Encapsulation of mandarin citrus flavor using spray drying technology and different wall materials
Studies using the encapsulated flavors of mandarin oranges have not been reported. In this study, the effect of malto-dextrin, soy protein, gum Arabic and surfactant (polysorbate 80) on the emulsion stability of a hydrophobic mandarin flavor for an encapsulation process subsequent to a spray drying process was evaluated. The influence of the emulsion characterization and the drying operating conditions, such as the inlet air temperature, outlet air temperature and atomization speed, on the characteristics of the encapsulated product and dryer performance was considered. The most suitable process was found to be air inlet and outlet temperatures of 213°C and 90°C, respectively, together with an atomizer disk velocity of 35000 rpm to obtain a high encapsulation efficiency of d-limonene and α-linalool (>95%), low deposit formation (<10%) and high solids recovery (@ 80%). Powdered flavors of mandarin orange can be encapsulated by spray drying, resulting in microcapsules containing the active ingredient with maximum functionality and stability.
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Universidad de Ciencias Aplicadas y Ambientales U.D.C.A
2015
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García Cárdenas, Jaime A. Ciro Velásquez, Héctor J. Largo Ávila, Esteban |
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García Cárdenas, Jaime A. Ciro Velásquez, Héctor J. Largo Ávila, Esteban Encapsulation of mandarin citrus flavor using spray drying technology and different wall materials |
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García Cárdenas, Jaime A. Ciro Velásquez, Héctor J. Largo Ávila, Esteban |
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García Cárdenas, Jaime A. |
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Encapsulation of mandarin citrus flavor using spray drying technology and different wall materials |
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Encapsulation of mandarin citrus flavor using spray drying technology and different wall materials |
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Encapsulation of mandarin citrus flavor using spray drying technology and different wall materials |
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Encapsulation of mandarin citrus flavor using spray drying technology and different wall materials |
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Encapsulation of mandarin citrus flavor using spray drying technology and different wall materials |
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encapsulation of mandarin citrus flavor using spray drying technology and different wall materials |
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Studies using the encapsulated flavors of mandarin oranges have not been reported. In this study, the effect of malto-dextrin, soy protein, gum Arabic and surfactant (polysorbate 80) on the emulsion stability of a hydrophobic mandarin flavor for an encapsulation process subsequent to a spray drying process was evaluated. The influence of the emulsion characterization and the drying operating conditions, such as the inlet air temperature, outlet air temperature and atomization speed, on the characteristics of the encapsulated product and dryer performance was considered. The most suitable process was found to be air inlet and outlet temperatures of 213°C and 90°C, respectively, together with an atomizer disk velocity of 35000 rpm to obtain a high encapsulation efficiency of d-limonene and α-linalool (>95%), low deposit formation (<10%) and high solids recovery (@ 80%). Powdered flavors of mandarin orange can be encapsulated by spray drying, resulting in microcapsules containing the active ingredient with maximum functionality and stability. |
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Universidad de Ciencias Aplicadas y Ambientales U.D.C.A |
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2015 |
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https://revistas.udca.edu.co/index.php/ruadc/article/view/474 |
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AT garciacardenasjaimea encapsulationofmandarincitrusflavorusingspraydryingtechnologyanddifferentwallmaterials AT cirovelasquezhectorj encapsulationofmandarincitrusflavorusingspraydryingtechnologyanddifferentwallmaterials AT largoavilaesteban encapsulationofmandarincitrusflavorusingspraydryingtechnologyanddifferentwallmaterials AT garciacardenasjaimea encapsulaciondeunsaborcitricodemandarinausandotecnologiadesecadoporaspersionydiferentesmaterialesdecobertura AT cirovelasquezhectorj encapsulaciondeunsaborcitricodemandarinausandotecnologiadesecadoporaspersionydiferentesmaterialesdecobertura AT largoavilaesteban encapsulaciondeunsaborcitricodemandarinausandotecnologiadesecadoporaspersionydiferentesmaterialesdecobertura |
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rev-ruadc-co-article-4742021-07-13T07:53:02Z Encapsulation of mandarin citrus flavor using spray drying technology and different wall materials Encapsulación de un sabor cítrico de mandarina usando tecnología de secado por aspersión y diferentes materiales de cobertura García Cárdenas, Jaime A. Ciro Velásquez, Héctor J. Largo Ávila, Esteban Secado sabor encapsulación mandarina Drying flavor encapsulation mandarin Studies using the encapsulated flavors of mandarin oranges have not been reported. In this study, the effect of malto-dextrin, soy protein, gum Arabic and surfactant (polysorbate 80) on the emulsion stability of a hydrophobic mandarin flavor for an encapsulation process subsequent to a spray drying process was evaluated. The influence of the emulsion characterization and the drying operating conditions, such as the inlet air temperature, outlet air temperature and atomization speed, on the characteristics of the encapsulated product and dryer performance was considered. The most suitable process was found to be air inlet and outlet temperatures of 213°C and 90°C, respectively, together with an atomizer disk velocity of 35000 rpm to obtain a high encapsulation efficiency of d-limonene and α-linalool (>95%), low deposit formation (<10%) and high solids recovery (@ 80%). Powdered flavors of mandarin orange can be encapsulated by spray drying, resulting in microcapsules containing the active ingredient with maximum functionality and stability. Estudios de encapsulación de sabores artificiales de mandarina no han sido reportados. En este estudio fue avaluado el efecto de maltodextrina, proteína de soja, goma arabiga y un agente de tensioactivo (polisorbato 80), en la estabilidad de una emulsión formulada con sabores artificiales de mandarina, para ser encapsulado mediante secado por aspersión. Usando la metodología de superficie de respuesta, las condiciones de operación del secador (temperatura de entrada y de salida de aire y la velocidad del disco atomizador), se optimizaron en función de las propiedades de calidad del producto en polvo y desempeño del secador. Los resultados mostraron que las temperaturas de entrada y de salida de aire de 213°C y 90°C, respectivamente, junto con una velocidad de disco atomizador de 35000rpm son las más adecuadas para obtener un producto con alta eficiencia de encapsulación de d-limoneno y α-linalol (>95%), baja formación de depósitos (<10%) y alta recuperación de sólidos (@80%). Sabores encapsulados de mandarina pueden ser obtenidos mediante secado por aspersión, dando como resultado microcápsulas, que contienen el ingrediente activo con la máxima funcionalidad y estabilidad. Universidad de Ciencias Aplicadas y Ambientales U.D.C.A 2015-06-30 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf text/html https://revistas.udca.edu.co/index.php/ruadc/article/view/474 10.31910/rudca.v18.n1.2015.474 Revista U.D.C.A Actualidad & Divulgación Científica; Vol. 18 No. 1 (2015): Revista U.D.C.A Actualidad & Divulgación Científica. Enero-Junio; 251-260 Revista U.D.C.A Actualidad & Divulgación Científica; Vol. 18 Núm. 1 (2015): Revista U.D.C.A Actualidad & Divulgación Científica. Enero-Junio; 251-260 Revista U.D.C.A Actualidad & Divulgación Científica; v. 18 n. 1 (2015): Revista U.D.C.A Actualidad & Divulgación Científica. Enero-Junio; 251-260 2619-2551 0123-4226 10.31910/rudca.v18.n1.2015 eng https://revistas.udca.edu.co/index.php/ruadc/article/view/474/399 https://revistas.udca.edu.co/index.php/ruadc/article/view/474/1249 /*ref*/ABANO, E.E.; MA, H.; QU, W. 2014. 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