Retention of Cyclodextrin Complexed Shiitake (Lentinus edodes) Flavors with Spray Drying

Abstract:

Powdery encapsulation of shiitake flavor was investigated by spray drying with the mixture of cyclodextrin (CD) and maltodextrin (MD). Solubilities of cyclic sulfur compounds except hexathiepane increased with α-CD concentration. Stability constant of lenthionine to α-CD was 5.30 mmol⁻¹ L. The retentions of lenthionine and hexathiepane depended on a type of cyclodextrin. When the encapsulant was α-CD, the addition of MD had a remarkable effect on increasing the flavor retention. This might be due to the high stability constants of shiitake flavors in α-CD. The encapsulant in 3 wt% of α-CD and 27 wt% of MD resulted in the highest retention for lenthionine and other shiitake flavors except hexathiepane. This result suggests that shiitake flavors except hexathiepane have almost same stability constants to α-CD.

Keywords:

• Flavor encapsulation
• Shiitake
• Spray drying
• Cyclodextrin