Encapsulation performance of proteins and traditional materials for spray dried flavors

Journal of Agricultural and Food Chemistry
Joséphine Charve, G A Reineccius

Abstract

The objective of this study was to evaluate the potential of selected proteins as alternative materials for flavor encapsulation by spray drying. Two traditional materials (gum acacia and modified starch) and three proteins (sodium caseinate, whey and soy protein isolates) were used at different infeed solid levels; test compounds included (R)-(+)-limonene and three alpha,beta-unsaturated aldehydes ((E)-2-hexenal, (E)-cinnamaldehyde, citral). The primary criteria for performance were flavor retention during drying and protection against losses during storage. Limonene oxidation and nonenzymatic browning were investigated as two possible deterioration routes. Overall, higher infeed solids improved retention during drying and limited flavor losses (aldehydes and limonene) during storage in traditional materials only. The materials giving the highest flavor retention during drying were gum acacia (94%), modified starch (88%) and whey protein isolate (87%). Gum acacia provided the highest retention of aldehydes during storage (37 to 58%) after 28 days at 40 degrees C but did not afford good protection against limonene oxidation. Oppositely, protein materials effectively limited limonene oxidation (>70% retained). Nonenzymatic brown...Continue Reading

References

Mar 23, 2001·Journal of Agricultural and Food Chemistry·A C BertoliniC R Grosso
Apr 20, 2001·Journal of Agricultural and Food Chemistry·S A HoganM O'Sullivan

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Citations

Sep 6, 2014·Journal of Food Science and Technology·Ana Elena Quirós-SaucedaGustavo A González-Aguilar
Jul 6, 2014·Food Chemistry·Thanh Dat NguyenRémi Saurel
Dec 18, 2015·Food Chemistry·Tomo SatohKoreyoshi Imamura
Apr 23, 2013·Journal of the Science of Food and Agriculture·Xin-Rong Li, Chuan-He Tang
Feb 17, 2015·International Journal of Pharmaceutics·A El AsbahaniA Elaissari
Jul 20, 2019·Journal of Microencapsulation·Arianne Cunha Dos Santos VaucherMônica F S Ramos
Nov 15, 2019·Journal of Microencapsulation·Gislaine Ferreira NogueiraRafael Augustus de Oliveira
Jan 17, 2020·Pakistan Journal of Biological Sciences : PJBS·Amr FaroukShimaa Moawad
Jun 7, 2020·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·María Dolores IbáñezMaría Amparo Blázquez
Jun 20, 2019·Frontiers in Chemistry·Jose Daniel Wicochea-RodríguezEmmanuelle Gastaldi
Nov 20, 2020·Critical Reviews in Food Science and Nutrition·Sara Khoshnoudi-NiaSeid Mahdi Jafari
Jan 29, 2021·Comprehensive Reviews in Food Science and Food Safety·Seyed Mohammad Taghi Gharibzahedi, Brennan Smith
Oct 5, 2019·Carbohydrate Polymers·Rajnibhas Sukeaw SamakradhamrongthaiNiramon Utama-Ang
Jan 27, 2010·Journal of Agricultural and Food Chemistry·Thomas Kaasgaard, Danielle Keller
May 17, 2021·Food Research International·Fernanda de Melo RamosAna Silvia Prata
Jun 9, 2020·Journal of Agricultural and Food Chemistry·Adriana VallsSantiago V Luis

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