Orange oil stability in spray dry delivery systems

Subramaniam, Anandaraman; Veazey, Robert L.; Schober, Amanda; Rada, Alison; Rong, Yunhong; Sleeuwen, Rutger M. T. van; Golding, Robert; Zhang, Suying; Normand, Valéry

doi:10.1016/j.carbpol.2013.05.005

Cited by 26 publications

(15 citation statements)

References 14 publications

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“…The next relationship of interest was to link all of the analytical data to sensory assessment. For this, Subramaniam et al . used the sensory data provided by Anandaraman and Reineccius and Subramaniam .…”

Section: Deterioration Of Spray Dried Flavourings or Unsaturated Lipidssupporting

confidence: 79%

“…gum acacia, octenyl succinic acid anhydride (OSAn) modified or partially hydrolyzed starch) greatly improves the oxygen barrier properties of the microcapsules. Some companies have optimized the blend of low molecular weight and high molecular weight encapsulation components to generate very successful commercial products . However, recent work has demonstrated that factors other than the blend of carrier wall materials used as wall materials may influence oxygen permeability .…”

Section: Permeability Of Microcapsulesmentioning

confidence: 99%

“…Subramaniam et al . have used both past literature and current work to offer insights on how to optimize carrier formulation.…”

Section: Deterioration Of Spray Dried Flavourings or Unsaturated Lipidsmentioning

confidence: 99%

“…Subramaniam et al . went back to oxygen uptake data published by Anandaraman and Reineccius to make a direct link between their current data and true measurements of oxygen uptake (diffusion).…”

Section: Deterioration Of Spray Dried Flavourings or Unsaturated Lipidsmentioning

confidence: 99%

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Factors controlling the deterioration of spray dried flavourings and unsaturated lipids

Reineccius

Yan

2015

Flavour & Fragrance J

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Despite many years of research, the industry still struggles with improving the shelf‐life of oxidizable food components (e.g. flavourings, polyunsaturated triglycerides, natural pigments, vitamins, flavourings etc.) or highly volatile components (e.g. aroma components in flavourings). Microencapsulation has been serving as an effective way to preserve flavour and other active ingredients, to control their release rate, and/or to mask their unpleasant odour or taste. Among a variety of microencapsulation methods, spray drying is the most widely used process in the food and beverage industries, due to its ease of processing and low operating cost. Unfortunately, most food encapsulating materials (hereafter called ‘wall materials’) are not the best barriers so the desired shelf‐life of encapsulated flavourings and other active ingredients is difficult to achieve. However, significant progress has been made through research on encapsulation formulations, processes, and evaluation technologies. This review summarizes the information in the scientific literature on how to optimize both the encapsulation matrix and the process to maximize product shelf‐life. This review presents literature from both the ‘oil’ and flavour areas. While there are some different issues in preserving highly unstable oils vs. flavourings, there is significant overlap. It is worthwhile to summarize, analyse and critique the literature in these two domains so both industries and academia can benefit from the sharing of this knowledge. First, factors that influence permeability of wall materials and microcapsules are discussed. Then, deterioration of flavourings or unsaturated lipids microencapsulated by spray drying is reviewed. The final section offers thoughts as to ways to improve upon the current practices. Copyright © 2015 John Wiley & Sons, Ltd.

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Section: Deterioration Of Spray Dried Flavourings or Unsaturated Lipidssupporting

confidence: 79%

Section: Permeability Of Microcapsulesmentioning

confidence: 99%

“…Subramaniam et al . have used both past literature and current work to offer insights on how to optimize carrier formulation.…”

Section: Deterioration Of Spray Dried Flavourings or Unsaturated Lipidsmentioning

confidence: 99%

Section: Deterioration Of Spray Dried Flavourings or Unsaturated Lipidsmentioning

confidence: 99%

See 2 more Smart Citations

Factors controlling the deterioration of spray dried flavourings and unsaturated lipids

Reineccius

Yan

2015

Flavour & Fragrance J

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“…A number of studies have been carried out over the last decade to identify the key factors for the structure formation, physical stability and functionality of microcapsules . Apart from the carbohydrate , which is the bulk constituent of the capsule matrix, the type of emulsifier also has a significant impact on the physical structure of the microcapsules and their protective performance. The functional properties for the process of encapsulation must be considered.…”

Section: Introductionmentioning

confidence: 99%

Whey protein hydrolysates reduce autoxidation in microencapsulated long chain polyunsaturated fatty acids

Tamm¹,

Gies²,

Diekmann³

et al. 2015

Euro J Lipid Sci & Tech

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The aim of the present study was to investigate the ability of partially hydrolysed whey proteins to microencapsulate fish oil. Microcapsules were produced by spray-drying emulsions composed of fish oil, glucose syrup (DE38) and b-lactoglobulin or hydrolysates thereof prepared using bovine trypsin or alcalase. Hydrolysis did not negatively affect encapsulation performance during spray-drying and microencapsulation efficiency was very high for all samples (99 AE 0.5%). However, enzymatic hydrolysis resulted in reduced formation of lipid hydroperoxides for all hydrolysate-stabilised microcapsules, except for the hydrolysate produced by alcalase (3% degree of hydrolysis). Hydrolysis by trypsin resulted in a more narrow molecular weight peptide profile and an increased accessibility of antioxidant amino acids.Practical applications: Whey proteins, a by-product of the cheese industry, possess excellent nutritional properties, but have limited functional and antioxidant properties in their native form. Partial enzymatic hydrolysis can significantly enhance these properties. This study showed the excellent suitability of whey protein hydrolysates as emulsifiers in spray-dried emulsions, which can improve encapsulation capacity and stabilisation of sensitive ingredients.

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Encapsulation of flavors and specialty oils

Anandharamakrishnan

Ishwarya

2015

Spray Drying Techniques for Food Ingredient Encapsulation

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Orange oil stability in spray dry delivery systems

Cited by 26 publications

References 14 publications

Factors controlling the deterioration of spray dried flavourings and unsaturated lipids

Factors controlling the deterioration of spray dried flavourings and unsaturated lipids

Whey protein hydrolysates reduce autoxidation in microencapsulated long chain polyunsaturated fatty acids

Encapsulation of flavors and specialty oils

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