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

Mostrar todas las versiones(2)

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,...

Descripción completa

Guardado en:
Detalles Bibliográficos
Autores principales: Sosa, N., Schebor, C., Pérez, O.E.
Formato: INPR
Lenguaje:English
Materias:
Citral
Emulsions
Encapsulation
Spray drying
Sucrose
Trehalose
Acceso en línea: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 todo:paper_09603085_v_n_p_Sosa
record_format dspace
spelling todo:paper_09603085_v_n_p_Sosa2023-10-03T15:53:44Z Encapsulation of citral in formulations containing sucrose or trehalose: Emulsions properties and stability Sosa, N. Schebor, C. Pérez, O.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. INPR English info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar 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)
language English
orig_language_str_mv English
topic Citral
Emulsions
Encapsulation
Spray drying
Sucrose
Trehalose
spellingShingle Citral
Emulsions
Encapsulation
Spray drying
Sucrose
Trehalose
Sosa, N.
Schebor, C.
Pérez, O.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.
format INPR
author Sosa, N.
Schebor, C.
Pérez, O.E.
author_facet Sosa, N.
Schebor, C.
Pérez, O.E.
author_sort Sosa, N.
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
url http://hdl.handle.net/20.500.12110/paper_09603085_v_n_p_Sosa
work_keys_str_mv AT sosan encapsulationofcitralinformulationscontainingsucroseortrehaloseemulsionspropertiesandstability
AT scheborc encapsulationofcitralinformulationscontainingsucroseortrehaloseemulsionspropertiesandstability
AT perezoe encapsulationofcitralinformulationscontainingsucroseortrehaloseemulsionspropertiesandstability
_version_ 1782028724341833728

Ejemplares similares