Flavor Release from Spray-Dried Powders with Various Wall Materials

Abstract

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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“…This technology is cost-effective, simple, continuous, and easy to scale up. In SD, an aqueous emulsion is generated using core components and wall materials, which are homogenized, followed by atomization in a drying chamber, ultimately dehydrating the spray-dried particles [121]. The spray drying technique is divided into three steps, namely, producing an active aqueous emulsion containing bioactive components, homogenizing the emulsion, and lastly, passing the final solution into the drying chamber for atomization.…”

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“…In addition, it took only 4 hours to assess the release, which is much shorter than the over 10 days needed for the static method [32]. Using an analogous system, Takashige et al [34] During storage of the microcapsules in humid conditions, the particles may have a moisture gradient from surface to center, causing a gradient in T g within the particles. This implies that the location-specific T g would be different from the spatially averaged T g measured by differential scanning calorimetr y (DSC).…”