Encapsulation of Flavors using Cyclodextrins: Comparison of Flavor Retention in Alpha, Beta, and Gamma Types

Abstract

ABSTRACT: The incorporation and retention on storage of a variety of flavor compounds spray‐dried in a‐ , (3‐, and ‐γ‐cyclodextrins (CyDs) was evaluated. CyD/flavor complexes were stored at 20 or 40°C (and 65 or 80% relative humidity), and losses during both the inclusion process and the subsequent storage period were monitored analytically. ‐γ‐CyD generally functioned best in terms of initial flavor retention. On storage, however, losses of volatiles were greatest for γ–CyD and least in the case of α‐CyD. The results suggest that CyD encapsulation via spray‐drying involves matrix entrapment as well as molecular inclusion. CyDs were nonetheless found to stabilize several problematic labile flavor compounds.