61B-9 |
Encapsulation of 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 The preservation and, ultimately, delivery of aroma at the time of eating is essential for consumer acceptance of food. Aroma compounds typically are readily lost during processing and storage, due to their volatility and/or chemical reactivity, resulting in the loss of flavor quality. Thus, encapsulation is often used in order to combat this problem. The objectives of this study were to evaluate the use of a-, b-, and g-cyclodextrins for encapsulation efficiency and subsequent retention of a range of aroma chemicals during storage. Twenty-eight aroma compounds of varying chemical functionality were added to slurries of each of the cyclodextrins, at molar ratios of 0.8, 1.0 and 1.2:1 (aroma/cyclodextrin) and the mixtures spray dried. The resultant powder was analyzed for the retention of each volatile initially and during storage at both ambient temperature and 40°C, in each case at 65 and 82% relative humidity. Aroma retention during drying depended on loading with lower loads giving better retention irrespective of cyclodextrin type. With few exceptions, g-cyclodextrin was most effective in retaining the model aroma compounds during spray drying. However, in most cases large losses of aroma compounds occurred during storage suggesting that the aroma compounds were not chemically complexed in this cyclodextrin but instead physically trapped. Despite showing relatively poor retention during the drying process, a-cyclodextrin generally provided the best overall retention of aroma compounds considering both drying and storage. Although compound and cyclodextrin dependent, retention during storage was generally adversely affected by increased storage temperature and humidity. This study provides substantial information on the relative performance of different cyclodextrins for the encapsulation of aroma compounds. We have found that using cyclodextrins as spray drying carriers will result in substantial trapping as opposed to true molecular complexation. This has implications in retaining aroma compounds during storage.
Session 61B, Food Chemistry: Flavor and aroma chemistry
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