Encapsulation of orange terpenes investigating a plasticisation extrusion process

Abstract

Extrusion is widely used for flavour encapsulation. However, there is a lack of process understanding. This study is aimed at improving the understanding of a counter rotating twin screw extrusion process. Orange terpenes as model flavour, maltodextrin and sucrose as matrix materials, and a water feed rate between 4.0% and 5.7% were applied. Product temperatures < 80 °C and specific mechanical energy inputs <260 Wh/kg resulted. Amorphous and partly crystalline samples were obtained. The loss of crystalline sucrose was linked to a dissolution process of the sugar in the available water amount. Melting of the excipients did not arise, resulting in a plasticisation extrusion process. Maximally 67% of the flavour was retained (corresponding to a 4.1% product flavour load). The flavour loss correlated with insufficient mixing during the process and flavour evaporation after extrusion. Based on these results, recommendations for an improved encapsulation process are given.

Effect on Nutritional and Functional Characteristics by Encapsulating Rose canina Powder in Enriched Corn Extrudates

“…For proteins, non-allergic plant proteins extracted from pulses, cereals, or oilseeds using eco-friendly techniques have gained attention recently [15]. Several studies have reported the use of maltodextrin to encapsulate orange turpentine, tocopherol, and ascorbic acid using extrusion [16,17]. It was also reported that starch, mannose, and cyclodextrins could be used for the same purpose.…”

Teknologi Enkapsulasi: Teknik Dan Aplikasinya

“…Selanjutnya, zat terpen dari jeruk dan campuran penyalut serta air diumpankan ke dalam alat twin screw extruder. Die dengan 156 lubang berdiameter 0.9 dan pemotong (hot die face cutting) digunakan untuk mendapatkan butiran kecil dari ekstrudat silinder yang dihasilkan [14]. Teknik ekstrusi secara sederhana juga bisa dilakukan dengan bantuan syringe seperti yang dilakukan oleh Wibowo dkk.…”

The use of extrusion technology for encapsulation of bioactive components for their improved stability and bioavailability

“…At temperatures ranging from 105°C to 145°C, orange turpentine was encapsulated in maltodextrin DE 17. Tocopherol was also encapsulated in maltodextrin DE 12 at the similar temperature range of 105°C-115°C (Tackenberg et al, 2015). Chang et al (2019) explored the encapsulation of ascorbic acid using a twin-screw extruder and HME technology to produce maltodextrin-gum arabic, maltodextrin and maltodextrintrehalose-based glassy extrudates comprising ascorbic acid (dispersed phase).…”

“…At temperatures ranging from 105°C to 145°C, orange turpentine was encapsulated in maltodextrin DE 17. Tocopherol was also encapsulated in maltodextrin DE 12 at the similar temperature range of 105°C–115°C (Tackenberg et al , 2015).…”