Encapsulation of citral in formulations containing sucrose or trehalose: Emulsions properties and stability

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The performance of formulations for citral encapsulation by spray drying was assessed. Focus was put on the emulsions properties and stability. Formulations contained sucrose or trehalose with or without maltodextrin and a modified starch as emulsifier. Viscosity, molecular mobility, microstructure,...

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Autores principales: Sosa, Natalia, Schebor, Carolina C., Pérez, Oscar E.
Publicado: 2013
Materias:
Citral
Emulsions
Encapsulation
Spray drying
Sucrose
Trehalose
Acceso en línea:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09603085_v_n_p_Sosa
http://hdl.handle.net/20.500.12110/paper_09603085_v_n_p_Sosa
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id paper:paper_09603085_v_n_p_Sosa
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spelling paper:paper_09603085_v_n_p_Sosa2023-06-08T15:57:37Z Encapsulation of citral in formulations containing sucrose or trehalose: Emulsions properties and stability Sosa, Natalia Schebor, Carolina C. Pérez, Oscar E. Citral Emulsions Encapsulation Spray drying Sucrose Trehalose The performance of formulations for citral encapsulation by spray drying was assessed. Focus was put on the emulsions properties and stability. Formulations contained sucrose or trehalose with or without maltodextrin and a modified starch as emulsifier. Viscosity, molecular mobility, microstructure, droplet size distribution, and stability were analyzed before and after spray-drying. Instability processes operated in the emulsions bulk, being flocculation the main one. Droplet size and viscosity influenced the emulsions stability. An increase in viscosity attained by the addition of MD delayed the global destabilization processes. Emulsion properties and stability were similar between the formulations containing sucrose or trehalose. Also, there were no differences regarding aroma retention or sensorial perception of citral. The mixture of maltodextrin and trehalose presented higher Tg values allowing to maintain the glassy state of the powder in broader temperature and relative humidity conditions. Trehalose presented a promising performance as an ingredient in the carrier formulation to encapsulate citric flavors. © 2013 The Institution of Chemical Engineers. Fil:Sosa, N. 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. Fil:Pérez, O.E. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 2013 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09603085_v_n_p_Sosa http://hdl.handle.net/20.500.12110/paper_09603085_v_n_p_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
Emulsions
Encapsulation
Spray drying
Sucrose
Trehalose
spellingShingle Citral
Emulsions
Encapsulation
Spray drying
Sucrose
Trehalose
Sosa, Natalia
Schebor, Carolina C.
Pérez, Oscar E.
Encapsulation of citral in formulations containing sucrose or trehalose: Emulsions properties and stability
topic_facet Citral
Emulsions
Encapsulation
Spray drying
Sucrose
Trehalose
description The performance of formulations for citral encapsulation by spray drying was assessed. Focus was put on the emulsions properties and stability. Formulations contained sucrose or trehalose with or without maltodextrin and a modified starch as emulsifier. Viscosity, molecular mobility, microstructure, droplet size distribution, and stability were analyzed before and after spray-drying. Instability processes operated in the emulsions bulk, being flocculation the main one. Droplet size and viscosity influenced the emulsions stability. An increase in viscosity attained by the addition of MD delayed the global destabilization processes. Emulsion properties and stability were similar between the formulations containing sucrose or trehalose. Also, there were no differences regarding aroma retention or sensorial perception of citral. The mixture of maltodextrin and trehalose presented higher Tg values allowing to maintain the glassy state of the powder in broader temperature and relative humidity conditions. Trehalose presented a promising performance as an ingredient in the carrier formulation to encapsulate citric flavors. © 2013 The Institution of Chemical Engineers.
author Sosa, Natalia
Schebor, Carolina C.
Pérez, Oscar E.
author_facet Sosa, Natalia
Schebor, Carolina C.
Pérez, Oscar E.
author_sort Sosa, Natalia
title Encapsulation of citral in formulations containing sucrose or trehalose: Emulsions properties and stability
title_short Encapsulation of citral in formulations containing sucrose or trehalose: Emulsions properties and stability
title_full Encapsulation of citral in formulations containing sucrose or trehalose: Emulsions properties and stability
title_fullStr Encapsulation of citral in formulations containing sucrose or trehalose: Emulsions properties and stability
title_full_unstemmed Encapsulation of citral in formulations containing sucrose or trehalose: Emulsions properties and stability
title_sort encapsulation of citral in formulations containing sucrose or trehalose: emulsions properties and stability
publishDate 2013
url https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09603085_v_n_p_Sosa
http://hdl.handle.net/20.500.12110/paper_09603085_v_n_p_Sosa
work_keys_str_mv AT sosanatalia encapsulationofcitralinformulationscontainingsucroseortrehaloseemulsionspropertiesandstability
AT scheborcarolinac encapsulationofcitralinformulationscontainingsucroseortrehaloseemulsionspropertiesandstability
AT perezoscare encapsulationofcitralinformulationscontainingsucroseortrehaloseemulsionspropertiesandstability
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