DOI: https://doi.org/10.55373/mjchem.v26i5.221

Keywords: Encapsulation; strawberry flavour; Box Behnken Design; maltodextrins; β-cyclodextrins

Abstract

Encapsulation is an important technique to enhance the stability of flavouring compounds by providing a protective barrier against moisture, oxygen, and heat. The encapsulation efficiency depends on the drying process and the encapsulation agent employed, which can be obtained through statistical optimisation. Therefore, the objective of this study is to create a stable spray-dried strawberry flavouring powder encapsulated with maltodextrins and β-cyclodextrins. The Box-Behnken experimental design was utilised with the key dependent variables encompassing process yield, moisture content, hygroscopicity, flowability (Carr Index and Hausner Ratio), and solubility. The independent variables were set using the Box-Behnken software at different levels (+1, 0, and -1), maltodextrin (23%, 24%, and 25%), β-cyclodextrin (0%, 1%, and 2%), and pump flow rate (10%, 25%, and 40%). Among the fifteen runs, Run 15 exhibited the most optimum condition as indicated by the Process Yield (61.54%), Moisture Content (1.84%), Carr Index (9.72), Hausner Ratio (1.107), solubility (100%), and hygroscopicity (0.0024). The findings hope to improve the properties of strawberry flavouring powder by highlighting its potential for enhancing innovation and advancement in the food industry. The study recommends comprehensive flavour profiling through sensory evaluation and GC-MS to establish correlations between the physical properties of the strawberry flavouring powder with the industry and consumer standards.