Spray-drying encapsulation of citral in sucrose or trehalose matrices: Physicochemical and sensory characteristics

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The potential of the disaccharide trehalose as carrier for producing spray-dried citral was examined. Some physical and sensory characteristics of citral encapsulated in matrices containing either trehalose or sucrose and maltodextrin (MD) were analysed. They included water sorption, glass transitio...

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Autores principales: Sosa, Natalia, Zamora, María Clara, Schebor, Carolina C.
Publicado: 2011
Materias:
Citral
Encapsulation
Glass transition temperature
NMR
Spray-drying
Sucrose
Trehalose
Glassy state
Maltodextrins
Physical stability
Relative humidities
Room temperature
Sensory characteristics
Sensory evaluation
Water sorption
Atmospheric humidity
Chromatographic analysis
Drying
Gas chromatography
Glass
Nuclear magnetic resonance
Rhodium compounds
Sorption
Spray drying
Sugar (sucrose)
Temperature
Water quality
Glass transition
Acceso en línea:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09505423_v46_n10_p2096_Sosa
http://hdl.handle.net/20.500.12110/paper_09505423_v46_n10_p2096_Sosa
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id paper:paper_09505423_v46_n10_p2096_Sosa
record_format dspace
spelling paper:paper_09505423_v46_n10_p2096_Sosa2023-06-08T15:54:44Z Spray-drying encapsulation of citral in sucrose or trehalose matrices: Physicochemical and sensory characteristics Sosa, Natalia Zamora, María Clara Schebor, Carolina C. Citral Encapsulation Glass transition temperature NMR Spray-drying Sucrose Trehalose Citral Glassy state Maltodextrins Physical stability Relative humidities Room temperature Sensory characteristics Sensory evaluation Trehalose Water sorption Atmospheric humidity Chromatographic analysis Drying Encapsulation Gas chromatography Glass Nuclear magnetic resonance Rhodium compounds Sorption Spray drying Sugar (sucrose) Temperature Water quality Glass transition The potential of the disaccharide trehalose as carrier for producing spray-dried citral was examined. Some physical and sensory characteristics of citral encapsulated in matrices containing either trehalose or sucrose and maltodextrin (MD) were analysed. They included water sorption, glass transition temperatures (Tg), nuclear magnetic resonance (NMR) relaxation and citral retention during spray-drying. The glassy state at room temperature (25°C) was maintained as far as 33% relative humidities (RH) for the spray-dried trehalose formulation and 43% RH for trehalose-MD; however, for sucrose-MD and for sucrose formulations, the glassy state was limited to RHs lower than 33% and 22%, respectively. Sensory evaluation and gas chromatographic analysis indicated that citral retention after spray-drying was similar for matrices containing either trehalose or sucrose. However, trehalose formulations had improved physical stability as compared to sucrose. © 2011 The Authors. International Journal of Food Science and Technology © 2011 Institute of Food Science and Technology. Fil:Sosa, N. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Zamora, M.C. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Schebor, C. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 2011 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09505423_v46_n10_p2096_Sosa http://hdl.handle.net/20.500.12110/paper_09505423_v46_n10_p2096_Sosa
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic Citral
Encapsulation
Glass transition temperature
NMR
Spray-drying
Sucrose
Trehalose
Citral
Glassy state
Maltodextrins
Physical stability
Relative humidities
Room temperature
Sensory characteristics
Sensory evaluation
Trehalose
Water sorption
Atmospheric humidity
Chromatographic analysis
Drying
Encapsulation
Gas chromatography
Glass
Nuclear magnetic resonance
Rhodium compounds
Sorption
Spray drying
Sugar (sucrose)
Temperature
Water quality
Glass transition
spellingShingle Citral
Encapsulation
Glass transition temperature
NMR
Spray-drying
Sucrose
Trehalose
Citral
Glassy state
Maltodextrins
Physical stability
Relative humidities
Room temperature
Sensory characteristics
Sensory evaluation
Trehalose
Water sorption
Atmospheric humidity
Chromatographic analysis
Drying
Encapsulation
Gas chromatography
Glass
Nuclear magnetic resonance
Rhodium compounds
Sorption
Spray drying
Sugar (sucrose)
Temperature
Water quality
Glass transition
Sosa, Natalia
Zamora, María Clara
Schebor, Carolina C.
Spray-drying encapsulation of citral in sucrose or trehalose matrices: Physicochemical and sensory characteristics
topic_facet Citral
Encapsulation
Glass transition temperature
NMR
Spray-drying
Sucrose
Trehalose
Citral
Glassy state
Maltodextrins
Physical stability
Relative humidities
Room temperature
Sensory characteristics
Sensory evaluation
Trehalose
Water sorption
Atmospheric humidity
Chromatographic analysis
Drying
Encapsulation
Gas chromatography
Glass
Nuclear magnetic resonance
Rhodium compounds
Sorption
Spray drying
Sugar (sucrose)
Temperature
Water quality
Glass transition
description The potential of the disaccharide trehalose as carrier for producing spray-dried citral was examined. Some physical and sensory characteristics of citral encapsulated in matrices containing either trehalose or sucrose and maltodextrin (MD) were analysed. They included water sorption, glass transition temperatures (Tg), nuclear magnetic resonance (NMR) relaxation and citral retention during spray-drying. The glassy state at room temperature (25°C) was maintained as far as 33% relative humidities (RH) for the spray-dried trehalose formulation and 43% RH for trehalose-MD; however, for sucrose-MD and for sucrose formulations, the glassy state was limited to RHs lower than 33% and 22%, respectively. Sensory evaluation and gas chromatographic analysis indicated that citral retention after spray-drying was similar for matrices containing either trehalose or sucrose. However, trehalose formulations had improved physical stability as compared to sucrose. © 2011 The Authors. International Journal of Food Science and Technology © 2011 Institute of Food Science and Technology.
author Sosa, Natalia
Zamora, María Clara
Schebor, Carolina C.
author_facet Sosa, Natalia
Zamora, María Clara
Schebor, Carolina C.
author_sort Sosa, Natalia
title Spray-drying encapsulation of citral in sucrose or trehalose matrices: Physicochemical and sensory characteristics
title_short Spray-drying encapsulation of citral in sucrose or trehalose matrices: Physicochemical and sensory characteristics
title_full Spray-drying encapsulation of citral in sucrose or trehalose matrices: Physicochemical and sensory characteristics
title_fullStr Spray-drying encapsulation of citral in sucrose or trehalose matrices: Physicochemical and sensory characteristics
title_full_unstemmed Spray-drying encapsulation of citral in sucrose or trehalose matrices: Physicochemical and sensory characteristics
title_sort spray-drying encapsulation of citral in sucrose or trehalose matrices: physicochemical and sensory characteristics
publishDate 2011
url https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09505423_v46_n10_p2096_Sosa
http://hdl.handle.net/20.500.12110/paper_09505423_v46_n10_p2096_Sosa
work_keys_str_mv AT sosanatalia spraydryingencapsulationofcitralinsucroseortrehalosematricesphysicochemicalandsensorycharacteristics
AT zamoramariaclara spraydryingencapsulationofcitralinsucroseortrehalosematricesphysicochemicalandsensorycharacteristics
AT scheborcarolinac spraydryingencapsulationofcitralinsucroseortrehalosematricesphysicochemicalandsensorycharacteristics
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