Spray drying encapsulation of citral in sucrose or trehalose matrices: Physicochemical and sensory characteristics

NATALIA SOSA; MARÍA CLARA ZAMORA; JORGE CHIRIFE; CAROLINA SCHEBOR

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

WILEY-BLACKWELL PUBLISHING, INC

Año: 2011 vol. 46 p. 2096 - 2102

0950-5423

The potential of the disaccharide trehalose as carrier for producing spray-dried citral was examined. Some physical and sensory characteristics of citral encapsulated in matrices containing either trehalose or sucrose and maltodextrin (MD) were analyzed. They included water sorption, glass transition temperatures (Tg), NMR relaxation, and citral retention during spray drying. The glassy state at room temperature (25 ºC) was maintained as far as 33 % RH for the spray dried trehalose formulation and 43 % RH for trehalose-MD; however for sucrose-MD and for sucrose formulations, the glassy state was limited to relative humidities lower than 33 % and 22 % RH, respectively. Sensory evaluation and gas chromatographic analysis indicated that citral retention after spray drying was similar for matrices containing either trehalose or sucrose. However, trehalose formulations had improved physical stability as compared to sucrose.