Microencapsulation of caraway extract in ?-cyclodextrin and modified starches

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• 作者：Riitta Partanen ; Mikko Ahro ; Mari Hakala ; Heikki Kallio and Pirkko Forssell
• 刊名：European Food Research and Technology
• 出版年：2002
• 出版时间：March 2002
• 年：2002
• 卷：214
• 期：3
• 页码：242-247
• 全文大小：81 KB
• 刊物类别：Chemistry and Materials Science
• 刊物主题：Chemistry
  Food Science
  Analytical Chemistry
  Biotechnology
  Agriculture
  Forestry
  
• 出版者：Springer Berlin / Heidelberg
• ISSN：1438-2385

文摘

Microencapsulation of supercritical CO2 extracted caraway fruit oil was investigated. Encapsulation was carried out by molecular inclusion with #-cyclodextrin, by spray-drying with maltodextrin and by spray-drying with a starch derivative. Carvone, one of the two main constituents of caraway essential oil, was efficiently complexed with #-cyclodextrin. Only half of the other major constituent, limonene, was complexed. The inclusion complex seemed to protect volatile substances more efficiently during storage, whereas microcapsules with modified starches as wall material were more heat tolerant. During rapid heating, the #-cyclodextrin microcapsules protected the volatile substances from evaporation up to 100 °C and HiCap microcapsules protected them up to 140 °C, while the protection properties of the maltodextrin microcapsules seemed to depend on the encapsulated molecules (160 °C for limonene and 120 °C for carvone).