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...
| Autores: | , , , , , |
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| Tipo de recurso: | artículo |
| Fecha de publicación: | 2019 |
| País: | España |
| Institución: | Universidad Católica San Antonio de Murcia (UCAM) |
| Repositorio: | RIUCAM. Repositorio Institucional de la Universidad Católica San Antonio de Murcia |
| OAI Identifier: | oai:repositorio.ucam.edu:10952/4826 |
| Acceso en línea: | http://hdl.handle.net/10952/4826 |
| Access Level: | acceso abierto |
| Palabra clave: | Microencapsulation Spray drying Freeze drying Fluid bed Stability Strawberry flavour |
| Sumario: | 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. |
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