Butter flavour encapsulation in spray-dried powders: The role of combined carbohydrate matrices in volatile retention and stability.

This study examined how carbohydrate matrix composition, including maltodextrins (MDs), lactose and trehalose, affects butter flavour encapsulation. Octenyl succinic anhydride (OSA) starch combined with MD (DE 18) or lactose achieved the highest encapsulation efficiencies (83.5% and 79.3%), likely due to rapid shell formation. OSA starch alone or with lactose provided the greatest retention of volatile ketones (>90%), highlighting the influence of molecular weight (MW) and structural conformation. During six months of storage, OSA starch alone maintained flavour retention above 85%, outperforming combined matrices. In contrast, powders containing disaccharides exhibited agglomeration, attributed to lower glass transition temperatures associated with lower MW. Hydrophilic compounds were primarily released from dry powders and influenced by the matrix MW and water activity, whereas hydrophobic ones were more readily released from reconstituted emulsions. These findings offer insights for designing encapsulation systems with tailored physicochemical properties to meet specific food applications through strategic modulation of carbohydrate matrices.