The loss of OSA‐modified starch emulsifier property during the high‐pressure homogeniser and encapsulation of multi‐flavour bergamot oil by spray drying

The encapsulation of bergamot oil by spray drying was investigated by using octenyl succinylated waxy maize starch as wall material and bergamot oil as core. The bergamot oil is majorly composed of d‐limonene, linalool and linalyl acetate. High‐speed and high‐pressure homogenisers were used as major tools of emulsification process. The results indicated that some chemical functional groups were lost during the high‐pressure homogenisation. Moreover, larger emulsion droplet size (5–10 μm) was observed when emulsion passed through high‐pressure homogeniser. Meanwhile, the saturation of carrier solution before preparing the emulsion was also important to produce the encapsulated flavour powder by spray drying. The optimal value of air inlet temperature at 160 °C to give the highest flavour retention and the lowest surface oil content was observed. Furthermore, the retention of linalool after spray drying was higher than 100%. The transformation of each flavour might occur.