Study of the stability and release of volatile compounds of smoke aroma microencapsulated by spray drying and freeze drying

• Grant number: 25/08968-1
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: September 01, 2025
• End date: August 31, 2026
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Engineering
• Principal Investigator: Louise Emy Kurozawa
• Grantee: Luiz Guilherme Gomes Dias
• Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil
• Associated research grant: 24/08097-8 - Strategies to improve barrier properties of spray dried particles, AP.R

Abstract

Liquid smoke has established itself as a versatile alternative to traditional smoking methods, being used to impart aroma, flavor, color and longer shelf life to various food products. However, its liquid form presents logistical challenges, such as larger storage volume and high distribution costs. Microencapsulation by spray drying emerges as a promising strategy for converting liquid smoke into powder, enabling the preservation of the volatile compounds responsible for the aroma. Also in this context, the use of whey protein as an encapsulating agent can contribute to improving the process efficiency and the stability of the final product. This study aims to evaluate the stability of smoke aroma powders, with and without added protein, obtained by spray drying and freeze drying, regarding the retention and release of volatile compounds over time, under controlled temperature and humidity conditions. Microencapsulated samples will be produced and characterized by both processes, with different formulations, and evaluated for physicochemical parameters and the profile of volatile compounds. The comparison between the methods will allow us to understand the effects of the process and formulation on the stability of the powder aroma. (AU)