کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
10600040 | 982075 | 2005 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
The use of gum arabic and modified starch in the microencapsulation of a food flavoring agent
دانلود مقاله + سفارش ترجمه
دانلود مقاله ISI انگلیسی
رایگان برای ایرانیان
کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آلی
پیش نمایش صفحه اول مقاله

چکیده انگلیسی
Solvent extracted oleoresins exhibit a flavor profile, close to the freshly ground spice in a wide spectrum of foods. In spite of their many advantages over ground spices, their sensitivity to light, heat and oxygen is a disadvantage. One approach to overcome this disadvantage is by means of microencapsulation. The present work reports on microencapsulation of cardamom oleoresin by spray drying using gum arabic, maltodextrin, and a commercially available modified starch as wall materials. The microcapsules were evaluated for the content and stability of volatiles, non-volatiles, entrapped 1,8-cineole and entrapped α-terpinyl acetate for 6 weeks. Gum arabic offered greater protection to the oleoresin than maltodextrin and modified starch, as seen from the t1/2, time required for a constituent to reduce to 50% of its initial value.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Carbohydrate Polymers - Volume 62, Issue 4, 14 December 2005, Pages 309-315
Journal: Carbohydrate Polymers - Volume 62, Issue 4, 14 December 2005, Pages 309-315
نویسندگان
Savitha Krishnan, Amol C. Kshirsagar, Rekha S. Singhal,