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Effect of whey protein isolate and b-cyclodextrin wall systems on stability of microencapsulated vanillin by spray–freeze drying method.

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Relation http://ir.cftri.com/11720/
http://dx.doi.org/10.1016/j.foodchem.2014.11.016
 
Title Effect of whey protein isolate and b-cyclodextrin wall systems on
stability of microencapsulated vanillin by spray–freeze drying method.
 
Creator Swetank, Y. Hundre
Karthik, P.
Anandharamakrishnan, C.
 
Subject 15 Flavour/Fragrance/Perfumes
03 Freeze drying
 
Description Vanillin flavour is highly volatile in nature and due to that application in food incorporation is limited;
hence microencapsulation of vanillin is an ideal technique to increase its stability and functionality. In
this study, vanillin was microencapsulated for the first time by non-thermal spray–freeze-drying (SFD)
technique and its stability was compared with other conventional techniques such as spray drying
(SD) and freeze-drying (FD). Different wall materials like b-cyclodextrin (b-cyd), whey protein isolate
(WPI) and combinations of these wall materials (b-cyd + WPI) were used to encapsulate vanillin. SFD
microencapsulated vanillin with WPI showed spherical shape with numerous fine pores on the surface,
which in turn exhibited good rehydration ability. On the other hand, SD powder depicted spherical shape
without pores and FD encapsulated powder yielded larger particle sizes with flaky structure. FTIR analysis
confirmed that there was no interaction between vanillin and wall materials. Moreover, spray–
freeze-dried vanillin +WPI sample exhibited better thermal stability than spray dried and freeze-dried
microencapsulated samples.
 
Date 2015
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/11720/1/Food%20Chemistry%2C%20Volume%20174%2C%201%20May%202015%2C%20Pages%2016-24.pdf
Swetank, Y. Hundre and Karthik, P. and Anandharamakrishnan, C. (2015) Effect of whey protein isolate and b-cyclodextrin wall systems on stability of microencapsulated vanillin by spray–freeze drying method. Food Chemistry, 174. pp. 16-24.