caa a22 4500 463156692 CHVBK 20180406164736.0 cr unu---uuuuu 170326e20071101xx s 000 0 eng 10.1007/s00217-006-0518-3 doi (NATIONALLICENCE)springer-10.1007/s00217-006-0518-3 Investigations into the stabilization of a volatile aroma compound using a combined emulsification and spray drying process [Elektronische Daten] [Monika Brückner, Mario Bade, Benno Kunz] The aromatic compound 3-methylbutyraldehyde (3-mba) was stabilized using a combined emulsification (W1/O/W2) and spray drying process. The process suitability and the encapsulation properties of eight materials were evaluated. Whey protein concentrate (WPC), sodium octenyl succinate modified starch (modified starch 1), maltodextrin, and gum Arabic (GA) were found to be the best process-adapted microencapsulation materials. These materials were chosen for further experiments in which the influence of the solids content on flavor intensity and flavor retention during storage were determined. The amount of encapsulated 3-mba increased with increasing solids content from 40-50% using WPC, modified starch 1, and maltodextrin. Microcapsules with GA reached the maximum value of encapsulated 3-mba at 45% solids. After 11 days of storage, flavor retention decreased in the following order: GA>modified starch 1>WPC∼maltodextrin. Finally, the spray drying process was optimized by design of experiments (DoE). The optimized parameters were a feed temperature of 40°C, a dry mass in W2 of 60%, and an amount of W1/O of 40% using modified starch 1. Springer-Verlag, 2006 Flavor stabilization nationallicence Spray drying nationallicence Microencapsulation nationallicence W/O/W double emulsion nationallicence Process optimization nationallicence Brückner Monika Institute of Food Technology and Food Chemistry, Field Food Rheology, Technical University Berlin, Königin-Luise-Strasse 22, 14195, Berlin, Germany aut Bade Mario Department of Nutrition and Food Science, Food Technology and Biotechnology, University of Bonn, Römerstraße 164, 53117, Bonn, Germany aut Kunz Benno Department of Nutrition and Food Science, Food Technology and Biotechnology, University of Bonn, Römerstraße 164, 53117, Bonn, Germany aut European Food Research and Technology Springer-Verlag 226/1-2(2007-11-01), 137-146 1438-2377 226:1-2<137 2007 226 217 https://doi.org/10.1007/s00217-006-0518-3 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s00217-006-0518-3 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Brückner Monika Institute of Food Technology and Food Chemistry, Field Food Rheology, Technical University Berlin, Königin-Luise-Strasse 22, 14195, Berlin, Germany aut NATIONALLICENCE 700 1- Bade Mario Department of Nutrition and Food Science, Food Technology and Biotechnology, University of Bonn, Römerstraße 164, 53117, Bonn, Germany aut NATIONALLICENCE 700 1- Kunz Benno Department of Nutrition and Food Science, Food Technology and Biotechnology, University of Bonn, Römerstraße 164, 53117, Bonn, Germany aut NATIONALLICENCE 773 0- European Food Research and Technology Springer-Verlag 226/1-2(2007-11-01), 137-146 1438-2377 226:1-2<137 2007 226 217 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer