Journal
JOURNAL OF FOOD ENGINEERING
Volume 199, Issue -, Pages 36-41Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.jfoodeng.2016.12.002
Keywords
Encapsulation; Saccharomyces cerevisiae; d-limonene; Ethyl hexanoate; Citral; Spray drying
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Funding
- Ministry of Education, Culture, Sports, Science and Technology, Japan
- Grants-in-Aid for Scientific Research [15K07455] Funding Source: KAKEN
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Flavor encapsulation was investigated by spray drying with dried Saccharomyces cerevisiae cells. The yeast cells, Saccharomyces cerevisiae, which were by-products in the production of I3-glucan, were used in the encapsulation of d-limonene and ethyl hexanoate. Effects of incubation time, temperature, and spray drying conditions on the encapsulated flavor content after spray drying were investigated. The encapsulation rate constant was 0.69 h(-1) for d-limonene and ethyl hexanoate. High contents of both flavors were obtained at an incubation temperature of 40 degrees C for 4 h and an inlet air temperature of 200 degrees C for spray drying. Inlet air temperature did not significantly affect encapsulation of flavor content for ethyl hexanoate. Flavor content obtained was 37 wt% for d-limonene and 49 wt% for ethyl hexanoate at an inlet air temperature 200 degrees C. Thus, yeast could be used as a successful flavor-encapsulant by spray drying. (C) 2016 Elsevier Ltd. All rights reserved.
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