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

Onderzoeksoutput: Bijdrage aan tijdschriftTijdschriftartikelAcademicpeer review

45 Citaten (Scopus)
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Samenvatting

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.
Originele taal-2Engels
Pagina's (van-tot)1608-1613
Aantal pagina's5
TijdschriftBioscience, Biotechnology, and Biochemistry
Volume64
Nummer van het tijdschrift8
DOI's
StatusGepubliceerd - 2000

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