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RESEARCH PRODUCT

Physicochemical properties of vanilla and raspberry aromas microencapsulated in the industrial conditions by spray drying

Dorota Witrowa-rajchertEmilia Janiszewska-turakAndrée VoilleyAnne-marie SeuvreKatarzyna SamborskaAleksandra Jedlińska

subject

0106 biological sciencesMicroencapsulated aromasindustrial flavor compositionsvanillaChemistryGeneral Chemical Engineeringaroma retentionfood and beverages04 agricultural and veterinary sciences040401 food science01 natural sciencesBlowing a raspberry0404 agricultural biotechnologyspray drying process010608 biotechnologySpray drying[SDV.IDA]Life Sciences [q-bio]/Food engineeringAromatic substancesFood scienceraspberryFood Science

description

International audience; Physicochemical properties of powdered vanilla and raspberry complex aromas obtained on industrial conditions by spray drying were investigated. Powders had low water content and activity, promoting long shelf‐life. Aroma retention was lower for vanilla flavors. Raspberry powdered flavors had poorer flowability, lower bulk density, lower particle size, and higher Tg. Additionally, physicochemical properties of powders from various locations of spray dryer (cyclone container/chamber) were compared—powders from the cyclone had higher water content and activity, but the flowability was not affected by collection place. Aromatic substances’ retention of raspberry flavors was better in chamber‐received powder, what was confirmed by sensory evaluation.

yearjournalcountryeditionlanguage
2018-11-01Journal of Food Process Engineering
https://doi.org/10.1111/jfpe.12872