Behavior of Flavor Release from Emulsified d-Limonene in Spray-dried Powders with Various Wall Materials

Abstract

Release rates of d-limonene from spray-dried powders were investigated for various wall materials such as maltodextrin (MD) (dextrose equivalent (DE)＝25 and 19), α-lactose, and sucrose. Spray-dried powder of d-limonene emulsified with hydrolyzed whey protein was prepared with the solid content of 60 wt% and containing 53.9 wt% d-limonene and medium chain triglyceride (MCT) oil (weight ratio (d-limonene/MCT oil) of 0.20), 35.7 wt% carrier solution with wall material, and 7 wt% hydrolyzed whey protein. The release rate of d-limonene from the spray-dried powders was measured under storage conditions with constant temperature of 50℃ and maintained at different relative humidity (RH). The release rate of d-limonene increased at higher RH and was significantly dependent on the wall material. Logarithm of release rate constant was proportional to RH for spray-dried powders of lactose and MD (DE＝25 and 19) above 68% RH.