Spray drying encapsulation of citral in sucrose or trehalose matrices : physicochemical and sensory characteristics

Abstract: 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...

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Autores principales: Sosa, Natalia, Zamora, María Clara, Chirife, Jorge, Schebor, Carolina
Formato: Artículo
Lenguaje:Inglés
Publicado: Instituto de Ciencia y Tecnología de los Alimentos (Reino Unido) 2022
Materias:
Acceso en línea:https://repositorio.uca.edu.ar/handle/123456789/15090
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id I33-R139-123456789-15090
record_format dspace
institution Universidad Católica Argentina
institution_str I-33
repository_str R-139
collection Repositorio Institucional de la Universidad Católica Argentina (UCA)
language Inglés
topic SACAROSA
ENCAPSULACION
FISICOQUIMICA
INGENIERIA EN ALIMENTOS
spellingShingle SACAROSA
ENCAPSULACION
FISICOQUIMICA
INGENIERIA EN ALIMENTOS
Sosa, Natalia
Zamora, María Clara
Chirife, Jorge
Schebor, Carolina
Spray drying encapsulation of citral in sucrose or trehalose matrices : physicochemical and sensory characteristics
topic_facet SACAROSA
ENCAPSULACION
FISICOQUIMICA
INGENIERIA EN ALIMENTOS
description Abstract: 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.
format Artículo
author Sosa, Natalia
Zamora, María Clara
Chirife, Jorge
Schebor, Carolina
author_facet Sosa, Natalia
Zamora, María Clara
Chirife, Jorge
Schebor, Carolina
author_sort Sosa, Natalia
title Spray drying encapsulation of citral in sucrose or trehalose matrices : physicochemical and sensory characteristics
title_short Spray drying encapsulation of citral in sucrose or trehalose matrices : physicochemical and sensory characteristics
title_full Spray drying encapsulation of citral in sucrose or trehalose matrices : physicochemical and sensory characteristics
title_fullStr Spray drying encapsulation of citral in sucrose or trehalose matrices : physicochemical and sensory characteristics
title_full_unstemmed Spray drying encapsulation of citral in sucrose or trehalose matrices : physicochemical and sensory characteristics
title_sort spray drying encapsulation of citral in sucrose or trehalose matrices : physicochemical and sensory characteristics
publisher Instituto de Ciencia y Tecnología de los Alimentos (Reino Unido)
publishDate 2022
url https://repositorio.uca.edu.ar/handle/123456789/15090
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AT zamoramariaclara spraydryingencapsulationofcitralinsucroseortrehalosematricesphysicochemicalandsensorycharacteristics
AT chirifejorge spraydryingencapsulationofcitralinsucroseortrehalosematricesphysicochemicalandsensorycharacteristics
AT scheborcarolina spraydryingencapsulationofcitralinsucroseortrehalosematricesphysicochemicalandsensorycharacteristics
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