Journal
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 47, Issue 11, Pages 2325-2333Publisher
WILEY
DOI: 10.1111/j.1365-2621.2012.03106.x
Keywords
Bergamot oil; encapsulation; retention; spray drying
Categories
Funding
- 90th Anniversary of Chulalongkorn University Fund (Dutsadi Phiphat Scholarship)
- Thailand Research Fund (TRF)
- Centenary Fund of Chulalongkorn University
- Grants-in-Aid for Scientific Research [23580171] Funding Source: KAKEN
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The encapsulation of bergamot oil by spray drying was investigated by using octenyl succinylated waxy maize starch as wall material and bergamot oil as core. The bergamot oil is majorly composed of d-limonene, linalool and linalyl acetate. High-speed and high-pressure homogenisers were used as major tools of emulsification process. The results indicated that some chemical functional groups were lost during the high-pressure homogenisation. Moreover, larger emulsion droplet size (5-10 mu m) was observed when emulsion passed through high-pressure homogeniser. Meanwhile, the saturation of carrier solution before preparing the emulsion was also important to produce the encapsulated flavour powder by spray drying. The optimal value of air inlet temperature at 160 degrees C to give the highest flavour retention and the lowest surface oil content was observed. Furthermore, the retention of linalool after spray drying was higher than 100%. The transformation of each flavour might occur.
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