New Insights in the Use of Trehalose and Modified Starches for the Encapsulation of Orange Essential Oil

Autores
Sosa, Natalia; Zamora, María Clara; Van Baren, Catalina Maria; Schebor, Carolina Claudia
Año de publicación
2014
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
During the encapsulation of aromas by spray-drying, some volatile components may be lost; consequently, the sensory profile could be modified in the final product. Therefore, the selection of the carrier matrix for the encapsulation is crucial to obtain high aroma retention and long shelf-life stability, reduce aroma oxidation and increase physical stability of the powder. With the aim of studying the use of trehalose for the encapsulation of orange essential oil, emulsions were prepared containing mixtures of trehalose–maltodextrin (TMD) and sucrose–maltodextrin (SMD). Two modified starches were used as emulsifiers. The emulsions were spray-dried and stored at 25 and 37 °C. The aroma retention was evaluated using head space–solid phase microextraction/gas chromatography–mass spectrometry (HS-SPME/GC-MS) and by sensory evaluation. In addition, some physical properties of orange essential oil powders, such as water sorption and glass transition temperature (T g), were determined. The sensory profiles obtained for TMD and SMD were different: TMD formulations retained mainly limonene, while SMD retained mostly α-pinene and myrcene. The modified starches (Capsul and Hi Cap) used as emulsifiers also affected the retention of certain volatiles. Therefore, the selection of components in the carrier matrix is relevant to the retention of aromas in orange oil powders. Regarding the physical properties, TMD formulations presented better characteristics in comparison to SMD, particularly due to the higher T g values. The high aroma retention levels and the good physical characteristics are promising results in relation to the inclusion of the developed formulations in dehydrated citric juices.
Fil: Sosa, Natalia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Zamora, María Clara. Pontificia Universidad Católica Argentina "Santa María de los Buenos Aires". Facultad de Ciencias Agrarias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Van Baren, Catalina Maria. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Química y Metabolismo del Fármaco. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Instituto de Química y Metabolismo del Fármaco; Argentina
Fil: Schebor, Carolina Claudia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Materia
Orange Essential Oil
Encapsulation
Trehalose
Sensory
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/33082
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/33082
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling New Insights in the Use of Trehalose and Modified Starches for the Encapsulation of Orange Essential OilSosa, NataliaZamora, María ClaraVan Baren, Catalina MariaSchebor, Carolina ClaudiaOrange Essential OilEncapsulationTrehaloseSensoryhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2During the encapsulation of aromas by spray-drying, some volatile components may be lost; consequently, the sensory profile could be modified in the final product. Therefore, the selection of the carrier matrix for the encapsulation is crucial to obtain high aroma retention and long shelf-life stability, reduce aroma oxidation and increase physical stability of the powder. With the aim of studying the use of trehalose for the encapsulation of orange essential oil, emulsions were prepared containing mixtures of trehalose–maltodextrin (TMD) and sucrose–maltodextrin (SMD). Two modified starches were used as emulsifiers. The emulsions were spray-dried and stored at 25 and 37 °C. The aroma retention was evaluated using head space–solid phase microextraction/gas chromatography–mass spectrometry (HS-SPME/GC-MS) and by sensory evaluation. In addition, some physical properties of orange essential oil powders, such as water sorption and glass transition temperature (T g), were determined. The sensory profiles obtained for TMD and SMD were different: TMD formulations retained mainly limonene, while SMD retained mostly α-pinene and myrcene. The modified starches (Capsul and Hi Cap) used as emulsifiers also affected the retention of certain volatiles. Therefore, the selection of components in the carrier matrix is relevant to the retention of aromas in orange oil powders. Regarding the physical properties, TMD formulations presented better characteristics in comparison to SMD, particularly due to the higher T g values. The high aroma retention levels and the good physical characteristics are promising results in relation to the inclusion of the developed formulations in dehydrated citric juices.Fil: Sosa, Natalia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Zamora, María Clara. Pontificia Universidad Católica Argentina "Santa María de los Buenos Aires". Facultad de Ciencias Agrarias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Van Baren, Catalina Maria. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Química y Metabolismo del Fármaco. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Instituto de Química y Metabolismo del Fármaco; ArgentinaFil: Schebor, Carolina Claudia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaSpringer2014-09info: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/11336/33082Sosa, Natalia; Schebor, Carolina Claudia; Van Baren, Catalina Maria; Zamora, María Clara; New Insights in the Use of Trehalose and Modified Starches for the Encapsulation of Orange Essential Oil; Springer; Food and Bioprocess Technology; 7; 6; 9-2014; 1745-17551935-51301935-5149CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1007/s11947-013-1174-9info:eu-repo/semantics/altIdentifier/url/https://link.springer.com/article/10.1007%2Fs11947-013-1174-9info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-17T10:42:58Zoai:ri.conicet.gov.ar:11336/33082instacron: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:34982025-09-17 10:42:58.523CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv New Insights in the Use of Trehalose and Modified Starches for the Encapsulation of Orange Essential Oil
title New Insights in the Use of Trehalose and Modified Starches for the Encapsulation of Orange Essential Oil
spellingShingle New Insights in the Use of Trehalose and Modified Starches for the Encapsulation of Orange Essential Oil
Sosa, Natalia
Orange Essential Oil
Encapsulation
Trehalose
Sensory
title_short New Insights in the Use of Trehalose and Modified Starches for the Encapsulation of Orange Essential Oil
title_full New Insights in the Use of Trehalose and Modified Starches for the Encapsulation of Orange Essential Oil
title_fullStr New Insights in the Use of Trehalose and Modified Starches for the Encapsulation of Orange Essential Oil
title_full_unstemmed New Insights in the Use of Trehalose and Modified Starches for the Encapsulation of Orange Essential Oil
title_sort New Insights in the Use of Trehalose and Modified Starches for the Encapsulation of Orange Essential Oil
dc.creator.none.fl_str_mv Sosa, Natalia
Zamora, María Clara
Van Baren, Catalina Maria
Schebor, Carolina Claudia
author Sosa, Natalia
author_facet Sosa, Natalia
Zamora, María Clara
Van Baren, Catalina Maria
Schebor, Carolina Claudia
author_role author
author2 Zamora, María Clara
Van Baren, Catalina Maria
Schebor, Carolina Claudia
author2_role author
author
author
dc.subject.none.fl_str_mv Orange Essential Oil
Encapsulation
Trehalose
Sensory
topic Orange Essential Oil
Encapsulation
Trehalose
Sensory
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv During the encapsulation of aromas by spray-drying, some volatile components may be lost; consequently, the sensory profile could be modified in the final product. Therefore, the selection of the carrier matrix for the encapsulation is crucial to obtain high aroma retention and long shelf-life stability, reduce aroma oxidation and increase physical stability of the powder. With the aim of studying the use of trehalose for the encapsulation of orange essential oil, emulsions were prepared containing mixtures of trehalose–maltodextrin (TMD) and sucrose–maltodextrin (SMD). Two modified starches were used as emulsifiers. The emulsions were spray-dried and stored at 25 and 37 °C. The aroma retention was evaluated using head space–solid phase microextraction/gas chromatography–mass spectrometry (HS-SPME/GC-MS) and by sensory evaluation. In addition, some physical properties of orange essential oil powders, such as water sorption and glass transition temperature (T g), were determined. The sensory profiles obtained for TMD and SMD were different: TMD formulations retained mainly limonene, while SMD retained mostly α-pinene and myrcene. The modified starches (Capsul and Hi Cap) used as emulsifiers also affected the retention of certain volatiles. Therefore, the selection of components in the carrier matrix is relevant to the retention of aromas in orange oil powders. Regarding the physical properties, TMD formulations presented better characteristics in comparison to SMD, particularly due to the higher T g values. The high aroma retention levels and the good physical characteristics are promising results in relation to the inclusion of the developed formulations in dehydrated citric juices.
Fil: Sosa, Natalia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Zamora, María Clara. Pontificia Universidad Católica Argentina "Santa María de los Buenos Aires". Facultad de Ciencias Agrarias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Van Baren, Catalina Maria. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Química y Metabolismo del Fármaco. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Instituto de Química y Metabolismo del Fármaco; Argentina
Fil: Schebor, Carolina Claudia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
description During the encapsulation of aromas by spray-drying, some volatile components may be lost; consequently, the sensory profile could be modified in the final product. Therefore, the selection of the carrier matrix for the encapsulation is crucial to obtain high aroma retention and long shelf-life stability, reduce aroma oxidation and increase physical stability of the powder. With the aim of studying the use of trehalose for the encapsulation of orange essential oil, emulsions were prepared containing mixtures of trehalose–maltodextrin (TMD) and sucrose–maltodextrin (SMD). Two modified starches were used as emulsifiers. The emulsions were spray-dried and stored at 25 and 37 °C. The aroma retention was evaluated using head space–solid phase microextraction/gas chromatography–mass spectrometry (HS-SPME/GC-MS) and by sensory evaluation. In addition, some physical properties of orange essential oil powders, such as water sorption and glass transition temperature (T g), were determined. The sensory profiles obtained for TMD and SMD were different: TMD formulations retained mainly limonene, while SMD retained mostly α-pinene and myrcene. The modified starches (Capsul and Hi Cap) used as emulsifiers also affected the retention of certain volatiles. Therefore, the selection of components in the carrier matrix is relevant to the retention of aromas in orange oil powders. Regarding the physical properties, TMD formulations presented better characteristics in comparison to SMD, particularly due to the higher T g values. The high aroma retention levels and the good physical characteristics are promising results in relation to the inclusion of the developed formulations in dehydrated citric juices.
publishDate 2014
dc.date.none.fl_str_mv 2014-09
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/11336/33082
Sosa, Natalia; Schebor, Carolina Claudia; Van Baren, Catalina Maria; Zamora, María Clara; New Insights in the Use of Trehalose and Modified Starches for the Encapsulation of Orange Essential Oil; Springer; Food and Bioprocess Technology; 7; 6; 9-2014; 1745-1755
1935-5130
1935-5149
CONICET Digital
CONICET
url http://hdl.handle.net/11336/33082
identifier_str_mv Sosa, Natalia; Schebor, Carolina Claudia; Van Baren, Catalina Maria; Zamora, María Clara; New Insights in the Use of Trehalose and Modified Starches for the Encapsulation of Orange Essential Oil; Springer; Food and Bioprocess Technology; 7; 6; 9-2014; 1745-1755
1935-5130
1935-5149
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1007/s11947-013-1174-9
info:eu-repo/semantics/altIdentifier/url/https://link.springer.com/article/10.1007%2Fs11947-013-1174-9
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Springer
publisher.none.fl_str_mv Springer
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 13.001348

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