title: Effect of whey protein isolate and β-cyclodextrin wall systems on stability of microencapsulated vanillin by spray-freeze drying method.
abstract: Vanillin flavour is highly volatile in nature and due to that application in food incorporation is limited; hence microencapsulation of vanillin is an ideal technique to increase its stability and functionality. In this study, vanillin was microencapsulated for the first time by non-thermal spray-freeze-drying (SFD) technique and its stability was compared with other conventional techniques such as spray drying (SD) and freeze-drying (FD). Different wall materials like β-cyclodextrin (β-cyd), whey protein isolate (WPI) and combinations of these wall materials (β-cyd + WPI) were used to encapsulate vanillin. SFD microencapsulated vanillin with WPI showed spherical shape with numerous fine pores on the surface, which in turn exhibited good rehydration ability. On the other hand, SD powder depicted spherical shape without pores and FD encapsulated powder yielded larger particle sizes with flaky structure. FTIR analysis confirmed that there was no interaction between vanillin and wall materials. Moreover, spray-freeze-dried vanillin + WPI sample exhibited better thermal stability than spray dried and freeze-dried microencapsulated samples.
authors.affiliation: Department of Food Engineering, CSIR-Central Food Technological Research Institute, Mysore 570 020, India.
authors.forename: Swetank Y
authors.initials: SY
authors.lastname: Hundre
authors.affiliation: Department of Food Engineering, CSIR-Central Food Technological Research Institute, Mysore 570 020, India.
authors.forename: P
authors.initials: P
authors.lastname: Karthik
authors.affiliation: Department of Food Engineering, CSIR-Central Food Technological Research Institute, Mysore 570 020, India. Electronic address: anandhram@cftri.res.in.
authors.forename: C
authors.initials: C
authors.lastname: Anandharamakrishnan
mesh_terms: D001547:Benzaldehydes / Q000737:chemistry*; D003890:Desiccation; D005524:Food Technology / Q000379:methods*; D005612:Freeze Drying / Q000379:methods*; D008894:Milk Proteins / Q000737:chemistry*; D010316:Particle Size; D011208:Powders / Q000737:chemistry; D000067816:Whey Proteins; D047392:beta-Cyclodextrins / Q000737:chemistry*
chemical_list: D001547:Benzaldehydes; D008894:Milk Proteins; D011208:Powders; D000067816:Whey Proteins; D047392:beta-Cyclodextrins; C100058:vanillin; C031215:betadex
keywords: Microencapsulation; Spray–freeze drying; Thermal stability; Vanillin