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

• Published in: Drying technology Vol. 42; no. 2; pp. 227 - 237
• Main Authors: Nitta, Yuna, Sato, Haruna, Yamamoto, Rina, Imanaka, Hiroyuki, Ishida, Naoyuki, Imamura, Koreyoshi
• Format: Journal Article
• Language: English
• Published: Philadelphia Taylor & Francis 22.01.2024; Taylor & Francis Ltd
• Subjects: amorphous solid dispersion; disaccharide; Disaccharides; Dispersion; Drying; Ethanol; Flavor; Flavor compounds; Flavors; Maltose; Polyvinylpyrrolidone; Retention; spray drying; vacuum foam drying
• ISSN: 0737-3937; 1532-2300
• DOI: 10.1080/07373937.2023.2285413

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.