Stability of microencapsulated strawberry flavour by spray drying, freeze drying and fluid bed

The main goal of this paper was to study the stability of a microencapsulated strawberry flavour using different encapsulating agents and drying techniques: spray drying, freeze drying and fluid bed. According to the quantification of volatile compounds, the blend MDs/Hi-Cap (9/1) at a fixed concent...

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Detalhes bibliográficos
Autores: Pellicer, José Antonio, Fortea Gorbe, María Isabel, Trabal, Juan, Gabaldón, José Antonio, Rodríguez López, María Isabel, Núñez Delicado, Estrella
Tipo de documento: artigo
Data de publicação:2019
País:España
Recursos:Universidad Católica San Antonio de Murcia (UCAM)
Repositório:RIUCAM. Repositorio Institucional de la Universidad Católica San Antonio de Murcia
OAI Identifier:oai:repositorio.ucam.edu:10952/4826
Acesso em linha:http://hdl.handle.net/10952/4826
Access Level:Acceso aberto
Palavra-chave:Microencapsulation
Spray drying
Freeze drying
Fluid bed
Stability
Strawberry flavour
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spelling Stability of microencapsulated strawberry flavour by spray drying, freeze drying and fluid bedPellicer, José AntonioFortea Gorbe, María IsabelTrabal, JuanGabaldón, José AntonioRodríguez López, María IsabelNúñez Delicado, EstrellaMicroencapsulationSpray dryingFreeze dryingFluid bedStabilityStrawberry flavourThe main goal of this paper was to study the stability of a microencapsulated strawberry flavour using different encapsulating agents and drying techniques: spray drying, freeze drying and fluid bed. According to the quantification of volatile compounds, the blend MDs/Hi-Cap (9/1) at a fixed concentration of CDs (1.7%) was the most appropriate for microencapsulating the strawberry flavour. The best drying yield was observed in the case of freeze drying. In the case of the moisture content, spray drying samples presented the lowest values, followed by freeze drying and fluid bed. The study of stability at different temperatures and times revealed that the presence of CDs in the blend enabled a higher presence of volatile compounds in the powder than in its absence. Microphotographs showed smooth spherical particles in the case of spray drying, whereas the structure of the powder was amorphous, like glass, with freeze drying and irregular in the case of fluid bed.Ciencias de la AlimentaciónElsevier2019info:eu-repo/semantics/articlehttp://hdl.handle.net/10952/4826reponame:RIUCAM. Repositorio Institucional de la Universidad Católica San Antonio de Murciainstname:Universidad Católica San Antonio de Murcia (UCAM)InglésThis research was supported by Centro para el Desarrollo Tecnológico Industrial (CDTI), Creaciones Aromáticas Industriales (CARINSA) CFE-CARINSA/02/12 and Universidad Católica de Murcia through grant Plan Propio de Investigación 2013-2017.info:eu-repo/semantics/openAccessoai:repositorio.ucam.edu:10952/48262026-06-07T18:35:21Z
dc.title.none.fl_str_mv Stability of microencapsulated strawberry flavour by spray drying, freeze drying and fluid bed
title Stability of microencapsulated strawberry flavour by spray drying, freeze drying and fluid bed
spellingShingle Stability of microencapsulated strawberry flavour by spray drying, freeze drying and fluid bed
Pellicer, José Antonio
Microencapsulation
Spray drying
Freeze drying
Fluid bed
Stability
Strawberry flavour
title_short Stability of microencapsulated strawberry flavour by spray drying, freeze drying and fluid bed
title_full Stability of microencapsulated strawberry flavour by spray drying, freeze drying and fluid bed
title_fullStr Stability of microencapsulated strawberry flavour by spray drying, freeze drying and fluid bed
title_full_unstemmed Stability of microencapsulated strawberry flavour by spray drying, freeze drying and fluid bed
title_sort Stability of microencapsulated strawberry flavour by spray drying, freeze drying and fluid bed
dc.creator.none.fl_str_mv Pellicer, José Antonio
Fortea Gorbe, María Isabel
Trabal, Juan
Gabaldón, José Antonio
Rodríguez López, María Isabel
Núñez Delicado, Estrella
author Pellicer, José Antonio
author_facet Pellicer, José Antonio
Fortea Gorbe, María Isabel
Trabal, Juan
Gabaldón, José Antonio
Rodríguez López, María Isabel
Núñez Delicado, Estrella
author_role author
author2 Fortea Gorbe, María Isabel
Trabal, Juan
Gabaldón, José Antonio
Rodríguez López, María Isabel
Núñez Delicado, Estrella
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv Microencapsulation
Spray drying
Freeze drying
Fluid bed
Stability
Strawberry flavour
topic Microencapsulation
Spray drying
Freeze drying
Fluid bed
Stability
Strawberry flavour
description The main goal of this paper was to study the stability of a microencapsulated strawberry flavour using different encapsulating agents and drying techniques: spray drying, freeze drying and fluid bed. According to the quantification of volatile compounds, the blend MDs/Hi-Cap (9/1) at a fixed concentration of CDs (1.7%) was the most appropriate for microencapsulating the strawberry flavour. The best drying yield was observed in the case of freeze drying. In the case of the moisture content, spray drying samples presented the lowest values, followed by freeze drying and fluid bed. The study of stability at different temperatures and times revealed that the presence of CDs in the blend enabled a higher presence of volatile compounds in the powder than in its absence. Microphotographs showed smooth spherical particles in the case of spray drying, whereas the structure of the powder was amorphous, like glass, with freeze drying and irregular in the case of fluid bed.
publishDate 2019
dc.date.none.fl_str_mv 2019
dc.type.none.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv http://hdl.handle.net/10952/4826
url http://hdl.handle.net/10952/4826
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv This research was supported by Centro para el Desarrollo Tecnológico Industrial (CDTI), Creaciones Aromáticas Industriales (CARINSA) CFE-CARINSA/02/12 and Universidad Católica de Murcia through grant Plan Propio de Investigación 2013-2017.
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:RIUCAM. Repositorio Institucional de la Universidad Católica San Antonio de Murcia
instname:Universidad Católica San Antonio de Murcia (UCAM)
instname_str Universidad Católica San Antonio de Murcia (UCAM)
reponame_str RIUCAM. Repositorio Institucional de la Universidad Católica San Antonio de Murcia
collection RIUCAM. Repositorio Institucional de la Universidad Católica San Antonio de Murcia
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,223283

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