Flavor release from spray-dried amorphous matrix: Effect of lactose content and water plasticization. (August 2016)

• Record Type: Journal Article
• Authors: Li, Runjing; Roos, Yrjö H.; Miao, Song
• Is Part Of: Food research international. Volume 86(2016:Aug.)
• Page Start: 147
• Page End: 155
• Publication Date: 2016-08
• Subjects: Flavor encapsulation -- Glass transition -- Mechanical properties -- Amorphous matrix -- Spray drying; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2016.06.003
• Languages: English
• ISSNs: 0963-9969

Abstract

Abstract: Glass-forming carbohydrates are widely used as matrix for encapsulation of nutrients and bioactive compounds. In this study, encapsulation systems with lactose/whey protein isolate (WPI) mixtures (4:1, 1:1, and 1:4), or WPI as wall materials and ethyl butyrate as core material were prepared by spray drying. The effects of lactose content and water plasticization on encapsulation efficiency and flavor release were investigated. Wall material consisting of lactose/WPI (4:1) mixture had significantly ( P < 0.05) higher encapsulation efficiency. The flavor retention in powders did not have significant decrease with equilibration at 0.33 aw, while it was dramatically decreased at 0.54 aw and 0.65 aw as a result of lactose crystallisation. Mechanical property study showed that the molecular mobility and free volume of encapsulation systems with higher lactose content increased more significantly with increasing water content, which accelerated the diffusion of flavor molecules. Those results may use in the assessment of protection and release characteristics of flavor components in formulated systems. Graphical abstract: Highlights: Encapsulation systems with lactose/WPI mixtures as wall materials and ethyl butyrate as core materials were spray dried. Wall material with lactose/WPI (4:1) mixture had the highest encapsulation efficiency. Flavor in encapsulation systems with higher lactose content showed higher diffusion with increasing water content.