The production of flavor microcapsules from shrimp waste
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Abstract
The objective of this study was to use microencapsulation to produce flavor microcapsules from whiteleg shrimp heads. The flavor extraction from shrimp head waste (protein hydrolysate) was carried out using neutrase and alcalase at ratios of 0: 2, 0.5: 1.5, 1: 1, 1.5: 0.5 and 2: 0 mixed with shrimp head (98%). The optimal ratio of neutrase to alcalase is 1:1 as it had the highest degree of hydrolysis and the lowest bitterness intensity based on sensory evaluation. Maltodextrin concentrations of 10, 20, 30 wt% were used to encapsulate protein hydrolysate using a spray drying technique. As the percentage of maltodextrin in coating material was increased, the moisture content and water activity of flavor microcapsules decreased whereas solubility index increased.
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