Encapsulation Performance of Proteins and Traditional Materials for Spray Dried Flavors

Abstract

The objective of this study was to evaluate the potential of selected proteins as alternative materials for flavor encapsulation by spray drying. Two traditional materials (gum acacia and modified starch) and three proteins (sodium caseinate, whey and soy protein isolates) were used at different infeed solid levels; test compounds included (R)-(+)-limonene and three alpha,beta-unsaturated aldehydes ((E)-2-hexenal, (E)-cinnamaldehyde, citral). The primary criteria for performance were flavor retention during drying and protection against losses during storage. Limonene oxidation and nonenzymatic browning were investigated as two possible deterioration routes. Overall, higher infeed solids improved retention during drying and limited flavor losses (aldehydes and limonene) during storage in traditional materials only. The materials giving the highest flavor retention during drying were gum acacia (94%), modified starch (88%) and whey protein isolate (87%). Gum acacia provided the highest retention of aldehydes during storage (37 to 58%) after 28 days at 40 degrees C but did not afford good protection against limonene oxidation. Oppositely, protein materials effectively limited limonene oxidation (>70% retained). Nonenzymatic browning was observed for all powders prepared with proteins, especially whey protein isolate, whereas no browning occurred with traditional materials.

Soy Protein Isolate-Alginate Microspheres for Encapsulation ofEnterococcus faecalis HZNU P2

“…Soy protein isolate can be used as an encapsulation material due to its interesting physico-chemical properties, in particular gelforming and emulsifying properties (Gu et al 2009;Dong et al 2013;Nesterenko et al 2013). Many works have indicated that relative to sodium caseinate or whey protein, the encapsulated products with soy protein isolate as a wall material exhibit comparable or even better encapsulation efficiency, and higher stability against oxidation (Charve and Reineccius 2009;Rascon et al 2011;Nesterenko et al 2013). Generally, soy protein isolate is not only used as an individual coating material, but also can be mixed with polysaccharides Rusli et al 2006;Nesterenko et al 2013).…”

Influence of process conditions on the physicochemical properties of jussara pulp (Euterpe edulis) powder produced by spray drying

“…Similar values were obtained by Tonon et al (2008) and Ferrari et al (2012) for the spray drying of blackberry and açai juices using maltodextrin with carrier agents. Charve and Reineccius (2009) evaluated the effect of different proteins on the encapsulation of flavours by spray drying using whey protein isolate, and the authors obtained 87% retention of the volatiles.…”

Preservation of Bioactive Compound via Microencapsulation

“…This is due to a high encapsulation efficiency of some oils extracted (53%). 17 Gum Arabic is one of the most common wall materials used in microencapsulation by spray drying. It has a good ability to absorb volatiles flavour from surrounding and this will make gum arabic a good wall material for flavour encapsulation.…”