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

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

•Spray–freeze-drying (SFD) technique used for microencapsulation of vanillin flavour.•β-Cyclodextrin, whey protein isolate (WPI) and their combinations effects as wall materials was evaluated.•Vanillin+WPI by SFD method exhibited better thermal stability than the spray drying and freeze-drying techn...

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Bibliographic Details
Published in:Food chemistry Vol. 174; pp. 16 - 24
Main Authors: Hundre, Swetank Y., Karthik, P., Anandharamakrishnan, C.
Format: Journal Article
Language:English
Published: England Elsevier Ltd 01-05-2015
Subjects:
Benzaldehydes - chemistry
beta-Cyclodextrins - chemistry
Desiccation
Food Technology - methods
Freeze Drying - methods
Microencapsulation
Milk Proteins - chemistry
Particle Size
Powders - chemistry
Spray–freeze drying
Thermal stability
Vanillin
Whey Proteins
Microencapsulation
Vanillin
Spray–freeze drying
Thermal stability
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Summary:•Spray–freeze-drying (SFD) technique used for microencapsulation of vanillin flavour.•β-Cyclodextrin, whey protein isolate (WPI) and their combinations effects as wall materials was evaluated.•Vanillin+WPI by SFD method exhibited better thermal stability than the spray drying and freeze-drying techniques. 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 β-cyclodextrin (β-cyd), whey protein isolate (WPI) and combinations of these wall materials (β-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.
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ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2014.11.016