scholarly journals Behavior of Flavor Release from Emulsified d-Limonene in Spray-dried Powders with Various Wall Materials

2017 ◽  
Vol 18 (1) ◽  
pp. 53-58 ◽  
Author(s):  
Shisei TAKASHIGE ◽  
Dwi Ariyanto HERMAWAN ◽  
Hirokazu SHIGA ◽  
Shuji ADACHI ◽  
Hidefumi YOSHII
Keyword(s):  
Flavor Release ◽  
Wall Materials ◽  
Spray Dried

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

Foods ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1878
Author(s):  
Kaixin Li ◽  
Bowen Pan ◽  
Lingjun Ma ◽  
Song Miao ◽  
Junfu Ji
Keyword(s):  
Relative Humidity ◽  
Whey Protein ◽  
Food Systems ◽  
Protein Isolate ◽  
Core Material ◽  
Wall Material ◽  
Dextrose Equivalent ◽  
Flavor Release ◽  
Wall Materials ◽  
Spray Dried

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.

scholarly journals Flavor Release from Spray-Dried Powders with Various Wall Materials

2019 ◽  
Vol 4 (1) ◽  
pp. 1
Author(s):  
Shisei Takashige ◽  
Hermawan Dwi Ariyanto ◽  
Shuji Adachi ◽  
Hidefumi Yoshii
Keyword(s):  
Gas Chromatography ◽  
Release Profile ◽  
Powder Size ◽  
Vapor Sorption ◽  
Dynamic Vapor Sorption ◽  
Release Rates ◽  
Dextrose Equivalent ◽  
Flavor Release ◽  
Wall Materials ◽  
Spray Dried

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.

scholarly journals Influence of modified starches as wall materials on the properties of spray-dried lemongrass oil

2019 ◽  
Vol 56 (11) ◽  
pp. 4972-4981 ◽  
Author(s):  
Gabriel Ribeiro Carvalho ◽  
Regiane Victória de Barros Fernandes ◽  
Priscila de Castro e Silva ◽  
Anelise Lima de Abreu Dessimoni ◽  
Cassiano Rodrigues Oliveira ◽  
...  
Keyword(s):  
Lemongrass Oil ◽  
Modified Starches ◽  
Wall Materials ◽  
Spray Dried

scholarly journals Effects of Enzymatic Liquefaction, Drying Techniques, and Wall Materials on the Physicochemical Properties, Bioactivities, and Morphologies of Zinc-Amaranth (Amaranthus viridis L.) Powders

2021 ◽  
Vol 2021 ◽  
pp. 1-13
Author(s):  
Siti Faridah Mohd Amin ◽  
Roselina Karim ◽  
Yus Aniza Yusof ◽  
Kharidah Muhammad
Keyword(s):  
Antioxidant Activities ◽  
Gum Arabic ◽  
Leafy Vegetables ◽  
Drying Methods ◽  
Cell Wall Degrading Enzymes ◽  
Green Leafy Vegetables ◽  
Enzymatic Liquefaction ◽  
Freeze Dried ◽  
Wall Materials ◽  
Spray Dried

The demand for vegetable powder has been escalating considerably due to its various health benefits and higher shelf life compared to fresh green leafy vegetables. Thus, much research emphasised manufacturing vegetable powder at a lower operational cost and higher efficiency while preserving the nutritive values of the vegetables. In this study, zinc- (Zn-) amaranth puree was liquefied with three types of cell wall degrading enzymes (i.e., Viscozyme L, Pectinex Ultra SP-L, and Rapidase PAC) with varying concentrations (0–3% v/w) and incubation time (0.5–24 h) at pH 5 and 45°C before the drying process. The results showed that enzymatic liquefaction using 1% (v/w) of Viscozyme L for 3 h was the optimal procedure for the reduction of the viscosity of the puree. The liquefied puree was then microencapsulated through either spray- or freeze-drying with different wall materials, e.g., 10% of maltodextrin (MD) DE 10, resistant maltodextrin (RMD), N-octenyl succinate anhydride (OSA) starches from waxy maize, HI CAP 100 (HICAP), Capsul (CAP), and gum Arabic (GA). The results showed that all freeze-dried powders generally had higher process yield (except for that encapsulated by HICAP), higher moisture content (but similar water activities), higher retention of total Zn-chlorophyll derivatives, lower hygroscopicity with slab-like particles, larger particle size, and lower bulk density than those of spray-dried powders. In contrast, the spray-dried powders exhibited irregular spherical shapes with relatively high encapsulation efficiency and antioxidant activities. Nonetheless, encapsulation using different wall materials and drying methods had no significant effect on the powder’s cohesiveness and flowability.

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