Image texture analysis and gas sensor array studies applied to vanilla encapsulation by octenyl succinic anhydride starches

Autores
Rodríguez, Silvio David; Wilderjans, Tom F.; Sosa, Natalia; Bernik, Delia Leticia
Año de publicación
2013
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Native starch derivatization with octenyl succinic anhydride (OSA) is a chemical modification designed to enhance flavor microencapsulation performance. Hi Cap 100 and Capsul are two OSA starches derived from waxy maize base, which are especially suited for encapsulation processes. This work performs for the first time the encapsulation of vanilla extract with Capsul and Hi Cap 100 using both spray and freeze drying procedures. The encapsulation efficiency was studied correlating the starch texture with the aroma retention. Texture analysis was accomplished by means of grey level co-occurrence matrix feature extraction (GLCM), yielding image parameters that clearly differ in function of the type of starch and the drying method used for the encapsulation of the flavor. In parallel, the data recorded with a gas sensor array (e-nose) and analyzed by unsupervised multivariate methods allowed to follow up the evolution of the aroma through the whole process. The joint analysis of the GLCM and sensor array recorded data indicates that Capsul shows a higher capacity for vanilla encapsulation than Hi Cap 100. In addition, the obtained converging information from GLCM and e-nose data clearly indicates that particle texture and aroma encapsulation are connected.
Fil: Rodríguez, Silvio David. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Química, Física de los Materiales, Medioambiente y Energía. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Química, Física de los Materiales, Medioambiente y Energía; Argentina
Fil: Wilderjans, Tom F.. Faculty of Psychology and Educational Sciences. Methodology of Educational Sciences Research Group; Bélgica
Fil: Sosa, Natalia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Química Orgánica; Argentina
Fil: Bernik, Delia Leticia. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Química, Física de los Materiales, Medioambiente y Energía. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Química, Física de los Materiales, Medioambiente y Energía; Argentina
Materia
GAS SENSOR ARRAY
OSA STARCHES
GLCM TEXTURE ANALYSIS
SPRAY AND FREEZE DRYING
VANILLA
CHEMOMETRIC ANALYSIS
CLUSTER AND COMPONENT ANALYSIS
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/102505
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/102505
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Image texture analysis and gas sensor array studies applied to vanilla encapsulation by octenyl succinic anhydride starchesRodríguez, Silvio DavidWilderjans, Tom F.Sosa, NataliaBernik, Delia LeticiaGAS SENSOR ARRAYOSA STARCHESGLCM TEXTURE ANALYSISSPRAY AND FREEZE DRYINGVANILLACHEMOMETRIC ANALYSISCLUSTER AND COMPONENT ANALYSIShttps://purl.org/becyt/ford/1.4https://purl.org/becyt/ford/1Native starch derivatization with octenyl succinic anhydride (OSA) is a chemical modification designed to enhance flavor microencapsulation performance. Hi Cap 100 and Capsul are two OSA starches derived from waxy maize base, which are especially suited for encapsulation processes. This work performs for the first time the encapsulation of vanilla extract with Capsul and Hi Cap 100 using both spray and freeze drying procedures. The encapsulation efficiency was studied correlating the starch texture with the aroma retention. Texture analysis was accomplished by means of grey level co-occurrence matrix feature extraction (GLCM), yielding image parameters that clearly differ in function of the type of starch and the drying method used for the encapsulation of the flavor. In parallel, the data recorded with a gas sensor array (e-nose) and analyzed by unsupervised multivariate methods allowed to follow up the evolution of the aroma through the whole process. The joint analysis of the GLCM and sensor array recorded data indicates that Capsul shows a higher capacity for vanilla encapsulation than Hi Cap 100. In addition, the obtained converging information from GLCM and e-nose data clearly indicates that particle texture and aroma encapsulation are connected.Fil: Rodríguez, Silvio David. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Química, Física de los Materiales, Medioambiente y Energía. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Química, Física de los Materiales, Medioambiente y Energía; ArgentinaFil: Wilderjans, Tom F.. Faculty of Psychology and Educational Sciences. Methodology of Educational Sciences Research Group; BélgicaFil: Sosa, Natalia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Química Orgánica; ArgentinaFil: Bernik, Delia Leticia. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Química, Física de los Materiales, Medioambiente y Energía. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Química, Física de los Materiales, Medioambiente y Energía; ArgentinaCanadian Center of Science and Education2013-02info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/102505Rodríguez, Silvio David; Wilderjans, Tom F.; Sosa, Natalia; Bernik, Delia Leticia; Image texture analysis and gas sensor array studies applied to vanilla encapsulation by octenyl succinic anhydride starches; Canadian Center of Science and Education; Journal of Food Research; 2; 2; 2-2013; 36-481927-08871927-0895CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://www.ccsenet.org/journal/index.php/jfr/article/view/25255/15705info:eu-repo/semantics/altIdentifier/doi/ 10.5539/jfr.v2n2p36info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:44:49Zoai:ri.conicet.gov.ar:11336/102505instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:44:49.29CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Image texture analysis and gas sensor array studies applied to vanilla encapsulation by octenyl succinic anhydride starches
title Image texture analysis and gas sensor array studies applied to vanilla encapsulation by octenyl succinic anhydride starches
spellingShingle Image texture analysis and gas sensor array studies applied to vanilla encapsulation by octenyl succinic anhydride starches
Rodríguez, Silvio David
GAS SENSOR ARRAY
OSA STARCHES
GLCM TEXTURE ANALYSIS
SPRAY AND FREEZE DRYING
VANILLA
CHEMOMETRIC ANALYSIS
CLUSTER AND COMPONENT ANALYSIS
title_short Image texture analysis and gas sensor array studies applied to vanilla encapsulation by octenyl succinic anhydride starches
title_full Image texture analysis and gas sensor array studies applied to vanilla encapsulation by octenyl succinic anhydride starches
title_fullStr Image texture analysis and gas sensor array studies applied to vanilla encapsulation by octenyl succinic anhydride starches
title_full_unstemmed Image texture analysis and gas sensor array studies applied to vanilla encapsulation by octenyl succinic anhydride starches
title_sort Image texture analysis and gas sensor array studies applied to vanilla encapsulation by octenyl succinic anhydride starches
dc.creator.none.fl_str_mv Rodríguez, Silvio David
Wilderjans, Tom F.
Sosa, Natalia
Bernik, Delia Leticia
author Rodríguez, Silvio David
author_facet Rodríguez, Silvio David
Wilderjans, Tom F.
Sosa, Natalia
Bernik, Delia Leticia
author_role author
author2 Wilderjans, Tom F.
Sosa, Natalia
Bernik, Delia Leticia
author2_role author
author
author
dc.subject.none.fl_str_mv GAS SENSOR ARRAY
OSA STARCHES
GLCM TEXTURE ANALYSIS
SPRAY AND FREEZE DRYING
VANILLA
CHEMOMETRIC ANALYSIS
CLUSTER AND COMPONENT ANALYSIS
topic GAS SENSOR ARRAY
OSA STARCHES
GLCM TEXTURE ANALYSIS
SPRAY AND FREEZE DRYING
VANILLA
CHEMOMETRIC ANALYSIS
CLUSTER AND COMPONENT ANALYSIS
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.4
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv Native starch derivatization with octenyl succinic anhydride (OSA) is a chemical modification designed to enhance flavor microencapsulation performance. Hi Cap 100 and Capsul are two OSA starches derived from waxy maize base, which are especially suited for encapsulation processes. This work performs for the first time the encapsulation of vanilla extract with Capsul and Hi Cap 100 using both spray and freeze drying procedures. The encapsulation efficiency was studied correlating the starch texture with the aroma retention. Texture analysis was accomplished by means of grey level co-occurrence matrix feature extraction (GLCM), yielding image parameters that clearly differ in function of the type of starch and the drying method used for the encapsulation of the flavor. In parallel, the data recorded with a gas sensor array (e-nose) and analyzed by unsupervised multivariate methods allowed to follow up the evolution of the aroma through the whole process. The joint analysis of the GLCM and sensor array recorded data indicates that Capsul shows a higher capacity for vanilla encapsulation than Hi Cap 100. In addition, the obtained converging information from GLCM and e-nose data clearly indicates that particle texture and aroma encapsulation are connected.
Fil: Rodríguez, Silvio David. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Química, Física de los Materiales, Medioambiente y Energía. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Química, Física de los Materiales, Medioambiente y Energía; Argentina
Fil: Wilderjans, Tom F.. Faculty of Psychology and Educational Sciences. Methodology of Educational Sciences Research Group; Bélgica
Fil: Sosa, Natalia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Química Orgánica; Argentina
Fil: Bernik, Delia Leticia. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Química, Física de los Materiales, Medioambiente y Energía. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Química, Física de los Materiales, Medioambiente y Energía; Argentina
description Native starch derivatization with octenyl succinic anhydride (OSA) is a chemical modification designed to enhance flavor microencapsulation performance. Hi Cap 100 and Capsul are two OSA starches derived from waxy maize base, which are especially suited for encapsulation processes. This work performs for the first time the encapsulation of vanilla extract with Capsul and Hi Cap 100 using both spray and freeze drying procedures. The encapsulation efficiency was studied correlating the starch texture with the aroma retention. Texture analysis was accomplished by means of grey level co-occurrence matrix feature extraction (GLCM), yielding image parameters that clearly differ in function of the type of starch and the drying method used for the encapsulation of the flavor. In parallel, the data recorded with a gas sensor array (e-nose) and analyzed by unsupervised multivariate methods allowed to follow up the evolution of the aroma through the whole process. The joint analysis of the GLCM and sensor array recorded data indicates that Capsul shows a higher capacity for vanilla encapsulation than Hi Cap 100. In addition, the obtained converging information from GLCM and e-nose data clearly indicates that particle texture and aroma encapsulation are connected.
publishDate 2013
dc.date.none.fl_str_mv 2013-02
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/102505
Rodríguez, Silvio David; Wilderjans, Tom F.; Sosa, Natalia; Bernik, Delia Leticia; Image texture analysis and gas sensor array studies applied to vanilla encapsulation by octenyl succinic anhydride starches; Canadian Center of Science and Education; Journal of Food Research; 2; 2; 2-2013; 36-48
1927-0887
1927-0895
CONICET Digital
CONICET
url http://hdl.handle.net/11336/102505
identifier_str_mv Rodríguez, Silvio David; Wilderjans, Tom F.; Sosa, Natalia; Bernik, Delia Leticia; Image texture analysis and gas sensor array studies applied to vanilla encapsulation by octenyl succinic anhydride starches; Canadian Center of Science and Education; Journal of Food Research; 2; 2; 2-2013; 36-48
1927-0887
1927-0895
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://www.ccsenet.org/journal/index.php/jfr/article/view/25255/15705
info:eu-repo/semantics/altIdentifier/doi/ 10.5539/jfr.v2n2p36
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Canadian Center of Science and Education
publisher.none.fl_str_mv Canadian Center of Science and Education
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.070432

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