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Low-Temperature Microencapsulation of Sesame Oil Using Fluidized Bed Granulation  

Jeong, Chan-Min (Ottogi Research Center)
Lee, Min-Kyung (Department of Biotechnology, Yonsei University)
Lee, Hyun-Ah (Department of Biotechnology, Yonsei University)
Park, Ji-Yong (Department of Biotechnology, Yonsei University)
Publication Information
Korean Journal of Food Science and Technology / v.41, no.1, 2009 , pp. 27-31 More about this Journal
Abstract
Top spray-drying method is frequently utilized for flavor encapsulation, but the top spray-dried products frequently suffer from high losses of volatile flavor as the result of a high processing temperature (150-$300^{\circ}C$). In an effort to solve these problems, a low-temperature fluidized-bed granulating method was utilized to encapsulate the flavor. For the encapsulation of sesame oil, oil-in-water emulsions of sesame oil and a mixture of maltodextrin, modified starch, gum arabic, and gellan gum were bottom-sprayed at milder temperatures (70-$100^{\circ}C$) using a fluidized-bed granulator. Sesame oil extracts from microcapsules were obtained via a simultaneous distillation/extraction technique, and the retention of volatile flavor compounds was analyzed via a gas chromatography-mass spectrometry. The retention of volatile flavors of sesame oil per se, spray-dried and fluidized-bed granulated microcapsules after 3-day-storage at $37^{\circ}C$ were 0.8%, 37.2%, and 42.0%, respectively. In addition, the low-temperature fluidized-bed granulation showed higher encapsulation yield and sensory preferences for the application of commercial products (beef rice porridge), as compared to spray drying.
Keywords
sesame oil; encapsulation; spray drying method; fluidized-bed granulating method;
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