Spray-drying encapsulation of citral in sucrose or trehalose matrices: Physicochemical and sensory characteristics
The potential of the disaccharide trehalose as carrier for producing spray-dried citral was examined. Some physical and sensory characteristics of citral encapsulated in matrices containing either trehalose or sucrose and maltodextrin (MD) were analysed. They included water sorption, glass transitio...
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2011
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| LEADER | 11623caa a22011297a 4500 | ||
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| 001 | PAPER-10239 | ||
| 003 | AR-BaUEN | ||
| 005 | 20230518204015.0 | ||
| 008 | 190411s2011 xx ||||fo|||| 00| 0 eng|d | ||
| 024 | 7 | |2 scopus |a 2-s2.0-80052812605 | |
| 040 | |a Scopus |b spa |c AR-BaUEN |d AR-BaUEN | ||
| 100 | 1 | |a Sosa, N. | |
| 245 | 1 | 0 | |a Spray-drying encapsulation of citral in sucrose or trehalose matrices: Physicochemical and sensory characteristics |
| 260 | |c 2011 | ||
| 270 | 1 | 0 | |m Schebor, C.; Departamentos de Industrias y de Química Orgánica, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires Ciudad Universitaria, (1428) Ciudad Autónoma, Buenos Aires, Argentina; email: cschebor@di.fcen.uba.ar |
| 506 | |2 openaire |e Política editorial | ||
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| 520 | 3 | |a The potential of the disaccharide trehalose as carrier for producing spray-dried citral was examined. Some physical and sensory characteristics of citral encapsulated in matrices containing either trehalose or sucrose and maltodextrin (MD) were analysed. They included water sorption, glass transition temperatures (Tg), nuclear magnetic resonance (NMR) relaxation and citral retention during spray-drying. The glassy state at room temperature (25°C) was maintained as far as 33% relative humidities (RH) for the spray-dried trehalose formulation and 43% RH for trehalose-MD; however, for sucrose-MD and for sucrose formulations, the glassy state was limited to RHs lower than 33% and 22%, respectively. Sensory evaluation and gas chromatographic analysis indicated that citral retention after spray-drying was similar for matrices containing either trehalose or sucrose. However, trehalose formulations had improved physical stability as compared to sucrose. © 2011 The Authors. International Journal of Food Science and Technology © 2011 Institute of Food Science and Technology. |l eng | |
| 593 | |a Departamentos de Industrias y de Química Orgánica, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires Ciudad Universitaria, (1428) Ciudad Autónoma, Buenos Aires, Argentina | ||
| 593 | |a Facultad de Ciencias Agrarias, Pontificia Universidad Católica Argentina, Cap. Gral. Ramón Freire 183, (C1426AVC) Ciudad Autónoma, Buenos Aires, Argentina | ||
| 690 | 1 | 0 | |a CITRAL |
| 690 | 1 | 0 | |a ENCAPSULATION |
| 690 | 1 | 0 | |a GLASS TRANSITION TEMPERATURE |
| 690 | 1 | 0 | |a NMR |
| 690 | 1 | 0 | |a SPRAY-DRYING |
| 690 | 1 | 0 | |a SUCROSE |
| 690 | 1 | 0 | |a TREHALOSE |
| 690 | 1 | 0 | |a CITRAL |
| 690 | 1 | 0 | |a GLASSY STATE |
| 690 | 1 | 0 | |a MALTODEXTRINS |
| 690 | 1 | 0 | |a PHYSICAL STABILITY |
| 690 | 1 | 0 | |a RELATIVE HUMIDITIES |
| 690 | 1 | 0 | |a ROOM TEMPERATURE |
| 690 | 1 | 0 | |a SENSORY CHARACTERISTICS |
| 690 | 1 | 0 | |a SENSORY EVALUATION |
| 690 | 1 | 0 | |a TREHALOSE |
| 690 | 1 | 0 | |a WATER SORPTION |
| 690 | 1 | 0 | |a ATMOSPHERIC HUMIDITY |
| 690 | 1 | 0 | |a CHROMATOGRAPHIC ANALYSIS |
| 690 | 1 | 0 | |a DRYING |
| 690 | 1 | 0 | |a ENCAPSULATION |
| 690 | 1 | 0 | |a GAS CHROMATOGRAPHY |
| 690 | 1 | 0 | |a GLASS |
| 690 | 1 | 0 | |a NUCLEAR MAGNETIC RESONANCE |
| 690 | 1 | 0 | |a RHODIUM COMPOUNDS |
| 690 | 1 | 0 | |a SORPTION |
| 690 | 1 | 0 | |a SPRAY DRYING |
| 690 | 1 | 0 | |a SUGAR (SUCROSE) |
| 690 | 1 | 0 | |a TEMPERATURE |
| 690 | 1 | 0 | |a WATER QUALITY |
| 690 | 1 | 0 | |a GLASS TRANSITION |
| 700 | 1 | |a Zamora, M.C. | |
| 700 | 1 | |a Chirife, J. | |
| 700 | 1 | |a Schebor, C. | |
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