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)

Abstract

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
Volume18
Issue number1
Publication statusPublished - 2009 Feb 28

Fingerprint

cyclodextrins
spray drying
Cyclodextrins
encapsulation
flavor
Carbohydrates
carbohydrates
Oils
Capsules
Wettability
lipid content
Drug Compounding
oils
microencapsulation
Particle Size
oxidative stability
particle size
physical properties
Temperature
oxidation

All Science Journal Classification (ASJC) codes

  • Food Science
  • Biotechnology
  • Applied Microbiology and Biotechnology

Cite this

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abstract = "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.",
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