585
Views
29
CrossRef citations to date
0
Altmetric
Original Articles

Application of Microencapsulated Flavor to Extrusion Product

, , &
Pages 163-185 | Published online: 06 Feb 2007

References

  • Amon , M. and Denson , C. D. 1984 . A study of the dynamics of foam growth analysis of the growth of closely spaced spherical bubbles . Polym. Eng. Sci. , 24 : 1026 – 1032 .
  • Anandaraman , S. and Reineccius , G. A. 1980 . Microencapsulation of flavour . Food Flavourings, Ingredients, Packaging & Processing , (May) : 14 – 18 . [INFOTRIEVE]
  • Arshady , R. 1993 . Microcapsules for foods . J. Microencapsulation , 10 ( 4 ) : 413 – 435 . [PUBMED] [INFOTRIEVE] [CSA]
  • Bakan , J. A. 1973 . Microencapsulation of foods and related products . Food Technol. , (November) : 34 – 44 .
  • Begum , S. Microencapsulation of Lemon Oil Flavour Using Milk Protein (Sodium Caseinate) as a Wall Matrix . St. Lucia : Food Science and Technology, School of Land and Food Sciences, The University of Queensland . Thesis
  • Beristain , C. I. , Garcia , H. S. and Vernon-Carter , E. J. 2001 . Spray-dried encapsulation of cardamom (Elettaria cardamom) essential oil with mesquite (Prosopis juliflora) gum . Lebensm.-Wiss. u.-Technol. , 34 : 398 – 401 . [CROSSREF]
  • Bhandari , B. R. and D′Arcy , B. R. 1996 . Microencapsulation of flavour compounds . Food Aust. , 48 ( 12 ) : 547 – 551 .
  • Bhandari , B. , D’Arcy , B. and Birch , L. L. T. 1998 . Lemon oil to β-cyclodextrin ratio effect on the inclusion efficiency of β-cyclodextrin and the retention of oil volatiles in the complex . J. Agric. Food Chem. , 46 ( 4 ) : 1494 – 1499 . [CROSSREF]
  • Bhandari , B. , D’Arcy , B. and Padukka , I. 1999 . Encapsulation of lemon oil by paste method using β-cyclodextrin: encapsulation efficiency and profile of oil volatiles . J. Agric. Food Chem. , 47 : 5194 – 5197 . [PUBMED] [INFOTRIEVE] [CROSSREF] [CSA]
  • Bhandari , B. , D’Arcy , B. and Young , G. 2001 . Flavour retention during high temperature short time extrusion cooking process: a review . Int. J. Food Sci. Technol. , 36 : 453 – 461 . [CROSSREF] [CSA]
  • Bhandari , B. R. , Dumoulin , E. D. , Richard , H. M. J. , Noleau , I. and Lebert , A. M. 1992 . Flavour encapsulation by spray drying: application to citral and linalyl acetate . J. Food Sci. , 57 ( 1 ) : 217 – 221 .
  • Bhandari , B. R. and Howes , T. 1999 . Implication of glass transition for the drying and stability of dried foods . J. Food Eng. , 40 ( 1–2 ) : 71 – 79 . [CROSSREF]
  • Blanchfield , J. R. and Ovenden , C. 1974 . Problems of flavouring extruded snack food . Food Manuf. , 49 ( 1 ) : 27 – 29 . 51
  • Brazel , C. S. 1999 . Microencapsulation: offering solutions for the food industry . Cereal Foods World , 44 ( 6 ) : 388 – 393 .
  • Bredie , W. L. P. , Mottram , D. S. and Guy , R. C. E. 1998 . Aroma volatiles generated during extrusion cooking of maize flour . J. Agric. Food Chem. , 46 : 1479 – 1487 . [CROSSREF]
  • Camire , M. E. 2000 . “ Chemical and nutritional changes in food during extrusion ” . In Extruders in Food Application Edited by: Riaz , M. N. 127 – 148 . Lancaster, Pennsylvania : Technomic Publishing Company, Inc. .
  • Carneiro. 1999 . Flow pattern in twin-screw extruders . J. Mater. Process. Tech. , 92–93 : 309 – 315 . [CROSSREF]
  • Chen , J. , Reineccius , G. A. and Labuza , T. P. 1986 . Prediction and measurement of volatile retention during extrusion processing . J. Food Technol. , : 365 – 383 .
  • Choudhury , G. S. and Gautam , A. 1999 . Screw configuration effects on macroscopic characteristics of extrudates produced by twin-screw extrusion of rice flour . J. Food Sci. , 64 ( 3 ) : 479 – 485 .
  • Choudhury , G. S. , Moir , M. A. and Gogoi , B. K. 1997 . “ High moisture extrusion: possibilities and prospects ” . In Advances in Food Engineering Edited by: Narsimhan , G. , Okos , M. R. and Lombardo , S. 117 – 124 . New York : American Institute of Chemical Engineers .
  • Crouzet , J. , Sadafian , B. D. and Chouvel , H. 1984 . “ Retention des composes volatiles au cours de la cuisson-extrusion ” . In Thermal Processing and Quality of Foods Edited by: Zeuthen , P. 212 – 216 . London : Elsevier Applied Science Publishers .
  • Davidson , V. J. , Paton , D. , Diosady , L. L. and Spratt , W. A. 1983 . Residence time distributions for wheat starch in a single screw extruder . J. Food Sci. , 48 : 1157 – 1161 .
  • De Ruyck , H. 1997 . Modelling of the residence time distribution in a twin screw extruder . J. Food Eng. , 32 : 375 – 390 . [CROSSREF]
  • Della Valle , G. , Vergnes , B. , Colonna , P. and Patria , A. 1997 . Relations between rheological properties of molten starches and their expansion behaviour in extrusion . J. Food Eng. , 31 : 277 – 296 . [CROSSREF]
  • Dziezak , J. D. 1988 . Microencapsulation and encapsulated ingredients . Food Technol. , 42 ( 4 ) : 136 – 148 . 151
  • Escher , F. E. , Nuessli , J. and Conde-Petit , B. 2000 . “ Interactions of flavour compounds with starch in food processing ” . In Flavour Release ACS Sym Ser 763 Edited by: Robert , D. D. and Taylor , A. J. 230 – 245 . Washington, DC : American Chemical Society .
  • Fan , J. , Mitchell , J. R. and Blanshard , J. M. V. 1994 . A computer simulation of the dynamics of bubble growth and shrinkage during extrudate expansion . J. Food Eng. , 23 : 337 – 356 . [CROSSREF]
  • Faubion , J. M. and Hoseney , R. C. 1982 . High temperature short-time extrusion cooking of wheat starch and flour . Cereal Chem. , 59 ( 6 ) : 529 – 533 .
  • Fors , S. M. and Erikkson , C. E. 1986 . Pyrazines in extruded malt . J. Agric. Food Chem. , 37 : 991 – 1000 .
  • Furuta , T. , Yoshii , H. , Kobayashi , Nishitarumi , T. and Yasunishi , A. 1994 . Powdery encapsulation of d-limonene by kneading with mixed powders of β-cyclodextrin and maltodextrin at low water content . Biosci. Biotech. Biochem. , 58 ( 5 ) : 847 – 850 .
  • Gibbs , B. F. , Kermasha , S. , Alli , I. and Mulligan , C. N. 1999 . Encapsulation in the food industry: a review . Int. J. Food Sci. Nutr. , 50 : 213 – 224 . [PUBMED] [INFOTRIEVE] [CROSSREF] [CSA]
  • Hedges , A. and Tenbarge , F. Cyclodextrin Complexing Method . US Patent 5,007,966 . April 16 . (1991)
  • Heyhoe , T. C. Method of Manufacturing an Expanded, Extruded Food Product . US Patent 6,146,679 . November 14 (2000) .
  • Hwang , H. I. , Hartman , T. G. , Karwe , M. V. , Izzo , H. V. and Ho , C. T. 1994 . “ Aroma generation in extruded and heated wheat flour ” . In Lipids in Food Flavours 144 – 157 . Washington, DC : American Chemical Society . ACS Sym Ser 558
  • Iwe , M. O. , van Zuilichem , D. J. , Ngoddy , P. O. and Ariahu , C. C. 2001 . Residence time distribution in a single-screw extruder processing soy-sweet potato mixtures . Lebensm.-Wiss. u.-Technol. , 34 : 478 – 483 . [CROSSREF] [CSA]
  • Jager , T. , van Zuilichem , D. J. , Stolp , W. and van't Riet , K. 1989 . Residence time distributions in extrusion-cooking: the compression zone of a counter-rotating, twin-screw extruder fed with maize grits . J. Food Eng. , 9 : 203 – 218 . [CROSSREF]
  • Kim , C. H. and Maga , J. A. 1993 . “ Influence of starch composition and extrusion parameters on resulting residence time distribution and average mean residence time ” . In Food Flavours Ingredients and Composition Edited by: Charalambous , G. 947 – 954 . New York : Elsevier Science Publishers .
  • Kim , P. J. and White , J. L. 1994 . Flow Visualization and residence time distribution in a modular co-rotating twin screw extruder . Intern. Polymer Proc. , 9 ( 2 ) : 108 – 118 . [CSA]
  • Kim , Y. D. and Morr , C. V. 1996 . Microencapsulation properties of gum arabic and several food proteins: spray-dried orange oil emulsion particles . J. Agric. Food Chem. , 44 : 1314 – 1320 . [CROSSREF] [CSA]
  • King , A. H. 1995 . “ Encapsulation of food ingredients: a review of available technology, focusing on hydrocolloids ” . In Encapsulation and Controlled Released of Food Ingredient Edited by: Risch , S. J. and Reineccius , G. A. 26 – 41 . Washington, DC : American Chemical Society . ACS Sym Ser 590
  • Kokini , J. L. , Chang , C. N. and Lai , L. S. 1992 . “ The role of rheological properties on extrudate expansion ” . In Food Extrusion Science and Technology Edited by: Kokini , J. L. , Ho , C. and Karwe , M. V. 631 – 652 . New York : Marcel Dekker, Inc. .
  • Kollengode , A. N. R. and Hanna , M. A. 1997a . Cyclodextrin complexed flavours retention in extruded starch . J. Food Sci. , 62 ( 5 ) : 1057 – 1060 .
  • Kollengode , A. N. R. and Hanna , M. A. 1997b . Effect of low boiling point liquids on volatile retentions in starch extrudates . Lebensm.-Wiss u.-Technol. , 30 : 814 – 818 . [CROSSREF]
  • Kollengode , A. N. R. and Hanna , M. A. 1997c . Flavour retention in pregelatinized and internally flavoured starch extrudates . Cereal Chem. , 74 ( 4 ) : 396 – 399 .
  • Kollengode , A. N. R. , Hanna , M. A. and Cuppett , S. 1996a . Volatiles retention as influenced by method of addition during extrusion cooking . J. Food Sci. , 61 ( 5 ) : 985 – 989 .
  • Kollengode , A.N.R. , Hanna , M.A. and Cuppett , S. 1996b . Volatiles retention as influenced by method of addition during extrusion cooking . J. Food Sci. , 61 ( 5 ) : 985 – 989 . 1079
  • Lane , R. P. 1983 . Formulation variables affecting the flavour of extruded snacks and crackers . Cereal Foods World , 28 : 181 – 183 .
  • Lebert , A. and Richon , D. 1984 . Infinite dilution activity coefficients of alcohols as a function of dextrin concentration in water dextrin systems . J. Agric. Food Chem. , 32 : 1157 – 1161 .
  • Lindner , K. , Szente , L. and Szejtli , L. 1981 . Food flavouring with β-cyclodextrin-complexed flavour substances . Acta Alimentaria , 10 ( 3 ) : 175 – 186 . [CSA]
  • Liu , X. D. , Atarashi , T. , Furuta , T. , Yoshii , H. , Aishima , S. , Ohkawara , M. and Linko , P. 2001 . Microencapsulation of emulsified hydrophobic flavours by spray drying . Dry Technol. , 19 ( 7 ) : 1361 – 1374 . [CROSSREF]
  • Lothar , K. , Heinz , D. , Monika , K. and Bettina , C. Production of Maximum Colour and Aroma in Preparation of Malt Production—by Injecting Acid, Base or Electrolyte Solution to Control pH during Extrusion of Cereal Grains . DE Patent 4,112,861 . Novemver 11 . (1991)
  • Maga , J. A. 1989 . “ Flavour formation and retention during extrusion ” . In Extrusion Cooking Edited by: Mercier , C. , Linko , P. and Harper , J. M. 387 – 398 . St. Paul, Minnesota : American Association of Cereal Chemists, Inc. .
  • Maga , J. A. and Sizer , C. E. 1979 . Pyrazine formation during the extrusion of potato flakes . Lebensm.-Wiss. u.-Technol. , 12 : 15 – 16 .
  • Nair , M. , Shi , Z. , Karwe , M. V. , Ho , C. and Daun , H. 1994 . “ Collection and characterization of volatile compounds released at die during twin screw extrusion of corn flour ” . In Thermally Generated Flavours: Maillard, Microwave and Extrusion Processes Edited by: Parliament , T. H. , Morello , M. J. and McGorrin , R. J. 334 – 347 . Washington, DC : American Chemical Society . ACS Sym Ser 543
  • Pagington , J. S. 1986 . “ β-Cyclodextrin and its uses in the flavour industry ” . In Developments in Food Flavours Edited by: Birch , G. G. and Lindley , M. G. 131 – 150 . London : Elsevier Applied Science .
  • Palkert , P. E. and Fagerson , I. S. 1980 . Determination of retention in pre-extrusion flavoured texturized soy protein . J. Food Sci. , 45 : 526 – 533 .
  • Peters , H. J. W. , van Bommel , E. M. G. and Fokkens , J. G. 1992 . Effect of gelatin properties in complex coacervation processes. Drug Dev . Industrial Phar. , 18 ( 1 ) : 123 – 134 .
  • Qi , Z. H. and Hedges , A. R. 1995 . “ Use of cyclodextrins for flavours ” . In Flavour Technology Edited by: Ho , C. T. , Tan , C. and Tong , C. 231 – 243 . Washington, DC : American Chemical Society . ACS Sym Ser 610
  • Reifsteck , B. M. and Jeon , I. J. 2000 . Retention of volatile flavours in confections by extrusion processing . Food Rev. Int. , 16 ( 4 ) : 435 – 452 . [CROSSREF]
  • Reineccius , G. A. 1988 . “ Spray-drying of food flavours ” . In Flavour Encapsulation Edited by: Risch , S. J. and Reineccius , G. A. 55 – 66 . Washington, DC : American Chemical Society . ACS Sym Ser 370
  • Reineccius , G. A. 1989 . Flavour encapsulation . Food Rev. Int. , 5 ( 2 ) : 147 – 176 .
  • Reineccius , G. A. 1995 . “ Controlled release techniques in the food industry ” . In Encapsulation and Controlled Released of Food Ingredient Edited by: Risch , S. J. and Reineccius , G. A. 8 – 25 . Washington, DC : American Chemical Society . ACS Sym Ser 370
  • Reineccius , G. A. and Risch , S. J. 1986 . Encapsulation of artificial flavours by β-cyclodextrin . Perfumer & Flavourist , 11 : 2 – 6 .
  • Ribeiro , A. , Arnaud , P. , Frazao , S. , Venancio , F. and Chaumeil , J. C. 1997 . Development of vegetable extracts by microencapsulation . J. Microencapsulation , 14 ( 6 ) : 735 – 742 . [PUBMED] [INFOTRIEVE] [CSA]
  • Riha , W. E. and Ho , C. 1996 . Formation of flavours during extrusion cooking . Food Rev. Int. , 12 : 351 – 373 .
  • Risch , S. J. 1988 . “ Encapsulation of flavours by extrusion ” . In Flavour Encapsulation Edited by: Risch , S. J. and Reineccius , G. A. 103 – 109 . Washington, DC : American Chemical Society . ACS Sym Ser 370
  • Risch , S. J. 1995 . “ Encapsulation: overview of uses and techniques ” . In Encapsulation and Controlled Released of Food Ingredient Edited by: Risch , S. J. and Reineccius , G. A. 2 – 7 . Washington, DC : American Chemical Society . ACS Sym Ser 590
  • Sadafian , A. and Crouzet , J. 1988 . “ Aroma compounds retention during extrusion cooking ” . In Frontiers of Flavour Edited by: Charalambous , G. 623 – 637 . Westport : Elsevier Science Publisher .
  • Shahidi , F. and Han , X. 1993 . Encapsulation of food ingredients . Crit. Rev. Food Sci. Nutr. , 33 ( 6 ) : 501 – 547 . [PUBMED] [INFOTRIEVE] [CSA]
  • Shiga , H. , Yoshii , H. , Nishiyama , T. , Furuta , T. , Forssele , P. , Poutanen , K. and Linko , P. 2001 . Flavour encapsulation and release characeristics of spray-dried powder by the blended encapsulant of cyclodextrin and gum arabic . Dry. Technol. , 19 ( 7 ) : 1385 – 1395 . [CROSSREF]
  • Soper , J. C. 1995 . “ Utilization of coacervated flavour ” . In Encapsulation and Controlled Release of Food Ingredient Edited by: Risch , S. J. and Reineccius , G. A. 104 – 112 . Washington, DC : American Chemical Society . ACS Sym Ser 590
  • Szejtli , J. , Szente , L. and Banky-Elod. 1979 . Molecular encapsulation of volatile, easily oxidizable labile flavour substances by cyclodextrins . Acta Chim. Sci. Hung , 101 ( 1–2 ) : 27 – 46 .
  • Szente , L. and Szejtli , J. 1986 . Molecular encapsulation of natural and synthetic coffee flavour with β-cyclodextrin . J. Food Sci. , 51 ( 4 ) : 1024 – 1027 .
  • Szente , L. and Szejtli , J. 1988 . “ Stabilization of flavour by cyclodextrin ” . In Flavour Encapsulation Edited by: Risch , S. J. and Reineccius , G. A. 148 – 157 . Washington, DC : American Chemical Society . ACS Sym Ser 370
  • Tan , C. W. Flavour Encapsulation via Precipitation Technique . Gatton : The University of Queensland . Thesis Faculty of Applied Science
  • Taylor , A. H. 1983 . Encapsulation systems and their applications in the flavour industry . Food , (September) : 48 – 52 .
  • Ubbink , J. and Schoonman , A. 2003 . “ Flavour delivery systems ” . In Kirk-Othmer Encyclopedia of Chemical Technology New York : John Wiley & Sons, Inc .
  • Versic , R. J. 1988 . “ Coacervation for flavour encapsulation ” . In Flavour Encapsulation Edited by: Risch , S. J. and Reineccius , G. A. 126 – 131 . Washington, DC : American Chemical Society . ACS Sym Ser 370
  • Villota , R. and Hawkes , J. G. 1994 . “ Flavouring in extrusion ” . In Thermally Generated Flavours: Maillard, Microwave, and Extrusion Processes Edited by: Parliament , T. H. , Morello , M. J. and McGorrin , R. J. 280 – 295 . Washington, DC : American Chemical Society . ACS Sym Ser 543
  • Vincent , M. W. Method of Manufacture of Food Product . GB Patent 2,186,176A . February 11 . (1987)
  • Wampler , D. J. , Soper , J. C. and Pearl , T. T. Method of Flavouring and Mechanically Processing Foods with Polymer Encapsulated Flavour Oils . US Patent 5,759,599 . June 2 . (1998)
  • Wen , L. F. , Rodis , P. and Wasserman , B. P. 1990 . Starch fragmentation and protein insolubilisation during twin-screw extrusion of corn meal . Cereal Chem. , 67 : 268 – 275 .
  • Westing , L. L. , Reineccius , G. A. and Caporaso , F. 1988 . “ Shelf life of orange oil effects of encapsulation by spray-drying, extrusion, and molecular inclusion ” . In Flavour Encapsulation Edited by: Risch , S. J. and Reineccius , G. A. 110 – 121 . Washington, DC : American Chemical Society . ACS Sym Ser 370
  • Worthon , C. 1995 . “ Factors influencing volatile release from encapsulation matrices ” . In Encapsulation and Controlled Released of Food Ingredient Edited by: Risch , S. J. and Reineccius , G. A. 134 – 142 . Washington, DC : American Chemical Society . ACS Sym Ser 590

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.