Cyclodextrin encapsulation to prevent the loss of l-menthol and its retention during drying.
The taste and flavor of spray-dried powdered products are the most important quality factors. In the present study, molecular encapsulation in cyclodextrin was applied to prevent the loss of a hydrophobic flavor compound (l-menthol) during the drying of a droplet. beta-Cyclodextrin appeared to be a better encapsulant for menthol than alpha- and gamma-cyclodextrin. The retention of menthol increased with increasing concentration of both cyclodextrin and maltodextrin. A simple mathematical model is proposed for estimating the flavor retention. The theoretical results by this model estimated well the final retention of menthol encapsulated in a blend of beta-cyclodextrin and maltodextrin.
Liu
X D
XD
Department of Biotechnology, Tottori University, Japan.
Furuta
T
T
Yoshii
H
H
Linko
P
P
Coumans
W J
WJ
D003505:Cyclodextrins; D004339:Drug Compounding / Q000379:methods*; D005612:Freeze Drying; D008610:Menthol; D008956:Models, Chemical; D011134:Polysaccharides; D013649:Taste; D047391:alpha-Cyclodextrins; D047392:beta-Cyclodextrins; D047408:gamma-Cyclodextrins
D003505:Cyclodextrins; D011134:Polysaccharides; D047391:alpha-Cyclodextrins; D047392:beta-Cyclodextrins; D047408:gamma-Cyclodextrins; D008610:Menthol; C008315:maltodextrin; C031215:betadex; C023792:gamma-cyclodextrin; C032613:alpha-cyclodextrin