61B-8 |
Encapsulation of sulfur-containing aroma compounds by spray drying with cyclodextrins |
T. A. Reineccius1, G. A. REINECCIUS1, and T. L. Peppard2. (1) Food Science and Nutrition, University of Minnesota, 1334 Eckles Ave., St. Paul, MN 55108, (2) Robertet Flavors, Inc., 10 Colonial Dr., Piscataway, NJ 08854 Sulfur compounds make a major contribution to the aroma of numerous food products. Many of these compounds are inherently unstable and will react readily with oxygen or other food constituents. Stabilizing sulfur compounds to maintain sensory quality during processing and storage is a particularly challenging task. The objectives of this study were to evaluate the use of a-, b-, and g-cyclodextrins for encapsulation efficiency and subsequent protection of unstable sulfur-containing aroma chemicals during storage. Selected sulfur-containing aroma compounds were added to slurries of each of the cyclodextrins, and the mixtures spray dried and analyzed for percent encapsulation and retention during storage at both ambient temperature and 40°C, in each case at 80% relative humidity. Highly variable retentions across compounds were observed during the spray drying process (a: 1-100% retention, b: 8-100% and g: 8-79%). The a- and b-cyclodextrins gave the best overall initial retentions (ca. 60%) during drying with g averaging only 45% retention. Our results show that some sulfur compounds were entrapped within cyclodextrin matrices during drying (Vs. being chemically complexed) since major losses of such sulfur compounds occurred during storage. One would not expect significant loss of aroma compounds that have been encapsulated in a cyclodextrin by true molecular inclusion. Storage temperature had minimal effect on retention of most sulfur compounds during storage (ambient temperature vs. 40°C) whereas retention decreased at the higher relative humidity. Our results show that some sulfur-containing aroma compounds can be chemically complexed in cyclodextrins (by molecular inclusion) and thereby stabilized during both encapsulation and subsequent storage. However, it is clear that spray drying as a mechanism for inclusion will result predominantly in the matrix entrapment of some aroma compounds. Although high initial retentions may be observed, such trapping will result in poor protection from chemical reactions (i.e., loss) during storage.
Session 61B, Food Chemistry: Flavor and aroma chemistry
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