Properties of spray-dried food flavours microencapsulated with two-layered membranes: Roles of interfacial interactions and water

► Two-layered emulsions increase the retention of volatile molecules during drying. ► Pectin inhibits the loss of the β-sheet protein structure. ► O/W interface plays an important role in retention during drying. ► Flavour release increases upon increasing water activity. ► Higher water content damages the encapsulation matrix structure.