메뉴 건너뛰기




Volumn 40, Issue 8, 2007, Pages 1381-1391

Limonene encapsulation in freeze-drying of gum Arabic-sucrose-gelatin systems

Author keywords

Cold stage microscopy; Encapsulation; Freeze drying; Ultra high pressure (50 250 MPa) homogenisation

Indexed keywords

DRYING; EMULSIONS; ENCAPSULATION; GELATION; HOMOGENIZATION METHOD; SPECTROPHOTOMETERS;

EID: 34248345073     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2006.10.008     Document Type: Article
Times cited : (153)

References (48)
  • 1
    • 34248373908 scopus 로고    scopus 로고
    • Anker, M. H., & Reineccius, G. A. (1988). Encapsulated orange oil: Influence of spray dryer air temperatures on retention and shelf life. In: Risch, S. J., Reineccius, G. A. (Eds.), Flavour encapsulation. ACS symposium series 370 (pp. 78-86). Washington, DC: American Chemical Society.
  • 2
    • 34248334325 scopus 로고    scopus 로고
    • Bangs, W. E., & Reineccius, G. A. (1988). Corn starch derivatives. In: S. J. Risch & G. A. Reineccius (Eds.), Flavour encapsulation. ACS symposium series 370 (pp. 12-28). Washington, DC: American Chemical Society.
  • 6
    • 34248335145 scopus 로고    scopus 로고
    • Chang, Y. I., Scire, J., & Jacobs, B. (1988). Effect of particle size and microstructure properties on encapsulated orange oil. In: S. J. Risch & G. A. Reineccius (Eds.), Flavour encapsulation. ACS symposium series 370 (pp. 87-102). Washington, DC: American Chemical Society.
  • 7
    • 0032182634 scopus 로고    scopus 로고
    • Oxidised starch as gum Arabic substitute for encapsulation of flavours
    • Chattopadhyaya S., Singhal R.S., and Kulkarni P.R. Oxidised starch as gum Arabic substitute for encapsulation of flavours. Carbohydrate Polymers 37 (1998) 143-144
    • (1998) Carbohydrate Polymers , vol.37 , pp. 143-144
    • Chattopadhyaya, S.1    Singhal, R.S.2    Kulkarni, P.R.3
  • 8
    • 0002133057 scopus 로고
    • Cocrystallization: An encapsulation processs
    • Chen A.C., Veiga M., and Rizzuto A.B. Cocrystallization: An encapsulation processs. Food Technology 44 11 (1990) 87-91
    • (1990) Food Technology , vol.44 , Issue.11 , pp. 87-91
    • Chen, A.C.1    Veiga, M.2    Rizzuto, A.B.3
  • 9
    • 0036259515 scopus 로고    scopus 로고
    • Characteristics of double encapsulated flavour powder prepared by secondary fat coating process
    • Cho Y.H., and Park J. Characteristics of double encapsulated flavour powder prepared by secondary fat coating process. Journal of Food Science 67 3 (2002) 968-972
    • (2002) Journal of Food Science , vol.67 , Issue.3 , pp. 968-972
    • Cho, Y.H.1    Park, J.2
  • 11
    • 0030813191 scopus 로고    scopus 로고
    • Effect of food composition and microstructure on volatile flavor release
    • Druaux C., and Voilley A. Effect of food composition and microstructure on volatile flavor release. Trends in Food Science and Technology 8 (1997) 364-368
    • (1997) Trends in Food Science and Technology , vol.8 , pp. 364-368
    • Druaux, C.1    Voilley, A.2
  • 12
    • 0036262780 scopus 로고    scopus 로고
    • Effect of type of atomisation and processing temperature on the physical properties and stability of spray-dried flavours
    • Finney J., Buffo R., and Reineccius G.A. Effect of type of atomisation and processing temperature on the physical properties and stability of spray-dried flavours. Journal of Food Science 67 3 (2002) 1108-1114
    • (2002) Journal of Food Science , vol.67 , Issue.3 , pp. 1108-1114
    • Finney, J.1    Buffo, R.2    Reineccius, G.A.3
  • 13
    • 0000337527 scopus 로고
    • Retention of organic volatiles in freeze-dried solutions of carbohydrates
    • Flink J., and Karel M. Retention of organic volatiles in freeze-dried solutions of carbohydrates. Journal of Agriculture and Food Cheemistry 18 2 (1970) 295-297
    • (1970) Journal of Agriculture and Food Cheemistry , vol.18 , Issue.2 , pp. 295-297
    • Flink, J.1    Karel, M.2
  • 14
    • 84986531698 scopus 로고
    • Effects of process variables on retention of volatiles in freeze drying
    • Flink J., and Karel M. Effects of process variables on retention of volatiles in freeze drying. Journal of Food Science 35 2 (1970) 444-447
    • (1970) Journal of Food Science , vol.35 , Issue.2 , pp. 444-447
    • Flink, J.1    Karel, M.2
  • 15
    • 0034196519 scopus 로고    scopus 로고
    • Effect of high-pressure homogenization on droplet size distributions and rheological properties of model oil-in-water emulsions
    • Floury J., Desrumaux A., Axelos M.A.V., and Lardières J. Effect of high-pressure homogenization on droplet size distributions and rheological properties of model oil-in-water emulsions. Innivative Food Science and Emerging Technologies 1 (2000) 127-134
    • (2000) Innivative Food Science and Emerging Technologies , vol.1 , pp. 127-134
    • Floury, J.1    Desrumaux, A.2    Axelos, M.A.V.3    Lardières, J.4
  • 16
    • 0036132834 scopus 로고    scopus 로고
    • Degradation of methylcellulose during ultra-high pressure homogenization
    • Floury J., Desrumaux A., Axelos M.A.V., and Legrand J. Degradation of methylcellulose during ultra-high pressure homogenization. Food Hydrocolloids 16 (2002) 47-53
    • (2002) Food Hydrocolloids , vol.16 , pp. 47-53
    • Floury, J.1    Desrumaux, A.2    Axelos, M.A.V.3    Legrand, J.4
  • 17
  • 19
    • 0001120996 scopus 로고    scopus 로고
    • Retention of aroma compounds by carbohydrates: Influence of their physicochemical characteristics and of their physical state. A review
    • Goubet I., Le Quere J.L., and Voiley A.J. Retention of aroma compounds by carbohydrates: Influence of their physicochemical characteristics and of their physical state. A review. Journal of Agriculture and Food Chemistry 46 (1998) 1981-1990
    • (1998) Journal of Agriculture and Food Chemistry , vol.46 , pp. 1981-1990
    • Goubet, I.1    Le Quere, J.L.2    Voiley, A.J.3
  • 20
    • 34248401715 scopus 로고    scopus 로고
    • Inglett, G. E., Gelbman, P., & Reineccius, G. A. (1988). Encapsulation of orange oil: Use of oligosaccharides from α-amylose modified starches of maize, rice, cassava, and potato. In: S. J. Risch & G.A. Reineccius (Eds.), Flavour encapsulation. ACS symposium series. vol. 370 (pp. 29-36). Washington, DC: American Chemical Society.
  • 21
    • 0001016099 scopus 로고    scopus 로고
    • Micro-encapsulation properties of gum Arabic and several food proteins: Liquid orange oil emulsion particles
    • Kim Y.D., Morr C.V., and Schhenz T.W. Micro-encapsulation properties of gum Arabic and several food proteins: Liquid orange oil emulsion particles. Journal of Agriculture and Food Chemistry 44 (1996) 1308-1313
    • (1996) Journal of Agriculture and Food Chemistry , vol.44 , pp. 1308-1313
    • Kim, Y.D.1    Morr, C.V.2    Schhenz, T.W.3
  • 22
    • 0041192984 scopus 로고    scopus 로고
    • Effects of microfluidisation on functional properties of xanthan gum
    • Lagoueyte N., and Paquin P. Effects of microfluidisation on functional properties of xanthan gum. Food Hydrocolloids 12 (1998) 365-371
    • (1998) Food Hydrocolloids , vol.12 , pp. 365-371
    • Lagoueyte, N.1    Paquin, P.2
  • 23
    • 0029185199 scopus 로고
    • The effect of phase transitions on release of n-propanol entrapped in carbohydrate glasses
    • Levi G., and Karel M. The effect of phase transitions on release of n-propanol entrapped in carbohydrate glasses. Journal of Food Engineering 24 (1995) 1-13
    • (1995) Journal of Food Engineering , vol.24 , pp. 1-13
    • Levi, G.1    Karel, M.2
  • 25
    • 0034845647 scopus 로고    scopus 로고
    • Effect of partial replacement of gum Arabic with carbohydrates on its microencapsulation properties
    • McNamee B.F., O'Riordan E.D., and O'Sullivan M. Effect of partial replacement of gum Arabic with carbohydrates on its microencapsulation properties. Journal of Agriculture and Food Chemistry 49 (2001) 3385-3388
    • (2001) Journal of Agriculture and Food Chemistry , vol.49 , pp. 3385-3388
    • McNamee, B.F.1    O'Riordan, E.D.2    O'Sullivan, M.3
  • 26
    • 0034088675 scopus 로고    scopus 로고
    • Effect of ultra sound emulsification on cheese aroma encapsulation by carbohydrates
    • Mongenot N., Charrier S., and Chalier P. Effect of ultra sound emulsification on cheese aroma encapsulation by carbohydrates. Journal of Agriculture and Food Chemistry 48 (2000) 861-867
    • (2000) Journal of Agriculture and Food Chemistry , vol.48 , pp. 861-867
    • Mongenot, N.1    Charrier, S.2    Chalier, P.3
  • 27
    • 0002059265 scopus 로고    scopus 로고
    • Oxidative stability of anhydrous milk fat microencapsulated in whey proteins
    • Moreau D.L., and Rosenberg M. Oxidative stability of anhydrous milk fat microencapsulated in whey proteins. Journal of Food Science 61 (1996) 39-43
    • (1996) Journal of Food Science , vol.61 , pp. 39-43
    • Moreau, D.L.1    Rosenberg, M.2
  • 28
  • 29
    • 85025565195 scopus 로고
    • The role of the proteinaceous component on the emulsification properties of gum Arabic
    • Randall R.C., Phillips G.O., and Williams P.A. The role of the proteinaceous component on the emulsification properties of gum Arabic. Food Hydrocolloids 2 (1988) 131-140
    • (1988) Food Hydrocolloids , vol.2 , pp. 131-140
    • Randall, R.C.1    Phillips, G.O.2    Williams, P.A.3
  • 30
    • 34248403807 scopus 로고    scopus 로고
    • Reineccius, G. A. (1988). Spray drying of food flavours. In: S. J. Risch & G. A. Reineccius (Eds.), Flavour encapsulation. ACS symposium series 370 (pp. 55-66). Washington, DC: American Chemical Society.
  • 31
    • 0036866336 scopus 로고    scopus 로고
    • Encapsulation of flavours using cyclodextrins: Comparison of Arabic retention on alpha, beta, and gamma types
    • Reineccius T.A., Reineccius G.A., and Peppard T.L. Encapsulation of flavours using cyclodextrins: Comparison of Arabic retention on alpha, beta, and gamma types. Journal of Food Science 67 9 (2002) 3271-3279
    • (2002) Journal of Food Science , vol.67 , Issue.9 , pp. 3271-3279
    • Reineccius, T.A.1    Reineccius, G.A.2    Peppard, T.L.3
  • 32
    • 34248399698 scopus 로고    scopus 로고
    • Risch, S. J. (1995). Encapsulation: Overview of uses and Techniques. In: S. J. Risch & G. A. Reineccius (Eds.), Encapsulation and controlled release of food ingredients. ACS symposium series 590 (pp. 2-7). Washington, DC: American Chemical Society.
  • 33
    • 0002998128 scopus 로고
    • Spray-dried orange oil-effect of emulsion size on flavour retention and shelf life
    • Risch S.J., and Reineccius G.A. (Eds), American Chemical Society, Washington, DC
    • Risch S.J., and Reineccius G.A. Spray-dried orange oil-effect of emulsion size on flavour retention and shelf life. In: Risch S.J., and Reineccius G.A. (Eds). Flavour encapsulation (1988), American Chemical Society, Washington, DC 67-77
    • (1988) Flavour encapsulation , pp. 67-77
    • Risch, S.J.1    Reineccius, G.A.2
  • 34
    • 0000797018 scopus 로고
    • Factors affecting retention in spray-drying microencapsulation of volatile materials
    • Rosenberg M., Kopelman I.J., and Talmon Y. Factors affecting retention in spray-drying microencapsulation of volatile materials. Journal of Agriculture and Food Chemistry 38 (1990) 1288-1294
    • (1990) Journal of Agriculture and Food Chemistry , vol.38 , pp. 1288-1294
    • Rosenberg, M.1    Kopelman, I.J.2    Talmon, Y.3
  • 35
  • 36
    • 0031099816 scopus 로고    scopus 로고
    • Frozen state transitions in relation to freeze-drying
    • Roos Y.H. Frozen state transitions in relation to freeze-drying. Journal of Thermal Analysis 48 (1997) 535-544
    • (1997) Journal of Thermal Analysis , vol.48 , pp. 535-544
    • Roos, Y.H.1
  • 37
    • 0025807345 scopus 로고
    • Phase transitions of amorphous sucrose and frozen sucrose solutions
    • Roos Y.H., and Karel M. Phase transitions of amorphous sucrose and frozen sucrose solutions. Journal of Food Science 7 (1991) 49-53
    • (1991) Journal of Food Science , vol.7 , pp. 49-53
    • Roos, Y.H.1    Karel, M.2
  • 39
    • 85005626140 scopus 로고
    • The retention of organic volatiles in spray-drying aqueous carbohydrate solutions
    • Rulkens W.H., and Thijssen H.A.C. The retention of organic volatiles in spray-drying aqueous carbohydrate solutions. Journal of Food Technology 7 (1967) 95-105
    • (1967) Journal of Food Technology , vol.7 , pp. 95-105
    • Rulkens, W.H.1    Thijssen, H.A.C.2
  • 41
    • 0003106512 scopus 로고
    • Microencapsulation by spray-drying ethyl caprylate in whey protein and carbohydrate wall systems
    • Sheu T.Y., and Rosenberg M. Microencapsulation by spray-drying ethyl caprylate in whey protein and carbohydrate wall systems. Journal of Food Science 60 1 (1995) 98-103
    • (1995) Journal of Food Science , vol.60 , Issue.1 , pp. 98-103
    • Sheu, T.Y.1    Rosenberg, M.2
  • 42
    • 0141813616 scopus 로고    scopus 로고
    • Microencapsulation by spray-drying: Influence of emulsion size on the retention of volatile compounds
    • Soottitantawat A., Yoshii H., Furuta T., Ohkawara M., and Linko P. Microencapsulation by spray-drying: Influence of emulsion size on the retention of volatile compounds. Journal of Food Science 68 7 (2003) 2256-2262
    • (2003) Journal of Food Science , vol.68 , Issue.7 , pp. 2256-2262
    • Soottitantawat, A.1    Yoshii, H.2    Furuta, T.3    Ohkawara, M.4    Linko, P.5
  • 43
    • 34248402574 scopus 로고    scopus 로고
    • Thevenet, F. (1988). Acacia gums: Stablisers for flavour encapsulation. In: S. J. Risch, G.A. Reineccius (Eds.), Flavour encapsulation. ACS symposium series 370 (pp. 37-44). Washington, DC: American Chemical Society.
  • 44
    • 0001856543 scopus 로고
    • Retention of aroma in drying food liquids
    • Thijssen H.A.C., and Rulkens W.H. Retention of aroma in drying food liquids. De Ingenieur 47 (1968) 45-56
    • (1968) De Ingenieur , vol.47 , pp. 45-56
    • Thijssen, H.A.C.1    Rulkens, W.H.2
  • 45
    • 0008295564 scopus 로고
    • Retention of aroma compounds during freeze and air drying
    • Linko P., Malkki Y., Olkku J., and Larinkari J. (Eds), Applied Sciences, London
    • Voilley A., and Simatos D. Retention of aroma compounds during freeze and air drying. In: Linko P., Malkki Y., Olkku J., and Larinkari J. (Eds). Food process engineering (1980), Applied Sciences, London 371-384
    • (1980) Food process engineering , pp. 371-384
    • Voilley, A.1    Simatos, D.2
  • 46
    • 34248378396 scopus 로고    scopus 로고
    • Voilley, A. J. (1995). Flavor encapsulation: Influence of encapaulation media on aroma retention during drying. In: S. J. Risch and G. A. Reineccius (Eds.), Encapsulation and controlled release of food ingredients. ACS symposium series 590 (pp. 169-179). Washington, DC: American Chemical Society.
  • 47
    • 0010714459 scopus 로고
    • The role of proteins in stabilization of emulsions
    • Phillips G.O., and Williams P.A. (Eds), IRL Press, Washington, DC
    • Walstra P. The role of proteins in stabilization of emulsions. In: Phillips G.O., and Williams P.A. (Eds). Gums and stabilizers for the food industry (1988), IRL Press, Washington, DC 323-336
    • (1988) Gums and stabilizers for the food industry , pp. 323-336
    • Walstra, P.1


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.