INQUIMAE   12526
INSTITUTO DE QUIMICA, FISICA DE LOS MATERIALES, MEDIOAMBIENTE Y ENERGIA
Unidad Ejecutora - UE
artículos
Título:
Image texture analysis and gas sensor array studies applied to vanilla encapsulation by octenyl succinic anhydride starches
Autor/es:
S.D. RODRÍGUEZ; TOM F. WILDERJANS; NATALIA SOSA; DELIA L. BERNIK
Revista:
Journal of Food Research
Editorial:
Canadian Center of Science and Education
Referencias:
Lugar: Philadelphia; Año: 2013 vol. 2 p. 36 - 36
ISSN:
1927-0887
Resumen:
Native starch derivatization with octenyl succinic anhydride (OSA) is a chemical modification designed to enhance flavor microencapsulation performance. Hi Cap 100 and Capsul are two OSA starches derived from waxy maize base, which are especially suited for encapsulation processes. This work performs for the first time the encapsulation of vanilla extract with Capsul and Hi Cap 100 using both spray and freeze drying procedures. The encapsulation efficiency was studied correlating the starch texture with the aroma retention. Texture analysis was accomplished by means of grey level co-occurrence matrix feature extraction (GLCM), yielding image parameters that clearly differ in function of the type of starch and the drying method used for the encapsulation of the flavor. In parallel, the data recorded with a gas sensor array (e-nose) and analyzed by unsupervised multivariate methods allowed to follow up the evolution of the aroma through the whole process. The joint analysis of the GLCM and sensor array recorded data indicates that Capsul shows a higher capacity for vanilla encapsulation than Hi Cap 100. In addition, the obtained converging information from GLCM and e-nose data clearly indicates that particle texture and aroma encapsulation are connected.