Lemon Oil to β-Cyclodextrin Ratio Effect on the Inclusion Efficiency of β-Cyclodextrin and the Retention of Oil Volatiles in the Complex
Bhesh Bhandari, Bruce R. D'Arc, Lien Le Thi Bich
Journal of Agricultural and Food Chemistry
Abstract
Microencapsulation of lemon oil was undertaken with β-cyclodextrin using a precipitation method at the five lemon oil to β-cyclodextrin ratios of 3:97, 6:94, 9:91, 12:88, and 15:85 (w/w) in order to determine the effect of the ratio of lemon oil to β-cyclodextrin on the inclusion efficiency of β-cyclodextrin for encapsulating oil volatiles. The retention of lemon oil volatiles reached a maximum at the lemon oil to β-cyclodextrin ratio of 6:94; however, the maximum inclusion capacity of β-cyclodextrin and a maximum powder recovery were achieved at the ratio of 12:88, in which the β-cyclodextrin complex contained 9.68% (w/w) lemon oil. The profile and proportion of selected flavor compounds in the β-cyclodextrin complex and the starting lemon oil were not significantly different. Keywords: Microencapsulation; lemon oil; β-cyclodextrin; flavor volatiles
Extracted Claims
6 claims extracted from this paper into the knowledge graph
β-cyclodextrin complex have similar profile and proportion of selected flavor compounds
“The profile and proportion of selected flavor compounds in the β-cyclodextrin complex and the starting lemon oil were not significantly different.”
lemon oil to β-cyclodextrin ratio of 12:88 maximize powder recovery
“the maximum inclusion capacity of β-cyclodextrin and a maximum powder recovery were achieved at the ratio of 12:88, in which the β-cyclodextrin complex contained 9.68% (w/w) lemon oil.”
lemon oil to β-cyclodextrin ratio of 12:88 maximize inclusion capacity of β-cyclodextrin
“the maximum inclusion capacity of β-cyclodextrin and a maximum powder recovery were achieved at the ratio of 12:88, in which the β-cyclodextrin complex contained 9.68% (w/w) lemon oil.”