Encapsulation of flavors by molecular inclusion using β-cyclodextrin: Comparison with spray-drying process using carbohydrate-based wall materials

Microencapsulation of flavor was carried out by molecular inclusion process using β-cyclodextrin (βCD). βCDflavor complex was prepared at various flavor-to-βCD ratios (1:6−1:12) to determine the effect of βCD concentration on the inclusion efficiency. Maximum total oil retention and minimal surface oil content were obtained at flavors to βCD ratio of 1:10. The physical properties and controlled release pattern of flavors from βCD-flavor complex were measured and compared with spray-dried microcapsules prepared using carbohydrate wall system. βCD-flavor complex showed higher total oil retention and surface oil contents, smaller mean particle size, lower moisture uptake, and higher oxidation stability than spray-dried microcapsule. Oxidative stability of flavor was correlated with hygroscopicity of wall materials. The controlled release mechanism was highly affected by temperature and characteristics of wall materials.