Iranian Research Organization for Science and Technology (IROST) Innovative Food Technologies 2783-350X 5 2 2017 07 03 Evaluation of type and concentration of wall materials in D-Limonene microencapsulation to determination of optimum condition for flavored rock candy production Evaluation of type and concentration of wall materials in D-Limonene microencapsulation to determination of optimum condition for flavored rock candy production 159 176 512 10.22104/jift.2017.512 FA Shahrzad Vatankhah Lotfabadi Food Science and Technology, Ferdowsi university, International Campus S. Ali Mortazavi Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Iran Samira Yeganehzad Department of Food Processing, Research Institute of Food Science and Technology, Mashhad, Iran Alireza Sadeghian Department of Food Processing, Research Institute of Food Science and Technology, Mashhad, Iran Journal Article 2017 04 28 The aim of this study was to produce D-limonene microcapsule with resistant coat (Gum Arabic and maltodextrin) for manufacturing flavored crystal rock candy. Oil-in-water emulsions were prepared at concentrations of 10% and 20% and related characteristics including particle size and emulsion capacity were examined. Microcapsule properties produced by spray drying process such as surface oil content, oil retention, encapsulation efficiency, release rate and morphological characterization by SEM were also evaluated. The results showed that an increase in GA concentration had significant effect on examined factors as the higher ratio of GA/MD led to decrease in z-average diameter. Moreover, the release rate decreased due to increase in wall materials concentration upon 6 weeks at room temperature. Optimal microcapsule by its properties (75/25 of GA/MD by 20% of wall materials), was used to produce flavored rock candy so that, the effect of temperature, pH and the amount of microcapsule on yield and the time for formation of first crystal were investigated. The influence of pH and the amount of microcapsule on yield and also syrup’s temperature and the amount of microcapsule on the time for formation of first crystal were significant (P<0.05). Therefore, to reach the highest yield of rock candy production, 11.80%, and optimum time for the first crystal to be formed, 33.742 min, considering factors were determined as the temperature adjusted on 85 °C, 0.04 gr of microcapsule and pH value of 6.99. The aim of this study was to produce D-limonene microcapsule with resistant coat (Gum Arabic and maltodextrin) for manufacturing flavored crystal rock candy. Oil-in-water emulsions were prepared at concentrations of 10% and 20% and related characteristics including particle size and emulsion capacity were examined. Microcapsule properties produced by spray drying process such as surface oil content, oil retention, encapsulation efficiency, release rate and morphological characterization by SEM were also evaluated. The results showed that an increase in GA concentration had significant effect on examined factors as the higher ratio of GA/MD led to decrease in z-average diameter. Moreover, the release rate decreased due to increase in wall materials concentration upon 6 weeks at room temperature. Optimal microcapsule by its properties (75/25 of GA/MD by 20% of wall materials), was used to produce flavored rock candy so that, the effect of temperature, pH and the amount of microcapsule on yield and the time for formation of first crystal were investigated. The influence of pH and the amount of microcapsule on yield and also syrup’s temperature and the amount of microcapsule on the time for formation of first crystal were significant (P<0.05). Therefore, to reach the highest yield of rock candy production, 11.80%, and optimum time for the first crystal to be formed, 33.742 min, considering factors were determined as the temperature adjusted on 85 °C, 0.04 gr of microcapsule and pH value of 6.99. https://jift.irost.ir/article_512_5267f5249dc1d55c7f22e02a39982a58.pdf