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.
|Number of pages||5|
|Journal||Food Science and Biotechnology|
|Publication status||Published - 2009 Feb 28|
All Science Journal Classification (ASJC) codes
- Food Science
- Applied Microbiology and Biotechnology