Low-Temperature Microencapsulation of Sesame Oil Using Fluidized Bed Granulation

Fluidized bed granulation을 이용한 참기름의 저온 미세캡슐화

  • Published : 2009.02.28

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

References

  1. Schieberle P. Studies on the flavor of roasted white sesame. Lebensm. -Wiss. Technol. 34: 343-348 (1992)
  2. Fuchs M, Turchiuli C, Bohin M, Cuvelier ME, Ordonnaud C, Peyrat-Maillard MN, Dumoulin E. Encapsulation of oil in powder using spray drying and fluidized bed agglomeration. J. Food. Eng. 75: 27-35 (2006) https://doi.org/10.1016/j.jfoodeng.2005.03.047
  3. Lin SY, Sheen LY, Tsai SJ. Changes in microencapsulated garlic and ginger essential oils after storage. J. Chinese Agr. Chem. Soc.30: 54-57 (1992)
  4. Ramalakshmi K, PrabhakaraRao PG, Raghavan B. Effect of storage on the quality of stabilized garlic powder. Indian Spices 34:5-7 (1997)
  5. Shahi FS, Han X. Encapsulation of food ingredients. CRC Cri. Rev. in Food Sci. Nutr. 33: 501-547 (1993) https://doi.org/10.1080/10408399309527645
  6. Cho YH, Shin DS, Park J. A study on wall materials for flavor encapsulation. Korean J. Food Sci. Technol. 31: 1563-1569 (1999)
  7. Lee SC, Im CH, Lee SC. Characteristics of spray dried polysaccharides for microencapsulation. Korean J. Food Sci. Technol. 29:1322-1326 (1997)
  8. Risch SJ, Reineccius GA. Spray dried orange oil effect of emulsion size on flavor retention and shelf stability. pp. 67-77. In:Flavor Encapsulation. Risch SJ, Reineccius GA (eds). ACS Symposium Series No 370, American Chemical Society, Washington, DC, USA (1988)
  9. Kwan IB. Microencapsulated flavors: Its preparation and application. Food Sci. Ind. 30: 26-35 (1997)
  10. Bhandari BR, Dumoulin ED, Richard HMJ, Noleau I, lebert AM. Flavor encapsulation by spray drying. J. Food Sci. 57: 217-221 (1992) https://doi.org/10.1111/j.1365-2621.1992.tb05459.x
  11. Shin JA, Lee KT. Discrimination of sesame oils from imported seeds and their blended ones using electronic-nose system. Korean J. Food Sci. Technol. 37: 856-860 (2005)
  12. Cho YH, Shin DS, Park J. Optimization of emulsification and spray drying process for the microencapsulation of flavor compounds. Korean J. Food Sci. Technol. 32: 132-139 (2000)
  13. Namiki M. The chemistry and physiological functions of sesame. Food Rev. Int. 11: 281-329 (1995) https://doi.org/10.1080/87559129509541043
  14. Re MI. Microencapsulation by spray drying. Dry Technol. 16:1195-1236 (1998) https://doi.org/10.1080/07373939808917460
  15. Nakamura S. Identification of volatile flavor components of the oil from roasted sesame seeds. Agr. Biol. Chem. 53: 1891-1899 (1989) https://doi.org/10.1271/bbb1961.53.1891
  16. Frutos M, Sanz J, Martinez-Castro I. Simulated distillation-extraction(SDE) method in the qualitative and quantitative GC analysis of cheese volatile components. Chromatographia 25: 861-864 (1988) https://doi.org/10.1007/BF02311418
  17. Kang MH, Ryu SN, Bang JK, Min KS, Lee BH. Physiological functions of sesamin and sesamolin in sesame. Korean J. Int. Agric. 11: 126-137 (1999)