SPRAY-DRIED ENCAPSULATION OF BERGAMOT FLAVOUR BY BETA-CYCLODEXTRIN INCLUSION COMPLEXES
Keywords:
bergamot, flavour encapsulation, maltodextrin, β-cyclodextrin, spray dryingAbstract
In the field of the food industry, a diverse range of flavours has been utilised in numerous food products, one of which is the bergamot flavour that has been employed to boost the infusion of both black and green tea, thereby introducing a delightful intricacy to the overall flavour profile of the tea. Nevertheless, due to its characteristic of having a low boiling point and being susceptible to degradation when subjected to heat, oxygen, and light, it becomes crucial to employ the technique of encapsulating the flavour through methods such as spray drying. This study focused on the analysis of spray-dried bergamot powder which evaluate its process yield, solubility, moisture content, hygroscopicity, bulk density, and tapped density. Furthermore, the objective of this study is to ascertain the best spray drying parameters for the encapsulation of taste that determines the ideal ratio of maltodextrin (MDs) and β-cyclodextrin (CDs), as well as the feed flow rate. The study's findings unveiled formula that was deemed the best powder which was run number 2 of 25% maltodextrin and 2% β-cyclodextrin, at a 10% feed flow rate. The percentage of the process yield, and the solubility of the powder were found to be 61.71% and 100%, respectively. The powder exhibits the lowest moisture content, measuring at 0.69, and also demonstrates the lowest hygroscopicity, with a value of 0.0409. Hence, the use of encapsulation by the spray drying technique is intriguing for the development of powdered particles with those mentioned ideal attributes whereas these particles can be utilised across several domains within the food processing sector.
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