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...

Descripción completa

Guardado en:
Detalles Bibliográficos
Autor principal: Zamora, María Clara
Publicado: 2007
Materias:
Caking
Collapse
Encapsulated flavors
Glass transition
Orange flavor
Spray dried
Amorphous materials
Atmospheric humidity
Differential scanning calorimetry
Spray drying
Sugar (sucrose)
Flavors
Fragaria x ananassa
Acceso en línea:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v40_n10_p1792_Carolina
http://hdl.handle.net/20.500.12110/paper_00236438_v40_n10_p1792_Carolina
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id paper:paper_00236438_v40_n10_p1792_Carolina
record_format dspace
spelling paper:paper_00236438_v40_n10_p1792_Carolina2023-06-08T14:51:42Z Glass transition temperatures and some physical and sensory changes in stored spray-dried encapsulated flavors Zamora, María Clara 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. 2007 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v40_n10_p1792_Carolina 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
Zamora, María Clara
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.
author Zamora, María Clara
author_facet Zamora, María Clara
author_sort Zamora, María Clara
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
publishDate 2007
url https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v40_n10_p1792_Carolina
http://hdl.handle.net/20.500.12110/paper_00236438_v40_n10_p1792_Carolina
work_keys_str_mv AT zamoramariaclara glasstransitiontemperaturesandsomephysicalandsensorychangesinstoredspraydriedencapsulatedflavors
_version_ 1768544028741074944

Ejemplares similares