New Insights in the Use of Trehalose and Modified Starches for the Encapsulation of Orange Essential Oil

During the encapsulation of aromas by spray-drying, some volatile components may be lost; consequently, the sensory profile could be modified in the final product. Therefore, the selection of the carrier matrix for the encapsulation is crucial to obtain high aroma retention and long shelf-life stabi...

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Autores principales: Sosa, Natalia, Zamora, María Clara, Schebor, Carolina C.
Publicado: 2013
Materias:
Emulsifiers
Encapsulation
Glass transition temperature
Orange essential oil
Spray-drying
Trehalose
Acceso en línea:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_19355130_v_n_p1_Sosa
http://hdl.handle.net/20.500.12110/paper_19355130_v_n_p1_Sosa
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Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id paper:paper_19355130_v_n_p1_Sosa
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spelling paper:paper_19355130_v_n_p1_Sosa2023-06-08T16:32:06Z New Insights in the Use of Trehalose and Modified Starches for the Encapsulation of Orange Essential Oil Sosa, Natalia Zamora, María Clara Schebor, Carolina C. Emulsifiers Encapsulation Glass transition temperature Orange essential oil Spray-drying Trehalose During the encapsulation of aromas by spray-drying, some volatile components may be lost; consequently, the sensory profile could be modified in the final product. Therefore, the selection of the carrier matrix for the encapsulation is crucial to obtain high aroma retention and long shelf-life stability, reduce aroma oxidation and increase physical stability of the powder. With the aim of studying the use of trehalose for the encapsulation of orange essential oil, emulsions were prepared containing mixtures of trehalose-maltodextrin (TMD) and sucrose-maltodextrin (SMD). Two modified starches were used as emulsifiers. The emulsions were spray-dried and stored at 25 and 37 °C. The aroma retention was evaluated using head space-solid phase microextraction/gas chromatography-mass spectrometry (HS-SPME/GC-MS) and by sensory evaluation. In addition, some physical properties of orange essential oil powders, such as water sorption and glass transition temperature (Tg), were determined. The sensory profiles obtained for TMD and SMD were different: TMD formulations retained mainly limonene, while SMD retained mostly α-pinene and myrcene. The modified starches (Capsul and Hi Cap) used as emulsifiers also affected the retention of certain volatiles. Therefore, the selection of components in the carrier matrix is relevant to the retention of aromas in orange oil powders. Regarding the physical properties, TMD formulations presented better characteristics in comparison to SMD, particularly due to the higher Tg values. The high aroma retention levels and the good physical characteristics are promising results in relation to the inclusion of the developed formulations in dehydrated citric juices. © 2013 Springer Science+Business Media New York. 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. 2013 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_19355130_v_n_p1_Sosa http://hdl.handle.net/20.500.12110/paper_19355130_v_n_p1_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 Emulsifiers
Encapsulation
Glass transition temperature
Orange essential oil
Spray-drying
Trehalose
spellingShingle Emulsifiers
Encapsulation
Glass transition temperature
Orange essential oil
Spray-drying
Trehalose
Sosa, Natalia
Zamora, María Clara
Schebor, Carolina C.
New Insights in the Use of Trehalose and Modified Starches for the Encapsulation of Orange Essential Oil
topic_facet Emulsifiers
Encapsulation
Glass transition temperature
Orange essential oil
Spray-drying
Trehalose
description During the encapsulation of aromas by spray-drying, some volatile components may be lost; consequently, the sensory profile could be modified in the final product. Therefore, the selection of the carrier matrix for the encapsulation is crucial to obtain high aroma retention and long shelf-life stability, reduce aroma oxidation and increase physical stability of the powder. With the aim of studying the use of trehalose for the encapsulation of orange essential oil, emulsions were prepared containing mixtures of trehalose-maltodextrin (TMD) and sucrose-maltodextrin (SMD). Two modified starches were used as emulsifiers. The emulsions were spray-dried and stored at 25 and 37 °C. The aroma retention was evaluated using head space-solid phase microextraction/gas chromatography-mass spectrometry (HS-SPME/GC-MS) and by sensory evaluation. In addition, some physical properties of orange essential oil powders, such as water sorption and glass transition temperature (Tg), were determined. The sensory profiles obtained for TMD and SMD were different: TMD formulations retained mainly limonene, while SMD retained mostly α-pinene and myrcene. The modified starches (Capsul and Hi Cap) used as emulsifiers also affected the retention of certain volatiles. Therefore, the selection of components in the carrier matrix is relevant to the retention of aromas in orange oil powders. Regarding the physical properties, TMD formulations presented better characteristics in comparison to SMD, particularly due to the higher Tg values. The high aroma retention levels and the good physical characteristics are promising results in relation to the inclusion of the developed formulations in dehydrated citric juices. © 2013 Springer Science+Business Media New York.
author Sosa, Natalia
Zamora, María Clara
Schebor, Carolina C.
author_facet Sosa, Natalia
Zamora, María Clara
Schebor, Carolina C.
author_sort Sosa, Natalia
title New Insights in the Use of Trehalose and Modified Starches for the Encapsulation of Orange Essential Oil
title_short New Insights in the Use of Trehalose and Modified Starches for the Encapsulation of Orange Essential Oil
title_full New Insights in the Use of Trehalose and Modified Starches for the Encapsulation of Orange Essential Oil
title_fullStr New Insights in the Use of Trehalose and Modified Starches for the Encapsulation of Orange Essential Oil
title_full_unstemmed New Insights in the Use of Trehalose and Modified Starches for the Encapsulation of Orange Essential Oil
title_sort new insights in the use of trehalose and modified starches for the encapsulation of orange essential oil
publishDate 2013
url https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_19355130_v_n_p1_Sosa
http://hdl.handle.net/20.500.12110/paper_19355130_v_n_p1_Sosa
work_keys_str_mv AT sosanatalia newinsightsintheuseoftrehaloseandmodifiedstarchesfortheencapsulationoforangeessentialoil
AT zamoramariaclara newinsightsintheuseoftrehaloseandmodifiedstarchesfortheencapsulationoforangeessentialoil
AT scheborcarolinac newinsightsintheuseoftrehaloseandmodifiedstarchesfortheencapsulationoforangeessentialoil
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