Encapsulation of Shiitake (Lenthinus Edodes) Flavors by Spray Drying

• Published in: Bioscience, biotechnology, and biochemistry Vol. 68; no. 1; pp. 66 - 71
• Main Authors: SHIGA, Hirokazu, YOSHII, Hidefumi, OHE, Hisashi, YASUDA, Masahumi, FURUTA, Takeshi, KUWAHARA, Hiroshige, OHKAWARA, Masaaki, LINKO, Pekka
• Format: Journal Article
• Language: English
• Published: Tokyo Japan Society for Bioscience, Biotechnology, and Agrochemistry 01-01-2004; Japan Society for Bioscience Biotechnology and Agrochemistry; Oxford University Press
• Subjects: alpha-Cyclodextrins; beta-Cyclodextrins; Biological and medical sciences; Capsules - chemistry; cyclodextrin; Cyclodextrins - chemistry; flavor encapsulation; Food Technology - methods; Fundamental and applied biological sciences. Psychology; gamma-Cyclodextrins; Hot Temperature; Lentinula edodes; Polysaccharides - chemistry; Powders; shiitake; Shiitake Mushrooms - chemistry; spray dry; Taste; Temperature; Thiepins - chemistry; Fungi; Encapsulation; Cyclodextrin; Spray drying; Basidiomycetes; flavor encapsulation: shiitake; Flavor; Thallophyta; Lentinus edodes; spray dry
• ISSN: 0916-8451; 1347-6947
• DOI: 10.1271/bbb.68.66

Powdery encapsulation of shiitake flavors, extracted from dried shiitake, was investigated by spray drying. Flavor retention increased with an increase in drying air temperature and solid content, and decreased with an increase in dextrose equivalents of maltodextrin. A heat-treatment of the extract liquid made the lenthionine concentration increase, but did not influence the concentrations of the other flavors. The formation of lenthionine with heat-treatment could be described by the consecutive unimolecular-type first order reaction. Lenthionine content in a spray-dried powder prepared with the heated extracted liquid significantly increased. α-Cyclodextrin was the most suitable encapsulant of α-, β-, and γ-cyclodextrins to prepare the spray-dried powder, including lenthionine. The flavor retentions were markedly increased by using of α-cyclodextrin and maltodextrin in combination as an encapsulant.