Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Encapsulation of Flavors by Molecular Inclusion Using $\beta$-Cyclodextrin: Comparison with Spray-drying Process Using Carbohydrate-based Wall Materials

  • Published : 2009.02.28
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Abstract

Microencapsulation of flavor was carried out by molecular inclusion process using $\beta$-cyclodextrin (${\beta}CD$). ${\beta}CD$-flavor complex was prepared at various flavor-to-${\beta}CD$ ratios (1:6-1:12) to determine the effect of ${\beta}CD$ concentration on the inclusion efficiency. Maximum total oil retention and minimal surface oil content were obtained at flavors to ${\beta}CD$ ratio of 1:10. The physical properties and controlled release pattern of flavors from ${\beta}CD$-flavor complex were measured and compared with spray-dried microcapsules prepared using carbohydrate wall system. ${\beta}CD$-flavor complex showed higher total oil retention and surface oil contents, smaller mean particle size, lower moisture uptake, and higher oxidation stability than spray-dried microcapsule. Oxidative stability of flavor was correlated with hygroscopicity of wall materials. The controlled release mechanism was highly affected by temperature and characteristics of wall materials.

Keywords

References

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