Effect of Encapsulation Techniques on Aroma Retention of Pistacia terebinthus L. Fruit Oil: Spray Drying, Spray Freeze Drying, and Freeze Drying

Abstract

The primary aim of this investigation was to assess the impact of varying the ratio of gum arabic to maltodextrin and employing diverse encapsulation techniques on the properties of the powdered substance and the capacity to retain the aromatic attributes of terebinth fruit oil. Distinct ratios of gum arabic to maltodextrin (75:25, 50:50, and 25:75) were employed to fabricate oil-in-water emulsions. The utmost stability of the emulsion was realized at a gum arabic to maltodextrin ratio of 75:25, characterized by a minimal creaming index and an even and small-scale dispersion. The encapsulation techniques employed included spray drying (SD), spray freeze-drying (SFD), and freeze-drying (FD). These methodologies were compared based on encapsulation efficiency, desiccation yield, powder attributes, and the capacity to retain aroma. The encapsulation efficiencies were notably higher (>90%) in SD, particularly with the application of an ultrasonic nozzle and a two-fluidized nozzle (2FN), in contrast to those obtained through SFD and FD. Notably, SD employing an ultrasonic nozzle exhibited superior preservation of volatiles (73.19%) compared to FD (24.45%), SD-2FN (62.34%), and SFD (14.23%). Among the various components, α-pinene and linalool stood out with near-perfect retention rates, close to 100%.

Characterization of the Aroma Profile of Ginger Powder Produced by a Split-Stream Spray-Drying Process

“…Rajkumar et al (2020) reported that the spray-dried product retained more volatiles than the one produced by the most commonly used hot air-dried method in dehydrated tomatoes. It was reported that optimized spray-dried Pistacia terebinthus L. had higher aroma retention compared to freeze-dried samples . It is worth noting that the aroma of ginger is a complex matrix that includes volatile components of multiple chemical groups such as terpenes, alcohols, aldehydes, acids, lactones, ketones, and phenols .…”

“…It was reported that optimized spray-dried Pistacia terebinthus L. had higher aroma retention compared to freeze-dried samples. 12 It is worth noting that the aroma of ginger is a complex matrix that includes volatile components of multiple chemical groups such as terpenes, alcohols, aldehydes, acids, lactones, ketones, and phenols. 13 The aroma changes of these compounds can be influenced by physical evaporation, chemical degradation, and dynamic chemical transformations among various aroma compounds in ginger.…”