Encapsulation of citral in formulations containing sucrose or trehalose: emulsions properties and stability

Autores
Sosa, Natalia; Schebor, Carolina Claudia; Perez, Oscar Edgardo
Año de publicación
2014
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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.
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: 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
Fil: Perez, Oscar Edgardo. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Materia
CITRAL
ENCAPSULATION
EMULSION
TREHALOSE
SUCROSE
SPRAY DRYING
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/32855
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/32855
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Encapsulation of citral in formulations containing sucrose or trehalose: emulsions properties and stabilitySosa, NataliaSchebor, Carolina ClaudiaPerez, Oscar EdgardoCITRALENCAPSULATIONEMULSIONTREHALOSESUCROSESPRAY DRYINGhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The 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.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: Schebor, Carolina Claudia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Perez, Oscar Edgardo. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaElsevier2014-08info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/32855Schebor, Carolina Claudia; Perez, Oscar Edgardo; Sosa, Natalia; Encapsulation of citral in formulations containing sucrose or trehalose: emulsions properties and stability; Elsevier; Food and Bioproducts Processing; 92; 3; 8-2014; 266-2740960-3085CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0960308513000783info:eu-repo/semantics/altIdentifier/doi/10.1016/j.fbp.2013.08.001info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:07:58Zoai:ri.conicet.gov.ar:11336/32855instacron: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:34982025-09-03 10:07:58.421CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Encapsulation of citral in formulations containing sucrose or trehalose: emulsions properties and stability
title Encapsulation of citral in formulations containing sucrose or trehalose: emulsions properties and stability
spellingShingle Encapsulation of citral in formulations containing sucrose or trehalose: emulsions properties and stability
Sosa, Natalia
CITRAL
ENCAPSULATION
EMULSION
TREHALOSE
SUCROSE
SPRAY DRYING
title_short Encapsulation of citral in formulations containing sucrose or trehalose: emulsions properties and stability
title_full Encapsulation of citral in formulations containing sucrose or trehalose: emulsions properties and stability
title_fullStr Encapsulation of citral in formulations containing sucrose or trehalose: emulsions properties and stability
title_full_unstemmed Encapsulation of citral in formulations containing sucrose or trehalose: emulsions properties and stability
title_sort Encapsulation of citral in formulations containing sucrose or trehalose: emulsions properties and stability
dc.creator.none.fl_str_mv Sosa, Natalia
Schebor, Carolina Claudia
Perez, Oscar Edgardo
author Sosa, Natalia
author_facet Sosa, Natalia
Schebor, Carolina Claudia
Perez, Oscar Edgardo
author_role author
author2 Schebor, Carolina Claudia
Perez, Oscar Edgardo
author2_role author
author
dc.subject.none.fl_str_mv CITRAL
ENCAPSULATION
EMULSION
TREHALOSE
SUCROSE
SPRAY DRYING
topic CITRAL
ENCAPSULATION
EMULSION
TREHALOSE
SUCROSE
SPRAY DRYING
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv 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.
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: 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
Fil: Perez, Oscar Edgardo. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
description 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.
publishDate 2014
dc.date.none.fl_str_mv 2014-08
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/11336/32855
Schebor, Carolina Claudia; Perez, Oscar Edgardo; Sosa, Natalia; Encapsulation of citral in formulations containing sucrose or trehalose: emulsions properties and stability; Elsevier; Food and Bioproducts Processing; 92; 3; 8-2014; 266-274
0960-3085
CONICET Digital
CONICET
url http://hdl.handle.net/11336/32855
identifier_str_mv Schebor, Carolina Claudia; Perez, Oscar Edgardo; Sosa, Natalia; Encapsulation of citral in formulations containing sucrose or trehalose: emulsions properties and stability; Elsevier; Food and Bioproducts Processing; 92; 3; 8-2014; 266-274
0960-3085
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0960308513000783
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.fbp.2013.08.001
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
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 13.13397

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