Encapsulation of strawberry flavour and physicochemical characterization of the encapsulated powders

Balci-Torun F., ÖZDEMİR F.

POWDER TECHNOLOGY, vol.380, pp.602-612, 2021 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 380
  • Publication Date: 2021
  • Doi Number: 10.1016/j.powtec.2020.11.060
  • Journal Name: POWDER TECHNOLOGY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, PASCAL, Aerospace Database, Applied Science & Technology Source, Chemical Abstracts Core, Chimica, Communication Abstracts, Compendex, Computer & Applied Sciences, EMBASE, INSPEC, Metadex, Civil Engineering Abstracts
  • Page Numbers: pp.602-612
  • Keywords: Strawberry flavour, Spray drying, Freeze drying, Encapsulation, Mixture design, Wall material, MALTODEXTRIN ADDITION, SPRAY, MICROENCAPSULATION, AROMA, OPTIMIZATION, RETENTION, STABILITY, QUALITY, BIOSYNTHESIS, RELEASE
  • Akdeniz University Affiliated: Yes

Abstract

This study was aimed to enhance the encapsulation stability of natural strawberry flavour using spray and freeze drying processes. Optimum spray drying conditions in terms of the wall materials (maltodextrin, soluble fibre, modified starch, beta-cyclodextrin and arabic gum) and the inlet air temperature (130-190 degrees C) were determined using the response surface methodology where dependent parameters were minimum aroma release, maximum aroma recovery, drying yield and solubility. Partide morphology, particle size, bulk and tapped density analyses were also determined. The optimum conditions were found as; air inlet temperature: 190 degrees C, maltodextrin: 1530%, modified starch: 1.83% and arabic gum: 12.87%. Optimum process yield and solubility of the In imencapsulation were determined as 85.17 and 98.19%. respectively. Spray dried miancapsules were generally spherical, smooth and homogeneous while those obtained by freeze-drying were heterogeneous and spongy. Partide size of the spray dried samples (D-90 value: 22.91 mu m) was much lower than the freeze dried samples (D-90 value: 326.83 mu m). (C) 2020 Elsevier B.V. All rights reserved.