Enhancing the Retention and Oxidative Stability of Volatile Flavors: A Novel Approach Utilizing O/W Pickering Emulsions Based on Agri-Food Byproducts and Spray-Drying DOI Creative Commons
César Burgos‐Díaz, Fernando Leal‐Calderon, Yohanna Mosi-Roa

et al.

Foods, Journal Year: 2024, Volume and Issue: 13(9), P. 1326 - 1326

Published: April 26, 2024

Spray-drying is a commonly used method for producing powdered flavors, but the high temperatures involved often result in loss of volatile molecules. To address this issue, our study focused on novel approach: developing O/W Pickering emulsions with agri-food byproducts to encapsulate and protect D-limonene during spray-drying storage. Emulsions formulated lupin hull, lupin-byproduct (a water-insoluble protein–fiber byproduct derived from production protein isolate), camelina press-cake were subjected at 160 °C. The results revealed that these exhibited good stability against creaming. characteristics dry (powders) influenced by concentration byproducts. Quantitative analysis enhanced retention spray-drying, highest achieved using 3% hull 1% press-cake. Notably, lupin-stabilized yielded powders oxidative compared those stabilized Our findings highlight potential food-grade improve flavors both processing

Language: Английский

Enhancing the Retention and Oxidative Stability of Volatile Flavors: A Novel Approach Utilizing O/W Pickering Emulsions Based on Agri-Food Byproducts and Spray-Drying DOI Creative Commons
César Burgos‐Díaz, Fernando Leal‐Calderon, Yohanna Mosi-Roa

et al.

Foods, Journal Year: 2024, Volume and Issue: 13(9), P. 1326 - 1326

Published: April 26, 2024

Spray-drying is a commonly used method for producing powdered flavors, but the high temperatures involved often result in loss of volatile molecules. To address this issue, our study focused on novel approach: developing O/W Pickering emulsions with agri-food byproducts to encapsulate and protect D-limonene during spray-drying storage. Emulsions formulated lupin hull, lupin-byproduct (a water-insoluble protein–fiber byproduct derived from production protein isolate), camelina press-cake were subjected at 160 °C. The results revealed that these exhibited good stability against creaming. characteristics dry (powders) influenced by concentration byproducts. Quantitative analysis enhanced retention spray-drying, highest achieved using 3% hull 1% press-cake. Notably, lupin-stabilized yielded powders oxidative compared those stabilized Our findings highlight potential food-grade improve flavors both processing

Language: Английский

Citations

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