Effect of Dextrose Equivalent on Maltodextrin/Whey Protein Spray-Dried Powder Microcapsules and Dynamic Release of Loaded Flavor During Storage and Powder Rehydration
The preparation of powdered microcapsules of flavor substances should not only protect these substances from volatilization during storage but also improve their diffusion during use. This study aimed to investigate the effects of maltodextrin (MD) with different dextrose equivalent (DE) values on r...
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doaj-3edf22c7b67c4dbf9d07b11ea30f11122020-12-18T00:03:12ZengMDPI AGFoods2304-81582020-12-0191878187810.3390/foods9121878Effect of Dextrose Equivalent on Maltodextrin/Whey Protein Spray-Dried Powder Microcapsules and Dynamic Release of Loaded Flavor During Storage and Powder RehydrationKaixin Li0Bowen Pan1Lingjun Ma2Song Miao3Junfu Ji4College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, China Agricultural University, Beijing 100083, ChinaCollege of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, China Agricultural University, Beijing 100083, ChinaCollege of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, China Agricultural University, Beijing 100083, ChinaTeagasc Food Research Centre, Moorepark, Fermoy, Co. Cork R93 XE12, IrelandCollege of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, China Agricultural University, Beijing 100083, ChinaThe preparation of powdered microcapsules of flavor substances should not only protect these substances from volatilization during storage but also improve their diffusion during use. This study aimed to investigate the effects of maltodextrin (MD) with different dextrose equivalent (DE) values on retention of flavor substances during storage, and the dynamic release of flavor substances during dissolution. MDs with three different DE values and whey protein isolate were mixed in a ratio of 4:1 as wall materials to encapsulate ethyl acetate, and powdered microcapsules were prepared by spray drying. It was proved that MD could reduce the diffusion of flavor substances under different relative humidity conditions through the interaction between core material and wall material. During dissolution, MD released flavor substances quickly owing to its superior solubility. The reconstituted emulsion formed after the powder dissolved in water recaptured flavor substances and made the system reach equilibrium. This study explored the mechanism of flavor release during the storage and dissolution of powder microcapsules and should help us understand the application of powder microcapsules in food systems.https://www.mdpi.com/2304-8158/9/12/1878maltodextrinpowdered microcapsulesdynamic flavor releasesolubilitystability |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Kaixin Li Bowen Pan Lingjun Ma Song Miao Junfu Ji |
spellingShingle |
Kaixin Li Bowen Pan Lingjun Ma Song Miao Junfu Ji Effect of Dextrose Equivalent on Maltodextrin/Whey Protein Spray-Dried Powder Microcapsules and Dynamic Release of Loaded Flavor During Storage and Powder Rehydration Foods maltodextrin powdered microcapsules dynamic flavor release solubility stability |
author_facet |
Kaixin Li Bowen Pan Lingjun Ma Song Miao Junfu Ji |
author_sort |
Kaixin Li |
title |
Effect of Dextrose Equivalent on Maltodextrin/Whey Protein Spray-Dried Powder Microcapsules and Dynamic Release of Loaded Flavor During Storage and Powder Rehydration |
title_short |
Effect of Dextrose Equivalent on Maltodextrin/Whey Protein Spray-Dried Powder Microcapsules and Dynamic Release of Loaded Flavor During Storage and Powder Rehydration |
title_full |
Effect of Dextrose Equivalent on Maltodextrin/Whey Protein Spray-Dried Powder Microcapsules and Dynamic Release of Loaded Flavor During Storage and Powder Rehydration |
title_fullStr |
Effect of Dextrose Equivalent on Maltodextrin/Whey Protein Spray-Dried Powder Microcapsules and Dynamic Release of Loaded Flavor During Storage and Powder Rehydration |
title_full_unstemmed |
Effect of Dextrose Equivalent on Maltodextrin/Whey Protein Spray-Dried Powder Microcapsules and Dynamic Release of Loaded Flavor During Storage and Powder Rehydration |
title_sort |
effect of dextrose equivalent on maltodextrin/whey protein spray-dried powder microcapsules and dynamic release of loaded flavor during storage and powder rehydration |
publisher |
MDPI AG |
series |
Foods |
issn |
2304-8158 |
publishDate |
2020-12-01 |
description |
The preparation of powdered microcapsules of flavor substances should not only protect these substances from volatilization during storage but also improve their diffusion during use. This study aimed to investigate the effects of maltodextrin (MD) with different dextrose equivalent (DE) values on retention of flavor substances during storage, and the dynamic release of flavor substances during dissolution. MDs with three different DE values and whey protein isolate were mixed in a ratio of 4:1 as wall materials to encapsulate ethyl acetate, and powdered microcapsules were prepared by spray drying. It was proved that MD could reduce the diffusion of flavor substances under different relative humidity conditions through the interaction between core material and wall material. During dissolution, MD released flavor substances quickly owing to its superior solubility. The reconstituted emulsion formed after the powder dissolved in water recaptured flavor substances and made the system reach equilibrium. This study explored the mechanism of flavor release during the storage and dissolution of powder microcapsules and should help us understand the application of powder microcapsules in food systems. |
topic |
maltodextrin powdered microcapsules dynamic flavor release solubility stability |
url |
https://www.mdpi.com/2304-8158/9/12/1878 |
work_keys_str_mv |
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