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Microencapsulation of vanillin by spray drying using soy protein isolate–maltodextrin as wall material
Author(s) -
Noshad Mohammad,
Mohebbi Mohebbat,
Koocheki Arash,
Shahidi Fakhri
Publication year - 2015
Publication title -
flavour and fragrance journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.393
H-Index - 70
eISSN - 1099-1026
pISSN - 0882-5734
DOI - 10.1002/ffj.3253
Subject(s) - maltodextrin , vanillin , chemistry , spray drying , response surface methodology , food science , particle size , soy protein , water content , chromatography , chemical engineering , geotechnical engineering , engineering
In this study, the application of a response surface methodology (RSM) to optimize the microencapsulation of vanillin as a nutraceutical was studied. Soy protein isolate and maltodextrin were used as a wall material. Microencapsulate of vanillin using spray drying with maltodextrin solutions at different concentration (5–15% wt), vanillin concentrations (0.1–0.4 %wt) and inlet temperature (180–200 °C) were the factors investigated with respect to moisture content, particle size and encapsulation efficiency. RSM was used to determine the optimum processing conditions that yielded maximum encapsulation efficiency and minimum moisture content and particle size during drying of vanillin microencapsulate. The results revealed that microencapsulated powder obtained at 184 °C with a 8.5% maltodextrin concentration and 0.36% vanillin concentration was optimum among investigated samples in terms of its encapsulation efficiency, particle size and moisture content. The scanning electron microscopy (SEM) of the powders produced at the selected optimal conditions showed a spherical shape with no apparent cracks or fissures, which promotes better protection and retention of the core material. Copyright © 2015 John Wiley & Sons, Ltd.