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

Content Provider	Springer Nature Link
Author	Sosa, Natalia Zamora, María C. Baren, Catalina Schebor, Carolina
Copyright Year	2013
Abstract	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.
Starting Page	1745
Ending Page	1755
Page Count	11
File Format	PDF
ISSN	19355130
Journal	Food and Bioprocess Technology
Volume Number	7
Issue Number	6
e-ISSN	19355149
Language	English
Publisher	Springer US
Publisher Date	2013-09-03
Publisher Place	Boston
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Orange essential oil Trehalose Encapsulation Spray-drying Emulsifiers Glass transition temperature Food Science Chemistry/Food Science Agriculture Biotechnology
Content Type	Text
Resource Type	Article
Subject	Industrial and Manufacturing Engineering Safety, Risk, Reliability and Quality Food Science Process Chemistry and Technology

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