid decrease in flavor retention during the first 2 weeks of storage (from 88 to 49%) and the amount reached ∼45% at the end of 4 weeks. Also, the flavor retained by succinylated starches, based on extraction of volatile flavors in headspace, were higher than those of native and octenyl succinylated starches. CRS and BRS were noticeably superior to others. Findings showed that all starches investigated are potential wall materials for microencapsulation of volatile flavors with CRS and BRS being the best.

Studies of Flavor Encapsulation by Agents Produced from Modified Sago and Tapioca Starches

The efficiency of sago and tapioca starch stearates for encapsulating lemon oil were studied and compared to the efficiency of gum arabic. The stearates were prepared by esterification of stearic acid with starch. To accomplish esterification, the stearic acid was first coated on the surface of the starch granules. Then the coated granules were heated at 150 °C for 2 h to obtain sago or tapioca starch stearate (SSS or TSS). SSS or TSS can be prepared as ready-to-use products in the form of pregelatinized-hydrolyzed sago or tapioca starch stearate (PGHSSS or PGHTSS). The resulting modified starches were used for encapsulation of lemon oil. The lemon oil encapsulating efficiency for SSS with DS 0.009 and 0.014 were close to that of gum arabic, whereas the encapsulating efficiency for PGHSSS with DS 0.0052 and 0.016 were higher than that of the gum arabic. The TSS and PGHTSS provided encapsulating efficiencies lower than the gum arabic.

Phase behavior and component partitioning in low water content amorphous carbohydrates and their potential impact on encapsulation of flavors.

The compositions at which amorphous ethanol-maltose-water mixtures exhibit liquid-liquid separation have been determined in the temperature range from 20 to 80 degrees C. At water contents below approximately 20% w/w two phases were observed, with the maltose-rich phase slightly richer in water. Partition coefficients of organic nonelectrolytes ranging in hydrophobicity from 1, 2-ethanediol and 1,2-propanediol to benzyl alcohol and propyl acetate have been measured for octanol/sorbitol, benzyl alcohol/sorbitol, and 1-butanol/sorbitol mixtures. Linear correlations were found between the log partition coefficients in the various solvent systems. Replacing water with sorbitol results in more organic partitioning into the octanol. Replacing octanol with benzyl alcohol or 1-butanol also results in more organic partitioning into the hydrophobic phase. The results establish a relationship with partition coefficients for octanol/water mixtures, which are well studied experimentally and for which predictive approaches exist. The implications of these results for flavor retention and encapsulation are discussed.

Effect of different types of maltodextrin and drying methods on physico-chemical and sensory properties of encapsulated durian flavour

A study on durian (Durio zibethinus Murr) flavour encapsulation was conducted using three types of maltodextrin – glucose syrup solid (GSS), fieldose PHS-15 and pasilli – and two drying methods: spray and freeze drying. Results showed that the three types of maltodextrin used in this study proved to be suitable for use in the preparation of durian flavour encapsulation. GSS, however, was shown to be the most suitable encapsulating agent in maintaining the original aroma of durian. For both physico-chemical and sensory analyses, durian powder dried using the freeze drying method was better in terms of moisture, water activity, fat, total sugar, colour, bulk density, degree of lump, scanning electron photomicrograph microstructure and sensory attributes, including aroma, appearance and colour, compared to the durian powder dried using the spray drying method. © 1999 Society of Chemical Industry

Effect of different types of maltodextrin and drying methods on physico‐chemical and sensory properties of encapsulated durian flavour

A study on durian (Durio zibethinus Murr) flavour encapsulation was conducted using three types of maltodextrin – glucose syrup solid (GSS), fieldose PHS-15 and pasilli – and two drying methods: spray and freeze drying. Results showed that the three types of maltodextrin used in this study proved to be suitable for use in the preparation of durian flavour encapsulation. GSS, however, was shown to be the most suitable encapsulating agent in maintaining the original aroma of durian. For both physico-chemical and sensory analyses, durian powder dried using the freeze drying method was better in terms of moisture, water activity, fat, total sugar, colour, bulk density, degree of lump, scanning electron photomicrograph microstructure and sensory attributes, including aroma, appearance and colour, compared to the durian powder dried using the spray drying method. © 1999 Society of Chemical Industry

Trends in development of porous carbohydrate food ingredients for use in flavor encapsulation

The objectives of this paper are to: (1) present a brief overview of established flavor encapsulation techniques; (2) describe an alternative based on physical adsorption of flavors onto the surface of highly porous carbohydrates; (3) provide a literature review of the porosity of carbohydrate food ingredients; (4) describe methods to produce microporous carbohydrates; and (5) propose potential applications for the use of these novel flavor carriers.

Oxidised starch as gum arabic substitute for encapsulation of flavours

Oxidised starches prepared from corn and waxy amaranth starch under conditions optimised for development for film forming ability were compared with gum arabic and a known substitute of gum arabic for encapsulation of a model flavour compound, vanillin. Percentage vanillin encapsulated using gum arabic, amiogum 688 (a known gum arabic substitute), oxidised corn starch and oxidised amaranth starch differed marginally and were found to be 57.84%, 58.61%, 60.89% and 58.61% respectively of the recoverable vanillin. Results obtained suggest the possibility of using oxidised starch as a substitute for gum arabic in encapsulated flavours with advantages such as freedom from hygroscopicity and similar encapsulation efficiency.

Carbohydrates: functionality in foods

Many functional requirements are met by the use of simple and complex carbohydrates in food. Carbohydrates offer a wide range of rheological and other properties, including solubility, cryoprotection, sweetening effect, hygroscopicity, crystallization inhibition, flavor encapsulation, and coating ability. These properties are based on chemical structure and interactions with other molecules through hydrogen bonding, ionic effect, and the formation of complexes with lipids and proteins. The ability to understand these properties directly affects the development of food products and processes. Thus, the functionality of carbohydrates in foods integrates precise knowledge of chemical structure and behavior with practical applications in the development and preparation of foods.

Flavor Encapsulation by Spray Drying: Application to Citral and Linalyl Acetate

ABSTRACTLeaflash spray drying technique was used to encapsulate a mixture of two volatile products, citral and linalyl acetate in the proportion of 80:20 (w/w). The support materials were gum arabic and maltodextrin in different proportions. Very short air product contact time during the drying process allowed encapsulation of these compounds using high inlet air temperature (300‐400°C) without any adverse effect on chemical properties. Emulsions were atomized up to 60% total solids concentration. In this range of concentration, substitution of gum arabic by a less costly maltodextrin was possible achieving 84% volatiles retention. The technique could be efficiently used to encapsulate sensitive flavors.

Material Characterization Studies of Maltodextrin Samples for the Use of Wall Material

AbstractA few samples of maltodextrins procured commercially were studied in detail for some of their specific physicochemical qualities. In addition to the Dextrose Equivalent value (DE) the samples were analysed for their cold water solubility and clarity, percent age of cold water solubles, and total hydrolyzable carbohydrates. Samples were also analyzed for their hygroscopicity at different relative humidities varying from 40 to 95%. The carbohydrate profile was studied using HPLC and X‐ray diffraction pattern were taken and compared. When samples were tried for flavour encapsulation it could be noticed that samples considerably differed in their encapsulation behaviour.

Molecular Encapsulation of Natural and Synthetic Coffee Flavor with β‐Cyclodextrin

ABSTRACTNatural and synthetic coffee flavors were stabilized with β‐cyclodextrin. Upon contact with water the complex bound flavor substances were released immediately. The transformation of greasy, oily or liquid, coffee aroma concentrates into a microcrystalline stable inclusion complex may have practical importance as an additive to enhance the sensory properties and quality of instant coffee products.

Microencapsulation in the food industry

Microencapsulation finds increasing application in the food industry for the encapsulation of food flavors, fats, oils, acidulants, and other food additives. The various processes of encapsulation now being employed or considered in the food industry are summarized. The advantages and disadvantages of each process are discussed and critically reviewed.

Caramel : G. P. Plaisance and Helen Monsch, of the Iowa State College and Agricultural Experiment Station, have studied the occurrence of furfural in caramel ( Journal of Home Economics, 1917, ix, 167–171)

Various mixtures of maltodextrin, sucrose, and water, as typical compounds of food matrices used for flavour encapsulation via extrusion, were processed in a batch mixing process. Plasticization, melting and caramelization just as the formation of amorphous sucrose were studied. All matrices were plasticized within 2 min, resulting in a loss of crystalline sucrose. Melting occurred due to water loss higher than 55%. Caramelization could be correlated to a specific mechanical energy input higher than 300 Wh/kg. The glass transition temperature of the caramelized matrices could not be fitted with the Gordon Taylor equation, based on the used compounds. Increasing sucrose content in the preblended powder mixture combined with increasing sample water content increased the crystalline fraction within the matrix. These findings enable a systematically investigation of matrices for encapsulation of flavours within the batch mixing process, which can help to transfer the flavour encapsulation to an extrusion process.