Evaluation of Flavor Release From Spray-Dried Powder by Ramping with Dynamic Vapor Sorption–Gas Chromatography

Yamamoto, Chisho; Neoh, Tze Loon; Honbou, Youichi; Furuta, Takeshi; Kimura, Shin-ichi; Yoshii, Hidefumi

doi:10.1080/07373937.2012.683842

Cited by 11 publications

(7 citation statements)

References 13 publications

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“…For Lac powder, clear collapse phenomena of d-limonene flux could be observed at 60%RH. In d-limonene release experiments [7] of same powders at the constant humidity and constant temperature, 50 • C, the release rate constant for Suc initially decreased from 44 to 58% RH, then increased from 58 to 68% RH followed by a constant value at higher RH. The release rate constant for Lac also decreased from 44 to about 60% RH followed by an increase at higher RH.…”

Section: Resultsmentioning

confidence: 97%

“…The release of d-limonene from the spray-dried powders was studied by measuring the concentration change in head space of the flavor compound in a vessel of controlled RH. The home-built DVS instrument was the same instrument used by Yamamoto et al [7], as shown in Figure 1. The vessel volume of spray-dried powder was 15 mL (16 mm internal diameter, 80 mm height).…”

Section: Analysis Of Flavor Release Flux From the Encapsulated Powdermentioning

confidence: 99%

“…Burnett et al [6] developed a DVS instrument to identify the critical RH value that induces the glass transition process at a specified temperature. Yamamoto et al [7] applied this DVS method to investigate the release of d-limonene encapsulated in spray-dried cyclodextrin powder. However, there have been few investigations of flavor release from spray-dried powder with various wall materials.…”

Section: Introductionmentioning

confidence: 99%

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Flavor Release from Spray-Dried Powders with Various Wall Materials

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By using the ramping method for humidity at a constant temperature, the release rates of d-limonene were investigated from spray-dried powders with various wall materials, such as maltodextrin (MD) (dextrose equivalent (DE) = 25 and 19), lactose (Lac), and sucrose (Suc). Spray-dried powders, which were sieved to the average powder size of 107-140 µm, contained d-limonene at about 90-97 mg/g-dry powder. d-limonene release profile was measured using a dynamic vapor sorption (DVS) system coupled gas chromatography at 30, 40, and 50 • C from 10% to 90% relative humidity (RH). The linear correlation was found between the release start humidity, sRH, of d-limonene release from the powder and the glass transition temperature of wall materials. The release rates for Suc and Lac increased rapidly at certain humidities and became the maximum rates. Then, these rates decreased gradually with increasing RH. This might have been due to the powder aggregation for Suc and to crystallization for Lac. The release behaviors significantly depended on the wall materials.

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Section: Resultsmentioning

confidence: 97%

Section: Analysis Of Flavor Release Flux From the Encapsulated Powdermentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Flavor Release from Spray-Dried Powders with Various Wall Materials

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“…The water bath was used to prepare the RH by flowing mixed wet and dry nitrogen in the bubbling bottle and to maintain the temperature of the water bath before transfer to the incubation chamber. The procedure and experimental method of DVS was adapted from Yamamoto et al and Neoh et al The 1‐MCP coated paper containing about 30 mg of 1‐MCP IC powder was cut to 2 × 10 cm and then placed in the sample holder of the DVS system. Initially, the humidity (RH) was set at a constant 20% for 2 hours and then changed to 40%, 50%, 60%, and 80% for 2 hours, respectively.…”

Section: Methodsmentioning

confidence: 99%

Release behavior of 1‐methylcylopropene coated paper‐based shellac solution in response to stepwise humidity changes to develop novel functional packaging for fruit

et al. 2019

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1‐Methylcyclopropene (1‐MCP) has been shown to be a suitable inhibitor of ethylene production in fruit and vegetables during preservation and distribution. In this study, a 1‐MCP controlled‐release system on coated paper was produced using shellac as the coating material. The effect of humidity and temperature on the release of 1‐MCP from the coated paper was investigated using a dynamic sorption system (DVS) with stepwise humidity changes (initial 20% relative humidity (RH) for 2 h, then increased to 40%, 50%, 60%, and 80% RH for 2 h, respectively). The release rate kinetic data were simulated using an Avrami equation with a mechanism release number n of 1.26. The results showed that the dynamic release of 1‐MCP from the coated paper was mainly affected by humidity, for which the release rate constant could be correlated with moisture concentration in humid air. The highest humidity condition (80% RH) resulted in the highest apparent activation energy of 46.8 kJ/mol. The effect of 1‐MCP coated paper on apple storage was evaluated by measuring the ethylene production rate, flesh firmness, and titratable acidity (TA) of apple. Ethylene production rates of apple were significantly affected with 1‐MCP coated paper. The values were 0.22 nL/g FW/h at 50 mg of 1‐MCP powder and 44.7 nL/g FW/h at 0 mg of 1‐MCP powder after 15 days at 4°C and 15 days at 20°C. The other properties of apple such as flesh firmness and TA also indicated that 1‐MCP coated paper could delay fruit softening during storage time. Based on these results, the release of 1‐MCP could be controlled by coating paper with shellac solution and promising to produce functional packaging for fruit.

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“…However, the common release experiment using a humidity-controlled chamber (static method) is laborious and time-consuming. Yamamoto et al [31,32] The release flux from the powder produced at a lower feed temperature was higher than that at a higher temperature over the whole range of humidity. This is the same conclusion obtained by the static method reported by Paramita et al [33].…”

Section: Release Of Microencapsulated Flavor Substance During Storage...mentioning

confidence: 99%

Recent Topics on Spray-Drying Encapsulation of Food Materials — An Overview —

FURUTA

2023

Japan J. Food Eng.

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Spray dr ying is one of the most common and economical techniques typically employed in the microencapsulation of valuable food ingredients. Because most food core materials are generally hydrophobic, the feed solution to the spray dryer is normally an emulsion. The quality of microencapsulated powder is influenced by several operations and phenomena during spray drying, such as atomization and drying kinetics of the droplets into solid particles. In this review, selected research on the drying operations conducted over the last ten years as well as the properties of the produced powder is discussed. The items specifically reviewed are the spraying of uniform droplets, the breakage of emulsion droplets during atomization, simulation of drying a droplet by the reaction engineering approach, the storage stability of core ingredients, estimation of the surface-oil content, and measurement of the encapsulation state of the core ingredient in the dry particles by confocal laser scanning microscopy.

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Evaluation of Flavor Release From Spray-Dried Powder by Ramping with Dynamic Vapor Sorption–Gas Chromatography

Cited by 11 publications

References 13 publications

Flavor Release from Spray-Dried Powders with Various Wall Materials

Flavor Release from Spray-Dried Powders with Various Wall Materials

Release behavior of 1‐methylcylopropene coated paper‐based shellac solution in response to stepwise humidity changes to develop novel functional packaging for fruit

Recent Topics on Spray-Drying Encapsulation of Food Materials — An Overview —

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