Flavor retention characteristics of amorphous solid dispersion of flavors, prepared by vacuum-foam- and spray-drying under different conditions

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.

本研究采用无定形固体分散体（amorphous solid dispersion, ASD）技术开展香料物质的粉末化工艺研究，该技术可将疏水性香料分子单独包埋于水溶性载体基质中。实验选用6种香料、5种载体成型材料（聚乙烯吡咯烷酮/糖类）、2种溶剂（甲醇/乙醇）以及2种干燥方式（真空泡沫干燥/喷雾干燥）。首先对两种干燥工艺的参数条件进行优化筛选，随后在最优干燥条件下制备多种香料-载体组合及不同配比的ASD样品，并对比其在干燥后及真空储存过程中的香料保留率。实验结果表明，当采用聚乙烯吡咯烷酮作为载体并通过真空泡沫干燥工艺处理时，干燥及储存过程中的香料损失率最低；以α-麦芽糖或异麦芽酮糖为载体的真空泡沫干燥工艺，其干燥及储存过程中的香料保留率也优于传统的水包油（O/W）乳化型粉末化工艺。上述研究结果表明，基于ASD技术的香料粉末化工艺，可作为当前主流粉末化工艺的可行替代方案。