Powdery Encapsulation of d-Limonene by Kneading with Mixed Powders ofβ-Cyclodextrin and Maltodextrin at Low Water Content
| Autor: | Akira Yasunishi, Toshimi Nishitarumi, Takeshi Furuta, Hidefumi Yoshii, Takashi Kobayashi |
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| Rok vydání: | 1994 |
| Předmět: |
chemistry.chemical_classification
D limonene Chromatography Cyclodextrin Organic Chemistry General Medicine Maltodextrin Applied Microbiology and Biotechnology Biochemistry Analytical Chemistry chemistry.chemical_compound Adsorption Chemical engineering chemistry Molar ratio Dry powder Molecular Biology Water content Flavor Biotechnology |
| Zdroj: | Bioscience, Biotechnology, and Biochemistry. 58:847-850 |
| ISSN: | 1347-6947 0916-8451 |
| Popis: | To enhance the storage stability of essential oils such as d-limonene, a mixed powder of β-cyclodextrin and maltodextrin was used to encapsulate the liquid flavor in a powder state. In this study, powdery encapsulation of d-limonene was done by direct kneading of d-limonene with the mixed powder at low water content, using a twin screw kneader. The retention of d-limonene in the periodically sampled powder reached a maximum when the mass ratio of β-cyclodextrin to maltodextrin in the mixed powder equaled unity and the initial molar ratio of d-limonene to β-cyclodextrin was larger than unity. From X-ray diffraction of the powder, it could be guessed that the maximum retention of d-limonene might come from the adsorption of d-limonene upon maltodextrin. The equilibrium retention of d-limonene in the dry powder depended not only upon the mass ratio of β-cyclodextrin to maltodextrin in the mixed powder, but upon the initial moisture content in the powder. The equilibrium retention could be estimated well by a... |
| Databáze: | OpenAIRE |
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