Influence of drying temperatures on the obtaining of a strawberry microencapsulated flavoring

Abstract

The spray drying temperatures to obtain a microencapsulated flavoring were optimized by response surface design, in which an optimal was found at inlet air temperature of 190 ºC and an outlet air temperature of 85 ºC, using Arabic gum and maltodextrin (1:1.15 w/w) as carrier materials.

A strawberry flavoring was obtained with 84% yield, 91.3% flavor retention, 7.7 kg/h evaporation rate, 93.4% encapsulation efficiency, and a high sensory preference.