Encapsulation of strawberry flavour and physicochemical characterization of the encapsulated powders

This study was aimed to enhance the encapsulation stability of natural strawberry flavour using spray and freeze drying processes. Optimum spray drying conditions in terms of the wall materials (maltodextrin, soluble fibre, modified starch, beta-cyclodextrin and arabic gum) and the inlet air temperature (130-190 degrees C) were determined using the response surface methodology where dependent parameters were minimum aroma release, maximum aroma recovery, drying yield and solubility. Partide morphology, particle size, bulk and tapped density analyses were also determined. The optimum conditions were found as; air inlet temperature: 190 degrees C, maltodextrin: 1530%, modified starch: 1.83% and arabic gum: 12.87%. Optimum process yield and solubility of the In imencapsulation were determined as 85.17 and 98.19%. respectively. Spray dried miancapsules were generally spherical, smooth and homogeneous while those obtained by freeze-drying were heterogeneous and spongy. Partide size of the spray dried samples (D-90 value: 22.91 mu m) was much lower than the freeze dried samples (D-90 value: 326.83 mu m). (C) 2020 Elsevier B.V. All rights reserved.

Automated summary

This study aimed to enhance the encapsulation stability of natural strawberry flavour using optimal spray drying conditions, resulting in encapsulates with high yield and solubility. Spray-dried encapsulates were spherical, smooth, and homogeneous, while freeze-dried encapsulates were heterogeneous and spongy. The particle size of spray-dried samples was significantly smaller than freeze-dried samples.