Retention of Aroma Compounds by Carbohydrates: Influence of Their Physicochemical Characteristics and of Their Physical State. A Review

Abstract

Many aroma compounds, used to flavor food products, are used in a solid state, after encapsulation. Carbohydrates are the most common matrices used to entrap these volatiles. It has been observed that depending on the aroma compound and the carrier, efficiency can vary. This article reviews the influence of physicochemical properties of both the volatiles and the carriers on retention. The latter depends on the functional groups of the aroma compound. Moreover, it increases with molecular weight and decreases with the polarity and relative volatility of the aroma compound. This behavior can be explained by the effect of these properties on the diffusion of the aroma compound through the matrix and on the ability of the volatile to form small drops. The physicochemical properties of the carrier are important too. Retention of the aroma compound increases with the molecular weight of the carrier until an optimum is reached and then decreases for very high polymerization degrees. Viscosity, solubility, and film forming properties improve the retention ability. The effect of these parameters is discussed according to their effect on the diffusion of the volatiles. The state of the carrier has to be taken into account too. The amorphous state provides the highest retention, collapse results in losses of aroma, and crystallization leads to the greatest losses of flavors.

Encapsulation of Shiitake (Lenthinus Edodes) Flavors by Spray Drying

“…The retention of lenthionine increased markedly as DE was decreased. Goubet et al, 13) reported a similar result in the effect of DE on the flavor retention. Voilley and Simatos 14) explained that the greater retention observed with a high molecular weight carrier is due to the reduction of duffusivity of flavor during drying.…”

Microencapsulation: its application in nutrition

“…The type of matrix material used can strongly influence the tablet properties (Stroh et al 2000) and the oxidation stability of the encapsulated compounds (Schrooyen et al 2000). The stability against oxidation is related to the O 2 -permeability of the matrix (Baisier & Reineccius, 1989;Goubet et al 1998). The diffusion of gases such as O 2 through the capsule wall depends on the state of the polymer mixture composing the capsule.…”

Understanding the Influence of Encapsulating Matrix on the Physical and Thermal Properties of Oregano Essential Oil Powder

“…They are produced by acid or enzymatic hydrolysis of starches, or even a combination of both processes (Chronakis, 1998). The use of maltodextrin offers several advantages, such as low cost, high solubility, low viscosity and excellent protection of flavors against oxidation(CanoChauca et al, 2005; Goubet et al, 1998;Reineccius, 1991). Also, maltodextrins with high molarmass and low value of dextrose equivalent (DE) provide high physical stability to the wall matrix system (Bae and Lee, 2008).The modified starch is an encapsulating agent commonly used for their encapsulation abilities, such as excellent retention of volatiles (above 93%), the stabilization of the emulsion and low viscosity (Arancibia et al, 2011).…”