Rheology and stability of citral/sugar microemulsions

Microencapsulation of hydrophobic flavors is of great importance in the flavoring and food industries, since solid or liquid microencapsulated food flavors exhibit good chemical stability and a controlled release. Spray drying is generally used to produce flavor powders in a short time (Gharsallaoui...

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Detalles Bibliográficos
Publicado: 2015
Materias:
Citral
Encapsulation
NMR
Spray drying
Sucrose
Trehalose
Acceso en línea:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_15710297_v_n_p361_Sosa
http://hdl.handle.net/20.500.12110/paper_15710297_v_n_p361_Sosa
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id paper:paper_15710297_v_n_p361_Sosa
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spelling paper:paper_15710297_v_n_p361_Sosa2023-06-08T16:24:19Z Rheology and stability of citral/sugar microemulsions Citral Encapsulation NMR Spray drying Sucrose Trehalose Microencapsulation of hydrophobic flavors is of great importance in the flavoring and food industries, since solid or liquid microencapsulated food flavors exhibit good chemical stability and a controlled release. Spray drying is generally used to produce flavor powders in a short time (Gharsallaoui et al. 2010). As an initial step for drying, oil flavors must be emulsified. It is possible to form emulsions that are kinetically stable for a reasonable period of time by including substances known as emulsifiers and/or thickening agents prior to homogenization (McClements 1999). The choice of a wall material for microencapsulation by spray drying is very important for encapsulation efficiency and microcapsule stability. The carrier material should dissolve easily and be water soluble, bland, and inexpensive, have good oil-emulsifying and droplet-stabilizing properties, exhibit low solution viscosities at high solids levels, and have excellent film-forming properties and form amorphous powders upon drying. Carrier systems are usually formulated by combining a number of water-soluble components (carbohydrates, gums, and proteins) (Gharsallaoui et al. 2010). It is well known that, among other factors, the type of carrier governs flavor retention during the spray-drying process (Thijssen 1971); for this reason, disaccharides are sometimes included in commercial formulations to improve retention characteristics. © 2015, Springer Science+Business Media New York. 2015 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_15710297_v_n_p361_Sosa http://hdl.handle.net/20.500.12110/paper_15710297_v_n_p361_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
NMR
Spray drying
Sucrose
Trehalose
spellingShingle Citral
Encapsulation
NMR
Spray drying
Sucrose
Trehalose
Rheology and stability of citral/sugar microemulsions
topic_facet Citral
Encapsulation
NMR
Spray drying
Sucrose
Trehalose
description Microencapsulation of hydrophobic flavors is of great importance in the flavoring and food industries, since solid or liquid microencapsulated food flavors exhibit good chemical stability and a controlled release. Spray drying is generally used to produce flavor powders in a short time (Gharsallaoui et al. 2010). As an initial step for drying, oil flavors must be emulsified. It is possible to form emulsions that are kinetically stable for a reasonable period of time by including substances known as emulsifiers and/or thickening agents prior to homogenization (McClements 1999). The choice of a wall material for microencapsulation by spray drying is very important for encapsulation efficiency and microcapsule stability. The carrier material should dissolve easily and be water soluble, bland, and inexpensive, have good oil-emulsifying and droplet-stabilizing properties, exhibit low solution viscosities at high solids levels, and have excellent film-forming properties and form amorphous powders upon drying. Carrier systems are usually formulated by combining a number of water-soluble components (carbohydrates, gums, and proteins) (Gharsallaoui et al. 2010). It is well known that, among other factors, the type of carrier governs flavor retention during the spray-drying process (Thijssen 1971); for this reason, disaccharides are sometimes included in commercial formulations to improve retention characteristics. © 2015, Springer Science+Business Media New York.
title Rheology and stability of citral/sugar microemulsions
title_short Rheology and stability of citral/sugar microemulsions
title_full Rheology and stability of citral/sugar microemulsions
title_fullStr Rheology and stability of citral/sugar microemulsions
title_full_unstemmed Rheology and stability of citral/sugar microemulsions
title_sort rheology and stability of citral/sugar microemulsions
publishDate 2015
url https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_15710297_v_n_p361_Sosa
http://hdl.handle.net/20.500.12110/paper_15710297_v_n_p361_Sosa
_version_ 1768542615238606848

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