Flavor release from spray-dried amorphous matrix: Effect of lactose content and water plasticization
- Li, Runjing
- Roos, Yrjö H.
- Miao, Song
DOIAbstract
peer-reviewedGlass-forming carbohydrates are widely used as matrix for encapsulation of nutrients and bioactive compounds. In this study, encapsulation systems with lactose/whey protein isolate (WPI) mixtures (4:1, 1:1, and 1:4), or WPI as wall materials and ethyl butyrate as core material were prepared by spray drying. The effects of lactose content and water plasticization on encapsulation efficiency and flavor release were investigated. Wall material consisting of lactose/WPI (4:1) mixture had significantly (P<0.05) higher encapsulation efficiency. The flavor retention in powders did not have significant decrease with equilibration at 0.33 aw, while it was dramatically decreased at 0.54 aw and 0.65 aw as a result of lactose crystallisati...
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