Takashige Shisei, Watanabe Yoshiyuki
Department of Applied Biological Chemistry, Graduate School of Agriculture, Osaka Metropolitan University.
J Oleo Sci. 2025;74(8):681-688. doi: 10.5650/jos.ess25035.
This study investigates the effect of flavor loading ratio (FL) on the retention and release properties of d-limonene encapsulated by spray drying using maltodextrin as a wall material. Three powders were prepared with different d-limonene loading ratios (50% (w/w), 40% (w/w) and 30% (w/w)). As the FL increased, d-limonene retention decreased, and the ratio of surface d-limonene increased. The release rate of d-limonene from the powders was found to increase with both higher storage temperature and FL. The release of d-limonene was analyzed separately for the surface oil, which evaporates immediately, and for the d-limonene encapsulated within the powder. The release rate constant and activation energy were determined by applying the Weibull model to the encapsulated d-limonene content. As the FL increased, the activation energy for d-limonene release from spray-dried powder also increased, suggesting that lower loading ratios provide more effective protection of flavor in the powders.
本研究考察了风味负载率（FL）对以麦芽糊精为壁材通过喷雾干燥法包封的d-柠檬烯的保留和释放特性的影响。制备了三种具有不同d-柠檬烯负载率（50%（w/w）、40%（w/w）和30%（w/w））的粉末。随着FL的增加，d-柠檬烯的保留率降低，表面d-柠檬烯的比例增加。发现粉末中d-柠檬烯的释放速率随储存温度和FL的升高而增加。分别对立即蒸发的表面油和粉末中包封的d-柠檬烯的d-柠檬烯释放进行了分析。通过将威布尔模型应用于包封的d-柠檬烯含量来确定释放速率常数和活化能。随着FL的增加，喷雾干燥粉末中d-柠檬烯释放的活化能也增加，这表明较低的负载率能更有效地保护粉末中的风味。
