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Effect of Dextrose Equivalent on Maltodextrin/Whey Protein Spray-Dried Powder Microcapsules and Dynamic Release of Loaded Flavor during Storage and Powder Rehydration
Li, Kaixin Pan, Bowen Ma, Lingjun Miao, Song Ji, Junfu
Li, Kaixin
Pan, Bowen
Ma, Lingjun
Miao, Song
Ji, Junfu
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2020-12-17
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Li K, Pan B, Ma L, et al. Effect of Dextrose Equivalent on Maltodextrin/Whey Protein Spray-Dried Powder Microcapsules and Dynamic Release of Loaded Flavor during Storage and Powder Rehydration. Foods 2020;9(12) doi: https://doi.org/10.3390/foods9121878 [published Online First: 2020/12/23]
Abstract
The preparation of powdered microcapsules of flavor substances should not only protect
these substances from volatilization during storage but also improve their di usion during use.
This study aimed to investigate the e ects of maltodextrin (MD) with di erent dextrose equivalent
(DE) values on retention of flavor substances during storage, and the dynamic release of flavor
substances during dissolution. MDs with three di erent DE values and whey protein isolate were
mixed in a ratio of 4:1 as wall materials to encapsulate ethyl acetate, and powdered microcapsules
were prepared by spray drying. It was proved that MD could reduce the di usion of flavor substances
under di erent relative humidity conditions through the interaction between core material and wall
material. During dissolution, MD released flavor substances quickly owing to its superior solubility.
The reconstituted emulsion formed after the powder dissolved in water recaptured flavor substances
and made the system reach equilibrium. This study explored the mechanism of flavor release during
the storage and dissolution of powder microcapsules and should help us understand the application
of powder microcapsules in food systems.