Influence of emulsion and powder size on the stability of encapsulated D-limonene by spray drying.

摘要

The microencapsulation of D-limonene by spray drying was investigated with respect to the effects of emulsion droplet size, powder particle size, as well as to the effects of various kinds of matrices (gum arabic, maltodextrin, and modified starch) on its stability. It was realized by studying release characteristics and oxidative stability during storage. The release and the oxidation decreased deeply with an increase in powder and emulsion particle size for gum arabic and maltodextrin materials. Further, the distributions of emulsion size in the powder showed an increase in the fraction of large emulsion droplets and changed to a bimodal distribution. However, the modified starch HI-CAP 100 showed a higher stability of encapsulated D-limonene than the others. The influence of powder and emulsion size on its encapsulated flavor as well as the change in the emulsion size during storage could not be observed.