Premium
The use of spray drying to microencapsulate 2‐acetyl‐1‐pyrroline, a major flavour component of aromatic rice
Author(s) -
Apintanapong Muanmai,
Noomhorm Athapol
Publication year - 2003
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1046/j.1365-2621.2003.00649.x
Subject(s) - maltodextrin , gum acacia , flavour , chemistry , acacia , aromatic rice , spray drying , food science , gum arabic , steam distillation , natural gum , chromatography , distillation , botany , organic chemistry , oryza sativa , biochemistry , polysaccharide , biology , gene
Summary Different ratios of gum acacia and maltodextrins were used to investigate the appropriate wall materials for encapsulation, by spray drying, of 2‐acetyl‐1‐pyrroline (ACPY). This compound, which is the major flavour component of aromatic rice, was extracted from pandan ( Pandanus amaryllifolius ) leaves by steam distillation. The amounts of ACPY before and after spray drying encapsulation were not significantly different ( P < 0.05). Better retention of ACPY was obtained by encapsulation. In its liquid form ACPY degraded quickly as 63% reduction occurred in a basic solution after 7 days; however, only 30% reduction was found in acidic solution after 35 days of storage. After 72 days of storage, the amount of ACPY in encapsulated powders made with differing amounts of gum acacia and maltodextrin decayed as follows: ratios of gum acacia:maltodextrin of 70:30, 60:40, 50:50, 40:60, 30:70 and 0:100 gave the following amounts of degradation of 27.7, 33.4, 43.2, 35.7, 30.6 and 32.6% respectively. Encapsulation in 70:30 gum acacia:maltodextrin gave the best retention of ACPY.