Morphologic and stability cassava starch matrices for encapsulating limonene by spray drying

被引：31

作者：

Ordonez, Monica ^{[2
]}

Herrera, Anibal ^{[1
]}

机构：

[1] Univ Nacl Colombia, Dept Agron, Post Harvest Lab, Bogota, Colombia

[2] Univ Nacl Colombia, Dept Sci, Bogota, Colombia

来源：

POWDER TECHNOLOGY | 2014年 / 253卷

关键词：

Cassava starch; Whey protein; Gum Arabic; Spray drying; Limonene; WHEY-PROTEIN; GLASS-TRANSITION; AROMA COMPOUNDS; MICROENCAPSULATION; FOOD; RETENTION; EXTRUSION; EMULSION; SYSTEMS; POWDERS;

D O I：

10.1016/j.powtec.2013.11.005

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

The following mixtures of encapsulating matrices were evaluated in this study: gum Arabic (GA), Whey protein concentrate (WPC), cassava starch (Y) and gum Arabic (GA) in proportions of 50:50 and 17:83 and cassava starch (Y) and whey protein concentrate (WPC) in proportions of 50:50 and 17:83. Encapsulation efficiencies above 40% were found using gas chromatography, and a morphological characterization of each matrix was performed using scanning electron microscopy (SEM). Smooth surfaces were found, indicating the effectiveness of the encapsulation process and of the matrices studied, both before and after accelerated aging at 40 degrees C and 75% relative humidity (RH). X-ray diffraction allowed the evaluation of the phase change of the encapsulating matrices before and after spray drying and during the accelerated-aging test for each of the studied matrices. (C) 2013 Elsevier B.V. All rights reserved.

引用

页码：89 / 97

页数：9

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