Artículo

Estamos trabajando para incorporar este artículo al repositorio
Consulte el artículo en la página del editor
Consulte la política de Acceso Abierto del editor

Abstract:

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.

Registro:

Documento: Artículo
Título:Encapsulation of citral in formulations containing sucrose or trehalose: Emulsions properties and stability
Autor:Sosa, N.; Schebor, C.; Pérez, O.E.
Filiación:Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Ciudad Universitaria, (1428), Ciudad de Buenos Aires, Argentina
Palabras clave:Citral; Emulsions; Encapsulation; Spray drying; Sucrose; Trehalose; Drops; Emulsification; Emulsions; Encapsulation; Flavors; Monoterpenes; Polysaccharides; Spray drying; Sugar (sucrose); Viscosity; Citral; Destabilization process; Droplet size distributions; Emulsion properties; Modified starches; Molecular mobility; Temperature and relative humidity; Trehalose; Stability
Año:2014
Volumen:92
Número:3
Página de inicio:266
Página de fin:274
DOI: http://dx.doi.org/10.1016/j.fbp.2013.08.001
Título revista:Food and Bioproducts Processing
Título revista abreviado:Food Bioprod. Process.
ISSN:09603085
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09603085_v92_n3_p266_Sosa

Referencias:

  • Anton, M., Beaumal, V., Brossard, C., Llamas, G., Le Denmat, M., Droplet flocculation and physical stability of oil-in-water emulsions prepared with hen egg yolk (2002) Food Emulsions and Dispersions, pp. 15-28. , Anton, M. (Ed.) Kerala, India
  • Beristain, C.I., Vazquez, A., Garcia, H.S., Vernon-Carter, E.J., Encapsulation of orange peel oil by cocrystallization (1996) LWT, 29, pp. 645-647
  • Bhandari, B.R., Hartel, R.W., Phase transitions during food powder production and powder stability (2005) Encapsulated and Food Powder, pp. 261-292. , C. Onwulata, R.P. Konstance, Marcel Dekker New York
  • Busso Casati, C., Schebor, C., Zamora, M.C., Chirife, J., Glass transition temperatures and some physical and sensory changes in stored spray-dried encapsulated flavours (2007) LWT-Food Sci. Technol., 40, pp. 1792-1797
  • Cerdeira, M., Palazolo, G.G., Candal, R.J., Herrera, M.L., Factors affecting initial retention of a microencapsulated sunflower seed oil/milk fat fraction blend (2007) J. Am. Oil Chem. Soc., 84, pp. 523-531
  • Charcosset, C., Preparation of emulsions and particles by membrane emulsification for the food processing industry (2009) J. Food Eng., 92 (3), pp. 241-249
  • Dickinson, E., (1992) Introduction to Food Colloids, , Oxford University Press Oxford
  • Dickinson, E., Hydrocolloids at interfaces and the influence on the properties of dispersed systems (2003) Food Hydrocolloid., 17, pp. 25-39
  • Fullerton, G.D., Cameron, I.L., Relaxation of biological tissues (1988) Biomedical Magnetic Resonance Imaging, pp. 115-155. , F.W. Wehrli, D. Shaw, L.B. Kneeland, VCH Publisher New York
  • Gabriele, D., Migliori, M., Di Sanzo, R., Oliviero Rossi, C., Ruffolo, S.A., De Cindio, B., Characterisation of dairy emulsions by NMR and rheological techniques (2009) Food Hydrocolloid., 23 (3), pp. 619-628
  • Goubet, I., Le Quere, J.L., Voilley, A., Retention of aroma compounds by carbohydrates: Influence of their physicochemical characteristics and of their physical state (1998) J. Agric. Food Chem., 48, pp. 1981-1990
  • Herrera, M.L., Hartel, R.W., Lipid crystal characterization (2001) Current Protocols in Food Analytical Chemistry, , R.E. Wrolstad, John Wiley & Sons, Inc. New York unit D3.2
  • Huang, X., Kakuda, Y., Cui, W., Hydrocolloids in emulsions: Particle size distribution and interfacial activity (2001) Food Hydrocolloid., 15, pp. 533-542
  • Hunter, R.J., (1993) Introduction to Modern Colloid Science, , Oxford University Press Oxford
  • Jurado, E., Bravo, V., Camacho, F., Vicaria, J.M., Fernández-Arteaga, A., Estimation of the distribution of droplet size, interfacial area and volume in emulsions (2007) Colloid Surf. A, 295 (13), pp. 91-98
  • Kawakatsu, T., Trägårdh, G., Trägårdh, C., The formation of oil droplets in a pectin solution and the viscosity of the oil-in-pectin solution emulsion (2001) J. Food Eng., 50, pp. 247-254
  • Klinkesorn, U., Sophanodora, P., Chinachoti, P., Mc Clements, D.J., Stability and rheology of corn oil-in-water emulsions containing maltodextrin (2004) Food Res. Int., 37, pp. 851-859
  • Komes, D., Lovrić, T., Kovačević Ganić, K., Gracin, L., Study of trehalose addition on aroma retention in dehydrated strawberry puree (2003) Food Technol. Biotech., 41 (2), pp. 111-119
  • Kou, Y., Dickinson, L.C., Chinachoti, P., Mobility characterization of waxy corn starch using wide-line 1H nuclear magnetic resonance (2000) J. Agric. Food Chem., 48 (11), pp. 5489-5495
  • Landy, P., Druaux, C., Voilley, A., Retention of aroma compounds by proteins in aqueous solution (1995) Food Chem., 54, pp. 387-392
  • Leroux, J., Langendorff, V., Schick, G., Vaishnav, V., Mazoyer, J., Emulsion stabilizing properties of pectin (2003) Food Hydrocolloid., 17 (4), pp. 455-462
  • Madene, A., Jacquot, M., Scher, J., Desobry, S., Flavour encapsulation and controlled release; A review (2006) Int. J. Food Sci. Tech., 41 (1), pp. 1-21
  • Mc Clements, D.J., Emulsion formation (1999) Food Emulsions: Principles, Practice and Techniques, pp. 161-183. , D.J. Mc Clements, CRC Press Boca Raton, FL, USA
  • Mengual, O., Meunier, G., Cayre, I., Puech, K., Snabre, P., Turbiscan MA 2000: Multiple light scattering measurements for concentrated emulsion and suspension instability analysis (1999) Talanta, 50 (2), pp. 445-456
  • Menting, L.C., Hoogstad, B., Thiejssen, H.A.C., Aroma retention during the drying of liquid foods (1970) J. Food Technol., 13, pp. 265-280
  • Murray, B.S., Dickinson, E., Wang, Y., Bubble stability in the presence of oil-in-water emulsion droplets: Influence of surface shear versus dilatational rheology (2009) Food Hydrocolloid., 23, pp. 1198-1208
  • Palazolo, G.G., Sorgentini, D.A., Wagner, J.R., Emulsifying properties and surface behavior of native and denatured whey soy proteins in comparison with other proteins. Creaming stability of o/w emulsions (2004) AOCS, 81, pp. 625-632
  • Palazolo, G., Sorgentini, D., Wagner, J., Coalescence and flocculation in o/w emulsions of native and denatured whey soy proteins in comparison with soy protein isolates (2005) Food Hydrocolloid., 19 (3), pp. 595-604
  • Palazolo, G., (2006) Formación y Estabilidad de Emulsiones O/W Preparadas Con Proteínas Nativas y Desnaturalizadas de Soja, , Universidad Nacional de La Plata Tesis Doctoral
  • Pan, B., Vessey, J.K., Smith, D.L., Response of field-grown soybean to co-inoculation with the plant growth promoting rhizobacteria Serratia proteamaculans or Serratia liquefaciens, and Bradyrhizobium japonicum pre-incubated with genistein (2002) Eur. J. Agron., 17, pp. 143-153
  • Patrick, E., Abbas, S., Lv, Y., Bouelet Ntsama, I., Zhang, X., Microencapsulation by complex coacervation of fish oil using gelatin/SDS/NaCMC (2013) J. Food Sci., 23 (1), pp. 17-25
  • Prochaska, K., Kȩdziora, P., Le Thanh, J., Lewandowicz, G., Surface properties of enzymatic hydrolysis products of octenylsuccinate starch derivatives (2007) Food Hydrocolloid., 21, pp. 654-659
  • Rao, M.A., Cooley, H.J., Liao, H., High temperature rheology of tomato puree and starch dispersion with a direct-drive viscometer (1999) J. Food Process Eng., 22, pp. 29-40
  • Relkin, P., Sourdet, S., Factors affecting fat droplet aggregation in whipped frozen protein-stabilized emulsions (2005) Food Hydrocolloid., 19 (3), pp. 503-511
  • Risch, S.J., Encapsulation of flavours by extrusion (1988) Flavour Encapsulation, ACS Symposium Series 370, pp. 103-109. , Risch Reineccius American Chemical Society Washington
  • Soottitantawat, A., Yoshii, H., Furuta, T., Ohkawara, M., Linko, P., Microencapsulation by spray drying: Influence of emulsion size on the retention of volatile compounds (2003) J. Food Sci., 68 (7), pp. 2256-2262
  • Sosa, N., Zamora, M.C., Chirife, J., Schebor, C., Spray-drying encapsulation of citral in sucrose or trehalose matrices: Physicochemical and sensory characteristics (2011) Int. J. Food Sci. Tech., 46, pp. 2096-2102
  • Starov, V.M., Zhdanov, V.G., Viscosity of emulsions: Influence of flocculation (2003) J. Colloid Interf. Sci., 258, pp. 404-414
  • Tadros, ThF., Fundamental principles of emulsion rheology and their applications (1994) Colloid Surf. A, 91, pp. 215-225
  • Yamamoto, C., Furuta, T., Loon Neoh, T., Yoshii, H., Molecular encapsulation of citral or d-limonene flavor by spray drying (2011) Proceedings of the 11th International Congress on Engineering and Food, pp. 7-8. , May 22-26, 2011. Athens, Greece
  • Yang, X., Tian, H., Ho, C., Huang, Q., Inhibition of citral degradation by oil-in-water nanoemulsions combined with antioxidants (2011) J. Agric. Food Chem., 59 (11), pp. 6113-6119

Citas:

---------- APA ----------
Sosa, N., Schebor, C. & Pérez, O.E. (2014) . Encapsulation of citral in formulations containing sucrose or trehalose: Emulsions properties and stability. Food and Bioproducts Processing, 92(3), 266-274.
http://dx.doi.org/10.1016/j.fbp.2013.08.001
---------- CHICAGO ----------
Sosa, N., Schebor, C., Pérez, O.E. "Encapsulation of citral in formulations containing sucrose or trehalose: Emulsions properties and stability" . Food and Bioproducts Processing 92, no. 3 (2014) : 266-274.
http://dx.doi.org/10.1016/j.fbp.2013.08.001
---------- MLA ----------
Sosa, N., Schebor, C., Pérez, O.E. "Encapsulation of citral in formulations containing sucrose or trehalose: Emulsions properties and stability" . Food and Bioproducts Processing, vol. 92, no. 3, 2014, pp. 266-274.
http://dx.doi.org/10.1016/j.fbp.2013.08.001
---------- VANCOUVER ----------
Sosa, N., Schebor, C., Pérez, O.E. Encapsulation of citral in formulations containing sucrose or trehalose: Emulsions properties and stability. Food Bioprod. Process. 2014;92(3):266-274.
http://dx.doi.org/10.1016/j.fbp.2013.08.001