Encapsulation of mandarin citrus flavor using spray drying technology and different wall materials

Abstract

Studies using the encapsulated flavors of mandarin oranges have not been reported. In this study, the effect of malto-dextrin, soy protein, gum Arabic and surfactant (polysorbate 80) on the emulsion stability of a hydrophobic mandarin flavor for an encapsulation process subsequent to a spray drying process was evaluated. The influence of the emulsion characterization and the drying operating conditions, such as the inlet air temperature, outlet air temperature and atomization speed, on the characteristics of the encapsulated product and dryer performance was considered. The most suitable process was found to be air inlet and outlet temperatures of 213°C and 90°C, respectively, together with an atomizer disk velocity of 35000 rpm to obtain a high encapsulation efficiency of d-limonene and α-linalool (>95%), low deposit formation (<10%) and high solids recovery (@ 80%). Powdered flavors of mandarin orange can be encapsulated by spray drying, resulting in microcapsules containing the active ingredient with maximum functionality and stability.

Effect of different concentrations of pulverized mesocarp of Citrus paradisi Macf on the morphology and glass transition temperature of spray‐dried lemon juice powder

“…The values found for the particles of atomized lemon juice are higher than those reported by García‐Cárdenas, Ciro‐Velásquez, and Largo‐Ávila (), in citrus flavor of encapsulated tangerine using 32% of a mixture of different covering materials (10 DE maltodextrin, Arabic gum and soy protein), ranging between 0.6 and 2.7 μm.…”

“…García‐Cárdenas et al. () also report having found almost complete spheroids without practical evidence of broken microcapsules in a tangerine citrus flavor encapsulated in different covering materials. They explain that this characteristic is indicative of the microcapsules’ good structure found in the final product (powder).…”

Gıda Endüstrisinde Aroma Mikroenkapsülasyonu

“…Farklı kaplama malzemeleri (maltodekstrin, soya proteini, gamarabik, polisorbat80) kullanılarak mandalina aromasının enkapsüle edildiği çalışmada püskürterek kurutma yöntemi uygulanmıştır [31]. Emülsiyon karakterizasyonunun ve hava giriş sıcaklığı, hava çıkış sıcaklığı, atomizasyon hızı gibi kurutma işletme koşullarının, enkapsüle ürün ve kurutucu performansı üzerine etkisi araştırılmıştır.…”