Microencapsulation of a banana flavoring

Abstract

The air inlet temperature and feed flow rate of the spray drying were optimized to obtain a microencapsulated banana flavoring by means of a response surface factorial design, where an optimum was obtained with an air inlet temperature of 190 °C and a feed flow rate of 360 mL/h, with the use of gum arabic and maltodextrin (1:2 m/m) as encapsulating agents. According to the models 91.9% of yield was achieved; 3.8% humidity and 96.4% flavor retention. It was determined that the microencapsulated flavoring, produced with the optimized parameters, is of a high sensory quality.