Flavor Encapsulation by Spray Drying: Application to Citral and Linalyl Acetate

Abstract

Leaflash spray drying technique was used to encapsulate a mixture of two volatile products, citral and linalyl acetate in the proportion of 80:20 (w/w). The support materials were gum arabic and maltodextrin in different proportions. Very short air product contact time during the drying process allowed encapsulation of these compounds using high inlet air temperature (300-4OO"C) without any adverse effect on chemical properties. Emulsions were atomized up to 60% total solids concentration. In this range of concentration, substitution of gum arabic by a less costly maltodextrin was possible achieving 84% volatiles retention. The technique could be efficiently used to encapsulate sensitive flavors.

Spray Drying of Pequi Pulp: Process Performance and Physicochemical and Nutritional Properties of the Powdered Pulp

“…At high feed solids concentration and drying rates (due to high inlet air temperatures), there is a fast surface crust formation. A vacuole forms within the particle and inflates once the particle temperature exceeds the local ambient boiling point and the vapor pressure within the vacuole rises above the local ambient pressure (Bhandari et al 1992;Walton 2000;Nijdam and Langrish 2006).…”

Encapsulation of Shiitake (Lenthinus Edodes) Flavors by Spray Drying

“…However, since flavors are volatile and labile compounds that are prone to evaporation and degradation, it is quite important to protect from flavor loss during drying. Bandari et al, 8) and Rosenberg et al,9) have studied the influence of process variables on the retention of flavors during spray drying. The main carriers used to encapsulate flavors for spray drying have been maltodextrin (MD), gum arabic, and modified starches.…”

Encapsulation of Red Ginger Oleoresin (Zingiber Officinale Var Rubrum) With Chitosan as Wall Material

“…The rapid drying rate would also possible to make the crust more firms and no further leaching of volatile would happen to the surface [40]. The high inlet temperatures lead to the formation of the semipermeable membrane on the surface of the droplet getting faster.…”