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KMID : 1007520090180010185
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Food Science and Biotechnology
2009 Volume.18 No. 1 p.185 ~ p.189
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Encapsulation of Flavors by Molecular Inclusion Using β-Cyclodextrin: Comparison with Spray-drying Process Using Carbohydrate-based Wall Materials
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Cho Young-Hee
Park Ji-Yong
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Abstract
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Microencapsulation of flavor was carried out by molecular inclusion process using β-cyclodextrin (βCD). βCD-flavor complex was prepared at various flavor-to-βCD ratios (1:6?1:12) to determine the effect of βCD concentration on theinclusion efficiency. Maximum total oil retention and minimal surface oil content were obtained at flavors to βCD ratio of1:10. The physical properties and controlled release pattern of flavors from βCD-flavor complex were measured andcompared with spray-dried microcapsules prepared using carbohydrate wall system. βCD-flavor complex showed higher totaloil retention and surface oil contents, smaller mean particle size, lower moisture uptake, and higher oxidation stability thanspray-dried microcapsule. Oxidative stability of flavor was correlated with hygroscopicity of wall materials. The controlledrelease mechanism was highly affected by temperature and characteristics of wall materials.
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KEYWORD
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microencapsulation, molecular inclusion, β-cyclodextrin, flavor, controlled release
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