Microencapsulation Efficacy of d-Limonene by Spray Drying Using Various Combinations of Wall Materials and Emulsifiers

• PARAMITA Vita

  Department of Chemistry and Biotechnology, Tottori University

• FURUTA Takeshi

  Department of Chemistry and Biotechnology, Tottori University

• YOSHII Hidefumi

  Department of Applied Biological Science, Kagawa University

抄録

The impact of emulsifiers on the microencapsulation of d-limonene was investigated for the wall materials gum arabic (GA) or maltodextrin (MD) and their blend. The emulsifiers used were sucrose ester (SE), polyglycerol ester (PGE), and sugar beet pectin (SBP). SBP presented good emulsification ability and higher retention of d-limonene with various types of wall materials. On the other hand, SE was not recommended because of its unstable emulsion, resulted in very low flavor retention. For PGE, the flavor retention was strongly dependent on the type of wall material. Regarding to the physicochemical properties of spray-dried powder, the combination of GA and PGE produced a stable emulsion and had high flavor retention with low surface oil, while the MD and SE combination was not recommended because of unstable emulsion and almost no flavor retention.

収録刊行物

• Food Science and Technology Research

  Food Science and Technology Research 16 (5), 365-372, 2010

  公益社団法人 日本食品科学工学会

キーワード

• microencapsulation
• <i>d</i>-limonene
• sucrose ester
• poly glycerol ester
• sugar beet pectin

詳細情報

• CRID: 1390282679436528512
• NII論文ID: 10027497159
• NII書誌ID: AA11320122
• DOI: 10.3136/fstr.16.365
• ISSN: 18813984
• ISSN: 13446606
• 本文言語コード: en
• データソース種別:
  • JaLC
  • Crossref
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可