Encapsulation of flavors by molecular inclusion using β-cyclodextrin: Comparison with spray-drying process using carbohydrate-based wall materials

Young Hee Cho, Jiyong Park

Research output: Contribution to journalArticle

4 Citations (Scopus)


Microencapsulation of flavor was carried out by molecular inclusion process using β-cyclodextrin (βCD). βCDflavor complex was prepared at various flavor-to-βCD ratios (1:6−1:12) to determine the effect of βCD concentration on the inclusion efficiency. Maximum total oil retention and minimal surface oil content were obtained at flavors to βCD ratio of 1:10. The physical properties and controlled release pattern of flavors from βCD-flavor complex were measured and compared with spray-dried microcapsules prepared using carbohydrate wall system. βCD-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.

Original languageEnglish
Pages (from-to)185-189
Number of pages5
JournalFood Science and Biotechnology
Issue number1
Publication statusPublished - 2009 Feb 28


All Science Journal Classification (ASJC) codes

  • Biotechnology
  • Food Science
  • Applied Microbiology and Biotechnology

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