Encapsulation of flavors using cyclodextrins: Comparison of flavor retention in alpha, beta, and gamma types

T. A. Reineccius, G. A. Reineccius, T. L. Peppard

Research output: Contribution to journalArticlepeer-review

114 Scopus citations

Abstract

The incorporation and retention on storage of a variety of flavor compounds spray-dried in α-, β-, and γ-cyclodextrins (CyDs) was evaluated. CyD/flavor complexes were stored at 20 or 40°C (and 65 or 80% relative humidity), and losses during both the inclusion process and the subsequent storage period were monitored analytically. γ-CyD generally functioned best in terms of initial flavor retention. On storage, however, losses of volatiles were greatest for γ-CyD and least in the case of α-CyD. The results suggest that CyD encapsulation via spray-drying involves matrix entrapment as well as molecular inclusion. CyDs were nonetheless found to stabilize several problematic labile flavor compounds.

Original languageEnglish (US)
Pages (from-to)3271-3279
Number of pages9
JournalJournal of food science
Volume67
Issue number9
DOIs
StatePublished - 2002

Keywords

  • Cyclodextrin
  • Encapsulation
  • Flavor
  • Matrix entrapment
  • Molecular inclusion

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