Cargando…

Flavoring properties that affect the retention of volatile components during encapsulation process

Flavorings are widely used in food and beverage industries and spray drying is the most cost-effective encapsulation technique to deliver stable products. Generally, the same slurry is used to encapsulate both hydrophilic and hydrophobic flavors which led sometimes to lower retention. The same slurr...

Descripción completa

Detalles Bibliográficos
Autores principales: Cristina Ferrer Carneiro, Helena, Hoster, Karen, Reineccius, Gary, Silvia Prata, Ana
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9039888/
https://www.ncbi.nlm.nih.gov/pubmed/35499014
http://dx.doi.org/10.1016/j.fochx.2022.100230
_version_ 1784694225961484288
author Cristina Ferrer Carneiro, Helena
Hoster, Karen
Reineccius, Gary
Silvia Prata, Ana
author_facet Cristina Ferrer Carneiro, Helena
Hoster, Karen
Reineccius, Gary
Silvia Prata, Ana
author_sort Cristina Ferrer Carneiro, Helena
collection PubMed
description Flavorings are widely used in food and beverage industries and spray drying is the most cost-effective encapsulation technique to deliver stable products. Generally, the same slurry is used to encapsulate both hydrophilic and hydrophobic flavors which led sometimes to lower retention. The same slurry formulation composed by Modified Starch and Maltodextrin 20DE was loaded with 35% of two different flavorings (orange and passion fruit) and, spray dried under the same conditions. The flavorings selected had different octanol/water partition coefficients and their composition affected the emulsion stability. Orange flavoring presented clearly better emulsion stability than passion fruit flavoring, confirmed by size distribution and Turbiscan Stability Index (TSI (orange) ≪ TSI (passion fruit)). A key learning from this work is that the best infeed emulsion achieved by the most hydrophobic flavoring, presented the lowest droplet size and yielded in final bigger particle size and the best encapsulation efficiency result (>92%).
format Online
Article
Text
id pubmed-9039888
institution National Center for Biotechnology Information
language English
publishDate 2022
publisher Elsevier
record_format MEDLINE/PubMed
spelling pubmed-90398882022-04-27 Flavoring properties that affect the retention of volatile components during encapsulation process Cristina Ferrer Carneiro, Helena Hoster, Karen Reineccius, Gary Silvia Prata, Ana Food Chem X Article(s) from the Special Issue on Recovery and application of high-value resources from foods and food by-products by Mauricio Rostagno and Juliane Viganó Flavorings are widely used in food and beverage industries and spray drying is the most cost-effective encapsulation technique to deliver stable products. Generally, the same slurry is used to encapsulate both hydrophilic and hydrophobic flavors which led sometimes to lower retention. The same slurry formulation composed by Modified Starch and Maltodextrin 20DE was loaded with 35% of two different flavorings (orange and passion fruit) and, spray dried under the same conditions. The flavorings selected had different octanol/water partition coefficients and their composition affected the emulsion stability. Orange flavoring presented clearly better emulsion stability than passion fruit flavoring, confirmed by size distribution and Turbiscan Stability Index (TSI (orange) ≪ TSI (passion fruit)). A key learning from this work is that the best infeed emulsion achieved by the most hydrophobic flavoring, presented the lowest droplet size and yielded in final bigger particle size and the best encapsulation efficiency result (>92%). Elsevier 2022-01-29 /pmc/articles/PMC9039888/ /pubmed/35499014 http://dx.doi.org/10.1016/j.fochx.2022.100230 Text en © 2022 The Authors. Published by Elsevier Ltd. https://creativecommons.org/licenses/by-nc-nd/4.0/This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
spellingShingle Article(s) from the Special Issue on Recovery and application of high-value resources from foods and food by-products by Mauricio Rostagno and Juliane Viganó
Cristina Ferrer Carneiro, Helena
Hoster, Karen
Reineccius, Gary
Silvia Prata, Ana
Flavoring properties that affect the retention of volatile components during encapsulation process
title Flavoring properties that affect the retention of volatile components during encapsulation process
title_full Flavoring properties that affect the retention of volatile components during encapsulation process
title_fullStr Flavoring properties that affect the retention of volatile components during encapsulation process
title_full_unstemmed Flavoring properties that affect the retention of volatile components during encapsulation process
title_short Flavoring properties that affect the retention of volatile components during encapsulation process
title_sort flavoring properties that affect the retention of volatile components during encapsulation process
topic Article(s) from the Special Issue on Recovery and application of high-value resources from foods and food by-products by Mauricio Rostagno and Juliane Viganó
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9039888/
https://www.ncbi.nlm.nih.gov/pubmed/35499014
http://dx.doi.org/10.1016/j.fochx.2022.100230
work_keys_str_mv AT cristinaferrercarneirohelena flavoringpropertiesthataffecttheretentionofvolatilecomponentsduringencapsulationprocess
AT hosterkaren flavoringpropertiesthataffecttheretentionofvolatilecomponentsduringencapsulationprocess
AT reinecciusgary flavoringpropertiesthataffecttheretentionofvolatilecomponentsduringencapsulationprocess
AT silviaprataana flavoringpropertiesthataffecttheretentionofvolatilecomponentsduringencapsulationprocess