Flavor retention of peppermint (Mentha piperita L.) essential oil spray-dried in modified starches during encapsulation and storage

R. Baranauskiene, Egle Bylaite, J. Zukauskaite, R.P. Venskutonis

    Research output: Contribution to journalJournal articleResearchpeer-review

    Abstract

    The effect of different commercial modified food starch carrier materials on the flavor retention of the essential oil (EO) of peppermint (Mentha piperita L.) during spray drying and storage was evaluated. The obtained results revealed that the emulsification and encapsulation efficiencies of peppermint EO were higher for all n-octenyl succinic anhydride (OSAN)-modified starches as compared to those of hydrolyzed starches (dextrins). The compositions of pure, emulsified, and encapsulated peppermint EOs in different matrices were quite similar; however, some changes in the percentages of some individual compounds were observed. Larger differences in the compositions of surface oils from various encapsulation products were obtained. Flavor components were released at different rates by each of the encapsulated products. The aroma binding capacity of different modified starch matrices to lock EO droplets depends on the water activity, and the leakage of aromas from encapsulated powder products during storage increased with increasing water activity.
    Original languageEnglish
    JournalJournal of Agricultural and Food Chemistry
    Volume55
    Issue number8
    Pages (from-to)3027-3036
    ISSN0021-8561
    DOIs
    Publication statusPublished - 2007

    Keywords

    • GC
    • spray drying
    • essential oil
    • SHS
    • aroma retention
    • GC-MS
    • water activity
    • microencapsulation
    • Mentha piperita L.
    • flavor release
    • peppermint
    • DHS

    Cite this