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KMID : 0380620090410010027
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Korean Journal of Food Science and Technology
2009 Volume.41 No. 1 p.27 ~ p.31
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Low-Temperature Microencapsulation of Sesame Oil Using FluidizedBed Granulation
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Jeong Chan-Min
Park Ji-Yong
Lee Min-Kyung
Lee Hyun-Ah
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Abstract
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Top spray-drying method is frequently utilized for flavor encapsulation, but the top spray-dried productsfrequently suffer from high losses of volatile flavor as the result of a high processing temperature (150-300oC). In an effortto solve these problems, a low-temperature fluidized-bed granulating method was utilized to encapsulate the flavor. For theencapsulation of sesame oil, oil-in-water emulsions of sesame oil and a mixture of maltodextrin, modified starch, gumarabic, and gellan gum were bottom-sprayed at milder temperatures (70-100oC) using a fluidized-bed granulator. Sesameoil extracts from microcapsules were obtained via a simultaneous distillation/extraction technique, and the retention ofvolatile flavor compounds was analyzed via a gas chromatography-mass spectrometry. The retention of volatile flavors ofsesame oil per se, spray-dried and fluidized-bed granulated microcapsules after 3-day-storage at 37oC were 0.8%, 37.2%,and 42.0%, respectively. In addition, the low-temperature fluidized-bed granulation showed higher encapsulation yield andsensory preferences for the application of commercial products (beef rice porridge), as compared to spray drying.
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KEYWORD
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sesame oil, encapsulation, spray drying method, fluidized-bed granulating method
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