Characterization of mechanical and encapsulation properties of lactose/maltodextrin/WPI matrix

In this study, encapsulation systems using lactose/whey protein isolate (WPI) (4:1) or lactose/malto-dextrin (MD)/WPI (3:1:1 or 1:3:1) mixtures as wall materials and ethyl butyrate (EB) as core materials were produced by spray drying. Wall material consisting of lactose/WPI (4:1) mixtures had the highest encapsulation efficiency for EB during spray drying, while wall materials consisting of lactose/MD/WPI (1:3:1) mixtures had higher encapsulation efficiency compared to wall materials consisting of lactose/ MD/WPI (3:1:1) mixtures. The presence of MD in wall systems delayed the crystallisation of amorphous lactose at 0.54-0.76 a(w), which decreased the rate of flavor release from encapsulation systems. Furthermore, the magnitudes of modulus changes for wall systems with higher amount of MD was smaller compared to those with lower amount of MD when water content increased. The addition of MD could increase the stiffness of encapsulation systems and thus, reduce molecular mobility of wall materials. Wall systems consisting with lactose/MD (13-17)/WPI (1:3:1) mixtures and lactose/MD (23-27)/ WPI mixtures had higher flavor retention than other wall systems after equilibration at high water activity (>0.54 aw). (C) 2016 Elsevier Ltd. All rights reserved.