Hundre Swetank Y, Karthik P, Anandharamakrishnan C
Department of Food Engineering, CSIR-Central Food Technological Research Institute, Mysore 570 020, India.
Department of Food Engineering, CSIR-Central Food Technological Research Institute, Mysore 570 020, India.
Food Chem. 2015 May 1;174:16-24. doi: 10.1016/j.foodchem.2014.11.016. Epub 2014 Nov 8.
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.
香草醛风味物质在本质上具有高挥发性，因此在食品添加中的应用受到限制；因此，香草醛的微胶囊化是提高其稳定性和功能性的理想技术。在本研究中，首次采用非热喷雾冷冻干燥（SFD）技术对香草醛进行微胶囊化，并将其稳定性与其他传统技术如喷雾干燥（SD）和冷冻干燥（FD）进行比较。使用不同的壁材，如β-环糊精（β-cyd）、乳清蛋白分离物（WPI）以及这些壁材的组合（β-cyd + WPI）来包封香草醛。用WPI对香草醛进行SFD微胶囊化后呈现球形，表面有许多细孔，进而表现出良好的复水能力。另一方面，SD粉末呈无孔的球形，FD包封的粉末产生较大的片状颗粒尺寸。傅里叶变换红外光谱（FTIR）分析证实香草醛与壁材之间没有相互作用。此外，喷雾冷冻干燥的香草醛+WPI样品比喷雾干燥和冷冻干燥的微胶囊化样品表现出更好的热稳定性。
