Comparative analysis of freeze drying and spray drying methods for encapsulation of chlorophyll with maltodextrin and whey protein isolate

Ledari, Shahrbanoo Ahmadi; Milani, Jafar M.; Shahidi, Seyed-Ahmad; Golkar, Abdolkhaleg

doi:10.1016/j.fochx.2024.101156

Cited by 5 publications

(1 citation statement)

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“…Spray drying has a low cost for mass production and produces powders with excellent physicochemical properties, that are suitable for the rapid production of encapsulated flavor and essential oils [ 13 , 14 ]. Freeze-drying needs much less water and is more suitable for microencapsulation of thermally unstable bioactive compounds [ 15 ], but is time-consuming and expensive, so it is not suitable for industrial production [ 16 ]. However, a systematic comparison between the two preparation methods has not been conducted for POM.…”

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confidence: 99%

Preparation and Characterization of Prickly Ash Peel Oleoresin Microcapsules and Flavor Retention Analysis

Zhang,

et al. 2024

Foods

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Prickly ash peel oleoresin (PPO) is a highly concentrated oil of Prickly ash essential oil and has a stronger aroma. However, its low water solubility, high volatility, difficulty in transport and storage, and decomposition by light, heat, and oxygen limit its wider application. To solve this problem, this study used freeze-drying or spray-drying, with soybean protein isolate (SPI) or gum Arabic (GA), combined with aqueous maltodextrin (MD) as the encapsulating agents to prepare four types of PPO microcapsules (POMs). Spray-dried microcapsules with GA as the encapsulating agent achieved a high encapsulation efficiency (EE) of 92.31 ± 0.31%, improved the thermal stability of the PPO, and had spherical morphology. (Headspace solid-phase microextraction/gas chromatography–mass spectrometry) HS-SPME/GC-MS detected 41 volatile compounds in PPO; of these, linalool, β-myrcene, sabinene, and D-limonene were identified as key flavor components. Principal component analysis (PCA) effectively distinguished the significant differences in flavor between PPO, spray-dried SPI/MD microcapsules (SS), and spray-dried GA/MD microcapsules (SG). During 15 days of air-exposure, the loss of flavor from SG (54.62 ± 0.54%) was significantly lower than PPO (79.45 ± 1.45%) and SS (57.55 ± 0.36%). During the air-exposure period, SG consistently had the highest antioxidant capacity, making it desirable for PPO packaging, and expanding its potential applications within the food industry.

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