skip to main content
Idioma:

Microencapsulation Properties of Gum Arabic and Several Food Proteins:  Spray-Dried Orange Oil Emulsion Particles

Kim, Young D ; Morr, Charles V

Journal of agricultural and food chemistry, 1996-05, Vol.44 (5), p.1314-1320 [Periódico revisado por pares]

Washington, DC: American Chemical Society

Texto completo disponível

Citações Citado por
  • Título:
    Microencapsulation Properties of Gum Arabic and Several Food Proteins:  Spray-Dried Orange Oil Emulsion Particles
  • Autor: Kim, Young D ; Morr, Charles V
  • Assuntos: ACEITES VEGETALES ; AISLADO DE PROTEINAS ; AROMA ; Biological and medical sciences ; CASEINATE ; CASEINATOS ; COMPOSE VOLATIL ; COMPUESTO VOLATIL ; EMULSION ; FLAVEUR ; Food additives ; Food industries ; Fundamental and applied biological sciences. Psychology ; General aspects ; GOMA ARABIGA ; GOMME ARABIQUE ; HUILE VEGETALE ; ISOLAT PROTEIQUE ; METHODE D'APPLICATION ; METODOS DE APLICACION ; MICROENCAPSULACION ; MICROENCAPSULATION ; NARANJA DULCE ; ORANGE DOUCE ; PROTEINAS DE SUERO DE LECHE ; PROTEINAS VEGETALES ; PROTEINE DE LACTOSERUM ; PROTEINE VEGETALE ; SOJA
  • É parte de: Journal of agricultural and food chemistry, 1996-05, Vol.44 (5), p.1314-1320
  • Notas: 9629317
    Q02
    Q05
    Abstract published in Advance ACS Abstracts, April 15, 1996.
    ark:/67375/TPS-1Z89T9LX-H
    istex:9DC3FFD2C1A79615F48ACE001E2272AEF7F86327
    ObjectType-Article-2
    SourceType-Scholarly Journals-1
    ObjectType-Feature-1
    content type line 23
  • Descrição: The encapsulation properties of several commercial food proteins and gum arabic (GA) were evaluated by conventional analytical procedures and dynamic headspace analysis (DHA). The microstructural properties of spray-dried microencapsulated orange oil emulsion particles were investigated by scanning electron microscopy (SEM) and confocal scanning laser microscopy (CSLM). Soy protein isolate (SPI) was most effective and whey protein isolate (WPI) least effective for retaining orange oil during spray-drying of the liquid orange oil emulsions. Spray-dried SC-microencapsulated particles exhibited the largest sizes, and the sizes of the other microencapsulated orange oil particles were in decreasing order of WPI > SPI > GA. SEM and CSLM results revealed that spray-dried GA-microencapsulated orange oil particles had undergone more shrinkage during drying than the protein-microencapsulated products. A modified DHA technique was developed to determine the rate of release of volatiles from the spray-dried, microencapsulated orange oil emulsion particles. DHA results revealed that GA-microencapsulated particles had the highest volatile release rate and SPI-microencapsulated particles the lowest release rate as determined by DHA. WPI- and SPI-microencapsulated orange oil products were more stable against oxidation than SC- and GA-microencapsulated orange oil products. It was concluded that GA and SC were least effective as orange oil microencapsulants on the basis of DHA results and WPI and GA were least effective as orange oil microencapsulants on the basis of total oil retention and surface oil results. Keywords: Encapsulation; flavor release; protein; microstructure; dynamic headspace analysis
  • Editor: Washington, DC: American Chemical Society
  • Idioma: Inglês
Links
Voltar para lista de resultados
Ir para página anteriorAnterior Resultado  9 AvançarIr para próxima página

  • Realização: ABCD-USP USP   Logos de Redes Sociais: Freepik

Buscando em bases de dados remotas. Favor aguardar.