Encapsulation of citral in formulations containing sucrose ortrehalose: Emulsions properties and stability

NATALIA SOSA; CAROLINA SCHEBOR; OSCAR PÉREZ

FOOD AND BIOPRODUCTS PROCESSING

INST CHEMICAL ENGINEERS

Año: 2014 p. 1 - 9

0960-3085

The performance of formulations for citral encapsulation by spray drying was assessed. Focus was put on the emul-sions properties and stability. Formulations contained sucrose or trehalose with or without maltodextrin and amodified starch as emulsifier. Viscosity, molecular mobility, microstructure, droplet size distribution, and stabilitywere analyzed before and after spray-drying. Instability processes operated in the emulsions bulk, being floccula-tion the main one. Droplet size and viscosity influenced the emulsions stability. An increase in viscosity attainedby the addition of MD delayed the global destabilization processes. Emulsion properties and stability were similarbetween the formulations containing sucrose or trehalose. Also, there were no differences regarding aroma retentionor sensorial perception of citral. The mixture of maltodextrin and trehalose presented higher Tgvalues allowing tomaintain the glassy state of the powder in broader temperature and relative humidity conditions. Trehalose presenteda promising performance as an ingredient in the carrier formulation to encapsulate citric flavors.