Microencapsulation of flavors by spray drying using Saccharomyces cerevisiae

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• 作者：Afroza Sultana^a ; ^b ; ^c ; ^{bethi_fe@yahoo.com} ; Ayaka Miyamoto^a ; Quynh Lan Hy^a ; Yusuke Tanaka^d ; Yoshiya Fushimi^d ; Hidefumi Yoshii^a ; ^b ; ^{foodeng.yoshii@ag.kagawa-u.ac.jp}
• 关键词：Encapsulation ; Saccharomyces cerevisiae ; d-limonene ; Ethyl hexanoate ; Citral ; Spray drying
• 刊名：Journal of Food Engineering
• 出版年：2017
• 出版时间：April 2017
• 年：2017
• 卷：199
• 期：Complete
• 页码：36-41
• 全文大小：645 K
• 卷排序：199

文摘

Partially β-glucan extracted Saccharomyces cerevisiae were used to encapsulate flavors. Both hydrophilic and hydrophobic flavors were encapsulated in yeast by spray drying. Highest flavor content was found at 40 °C after 4 h incubation. High d-limonene content was obtained at an inlet air temperature of 200 °C. The encapsulation rate constant was 0.69 h−1 for both types of flavors.