Influence of Spray-Dryer Air Temperatures on Encapsulated Mandarin Oil

Abstract

The influence of inlet and exit air temperatures (160-200 and 80-100 C, respectively) on the spray drying of mandarin oil was evaluated by using a three-level factor design. For optimization, dryer evaporative rate, volatile oil retention, and microencapsulation efficiency were considered as response variables. The response surface analysis produced significant (p < 0.05) polynomial regression equations that were successfully fitted for all response variables and no significant (p > 0.05) lack of fit was indicated for the reduced models. This observation confirmed an accurate fitness of the reduced response surface models to the experimental data. The multiple response optimizations indicated that an inlet air temperature of 200 C and an exit air temperature of 80 C were predicted to provide the maximum evaporative rate, volatile oil retention, and microencapsulation efficiency in the studied ranges.

Characterization of new sources of derivative starches as wall materials of essential oil by spray drying

“…The efficiency of inner oil retention ranged from 96.8% to 98.8% for all wall materials evaluated. These values are similar to those reported for microencapsulated lime essential oil with gum Arabic and maltodextrin (99%) (BRINGAS-LANTIGUA; VALDÉS; PINO, 2012), and mandarin microencapsulated essential oil (KIM; MORR, 1996), and are highly related to microencapsulated orange essential oil (BRINGAS-LANTIGUA et al, 2011), which range between 72.7%, 85.7% and 82-100% for microencapsulated limonene (SOOTTITANTAWAT et al, 2005; MURÚA-PAGOLA; BERISTAIN-GUEVARA; MARTINEZ-BUSTOS, 2009). Boutboul et al (2002) reported that the aroma retention was increased with the specific area of starch materials.…”

“…Huynh et al (2008) reported that encapsulation of lemon myrtle oil, in which the outlet air temperature of the spray dryer had little effect on oil retention, surface oil significantly increased with increasing outlet air temperature. However, Bringas-Lantigua et al (2011) reported that an inlet air temperature of 220 °C and an outlet air temperature of 85 °C were optimal for the spray drying of lime essential oil. Drusch and Schwarz (2006) reported that moderate spraydrying conditions (air inlet temperature of 160 °C and outlet air temperature of 60 °C) were advantageous since ballooning of particles and lipid oxidation during spray drying were limited compared to drying at high spray-drying temperatures.…”

Testing Tools and Physical, Chemical, and Microbiological Characterization of Microencapsulated Systems

“…0.02À1000 Baranauskiené et al, 2007;Bhandari et al, 1992Bhandari et al, , 1999Bringas-Lantigua et al, 2011;Cadwallader et al, 2010;Charve and Reineccius, 2009;Fabra et al, 2012;Kaasgaard and Keller, 2010;Li et al, 2013;Ma et al, 2013;Paramita et al, 2012;Penbunditkul et al, 2012;Ramoneda et al, 2011;Rodríguez et al, 2013;Shah et al, 2012;Sillick and Gregson, 2012;Soottitantawat et al, 2005;Yuliani et al, 2006a,b. Flavor stability: flavor release GC, DVS fast GC-FID, melting enthalpy, e-nose, liquid-gas chromatography Essential information for the stability and shelf-life of encapsulates.…”

“…Baranauskiené et al, 2006Baranauskiené et al, , 2007Bringas-Lantigua et al, 2011;Chen et al, 2013;Goula and Adamopoulos, 2012;Paramita et al, 2012;Fabra et al, 2012;Kalogeropoulos et al, 2010;Ko et al, 2012;Li et al, 2013;Ma et al, 2013;Marcuzzo et al, 2010;McNamee et al, 1998McNamee et al, , 2001Penbunditkul et al, 2012;Shah et al, 2012. Multiple pathways, not easy to identify the best one for each encapsulate.…”

“…0.04À500 Adamiec et al, 2012;Badee et al, 2012;Baranauskiené et al, 2006Baranauskiené et al, , 2007Bhandari et al, 1992Bhandari et al, , 1999Bringas-Lantigua et al, 2011;Cadwallader et al, 2010;Charve and Reineccius, 2009;Finney et al, 2002;Giroux and Britten, 2011;Kim and Morr, 1996;Ko et al, 2012;Ma et al, 2013;Marcuzzo et al, 2010 andParamita et al, 2012;Penbunditkul et al, 2012;Soottitantawat et al, 2005. GC-MS Widely used, accurate method.…”