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Enhancement of Shelf Life and Flavor Profile for Encapsulated Orange Oil: A case study in microencapsulation processing technology developed using the lead user process
A new microencapsulation processing technology was found to increase protection against oxidation substantially while also exhibiting a significant increase in low-molecular-weight volatile organic compound retention. This patent-pending process (FONATech Clean Flavor Technology, or CFT), developed using the lead user process, is based loosely on contemporary spray-drying techniques. The objective of this research is to determine and verify the performance of this new process technology. The data represented herein details notable differences between a CFT microencapsulated orange oil versus a typical spray dry of the same oil and carrier system.
The analysis of the CFT and the traditional spray dry microencapsulates encompassed a full array of analytical techniques (i.e., total oil determination, surface oil determination, moisture analysis, headspace analysis). This communication will outline the results of an accelerated shelf-life study regarding the presence of limonene oxides, L-carvone and carveols. The shelf-life study was conducted in the following manner. Samples of each encapsulate were stored in a container representative of the packaging material commonly used for warehousing microencapsulated products. Representative containers then were placed in an incubator regulated at 45°C for a time period to simulate six months of shelf life. The products then were pulled from storage and prepared for analytical evaluation.
The analysis consisted of determining the remaining levels of limonene alongside the generation of off-taste components (i.e., limonene epoxides, carvone). This was accomplished by solvent extraction preparation, followed by separation on a gas chromatograph. The quantitative determinations utilized both an internal standard and correction factors for detector response. The results are reported in T-1.