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 language | English (US) |
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Pages (from-to) | 3271-3279 |
Number of pages | 9 |
Journal | Journal of food science |
Volume | 67 |
Issue number | 9 |
DOIs | |
State | Published - 2002 |
Keywords
- Cyclodextrin
- Encapsulation
- Flavor
- Matrix entrapment
- Molecular inclusion