Flavor release from spray-dried amorphous matrix: Effect of lactose content and water plasticization

Abstract

Glass-forming carbohydrates are widely used as matrix for encapsulation of nutrients and bioactive compounds. In this study, encapsulation systems with lactose/whey protein isolate (WPI) mixtures (4:1, 1:1, and 1:4), or WPI as wall materials and ethyl butyrate as core material were prepared by spray drying. The effects of lactose content and water plasticization on encapsulation efficiency and flavor release were investigated. Wall material consisting of lactose/WPI (4:1) mixture had significantly (P b 0.05) higher encapsulation efficiency. The flavor retention in powders did not have significant decrease with equilibration at 0.33 a w , while it was dramatically decreased at 0.54 a w and 0.65 a w as a result of lactose crystallisation. Mechanical property study showed that the molecular mobility and free volume of encapsulation systems with higher lactose content increased more significantly with increasing water content, which accelerated the diffusion of flavor molecules. Those results may use in the assessment of protection and release characteristics of flavor components in formulated systems.

Lactose crystallisation in concentrated whey: the influence of vat type

“…However, as a consequence of lactose crystallisation, the flavour retention of whey powders is dramatically decreased (Li et al . ).…”

“…; Li et al . ), no studies exist that probe whether the type of vat affects lactose crystallisation. The aim of this study was to describe the rate of lactose crystallisation in concentrated whey using two different vats.…”

“…To avoid stickiness and caking during whey powder production, a key step is the crystallisation of lactose in concentrated whey before spray drying (Schuck et al 2004;Carpin et al 2016). However, as a consequence of lactose crystallisation, the flavour retention of whey powders is dramatically decreased (Li et al 2016).…”

“…Although many studies have investigated lactose crystallisation and the drying of dairy products (Guerra-Hern andez et al 2002;Kelly 2006;Syrios et al 2011;Gernigon et al 2013;Li et al 2016), no studies exist that probe whether the type of vat affects lactose crystallisation. The aim of this study was to describe the rate of lactose crystallisation in concentrated whey using two different vats.…”

Desenvolvimento tecnológico e secagem de sistemas lipídicos incorporando óleo essencial de Lippia sidoides

“…Uma possível explicação para as elevadas perdas durante a secagem, muito provavelmente, tem relação com o reduzido tamanho das gotículas dispersas nas formulações lipídicas (faixa nanométrica) e também no momento da atomização, o que pode elevar significativamente a área de transferência de calor e de massa em contato com o gás de secagem, favorecendo a evaporação dos compostos voláteis. A temperatura de secagem utilizada também deve ter contribuído para a perda de voláteis, considerando a baixa temperatura de transição vítrea das formulações, o que favorece aderência do produto às paredes do secador e do ciclone.Uma vez que a matriz de encapsulação atinge a transição vítrea, as taxas de degradação e difusão do óleo essencial através da matriz da partícula aumentam drasticamente (LI; ROOS;MIAO, 2016;RISCH;REINECCIUS, 1995;WHORTON, 1995). Assim, o emprego de condições de secagem mais amenas, ou um processo de secagem mais brando, como por exemplo a liofilização, certamente acarretará uma elevação na retenção de voláteis no produto seco, sendo este o objetivo de estudo do próximo capítulo (Capítulo 3).…”