کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
6399720 | 1330709 | 2011 | 8 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Characterisation and performance assessment of guava (Psidium guajava L.) microencapsulates obtained by spray-drying
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله

چکیده انگلیسی
The aqueous extract of pink-fleshed guava fruit was encapsulated by spray-drying with maltodextrin (MD), arabic gum (AG), and their mixtures. The use of AG improves the fluidity during the drying process but produces an undesirable residual taste and decreases the thermal stability in the final microencapsulated powders. Retention of some aroma-active guava volatiles in the powders was confirmed by using HS-SPME-GC-MS analyses. The sensory analyses performed by two sets of non-trained panellists (adults and children) allow to select the most promising powders (MD and AGMD-1). They were physicochemically characterised and subjected to thermal (TGA and DSC) and morphologic (SEM) analyses. The successful production of spherical microencapsulates was also confirmed. From a storage stability study at two relative humidity (RH) conditions (74% and 94%), a strong influence of this parameter in the structure stability of microencapsulates and aroma release was found. The solids developed in this study represent an innovative and natural processed product from guava fruits which can be incorporated into different food products due to their sensory properties.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Research International - Volume 44, Issue 5, June 2011, Pages 1174-1181
Journal: Food Research International - Volume 44, Issue 5, June 2011, Pages 1174-1181
نویسندگان
Coralia Osorio, Diana P. Forero, José G. Carriazo,