ID | 66180 |
著者 |
Nitta, Yuna
Department of Applied Chemistry, Graduate School of Natural Science and Technology, Okayama University
Sato, Haruna
Department of Applied Chemistry, Graduate School of Natural Science and Technology, Okayama University
Yamamoto, Rina
Department of Applied Chemistry, Graduate School of Natural Science and Technology, Okayama University
Imanaka, Hiroyuki
Department of Applied Chemistry, Graduate School of Natural Science and Technology, Okayama University
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Ishida, Naoyuki
Department of Chemical Engineering and Material Sciences, Faculty of Science and Engineering, Doshisha University
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Imamura, Koreyoshi
Department of Applied Chemistry, Graduate School of Natural Science and Technology, Okayama University
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抄録 | We investigated the powderization of flavoring substances, using an amorphous solid dispersion (ASD) technique, in which hydrophobic molecules are separately embedded in a water-soluble carrier matrix. Six flavors, five carrier forming materials (polyvinylpyrrolidone/disaccharides), two solvents (methanol/ethanol) and two drying methods (vacuum-foam-/spray-drying) were employed. The drying conditions for the two drying processes were first examined, and under the optimal drying conditions, various flavor-carrier combinations and compositions of ASD samples were prepared and their flavor retention after drying and during storage under a vacuum were compared. Results demonstrated that flavor loss during drying and storage was minimized when the material was vacuum-foam-dried with polyvinylpyrrolidone. Vacuum-foam-drying in the presence of α-maltose or palatinose also resulted in a greater retention of flavor during drying and storage than a typical O/W emulsification-based powderization. These findings suggest that the ASD-based powderization of flavoring materials is a feasible alternative to the currently used produces.
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キーワード | Flavor
amorphous solid dispersion
vacuum foam drying
spray drying
polyvinylpyrrolidone
disaccharide
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備考 | This is an Accepted Manuscript of an article published by Taylor & Francis in Drying Technology on 27 Nov 2023, available at: https://doi.org/10.1080/07373937.2023.2285413
This fulltext file will be available in Nov. 2024.
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発行日 | 2023-11-27
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出版物タイトル |
Drying Technology
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出版者 | Informa UK Limited
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ISSN | 0737-3937
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NCID | AA10636517
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資料タイプ |
学術雑誌論文
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言語 |
英語
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OAI-PMH Set |
岡山大学
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論文のバージョン | author
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DOI | |
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関連URL | isVersionOf https://doi.org/10.1080/07373937.2023.2285413
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