Cyclodextrin encapsulation to prevent the loss of I-menthol and its retention during drying

X.D. Liu, T. Furuta, H. Yoshii, P. Linko, W.J. Coumans

Research output: Contribution to journalArticleAcademicpeer-review

44 Citations (Scopus)
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Abstract

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. ß-Cyclodextrin appeared to be a better encapsulant for menthol than a- and ¿-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 ß-cyclodextrin and maltodextrin.
Original languageEnglish
Pages (from-to)1608-1613
Number of pages5
JournalBioscience, Biotechnology, and Biochemistry
Volume64
Issue number8
DOIs
Publication statusPublished - 2000

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