Microencapsulation by Spray Drying: Influence of Emulsion Size on the Retention of Volatile Compounds

TLDR

The study examined how mean emulsion droplet size affects flavor retention during spray drying. Spray drying was performed on emulsions containing d‑limonene, ethyl butyrate, and ethyl propionate, with wall materials of gum arabic, soybean polysaccharides, or modified starch blended with maltodextrin. Larger emulsion droplets reduced flavor retention, with ethyl butyrate and ethyl propionate showing peak retention at mean diameters of 1.5–2 µm and 2.5–3.5 µm, respectively.

Abstract

ABSTRACT: The influence of the mean emulsion droplet size on flavor retention during spray drying was studied. d‐ Limonene, ethyl butyrate, and ethyl propionate were used as the model flavors. Gum arabic, soybean water‐soluble polysaccharides, or modified starch blended with maltodextrin, were used as the wall materials. The increasing emulsion droplet decreased the retention of flavors. The distribution curve containing larger emulsion droplets shifted toward a smaller size after atomization, indicating that the larger emulsion droplets would be changed in size during atomization and result in decreasing flavor retention. For ethyl butyrate and ethyl propionate, the retention had a maximum at the mean emulsion diameter of 1.5 to 2 and 2.5 to 3.5 μm, respectively.