Microencapsulation of flavors by spray drying using Saccharomyces cerevisiae
| Autor: | Ayaka Miyamoto, Hidefumi Yoshii, Quynh Lan Hy, Yusuke Tanaka, Yoshiya Fushimi, Afroza Sultana |
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| Rok vydání: | 2017 |
| Předmět: |
0106 biological sciences
Chromatography biology Chemistry Saccharomyces cerevisiae food and beverages Ethyl hexanoate 04 agricultural and veterinary sciences equipment and supplies biology.organism_classification Citral 040401 food science 01 natural sciences Yeast chemistry.chemical_compound 0404 agricultural biotechnology Reaction rate constant 010608 biotechnology Spray drying Air temperature Flavor Food Science |
| Zdroj: | Journal of Food Engineering. 199:36-41 |
| ISSN: | 0260-8774 |
| Popis: | Flavor encapsulation was investigated by spray drying with dried Saccharomyces cerevisiae cells. The yeast cells, Saccharomyces cerevisiae, which were by-products in the production of β-glucan, were used in the encapsulation of d-limonene and ethyl hexanoate. Effects of incubation time, temperature, and spray drying conditions on the encapsulated flavor content after spray drying were investigated. The encapsulation rate constant was 0.69 h−1 for d-limonene and ethyl hexanoate. High contents of both flavors were obtained at an incubation temperature of 40 °C for 4 h and an inlet air temperature of 200 °C for spray drying. Inlet air temperature did not significantly affect encapsulation of flavor content for ethyl hexanoate. Flavor content obtained was 37 wt% for d-limonene and 49 wt% for ethyl hexanoate at an inlet air temperature 200 °C. Thus, yeast could be used as a successful flavor-encapsulant by spray drying. |
| Databáze: | OpenAIRE |
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