Glass transition temperatures and some physical and sensory changes in stored spray-dried encapsulated flavors
Commercial spray-dried powder flavors (strawberry and orange) encapsulated in different amorphous matrices (maltodextrin and maltodextrin-sucrose) were stored for 20 days under constant relative humidities of 32%, 43%, 58% and 75%. Glass transition temperatures (Tg) of the different powders and malt...
Guardado en:
| Autores principales: | , , , |
|---|---|
| Formato: | JOUR |
| Materias: | |
| Acceso en línea: | http://hdl.handle.net/20.500.12110/paper_00236438_v40_n10_p1792_Carolina |
| Aporte de: |
| id |
todo:paper_00236438_v40_n10_p1792_Carolina |
|---|---|
| record_format |
dspace |
| spelling |
todo:paper_00236438_v40_n10_p1792_Carolina2023-10-03T14:34:06Z Glass transition temperatures and some physical and sensory changes in stored spray-dried encapsulated flavors Carolina, B.C. Carolina, S. Zamora, M.C. Jorge, C. Caking Collapse Encapsulated flavors Glass transition Orange flavor Spray dried Caking Collapse Encapsulated flavors Orange flavor Amorphous materials Atmospheric humidity Differential scanning calorimetry Glass transition Spray drying Sugar (sucrose) Flavors Fragaria x ananassa Commercial spray-dried powder flavors (strawberry and orange) encapsulated in different amorphous matrices (maltodextrin and maltodextrin-sucrose) were stored for 20 days under constant relative humidities of 32%, 43%, 58% and 75%. Glass transition temperatures (Tg) of the different powders and maltodextrin DE 12 were measured using differential scanning calorimetry (DSC). Caking/collapse visual observations and aroma strength (measured by a trained sensory panel) were recorded and correlated with the glass transition temperature of the different spary-dried flavors. Glass transition data explained collapse occurrence and loss of aroma strength in encapsulated strawberry and orange flavors after storage at various relative humidities. The presence of sucrose in the carrier formulation negatively affects storage stability of the encapsulated flavor. © 2006 Swiss Society of Food Science and Technology. Fil:Zamora, M.C. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_00236438_v40_n10_p1792_Carolina |
| institution |
Universidad de Buenos Aires |
| institution_str |
I-28 |
| repository_str |
R-134 |
| collection |
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) |
| topic |
Caking Collapse Encapsulated flavors Glass transition Orange flavor Spray dried Caking Collapse Encapsulated flavors Orange flavor Amorphous materials Atmospheric humidity Differential scanning calorimetry Glass transition Spray drying Sugar (sucrose) Flavors Fragaria x ananassa |
| spellingShingle |
Caking Collapse Encapsulated flavors Glass transition Orange flavor Spray dried Caking Collapse Encapsulated flavors Orange flavor Amorphous materials Atmospheric humidity Differential scanning calorimetry Glass transition Spray drying Sugar (sucrose) Flavors Fragaria x ananassa Carolina, B.C. Carolina, S. Zamora, M.C. Jorge, C. Glass transition temperatures and some physical and sensory changes in stored spray-dried encapsulated flavors |
| topic_facet |
Caking Collapse Encapsulated flavors Glass transition Orange flavor Spray dried Caking Collapse Encapsulated flavors Orange flavor Amorphous materials Atmospheric humidity Differential scanning calorimetry Glass transition Spray drying Sugar (sucrose) Flavors Fragaria x ananassa |
| description |
Commercial spray-dried powder flavors (strawberry and orange) encapsulated in different amorphous matrices (maltodextrin and maltodextrin-sucrose) were stored for 20 days under constant relative humidities of 32%, 43%, 58% and 75%. Glass transition temperatures (Tg) of the different powders and maltodextrin DE 12 were measured using differential scanning calorimetry (DSC). Caking/collapse visual observations and aroma strength (measured by a trained sensory panel) were recorded and correlated with the glass transition temperature of the different spary-dried flavors. Glass transition data explained collapse occurrence and loss of aroma strength in encapsulated strawberry and orange flavors after storage at various relative humidities. The presence of sucrose in the carrier formulation negatively affects storage stability of the encapsulated flavor. © 2006 Swiss Society of Food Science and Technology. |
| format |
JOUR |
| author |
Carolina, B.C. Carolina, S. Zamora, M.C. Jorge, C. |
| author_facet |
Carolina, B.C. Carolina, S. Zamora, M.C. Jorge, C. |
| author_sort |
Carolina, B.C. |
| title |
Glass transition temperatures and some physical and sensory changes in stored spray-dried encapsulated flavors |
| title_short |
Glass transition temperatures and some physical and sensory changes in stored spray-dried encapsulated flavors |
| title_full |
Glass transition temperatures and some physical and sensory changes in stored spray-dried encapsulated flavors |
| title_fullStr |
Glass transition temperatures and some physical and sensory changes in stored spray-dried encapsulated flavors |
| title_full_unstemmed |
Glass transition temperatures and some physical and sensory changes in stored spray-dried encapsulated flavors |
| title_sort |
glass transition temperatures and some physical and sensory changes in stored spray-dried encapsulated flavors |
| url |
http://hdl.handle.net/20.500.12110/paper_00236438_v40_n10_p1792_Carolina |
| work_keys_str_mv |
AT carolinabc glasstransitiontemperaturesandsomephysicalandsensorychangesinstoredspraydriedencapsulatedflavors AT carolinas glasstransitiontemperaturesandsomephysicalandsensorychangesinstoredspraydriedencapsulatedflavors AT zamoramc glasstransitiontemperaturesandsomephysicalandsensorychangesinstoredspraydriedencapsulatedflavors AT jorgec glasstransitiontemperaturesandsomephysicalandsensorychangesinstoredspraydriedencapsulatedflavors |
| _version_ |
1807322689950449664 |