Spray drying encapsulation of citral in sucrose or trehalose matrices : physicochemical and sensory characteristics

Autores
Sosa, Natalia; Zamora, María Clara; Chirife, Jorge; Schebor, Carolina
Año de publicación
2011
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Fil: Sosa, Natalia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamentos de Industrias y de Química Orgánica; Argentina
Fil: Zamora, María Clara. Pontificia Universidad Catolica Argentina. Facultad de Ciencias Agrarias; Argentina
Fil: Chirife, Jorge. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentina
Fil: Schebor, Carolina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamentos de Industrias y de Química Orgánica; Argentina
Fil: Zamora, María Clara. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Schebor, Carolina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Abstract: The potential of the disaccharide trehalose as carrier for producing spray-dried citral was examined. Some physical and sensory characteristics of citral encapsulated in matrices containing either trehalose or sucrose and maltodextrin (MD) were analysed. They included water sorption, glass transition temperatures (Tg), nuclear magnetic resonance (NMR) relaxation and citral retention during spray-drying. The glassy state at room temperature (25 °C) was maintained as far as 33% relative humidities (RH) for the spray-dried trehalose formulation and 43% RH for trehalose–MD; however, for sucrose–MD and for sucrose formulations, the glassy state was limited to RHs lower than 33% and 22%, respectively. Sensory evaluation and gas chromatographic analysis indicated that citral retention after spray-drying was similar for matrices containing either trehalose or sucrose. However, trehalose formulations had improved physical stability as compared to sucrose.
Fuente
International Journal of Food Science & Technology. 2011, 46 (10)
Materia
SACAROSA
ENCAPSULACION
FISICOQUIMICA
INGENIERIA EN ALIMENTOS
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
Repositorio Institucional (UCA)
Institución
Pontificia Universidad Católica Argentina
OAI Identificador
oai:ucacris:123456789/15090
Acceder
id RIUCA_ca60f8b6b5f9e20a2c3d1bfaa0ec26da
oai_identifier_str oai:ucacris:123456789/15090
network_acronym_str RIUCA
repository_id_str 2585
network_name_str Repositorio Institucional (UCA)
spelling Spray drying encapsulation of citral in sucrose or trehalose matrices : physicochemical and sensory characteristicsSosa, NataliaZamora, María ClaraChirife, JorgeSchebor, CarolinaSACAROSAENCAPSULACIONFISICOQUIMICAINGENIERIA EN ALIMENTOSFil: Sosa, Natalia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamentos de Industrias y de Química Orgánica; ArgentinaFil: Zamora, María Clara. Pontificia Universidad Catolica Argentina. Facultad de Ciencias Agrarias; ArgentinaFil: Chirife, Jorge. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; ArgentinaFil: Schebor, Carolina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamentos de Industrias y de Química Orgánica; ArgentinaFil: Zamora, María Clara. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Schebor, Carolina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaAbstract: The potential of the disaccharide trehalose as carrier for producing spray-dried citral was examined. Some physical and sensory characteristics of citral encapsulated in matrices containing either trehalose or sucrose and maltodextrin (MD) were analysed. They included water sorption, glass transition temperatures (Tg), nuclear magnetic resonance (NMR) relaxation and citral retention during spray-drying. The glassy state at room temperature (25 °C) was maintained as far as 33% relative humidities (RH) for the spray-dried trehalose formulation and 43% RH for trehalose–MD; however, for sucrose–MD and for sucrose formulations, the glassy state was limited to RHs lower than 33% and 22%, respectively. Sensory evaluation and gas chromatographic analysis indicated that citral retention after spray-drying was similar for matrices containing either trehalose or sucrose. However, trehalose formulations had improved physical stability as compared to sucrose.Instituto de Ciencia y Tecnología de los Alimentos (Reino Unido)2011info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttps://repositorio.uca.edu.ar/handle/123456789/150901365-262110.1111/j.1365-2621.2011.02721.xSosa, N. et al. Spray drying encapsulation of citral in sucrose or trehalose matrices : physicochemical and sensory characteristics [en línea]. International Journal of Food Science & Technology. 2011, 46 (10). doi: 10.1111/j.1365-2621.2011.02721.x. Disponible en: https://repositorio.uca.edu.ar/handle/123456789/15090International Journal of Food Science & Technology. 2011, 46 (10)reponame:Repositorio Institucional (UCA)instname:Pontificia Universidad Católica Argentinaenginfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/4.0/2025-07-03T10:58:51Zoai:ucacris:123456789/15090instacron:UCAInstitucionalhttps://repositorio.uca.edu.ar/Universidad privadaNo correspondehttps://repositorio.uca.edu.ar/oaiclaudia_fernandez@uca.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:25852025-07-03 10:58:52.033Repositorio Institucional (UCA) - Pontificia Universidad Católica Argentinafalse
dc.title.none.fl_str_mv Spray drying encapsulation of citral in sucrose or trehalose matrices : physicochemical and sensory characteristics
title Spray drying encapsulation of citral in sucrose or trehalose matrices : physicochemical and sensory characteristics
spellingShingle Spray drying encapsulation of citral in sucrose or trehalose matrices : physicochemical and sensory characteristics
Sosa, Natalia
SACAROSA
ENCAPSULACION
FISICOQUIMICA
INGENIERIA EN ALIMENTOS
title_short Spray drying encapsulation of citral in sucrose or trehalose matrices : physicochemical and sensory characteristics
title_full Spray drying encapsulation of citral in sucrose or trehalose matrices : physicochemical and sensory characteristics
title_fullStr Spray drying encapsulation of citral in sucrose or trehalose matrices : physicochemical and sensory characteristics
title_full_unstemmed Spray drying encapsulation of citral in sucrose or trehalose matrices : physicochemical and sensory characteristics
title_sort Spray drying encapsulation of citral in sucrose or trehalose matrices : physicochemical and sensory characteristics
dc.creator.none.fl_str_mv Sosa, Natalia
Zamora, María Clara
Chirife, Jorge
Schebor, Carolina
author Sosa, Natalia
author_facet Sosa, Natalia
Zamora, María Clara
Chirife, Jorge
Schebor, Carolina
author_role author
author2 Zamora, María Clara
Chirife, Jorge
Schebor, Carolina
author2_role author
author
author
dc.subject.none.fl_str_mv SACAROSA
ENCAPSULACION
FISICOQUIMICA
INGENIERIA EN ALIMENTOS
topic SACAROSA
ENCAPSULACION
FISICOQUIMICA
INGENIERIA EN ALIMENTOS
dc.description.none.fl_txt_mv Fil: Sosa, Natalia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamentos de Industrias y de Química Orgánica; Argentina
Fil: Zamora, María Clara. Pontificia Universidad Catolica Argentina. Facultad de Ciencias Agrarias; Argentina
Fil: Chirife, Jorge. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentina
Fil: Schebor, Carolina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamentos de Industrias y de Química Orgánica; Argentina
Fil: Zamora, María Clara. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Schebor, Carolina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Abstract: The potential of the disaccharide trehalose as carrier for producing spray-dried citral was examined. Some physical and sensory characteristics of citral encapsulated in matrices containing either trehalose or sucrose and maltodextrin (MD) were analysed. They included water sorption, glass transition temperatures (Tg), nuclear magnetic resonance (NMR) relaxation and citral retention during spray-drying. The glassy state at room temperature (25 °C) was maintained as far as 33% relative humidities (RH) for the spray-dried trehalose formulation and 43% RH for trehalose–MD; however, for sucrose–MD and for sucrose formulations, the glassy state was limited to RHs lower than 33% and 22%, respectively. Sensory evaluation and gas chromatographic analysis indicated that citral retention after spray-drying was similar for matrices containing either trehalose or sucrose. However, trehalose formulations had improved physical stability as compared to sucrose.
description Fil: Sosa, Natalia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamentos de Industrias y de Química Orgánica; Argentina
publishDate 2011
dc.date.none.fl_str_mv 2011
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 https://repositorio.uca.edu.ar/handle/123456789/15090
1365-2621
10.1111/j.1365-2621.2011.02721.x
Sosa, N. et al. Spray drying encapsulation of citral in sucrose or trehalose matrices : physicochemical and sensory characteristics [en línea]. International Journal of Food Science & Technology. 2011, 46 (10). doi: 10.1111/j.1365-2621.2011.02721.x. Disponible en: https://repositorio.uca.edu.ar/handle/123456789/15090
url https://repositorio.uca.edu.ar/handle/123456789/15090
identifier_str_mv 1365-2621
10.1111/j.1365-2621.2011.02721.x
Sosa, N. et al. Spray drying encapsulation of citral in sucrose or trehalose matrices : physicochemical and sensory characteristics [en línea]. International Journal of Food Science & Technology. 2011, 46 (10). doi: 10.1111/j.1365-2621.2011.02721.x. Disponible en: https://repositorio.uca.edu.ar/handle/123456789/15090
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/4.0/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/4.0/
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Instituto de Ciencia y Tecnología de los Alimentos (Reino Unido)
publisher.none.fl_str_mv Instituto de Ciencia y Tecnología de los Alimentos (Reino Unido)
dc.source.none.fl_str_mv International Journal of Food Science & Technology. 2011, 46 (10)
reponame:Repositorio Institucional (UCA)
instname:Pontificia Universidad Católica Argentina
reponame_str Repositorio Institucional (UCA)
collection Repositorio Institucional (UCA)
instname_str Pontificia Universidad Católica Argentina
repository.name.fl_str_mv Repositorio Institucional (UCA) - Pontificia Universidad Católica Argentina
repository.mail.fl_str_mv claudia_fernandez@uca.edu.ar
_version_ 1836638364950855680
score 13.13397

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