Effect of water activity on the release characteristics and oxidative stability of D-limonene encapsulated by spray drying.

Journal of agricultural and food chemistry

PubMedID: 14995132

Soottitantawat A, Yoshii H, Furuta T, Ohgawara M, Forssell P, Partanen R, Poutanen K, Linko P. Effect of water activity on the release characteristics and oxidative stability of D-limonene encapsulated by spray drying. J Agric Food Chem. 2004;52(5):1269-76.
The stability of encapsulated D-limonene, which was prepared by spray drying, was studied in view of the release characteristics and oxidation stability. Gum arabic, soybean water-soluble polysaccharide, or modified starch, blended with maltodextrin were used as the wall materials. The powders were stored under the conditions of 23-96% relative humidity at 50 degrees C. The release rate and the oxidation rate were closely related to the relative humidity. The relationship was not simple. Initially, the release rate and the oxidation rate increased with increasing water activity, but around the glass transition temperature, the rates decreased sharply to increase again at a further increase of water activity. The results could be explained by a change in the powder structure, where a glass capsule matrix was changed into rubbery state during storage.