Glass transition temperatures and some physical and sensory changes in stored spray-dried encapsulated flavors

LWT

Volumn 40, Issue 10, 2007, Pages 1792-1797

  Carolina, Busso Casati ^a   Carolina, Schebor ^b,c   Zamora, María C ^a,c   Jorge, Chirife ^a  

^a PONTIFICIA UNIVERSIDAD CATÓLICA ARGENTINA   (Argentina)

^b UNIVERSIDAD DE BUENOS AIRES   (Argentina)

^c Rivadavia 1917   (Argentina)

Author keywords

Caking; Collapse; Encapsulated flavors; Glass transition; Orange flavor; Spray dried

Indexed keywords

AMORPHOUS MATERIALS; ATMOSPHERIC HUMIDITY; DIFFERENTIAL SCANNING CALORIMETRY; GLASS TRANSITION; SPRAY DRYING; SUGAR (SUCROSE);

CAKING; COLLAPSE; ENCAPSULATED FLAVORS; ORANGE FLAVOR;

FLAVORS;

FRAGARIA X ANANASSA;

EID: 34447559802     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2006.10.009     Document Type: Article

References (24)

1. ASTM (1977). Manual on sensory testing methods, STP 434. Philadelphia, PA: American Society For Testing and Materials.
2. Beristain C.I., Azuara E., and Vernon-Carter E.J. Effect of water activity on the stability to oxidation of spray dried encapsulated orange peel oil using mesquite gum as wall material. Journal of Food Science 67 (2002) 206-211
3. Bhandari B.R., and Hartel R.W. Phase transitions during food powder production and powder stability. In: Onwulata C., and Konstance R.P. (Eds). Encapsulated and food powder (2005), Marcel Dekker, New York 261-292
4. Cadwallader, K. R., Brehart, D. M., Schnmidt, S. J., & Huda, M. S. (2002). Volatile release from a sucrose encapsulated flavoring. In Proceedings of 2002 IFT annual meeting and food expo, IFT, Anaheim, CA, USA.
5. Chirife J., and Karel M. Effect of structure disrupting treatments on volatile release from freeze-dried maltose. Journal of Food Technology 9 (1974) 13-20
6. Chuy L.E., and Labuza T.P. Caking and stickiness of dairy based food powders as related to glass transition. Journal of Food Science 59 (1994) 43-46
7. Iglesias H.A., and Chirife J. Delayed crystallization of amorphous sucrose in humidified freeze dried model systems. Journal of Food Technology 19 (1978) 409-412
8. Khalloufi S., El maslhui Y., and Ratti C. Mathematical model for prediction of glass transition temperature of fruit powders. Journal of Food Science 65 5 (2000) 842-848
9. Kilburn D., Claude J., Mezzenga R., Dlubek G., Alam A., and Ubbink J. Water in glassy carbohydrates: Opening it up at the nanolevel. Journal of Physical Chemistry B 108 (2004) 12436-12441
10. Labrousse S., Roos Y., and Karel M. Collapse and crystallization in amorphous matrices with encapsulated compounds. Sciences des Aliments 12 (1992) 757-769
11. Levine H., and Slade L. A polymer physico-chemical approach to the study of commercial starch hydrolysis products (SHPs). Carbohydrate Polymers 6 (1986) 213-244
12. Levi G., and Karel M. The effect of phase transitions on release of n-propanol entrapped in carbohydrate glasses. Journal of Food Engineering 24 1 (1995) 1-13
13. Lievonen S.M., Laaksonen T.J., and Roos Y.H. Glass transition and reaction rates: Nonenzymatic browning in glassy and liquid systems. Journal of Agricultural and Food Chemistry 46 (1998) 2778-2784
14. Madene A., Jacquot M., Scher J., and Desobry S. Flavor encapsulation and controlled release-a review. International Journal of Food Science and Technology 41 (2006) 1-21
15. Madsen, M. G., Grypa, R. D., & Pratt, J. L. (2001). Electronic nose analysis of glass encapsulated diacetyl. In Proceeding of 2001 IFT annual meeting, New Orleans, LA, USA.
16. Makower B., and Dye W.B. Equilibrium moisture content and crystallization of amorphous sucrose and glucose. Journal of Agricultural and Food Chemistry 4 (1956) 72-76
17. Menting L.C., Hoogstad B., and Thijssen H.A.C. Aroma retention during the drying of liquid foods. Journal of Food Technology, 13 (1970) 265-280
18. Peleg M. Letters: A dissenting view on glass transition summary. Food Technology 51 2 (1997) 29-31
19. Roos Y. Phase transitions in foods (1995), Academic Press, NY, USA
20. Roos Y., and Karel M. Phase transition of mixtures of amorphous polysaccharides and sugars. Biotechnology Progress 7 (1991) 49-53
21. Roos Y., and Karel M. Plasticizing effect of water on thermal behavior and crystallization of amorphous food models. Journal of Food Science 56 (1991) 38-43
22. Roos Y., Karel M., and Kokini J.L. Answer to: A dissenting view on glass transition summary. Food Technology 51 2 (1997) 31-32
23. Thijssen H.A.C. Flavour retention in drying preconcentrated food liquids. Journal of Applied Chemistry and Biotechnology 21 (1971) 372-377
24. To E.C., and Flink J.M. "Collapse", a structural transition in freeze dried carbohydrates. Journal of Food Technology 13 (1978) 567-581