Influence of emulsion and powder size on the stability of encapsulated d-limonene by spray drying

The microencapsulation of d-limonene by spray drying was investigated with respect to the effects of emulsion droplet size, powder particle size, as well as to the effects of various kinds of matrices on its stability

Apinan Soottitantawat; Fanny Bigeard; Hidefumi Yoshii; Takeshi Furuta; Masaaki Ohkawara; Pekka Linko

2004

Scholarcy highlights

  • The microencapsulation of d-limonene by spray drying was investigated with respect to the effects of emulsion droplet size, powder particle size, as well as to the effects of various kinds of matrices on its stability
  • It was realized by studying release characteristics and oxidative stability during storage
  • The distributions of emulsion size in the powder showed an increase in the fraction of large emulsion droplets and changed to a bimodal distribution
  • The modified starch HI-CAP 100 showed a higher stability of encapsulated d-limonene than the others
  • The data suggest that an optimal size of flavour powder should be selected for high retention during spray drying, stability during storage and for the ability to control release of flavour

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