Preservation of Menthol Flavor in Various Spray-Dried Polysaccharide Matrices and Their Interactions

Flavor compounds are essential in food, pharmaceutical, and personal care products, but are highly volatile and prone to degradation. While preservation methods such as hydrogels and emulsions have been explored, issues such as mechanical instability and phase separation persist. Solid matrices, particularly polysaccharides, present a promising alternative due to their biodegradability and stabilization capabilities. This study evaluates the effectiveness of spray-dried pectin (PCT), gum arabic (GAR), or sodium alginate (SAG) matrices in preserving menthol. Morphological analysis revealed that PCT and GAR formed buckled particles, while SAG yielded spherical particles, influenced by their precursor properties. PCT exhibited the highest menthol retention, attributed to the physical interaction from its morphology and chemical interactions such as hydrogen and hydrophobic bonding, confirmed from FTIR and water contact angle analyses, respectively. All matrices demonstrated Weibull kinetics, indicating a complex and nonmonotonic mechanism of menthol release within the particles. These findings underscore the potential of polysaccharide matrices for controlled flavor delivery across various applications.