Utilization of swimming crab by-product as a seafood flavor microcapsules obtained by spray drying

Utilization of swimming crab by-products is not optimal, so it is proposed to produce a powdered flavor enhancer considering that the by-product of crab is rich in umami compounds. Microencapsulation technology can be used to achieve this purpose, thus its application in the food sector becomes broader. In this study, seafood flavor enhancer products were produced using a mixture of maltodextrin (MD) and arabic gum (AG) as coating materials in a ratio of 2:1, 1:1 and 1:2 under spray drying. The results showed that the seafood flavor microcapsules (SFM) obtained had a low water content and water activity values, the particles had a bright color and were classified as hygroscopic, with a high solubility, a fast curing time and the particles had a good flowability (especially MD:AG ratio 1:2). The results of the transmission electron microscopy showed that increasing the AG ratio resulted in particles with a smooth, spherical shape without holes or pores. SFM in the 1:2 MD:AG ratiogroup had the lowest particle size, with the highest L-glutamic acid content. It was concluded that an MD:AG ratio of 1:2 produced the SFM with the best physical and chemical characteristics.