Food Research International 39 (2006) 413–425

www.elsevier.com/locate/foodres

Properties of oregano (Origanum vulgare L.), citronella

(Cymbopogon nardus G.) and marjoram (Majorana hortensis L.)
flavors encapsulated into milk protein-based matrices
Renata Baranauskien_e a,*, Petras Rimantas Venskutonis a,
Koen Dewettinck b, Roland Verhé c
a
Department of Food Technology, Kaunas University of Technology, Radvil_enuz pl. 19, LT-50015 Kaunas, Lithuania
b
Department of Food Technology and Nutrition, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium
c
Department of Organic Chemistry, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium

Received 5 May 2005; accepted 10 September 2005

Abstract

Encapsulating properties of skimmed milk powder (SMP) and whey protein concentrate (WPC) for the coating of the essential oil
(EO) of oregano (Origanum vulgare L.) and aroma extracts (AE) of citronella (Cymbopogon nardus G.) and sweet marjoram (Majorana
hortensis L.) by spray-drying were evaluated. The efficiency of microencapsulation expressed as a percentage of flavoring entrapped into
the microcapsules varied from 54.3% (marjoram in WPC) to 80.2% (oregano in SMP). The content of flavoring remaining on the surface
of encapsulated oregano EO was remarkably lower (1.1% and 1.4%) as compared with citronella (11.2% and 15.2%) and marjoram
(16.7% and 22.1%) AEs encapsulated in SMP and WPC matrixes, respectively. Consequently, the changes in the composition of indi-
vidual flavor compounds during encapsulation were considerably smaller for oregano EO as compared with citronella and marjoram
AEs. The release of aroma compounds from the encapsulated products was assessed by solid phase microextraction (SPME) of head-
space volatiles and their analysis by gas chromatography; some differences were observed between the analysed products. However,
the effect of SPME fiber polarity was another important factor affecting the amount of extracted aroma compounds from encapsulated
flavors. The percentages of nonpolar aliphatic terpenes were higher in the extracts obtained by nonpolar polydimethylsiloxane or bipolar
polydimethylsiloxane–divinylbenzene fibers, while the content of oxygenated constituents in most cases was higher on the polar polyac-
rylate fiber. The latter extracted lower amounts of volatiles during 10 min exposure. The scanning electron microscopy and particle size
analysis revealed that microcapsules were well-formed spherically shaped particles; however, SMP coated products had smoother surface
as compared to WPC, containing more dents and wrinkles on the capsule surface. Particle size varied from 6 to 280 lm for SMP and
from 2 to 556 lm for WPC microencapsulated products.

2005 Elsevier Ltd. All rights reserved.

Keywords: Oregano; Citronella; Marjoram; Essential oil; Aroma extract; Microencapsulation; Spray-drying; Flavor release; SPME; GC; GC–MS

1. Introduction harm of these negative processes, microencapsulation is

Flavors are complex mixtures of comparatively volatile
substances and labile components of which the sensory per-
ception can be changed as a result of oxidation, chemical
interactions or volatilization. In order to minimize the
*
Corresponding author. Tel.: +370 37 300188; fax: +370 37 456647.
E-mail address: renata.baranauskiene@ktu.lt (R. Baranauskien_e).
used in flavor industry to entrap liquid flavoring sub-
stances, such as essential oils, oleoresins, aroma and flavor
mixtures in a protective layer of coating materials
(Beristain, Garcia, & Vernon-Carter, 2001; Gouin, 2004;
Jackson & Lee, 1991; Jeon, Vasanthan, Temelli, & Song,
2003; Shahidi & Han, 1993).
Different biopolymers have been used in developing
microcapsules for the controlled-release of various core

0963-9969/$ - see front matter
2005 Elsevier Ltd. All rights reserved.
doi:10.1016/j.foodres.2005.09.005
414 R. Baranauskien_e et al. / Food Research International 39 (2006) 413–425
materials. Each substance possesses unique emulsifying
and film-forming properties defining its ability to function
as an encapsulant, therefore correct selection of coating
material for each application is an important task (Kim
& Morr, 1996). Coating material must retain and protect
the encapsulated volatiles from their loss and chemical
damage during manufacture, storage and handling; more-
over, it must release them into the final product during a
desirable step of manufacture or consumption (Kim, Morr,
& Schenz, 1996). Carbohydrate-based matrixes, i.e., starch,
maltodextrins, gum arabic, and other gums, are commonly
used as flavor encapsulants (Gouin, 2004; Reineccius, 1989;
Reineccius, 1991; Shahidi & Han, 1993). Flavor encapsula-
tion into protein-based matrixes has been comparatively
little investigated (Bylait_e, Venskutonis, & Mazdzierien_e,
2001; Kim & Morr, 1996; Kim et al., 1996; Sheu & Rosen-
berg, 1993), however, studies of interactions of proteins
with volatile components have shown that proteins usually
possess a high binding capacity for the flavor compounds
(Bylait_e et al., 2001; Charles, Bernal, & Guichard, 1996;
Damodaran & Kinsella, 1980, 1981; Dufour & Haertle,
1990; Franzen & Kinsella, 1974; Guichard, 2000; Landy,
Druaux, & Voilley, 1995; OÕNeil, 1996; OÕNeil & Kinsella,
1987). In recent years, the interest in milk proteins as mic-
roencapsulating agents and drug carriers for controlled
core release applications has increased, and the concept
of using whey proteins as microencapsulating agents has
been established (Lee & Rosenberg, 2000; Rosenberg,
1997). A series of studies have indicated that whey proteins
exhibit excellent microencapsulating properties and are
suitable for microencapsulation of volatile and non-volatile
core materials (Bylait_e et al., 2001; Gouin, 2004; Lee &
Rosenberg, 2000; Rosenberg & Sheu, 1996; Sheu & Rosen-
berg, 1995; Young, Sarda, & Rosenberg, 1993a; Young,
Sarda, & Rosenberg, 1993b). It has been shown that wall
systems of spray-dried microcapsules consisting of whey
proteins provide effective protection against core oxidation
(Bylait_e et al., 2001; Kim et al., 1996). Consequently, whey
proteins possess chemical and functional properties re-
quired for capsule forming wall material (Lee & Rosen-
berg, 2000). Whey protein concentrate (Sheu &
Rosenberg, 1993) and skim milk concentrate (Onwulata,
Smith, Craig, & Holsinger, 1994) have been reported to
function well for encapsulating anhydrous milk fat, and
whey protein concentrate has been shown to effectively
encapsulate volatile esters (Sheu & Rosenberg, 1993).
Although many microencapsulation techniques have
been developed, spray-drying is the most common tech-
nology used in food industry due to low cost and readily
available equipment. Food ingredients entrapped by
spray-drying include fats, oils and flavor compounds
(Rosenberg, Kopelman, & Talmon, 1990). Recently, sev-
eral studies on the microencapsulation of volatile com-
pounds and natural essential oils have been reported
(Beristain et al., 2001; Bylait_e et al., 2001; Rish & Reinec-
cius, 1988; Venskutonis, Boceviciute, & Plaušinaitis, 2001).
However, reports on the microencapsulation of various
less commercially important essential oils than those of
citrus, mint, onion and garlic are still rather scarce.
This study was aimed to investigate the properties of
milk proteins for encapsulation of such natural flavorings
as oregano (Origanum vulgare L.), citronella (Cymbopogon
nardus G.) and marjoram (Majorana hortensis L.). The
following objectives were raised in this study: (i) to deter-
mine the retention of volatile flavor compounds and evalu-
ate the efficiency of microencapsulation; (ii) to assess the
changes in the composition of flavors taking place during
processing; (iii) to measure the release of volatiles from
microencapsulated products; and (iv) to analyse the micro-
structure and particle size distribution of spray-dried
encapsulated products.
2. Experimental
2.1. Materials
Whey protein concentrate (WPC) and skimmed milk
powder (SMP) obtained from the Joint Stock Company
‘‘Belgamilk’’ (Belgium) were used as encapsulating agents.
Marjoram (Nat. Marjoran-Aromaextrakt 3-111350501)
and citronella (Nat. Aroma Type Mellise 3-185500129)
aroma extracts (AEs) were purchased from Wild (Berlin,
Germany). Oregano essential oil (EO) (P0110902) was pur-
chased from Frey and Lau GmbH (Henstedt-Ulzburg,
Germany).
2.2. Preparation of microencapsulated flavors
The solutions of coating matrixes, 30% concentration
(w/w), were prepared by reconstituting and dispersing
dried powders in 40 C deionized water and after cooling
were mixed overnight to enhance hydration. EO (20%
w/w of matrix solids) was emulsified into the hydrated coat-
ing material. Homogenization was accomplished by using
Ultra Turrax basic homogenizer (Ingenlaurbürg CAT.M.
Zippere GmbH, Germany) operating at 16000 rpm for
7 min. Emulsions were spray-dried in A/S Niro Atomizer
(Copenhagen, Denmark) under the following parameters:
inlet air temperature 190 ± 5 C, outlet air temperature
90 ± 5 C, rotary atomizer wheel speed 30–40 rps. Dried
powders were of a white color with a strong aroma of used
flavor. Dried products were packed in the glass containers
and stored in laboratory freezer until further investigation.
2.3. Total and surface oil determination
Total oil content of the spray-dried encapsulated prod-
ucts was determined in triplicate by distilling 10 g of encap-
sulated powder for 3 h in a Clevenger-type apparatus
(AOAC). The volume of the oregano oil collected in the
trap was multiplied by a density factor 0.9019 g/mL to cal-
culate the weight of oil recovered from the sample. Five
millilitre of pentane containing I.S. (0.3% v/v decane in
pentane) were added prior distillation of the analysed
 R. Baranauskien_e et al. / Food Research International 39 (2006) 413–425
AEs. Surface oil was being washed from 10 g of spray-dried
encapsulated powder for 4 h in a Soxhlet extraction appa-
ratus by using pentane. One millilitre of I.S. was added
prior extraction; each extract was evaporated to a volume
of 2 mL at room temperature under a stream of nitrogen.
The composition of pure oil, total oil, isolated from pro-
cessed products, and surface oil (nonentrapped into ma-
trixes) were analysed by gas chromatography (GC) and
gas chromatography–mass spectrometry (GC–MS).
2.4. Headspace solid phase microextraction
Volatile flavors in headspace of microencapsulated pow-
der with surface oil removed were extracted using solid phase
microextraction (SPME) fiber assembly (Supelco, Belle-
fonte, PA). SPME was performed with three different fibers,
namely, polydimethylsiloxane (PDMS, 100 lm), poly-
dimethylsiloxane–divinylbenzene (PDMS–DVB, 65 lm),
and polyacrylate (PA, 85 lm) for microencapsulated oreg-
ano EO products, and with PDMS coating for microencap-
sulated citronella and marjoram AE powder. For headspace
SPME sampling, 0.15 g of each encapsulated powder were
placed in a 4 mL vial, closed with an open hole cap faced with
a PTFE/white silicone septum, and equilibrated in a Gerber
Liebisch-Bielefeld 14 thermostat (Gerber Instruments, Eff-
retikon, Germany) at 35 C for 1 h. The fiber was exposed
to the headspace of encapsulated flavors for 10 min at
35 C; afterwards the fiber was withdrawn into the housing,
the SPME device was removed from the sample vial, and the
fiber was desorbed into the GC–MS injector.
2.5. Gas chromatography
Diluted in diethyl ether (20 lL in 1 mL) pure EO and
AEs, and the samples of retained after drying total and sur-
face oils (prepared as described above) were analysed with
a Fisons 8000 series chromatograph equipped with a flame
ionization detector (FID) and a DB-5 fused silica capillary
column (polydimethylsiloxane, 5% phenyl, 50 m length,
0.32 mm i.d., 0.25 lm film thickness, J&W Scientific, Fol-
som, CA). The carrier gas was helium at a flow rate of
1.2 mL/min; detector temperature was 320 C, oven tem-
perature was programmed from 50 C (2 min hold) to
260 C (5 min hold) increasing at 5 C/min. A split/splitless
injector was used at 250 in split mode at a ratio 1:10; the
injection volume was 1 lL. The content of eluted com-
pounds was expressed as a GC peak area percentage; the
mean values were calculated from three to five injections.
The coefficient of variation is defined as the ratio of the
corresponding standard deviation (%RSD) to the average
value from three to five injections.
2.6. Gas chromatography–mass spectrometry
Gas chromatography–mass spectrometry (GC–MS)
analyses were performed on a HP 6890 GC Plus apparatus
coupled with a HP 5973 MSD (Mass Selective Detector –
415
Quadrupole type), and a HP5-MS capillary column
(30 m · 0.25 mm i.d.; coating thickness 0.25 lm). Working
conditions were: injector 250 C, transfer line to MSD
250 C, oven temperature: start 40 C, hold 2 min; pro-
grammed from 40 to 150 C at 5 C min 1, then further in-
crease to 170 C at 10 C min 1 and finally from 170 to
250 C at 30 C min 1, hold 2 min; carrier gas helium at
linear velocity 40 cm s 1; split 1:10; ionization: EI 70 eV;
acquisition parameters: scanned m/z: 40–200 (2–15 min),
40–300 (15–20 min), 40–400 (>20 min). Thermal desorp-
tion of volatile analytes adsorbed on the SPME fibers
was carried out in the GC injector port at 250 C for 3 min.
The components were identified by comparison their
Kováts retention indexes (KI) related to C5–C17 n-alkanes
obtained on nonpolar column with those provided in the
literature (Adams, 2001) and by comparison of their mass
spectra with the data provided by the NIST 98.L mass
spectral libraries. Positive identification was assumed when
a good match of mass spectrum and KI was achieved.
2.7. Particle size distribution
A laser diffraction-based Malvern particle size analyser
Mastersizer S fitted with an MSX64 dry powder feeder
unit-sample (Malvern Instruments Inc., UK) was used for
determination of powder particle diameter. The Malvern
Mastersizer S, which is considered a spatial sampling de-
vice, utilises the phenomena that a powder particle when
it falls through the laser beam causes laser light to scatter
through an angle dependent on the diameter of the particle.
The 300 mm lens was used. The active beam length was set
at 10.00 mm and the analysis model used was polydisperse.
Particle characteristics were computed automatically from
a compressed range. Particle size measurement tests were
replicated four times. The area-weighted mean diameter
d32 used as the particle size distribution parameter. Specific
surface area (m2/g) was taken into account as well.
2.8. Scanning electron microscopy
The outer structural features of the dry microcapsules
were studied by scanning electron microscopy (SEM). A
Philips 505 scanning electron microscope (Philips Electron
Optics, The Netherlands) was used to investigate the outer
microstructural properties of spray-dried microencapsu-
lated products. Microencapsulated specimens were loaded
onto a specimen stub, coated with gold with a sputter coater.
The conditions used to operate the electron microscope were
as follows: objective aperture 10 lm, sample distance
25 mm, accelerating voltage 10 kV. Examinations were
made at 600·, 1200· and 2400· magnifications.
2.9. Statistical analysis
Data were statistically handled by one-way analysis of
variance (ANOVA, vers. 2.2, 1999). DuncanÕs multiple-
range test was applied for the calculation of the significant
416 R. Baranauskien_e et al. / Food Research International 39 (2006) 413–425

differences among the microencapsulated into different wall
systems oregano, citronella and marjoram flavors, at the
probability level P = 0.05.
3. Results and discussion
3.1. Properties of spray-dried microencapsulation products
Retention of volatiles and effectiveness of microencapsu-
lation are the most important characteristic features of the
process. It mainly depends on the total oil retained in the
matrixes after spray-drying and the content of the oil which
was directly entrapped into the capsules. Milk protein-
based wall materials were quite effective encapsulating
agents (Table 1). There was no significant difference be-
tween the amount of total oil retained in SMP and WPC
matrixes; however, SMP wall material was more effective
by retaining from 80.6% (citronella AE) to 84.7% (marjo-
ram AE) of total added to the emulsion flavor. WPC coat-
ing retained from 73.2% (oregano EO) to 81.0% (citronella
AE) of total added to the emulsion flavor. The content of
surface oil in oregano EO encapsulated in SMP and
WPC matrixes were not statistically different (P = 0.05),
and varied from 1.1% (SMP) to 1.4% (WPC). However,
remarkably higher amount of retained oil on the surface
was determined for spray-dried encapsulated AEs prod-
ucts; it varied from 11.2% (citronella in SMP) to 22.1%
(marjoram in WPC).
The mean particle size of a material may greatly influ-
ence its reactivity or the quality of the end-product. Deter-
mining the diameter or the projected area of a large
number of individual particles, a continuous number-
weighted distribution of particle diameters of projected
areas is obtained. The representative spectra of particle size
distribution of spray-dried encapsulated flavors in milk
proteins-based coating products are presented in Fig. 1.
Area-weighted mean diameter d32 of microencapsulated
products varied from 4.6 lm (citronella AE in WPC) to
17.5 lm (oregano EO in WPC). Reineccius (1989) con-
cluded that emulsion particle size has a significant effect
on the retention of orange EO in carbohydrate matrixes;
the larger particle size, the coarser the emulsion and the
poorer retention of the flavor. The oregano oil encapsu-
lated in SMP has the second smallest particle size (Table
1) and produced the lowest surface oil content (1.1%),
while the mean particle diameter of the same oil encapsu-
lated in WPC was 17.5 lm, although the content of oil
on the surface was not statistically different to that in
SMP (1.4%). The particles of citronella AE encapsulated
in WPC powder were of the smallest mean diameter; how-
ever, the surface oil content was not the highest one, and
constituted 15.2% of the total added to the emulsion flavor.
The particles of encapsulated marjoram AE in SMP and
WPC coatings were not statistically different at P = 0.05,
however, the content of surface oil was different and consti-
tuted 16.7% and 22.1%, respectively. It was reported that
surface oil content is strongly related to the emulsion drop-
let size (Rish & Reineccius, 1988), and low surface oil con-
tent is important for providing storage stability to
encapsulated cores (Anandaraman & Reineccius, 1987),
i.e., the larger spray-dried microencapsulated particles
would be expected to contain less oil on its surface due

Table 1
Properties of spray-dried encapsulated oregano, citronella and marjoram flavors products
Properties of encapsulated flavors Oregano EO Citronella AE Marjoram AE
SMP WPC SMP WPC SMP WPC
Total oil content (%) 81.3ab 73.2ab 80.6ab 81.0ab 84.7b 76.4ab
Surface oil content (%) 1.1a 1.4a 11.2c 15.2b 16.7b 22.1d
Encapsulation efficiency (%) 80.2c 71.8bc 69.4b 65.8b 67.9b 54.3a
Area-weighted mean diameter d32 8.6a 17.5c 10.6abc 4.6a 9.9abc 10.9abc
Specific surface area (m2/g) 1.0c 0.2a 0.6b 1.4d 0.6b 1.1c
Values within rows followed by the same letter do not differ statistically at P = 0.05.

10 10
Particles (%)

Particles (%)

0 0
0.1 1 10 100 1000 0.1 1 10 100 1000
a Particle Diameter (µm) b Particle Diameter (µm)

Fig. 1. Representative spectra of particle size distribution of encapsulated in SMP (a) and WPC (b) wall materials oregano (- - - - - -), citronella (





) and
marjoram (––––) flavors.
 R. Baranauskien_e et al. / Food Research International 39 (2006) 413–425
to their smaller surface area. Kim and Morr (1996) studied
physical and chemical properties of spray-dried microen-
capsulated orange oil particles that were stabilized with
whey protein isolate, and the results obtained did not fol-
low the mentioned relationship; it was concluded that fac-
tors other than particle size are controlling the surface oil
content of microencapsulated orange oil.
Effectiveness of microencapsulation is calculated either
by subtracting nonentrapped into capsules surface oil
from the total oil retained or by hydrodistillation EO
from the matrix after washing out surface oil by the sol-
vent (Bylait_e et al., 2001). The spray-dried encapsulated
oregano products had the lowest oil content on their sur-
face and the efficiency of the process was almost equal (do
not differ statistically at P = 0.05) to the content of total
retained in the matrixes oil. On the contrary, the encapsu-
lated AEs were of a high surface oil amount and the effi-
ciency of the process significantly differed from the
amount of the total flavor retained after spray-drying.
Thus, the efficiency of microencapsulation via spray-
drying varied from 54.3% (marjoram AE in WPC) to
80.2% (oregano EO in SMP). The most remarkable differ-
ences were observed for microencapsulated in both milk
protein walls marjoram AE products. It must be men-
tioned that fine homogenization at the elevated pressures
has not been applied to the preparation of emulsions and
it could be important reason to the losses of flavors dur-
ing spray-drying process.
Operating conditions as well as the nature of core fla-
voring and coating carrier are the main determinant fac-
tors in the retention of volatile constituents (Flink &
Karel, 1970a, 1970b; Rosenberg et al., 1990; Voilley,
1995). It was reported that proteins possess sufficiently
high binding capacity for flavor compounds (Franzen &
Kinsella, 1974; OÕNeil, 1996). The flavor binding mecha-
nism to proteins depends on the relationship between con-
formational state of a particular protein (Damodaran &
Kinsella, 1980, 1981; OÕNeil & Kinsella, 1987) and the
chemical physical characteristics of aroma compound
(Dufour & Haertle, 1990; Landy et al., 1995). Special
attention has been given to b-lactoglobulin as the major
whey protein (Charles et al., 1996; Guichard, 2000). Some
data on the binding of selected flavor compounds (e.g.,
aldehydes, ketones, esters, acids, pyrazines, aromatics
and terpenes) were also reported (Charles et al., 1996;
Dufour & Haertle, 1990; OÕNeil & Kinsella, 1987). It
was found that hydrophobic interactions characteristic
for ketones, esters and alcohols, while covalent or hydro-
gen bonding was associated with aldehydes (Charles et al.,
1996; Dufour & Haertle, 1990; OÕNeil & Kinsella, 1987).
Monoterpene hydrocarbons are the main constituents of
a number of EOs. Most likely, the presence of phenolic
compounds (carvacrol and thymol) and monoterpene
alcohols (citronellol, geraniol, terpinen-4-ol, etc.) in the
analysed flavorings is one of the reasons for a compara-
tively high retention of volatiles after spray-drying. Phen-
olics and alcohols in their structure contain a hydroxyl
417
group, which can form hydrogen bonds with relevant sites
in the protein molecules.
3.2. Composition of the flavorings after microencapsulation
When natural flavorings are encapsulated in the different
matrixes it is important to know the changes in the compo-
sition taking place during emulsification and especially
spray-drying. Such knowledge is useful in designing prepa-
rations with a specified flavoring and/or antimicrobial
activity. For this purpose spray-dried encapsulated flavors
were isolated by hydrodistillation procedure and analysed
by capillary GC and GC–MS. p-Cymene (30.3%), limonene
(15.4%), linalool (4.0%), thymol (6.7%) and carvacrol
(26.8%) were the major constituents in pure oregano EO
used as initial material for encapsulation. Phenolic com-
pound carvacrol is an important impact compound of
oregano aroma and the most active antimicrobial compo-
nent (Hulin, Mathot, Mafart, & Dufosse, 1998; Ultee &
Smid, 2001).
The composition of pure and microencapsulated in milk
protein matrixes oregano EO was quite similar (Table 2),
however, some changes in the percentage of some individ-
ual compounds are observed. For instance, the content of
p-cymene in total oil from WPC was higher than in pure
EO by 26.9%. The percentage of carvacrol in the oil ex-
tracted from the same matrix was lower by 74.6% as com-
pared to that of pure. Surface oil was of a different
composition as well. The content of more volatile constitu-
ents, such as p-cymene, limonene and 1,8-cineole was lower
in the surface oil than in the pure EO. For example, the
content of p-cymene in surface oil was 12.1% (SMP) and
26.1% (WPC) versus 30.3% in pure EO. The content of less
volatile components, such as thymol and carvacrol in sur-
face oil was remarkably higher than in pure EO; carvacrol
constituted 33.1% and 48.2% in WPC and SMP, respec-
tively, while in the pure EO it was present in less than
27%. These results could be explained by the losses of more
volatile hydrophobic compounds, such as p-cymene, limo-
nene and 1,8-cineole, not entrapped in the capsules and
consequently not protected from evaporation.
Significant changes in the composition of citronella
(Table 3) and marjoram (Table 4) AEs were determined after
processing. Citronellal (33.9%), citronellol (8.7%) and gera-
niol (16.4%) were the major compounds in citronella AE.
The content of the volatile monoterpene limonene signifi-
cantly decreased after encapsulation both in the total and
surface extract. The content of citronellal in total extract de-
creased 3 times, while in the extract removed from the cap-
sule surface it was determined in low amounts (possibly that
it easily undergoes cyclization to isopulegol). On the con-
trary, the content of geraniol in encapsulated products in-
creased, especially in the surface extract (Table 3).
Terpinen-4-ol, linalool, sabinene and camphene were the
major components in marjoram AE (Table 4). Terpinen-
4-ol constituted 37% in the total AE and is known as the
main flavoring and antimicrobial component of marjoram
418 R. Baranauskien_e et al. / Food Research International 39 (2006) 413–425

Table 2
Composition of oregano EO before and after encapsulation in GC area percent
Compound KI on DB5 Identification Pure EO EO from SMP EO from WPC
Total Surface Total Surface
a-Pinene 940 KI, MS 5.9e 4.1c 0.9a 4.7d 2.8b
Camphene 959 KI, MS 0.5d 0.4b 0.1a 0.4b 0.2c
Sabinene 980 KI, MS 0.0ab 0.0ab 0.4b 0.0ab 0.0ab
b-Pinene 986 KI, MS 0.3c 0.2b 0.2a 0.3d 0.2b
Myrcene 996 KI, MS 0.1b 0.0ab 0.1ab 0.1ab 0.1ab
a-Terpinene 1023 KI, MS 1.7d 0.8b 0.3a 0.9c 0.7b
p-Cymene 1037 KI, MS 30.3b 31.2b 12.1a 38.4d 26.1b
Limonene 1040 KI, MS 15.4d 12.4b 5.6a 16.3d 10.2b
1,8-Cineole 1044 KI, MS 0.2a 1.6d 0.5b 2.3e 1.2c
trans-b-Ocimene 1055 KI, MS 0.1ab 0.1ab nd 0.1b 0.0a
c-Terpinene 1066 KI, MS 1.3b 0.1a 0.1a 0.2a 0.2a
trans-Sabinene hydrate 1080 KI, MS 0.1bc 0.1abc 0.0a 0.1c 0.1abc
Terpinolene 1093 KI, MS 2.0e 1.2b 0.6a 1.7d 1.4c
cis-Sabinene hydrate 1094 KI, MS 0.6a 0.5a nd 0.8a 1.5b
Linalool 1104 KI, MS 4.0c 2.8a 3.7bc 4.3d 3.5b
cis-p-Menth-2-en-1-ol 1136 KI, MS 0.0a 0.0abc 0.1c 0.1abc 0.0a
Camphor 1149 KI, MS 0.1a 0.2d 0.2bc 0.2c 0.2bc
Isoborneol 1155 KI, MS 0.3c 0.2bc 0.3bc 0.2a 0.1a
Borneol 1165 KI, MS 0.5b 0.5ab 0.5ab 0.5ab 0.5ab
Terpinen-4-ol 1184 KI, MS 0.1a 0.2b 0.3d 0.2c 0.1a
a-Terpineol 1192 KI, MS 1.6a 2.6b 3.5d 2.4b 3.3d
Thymol 1305 KI, MS 6.7a 9.4b 14.6c 6.1a 10.0b
Carvacrol 1320 KI, MS 26.8b 27.4b 48.2d 15.4a 33.1c
b-Caryophyllene 1436 KI, MS 0.1d 0.1a 0.1b 0.1b 0.1c
RSD (%) 3.7 6.4 7.7 3.6 6.8
RSD, average coefficient of variance of individual compounds (%); nd, not detected. Values within rows followed by the same letter do not differ
statistically at P = 0.05.

Table 3
Composition of the main constituents of citronella AE before and after encapsulation in GC area percent
Compound KI on DB5 Identification Pure AE AE from SMP AE from WPC
Total Surface Total Surface
Limonene 1040 KI, MS 5.2c 1.0b 0.2a 1.0b 0.9b
Linalool 1107 KI, MS 0.9b 1.0b 0.6ab 2.3c 0.4a
Citronellal 1163 KI, MS 33.9d 11.9b 4.2a 14.7c 5.6a
Citronellol 1236 KI, MS 8.7a 12.3c 12.9c 10.6d 8.6a
Geraniol 1262 KI, MS 16.4d 22.7b 31.5d 18.1a 26.2c
Citronellyl acetate 1355 KI, MS 5.0e 3.7c 2.2b 4.2d 0.5a
Geranyl acetate 1384 KI, MS 7.3e 4.8c 5.5d 4.0b 1.3a
b-Elemene 1404 KI, MS 5.3c 4.3bc 0.3a 5.1c 0.3a
d-Cadinene 1539 KI, MS 4.1bc 3.9bc 0.2a 4.4c 0.9a
Germacrene D 1573 KI, MS 4.9b 6.4d 1.8a 4.9b 3.9c
RSD (%) 8.7 19.1 10.6 18.5 3.6
RSD, average coefficient of variance of individual compounds (%); nd, not detected. Values within rows followed by the same letter do not differ
statistically at P = 0.05.

(Baratta et al., 1998). The changes obtained during pro-
cessing were rather significant. The contents of the mono-
terpene hydrocarbons, camphene and sabinene, in the
extracts retained after spray-drying were almost two times
higher as compared to that in pure AE. While the contents
of the same compounds in the surface AE was not statisti-
cally different from the initial AE. The percentages of linal-
ool and terpinen-4-ol decreased significantly after
processing compared to their content in the pure extracts.
These changes could be explained by the losses of aroma
compounds during encapsulation and a comparatively high
content of nonentrapped extract. The changes of monoter-
pene alcohol a-terpineol were not significant (no statistical
difference at P = 0.05) in the marjoram AE from all prod-
ucts analysed.
3.3. Release of volatile aroma compounds from encapsulated
products
The contribution of volatile compounds to the aroma
perceived in a food product will depend on the aroma char-
acteristics of the product and their rate of release from the
 R. Baranauskien_e et al. / Food Research International 39 (2006) 413–425 419

Table 4
Composition of the main constituents of marjoram AE before and after encapsulation in GC area percent
Compound KI on DB5 Identification Pure AE AE from SMP AE from WPC
Total Surface Total Surface
Camphene 960 KI, MS 5.2a 9.6b 6.9b 13.9c 6.4ab
Sabinene 980 KI, MS 7.5a 10.7b 7.7a 15.6c 7.2a
p-Cymene 1037 KI, MS 3.2b 0.4a 1.4c 5.7d 2.8b
c-Terpinene 1066 KI, MS 6.3c 3.4b 1.3a 8.0d 1.2a
Terpinolene 1093 KI, MS 2.5b 3.6c 2.0ab 1.7a 1.9ab
Linalool 1105 KI, MS 25.3c 11.5b 13.9b 9.3a 12.2b
Terpinen-4-ol 1184 KI, MS 36.9d 27.7c 23.3b 16.8a 22.2b
a-Terpineol 1192 KI, MS 4.2b 4.0ab 3.9ab 4.5b 3.9ab
b-Caryophyllene 1430 KI, MS 2.8d 2.3c 1.8b 1.9b 1.6a
RSD (%) 11.4 11.0 14.8 10.6 4.8
RSD, average coefficient of variance of individual compounds (%); nd, not detected. Values within rows followed by the same letter do not differ
statistically at P = 0.05.

food matrix into the headspace above the food (Rosenberg
et al., 1990). SPME–GC–MS was used to compare the re-
lease of the main compounds in the headspace of microen-
capsulated flavors. Three different SPME-coated fibers,
PDMS (nonpolar, absorbent-type), combined PDMS–
DVB (bipolar, adsorbent-type) and PA (polar, absorbent-
type), were used in our study. The PDMS is a nonpolar
coating that has been known to work effectively on a wide
range of analytes, both polar and nonpolar, while the PA
coating is more polar phase, which readily extracts more
polar analytes (Steffen & Pawliszyn, 1996). When the por-
ous polymer DVB is suspended in PDMS, the resulting
polarity is relatively low; however, it has been demon-
strated that this fiber extracts such polar compounds as
amines (Shirey, 2000).
Fig. 2 illustrates the percentage distribution of the main
components extracted by different fiber coatings from
encapsulated in SMP oregano EO headspace. It is obvious
that the coatings extract different amounts of similar ana-
lytes. Aliphatic terpenes, a-pinene, a-terpinene, terpino-
lene, c-terpinene and p-cymene, are nonpolar compounds
and their percentages were higher in the nonpolar PDMS
or bipolar PDMS–DVB-coated fibers. The oxygenated
constituents, such as isoborneol, borneol, terpinen-4-ol,
linalool, a-terpineol, thymol and carvacrol, are more polar
compounds, and consequently their content in most cases
was higher on the polar PA-coating fiber. For example,
the content of nonpolar p-cymene on nonpolar PDMS
and bipolar PDMS–DVB-coated fibers constituted 39.4%
and 25.0%, respectively, whereas the content of this com-
pound on polar PA-coated fiber was 14.3%. The content
of the most abundant carvacrol was the highest on the po-
lar PA-coating (39.7%) compared to that on PDMS
(25.6%) and PDMS–DVB (25.3%) fibers.

Fig. 2. Composition of volatile compounds extracted by different SPME fibers, namely PDMS, PDMS–DVB and PA, from the headspace of encapsulated
oregano EO in SMP; *, limonene + 1,8-cineole (10:1).
420 R. Baranauskien_e et al. / Food Research International 39 (2006) 413–425
The concentrations of the main compounds extracted
from the headspace of microencapsulated in protein-based
matrixes flavors headspace by different fibers were also ex-
pressed in arbitrary units (au) related to the peak area,
which provides more comprehensive information about
extraction efficiency as long as peak areas are directly re-
lated to the absolute amount of a particular compound ab-
sorbed by the matrix. In terms of the expected aroma
impact, the absolute amount of different constituents in
headspace is very important. For instance, such informa-
tion should be taken into account when tailoring natural
antimicrobial agents for individual products and making
prognosis on their action effectiveness. In mixtures of
EOs with the product under preservation there is a direct
contact between antimicrobial agents and microflora pres-
ent in the product. When EOs or their products are used as
preservatives, which are not directly contacting with the
product (e.g., impregnation of packages) headspace com-
position and the intensity of the release of antimicrobial
substances is of a crucial importance. Such products could
be used as antimicrobial agents, which have to be activated
at a specified time and process conditions, e.g., in dried
soups or other similar kind of products.
The concentrations of the main compounds extracted
from microencapsulated in SMP oregano EO headspace
by different fibers expressed in arbitrary units are provided
in Fig. 3. The highest enrichment of oregano volatile com-
pounds was obtained with PDMS-coated fiber [(1502.4 ±
104.3) · 106 au]; it was slightly lower in case of PDMS–
DVB [(1392.4 ± 85.9) · 106 au], and more than twice
less ability was observed when using PA-coated fiber
Fig. 3. Flavor profile of the main constituents in the headspace of encapsulated oregano EO in SMP. The amounts of constituents were determined by
SPME–GC–MS, with three different fibers, namely PDMS, PDMS–DVB and PA; *, limonene + 1,8-cineole (10:1).
[(673.2 ± 49.1) · 106 au]. For example, as it was expected,
the highest amount of p-cymene [(592.5 ± 57.7) · 106 au]
was collected with nonpolar PDMS-coated fiber. The
PDMS–DVB and PA-coatings extracted approximately
1.7 [(345.2 ± 28.0) · 106 au] and 6.2 [(95.9 ± 5.9) · 106 au]
times lower amounts of this compound, respectively
(Fig. 3). The polar properties possessing phenolic com-
pound carvacrol constituted (385.5 ± 21.4) · 106 and
(349.4 ± 31.0) · 106 au amounts of volatiles on PDMS
and PDMS–DVB coatings, respectively, while on polar
PA the amount of this constituent was lower, i.e.,
267.2 ± 24.8 · 106 au, although the percentage content of
carvacrol was higher on polar PA-coating (39.7%) com-
pared to that obtained on PDMS (25.6%) fiber (Fig. 2).
Steffen and Pawliszyn (1996) reported that most of analytes
extracted using PDMS-coated fiber reach equilibrium with-
in 40 min, while the analytes extracted using PA-coating
reach equilibrium within 60 min. In our study the fibers
were in contact with headspace volatiles 10 min and this
fact could be one of explanations for the remarkable differ-
ences in extraction efficiencies. PA is a crystalline polymer;
consequently the analytes diffuse through it at a slower
rate. For this reason, the analytes take longer time to reach
equilibrium with PA coating than with PDMS-coated fiber
(Steffen & Pawliszyn, 1996). The SPME method strongly
depends on experimental conditions and sample matrix
(Yang & Peppard, 1994).
Figs. 4 and 5 represent the concentrations of the main
compounds extracted from microencapsulated in WPC ma-
trix oregano EO headspace by different fibers expressed in
peak area percentage and in arbitrary units, respectively.
 R. Baranauskien_e et al. / Food Research International 39 (2006) 413–425 421

Fig. 4. Composition of volatile compounds extracted by different SPME fibers, namely PDMS, PDMS–DVB and PA, from the headspace of encapsulated
oregano EO in WPC; *, limonene + 1,8-cineole (10:1).

Fig. 5. Flavor profile of the main constituents in the headspace of encapsulated oregano EO in WPC. The amounts of constituents were determined by
SPME–GC–MS, with three different fibers, namely PDMS, PDMS–DVB and PA; *, limonene + 1,8-cineole (10:1).

The monoterpene hydrocarbons are more volatile compo-
nents than oxygenated ones. For instance, vapor pressure
of nonpolar p-cymene is 200 Pa at 20 C (boiling tempera-
ture = 177 C), while that of polar compound linalool
(boiling point = 198–200 C) is almost 10 times lower
(21 Pa at 25 C); thymol (boiling point = 233 C) has even
lower vapor pressure of 5.33 Pa at 20 C (Lide, 2003). It
has been determined that the headspace of encapsulated
oregano EO in WPC mostly consists of nonpolar p-cym-
ene, which constituted 60.5% (960.8 ± 108.5 mln au) on
PDMS-, 65.9% (1056.9 ± 76.2 mln au) on PDMS–DVB-
and 35.9% (553.1 ± 35.2 mln au) on PA-coated fibers,
422 R. Baranauskien_e et al. / Food Research International 39 (2006) 413–425

respectively. Conversely, as it was expected, the phenolic
constituent carvacrol is polar and was better accumulated
on polar PA-coated fiber (33.3% and 513.4 ± 40.9 mln au)
compared to that on nonpolar PDMS-(19.2% and
305.4 ± 27.2 mln au) or bipolar PDMS–DVB-coated
(6.4% and 102.2 ± 6.4 mln au) fibers. The all fibers applied
were almost of the same ability to extract volatile
compounds from the headspace of encapsulated in WPC
oregano oil; the total amount of aroma compounds consti-
tuted (1588.5 ± 155.9) · 106, (1602.4 ± 101.2) · 106 and
(1540.0 ± 93.5) · 106 au, on PDMS-, PDMS–DVB- and
PA-coated fibers, respectively.
A rather different distribution of volatile constituents
was determined in the headspace of citronella AE encapsu-
lated into analysed wall materials with PDMS-coated fiber
(Table 5). The content of volatile limonene was only 0.7%
[(1.6 ± 0.3) · 106 au] above the SMP matrix, while it con-
stituted 9.2% [(5.4 ± 0.7) · 106 au] of total absorbed vola-
tiles above WPC wall material. The content of the
oxygenated monoterpene compound citronellal was 4.7%
[(11.5 ± 1.2) · 106 au] in the headspace of citronella AE
encapsulated in SMP, whereas above WPC it constituted
29.4% [(17.1 ± 3.0) · 106 au]. The content of the main
monoterpene alcohols, citronellol and geraniol, was higher
by 47.9% and 60.8%, respectively in the headspace of WPC
matrix than in that of SMP; however, the absolute amounts
of each of these analytes were significantly higher in the
headspace above citronella AE encapsulated in SMP and
constituted (24.2 ± 1.0) · 106 and (39.2 ± 1.8) · 106 au,
respectively. The total absolute amount of volatiles ex-
tracted on PDMS-coated fiber in the headspace of citro-
nella AE encapsulated in SMP was (242.2 ± 8.4) · 106 au,
while the amount of released citronella volatiles from
WPC matrix was almost 4 times lower [(58.2 ± 5.3) ·
106 au].
The redistribution of the main volatile constituents in
the headspace of processed marjoram products extracted
with PDMS-coated fiber is provided in Table 6. The vola-
tile monoterpenes, a-thujene, p-cymene, c-terpinene, con-
stituted a significant part of volatiles in marjoram AE
headspace. Their changes measured in the headspace above
the processed marjoram AE were not so significant as com-
pared with citronella. For example, the content of p-cym-
ene constituted 26.4% and 32.3% above SMP and WPC
matrixes, respectively. The content of c-terpinene was also
quite similar in the headspace of both products. However,

Table 5
Main compounds released in the headspace of encapsulated citronella AE extracted by PDMS-coated fiber
Constituent KI on HP5MS Identification Headspace composition of AE encapsulated
in SMP in WPC
6
% au · 10 % au · 106
p-Cymene 1030 KI, MS 0.3 ± 0.0 0.8 ± 0.1 1.2 ± 0.2 0.7 ± 0.0
Limonene 1035 KI, MS 0.7 ± 0.1 1.6 ± 0.3 9.2 ± 1.4 5.4 ± 0.7
Linalool 1103 KI, MS 1.5 ± 0.0 3.6 ± 0.1 2.6 ± 0.4 1.5 ± 0.1
Citronellal 1156 KI, MS 4.7 ± 0.6 11.5 ± 1.6 29.4 ± 0.6 17.1 ± 3.0
Citronellol 1234 KI, MS 7.4 ± 0.3 17.8 ± 0.8 10.9 ± 0.2 6.3 ± 0.1
Geraniol 1262 KI, MS 10.0 ± 0.5 24.2 ± 1.0 16.1 ± 3.4 9.4 ± 0.9
Citronellyl acetate 1365 KI, MS 16.2 ± 0.7 39.2 ± 1.8 4.0 ± 0.3 2.3 ± 0.2
Geranyl acetate 1395 KI, MS 17.0 ± 0.8 41.2 ± 2.1 4.6 ± 0.0 2.7 ± 0.0
b-Elemene 1401 KI, MS 13.8 ± 0.3 33.3 ± 0.6 3.0 ± 0.1 1.8 ± 0.0

Table 6
Main compounds released in the headspace of encapsulated marjoram AE extracted by PDMS-coated fiber
Constituent KI on HP5MS Identification Headspace composition of AE encapsulated
in SMP in WPC
6
% au · 10 % au · 106
Sabinene 979 KI, MS 3.3 ± 0.1 12.3 ± 0.5 7.8 ± 0.5 50.1 ± 3.1
b-Pinene 983 KI, MS 0.9 ± 0.1 3.3 ± 0.0 2.1 ± 0.1 13.2 ± 0.4
p-Cymene 1026 KI, MS 26.4 ± 4.2 98.0 ± 4.2 32.3 ± 5.6 207.6 ± 35.7
c-Terpinene 1061 KI, MS 12.1 ± 1.0 45.0 ± 3.7 13.1 ± 1.5 84.4 ± 9.8
trans-Sabinene hydrate 1070 KI, MS 4.8 ± 0.4 18.0 ± 1.3 3.6 ± 0.2 23.0 ± 1.1
Terpinolene 1092 KI, MS 1.1 ± 0.0 3.9 ± 0.0 3.1 ± 0.1 20.1 ± 0.8
Linalool 1104 KI, MS 10.9 ± 0.5 40.6 ± 1.9 7.1 ± 0.3 45.4 ± 1.7
trans-p-Menth-2-en-ol 1140 KI, MS 0.8 ± 0.0 3.0 ± 0.0 0.6 ± 0.0 3.6 ± 0.1
Terpinen-4-ol 1186 KI, MS 17.1 ± 1.9 63.6 ± 6.9 10.8 ± 1.4 69.6 ± 9.1
a-Terpineol 1198 KI, MS 2.2 ± 0.1 8.3 ± 0.4 1.4 ± 0.0 8.7 ± 0.2
Linalyl acetate 1261 KI, MS 6.0 ± 0.5 22.1 ± 1.9 4.7 ± 0.3 30.4 ± 1.7
Thymol 1305 KI, MS 1.1 ± 0.1 3.9 ± 0.3 0.8 ± 0.1 5.1 ± 0.4
b-Caryophyllene 1434 KI, MS 2.8 ± 0.1 10.4 ± 0.4 1.3 ± 0.0 8.5 ± 0.2
 R. Baranauskien_e et al. / Food Research International 39 (2006) 413–425
the absolute amount of these constituents was almost twice
as higher in the headspace of marjoram AE encapsulated in
WPC. The contents of the less volatile oxygenated mono-
terpenes, such as linalool, trans-sabinene hydrate and
trans-p-menth-2-en-1-ol were less different in the headspace
above both products obtained. Higher percentage of terpi-
nen-4-ol was observed in the headspace of SMP (>17%) as
compared to WPC (10.8%); the absolute amount of the
same compound in the headspace of WPC [(69.6 ±
9.1) · 106 au] was only slightly higher as compared to that
of SMP [(63.6 ± 6.9) · 106 au]. The PDMS-coating ex-
tracted (371.4 ± 21.5) · 106 au of total volatiles above mar-
joram AE encapsulated in SMP, while the absolute amount
of released marjoram volatiles from the WPC headspace
was 1.7 times higher and constituted (642.4 ± 64.3) ·
106 au.
The efficiencies of the SPME fibers applied to collect
volatiles from the encapsulated flavors were different. The
results obtained indicate that there is some effect of fiber
polarity on the extraction of terpenic compounds from
Fig. 6. Outer topography of SMP and WPC-based microcapsules containing oregano (a, b), citronella (c, d) and marjoram (e, f) flavors (magnification
2400·, scale bar 10 lm).
423
encapsulated flavors headspace. Although the accuracy
and repeatability of the results in this study were quite
good for all measurements, more detailed investigations,
preferably using model systems containing pure com-
pounds are required to obtain more comprehensive expla-
nations for the differences in GC peak area of individual
constituents. The precision of SPME measurements was
estimated by running three replicate extractions and corre-
sponding percent relative standard deviation (RSD%) of
GC–MS peak area was calculated for all these extractions
with each fiber applied. The RSDs values for the SPME fi-
bers applied ranging between 1% and 19%, and for most of
components fell below 10%.
3.4. Microstructural properties of spray-dried
microencapsulated particles by SEM
The outer topographies of spray-dried microencapsu-
lated products were assessed by SEM (Fig. 6). Microscopy
is the only method that provides direct information
424 R. Baranauskien_e et al. / Food Research International 39 (2006) 413–425
concerning both the size and the shape of the particles. In
order to study the effect of wall composition on the micro-
structural features of the spray-dried microcapsules con-
taining oregano, citronella and marjoram flavors, the
same atomization and drying conditions were maintained
in this study. SMP microencapsulated oregano EO parti-
cles (Fig. 6(a)) exhibited well-formed spherically shaped,
smoothed surfaced particles that were free of visible cracks
and pores, however, varied greatly in size, having a diame-
ter ranging from 8 to 224 lm (Fig. 1). Similar SEM results
were obtained with aroma extracts encapsulated in SMP
(Fig. 6(c) and (e)) particles, which also revealed large vari-
ation in size (diameter of particles varied from 6 to 210 lm
and from 6 to 280 lm for citronella and marjoram AE,
respectively) and quite smooth surfaces with a few visible
wrinkles and surface dents. The presence of surface dents
reported for spray-dried SMP powders could be attributed
to the effect of conditions of atomization and drying on
casein (Bylait_e et al., 2001). SEM results of spray-dried
encapsulated flavors in WPC matrix (Fig. 6(b), (d), (e)) re-
vealed spherically shaped particles with smooth surfaces,
however, the surface of few WPC capsules exhibited some
holes; they also contain some more deep dents and wrinkles
on the surfaces. The differences between SMP and WPC
microencapsulated flavor particles can be somewhat related
to lower encapsulation efficiency which was observed for
WPC as compared to SMP (Table 1). Also, the release of
volatile compounds as measured by SPME–GC–MS in
some cases was remarkably faster from the WPC capsules
(Table 6, Fig. 5), possessing holes, more deep dents and
wrinkles. Wall composition, atomization, drying parame-
ters, uneven shrinkage at early stages of drying were attrib-
uted factors affecting the formation of surface indentations
in spray-dried particles (Lee & Rosenberg, 2000; Rosen-
berg & Sheu, 1996). Also, it must be added that encapsu-
lated WPC particles varied more greatly in size compared
to that from SMP. For example, spray-dried microencap-
sulated WPC particles containing marjoram AE diameter
varied from 2 to 378 lm, than those containing citronella
extract were of less uniformity and varied from 2 to
556 lm in diameter. The results revealed some apparent de-
gree of agglomeration among the individual spray-dried
particles, especially with particles containing encapsulated
AEs (Fig. 6(c) and (d)). The observed variations in particle
size most likely depend on the emulsification properties of
coating materials and the composition of different flavor-
ings applied.
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