MICROENCAPSULATION OF LIMONENE BY FREEZE DRYING: EFFECT OF TYPE AND CONCENTRATION OF WALL MATERIAL

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NAJAF NAJAFI M.; KADKHODAEE R.

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Title

MICROENCAPSULATION OF LIMONENE BY FREEZE DRYING: EFFECT OF TYPE AND CONCENTRATION OF WALL MATERIAL

Author(s)

NAJAF NAJAFI M. | KADKHODAEE R. | Issue Writer Certificate

Keywords

MICROENCAPSULATIONQ2

SODIUM CASEINATEQ2

MODIFIED STARCHQ2

LIMONENEQ3

FREEZE DRYINGQ3

Abstract

Limonene is one of the widely used natural flavorings in the food industry. This compound has high volatility and sensitivity to oxidation and hence a significant portion of it is lost during processing and storage of foods. This work was, therefore, aimed at microencapsulating D-limonene by using FREEZE DRYING. To this end, oil-in-water emulsions composing of 10% LIMONENE (wall material basis) in an aqueous solution of 2, 5 and 10% SODIUM CASEINATE or MODIFIED STARCH (capsul) was prepared by ultrasound. The influence of the type and concentration of wall material on the properties of freeze-dried microcapsules such as percent of oil retention, surface oil content, encapsulation efficiency, moisture content and release rate of oil was evaluated. Comparison of microcapsules characteristics revealed that those made up with 10% MODIFIED STARCH could retain more LIMONENE than those containing SODIUM CASEINATE or lower concentrations of MODIFIED STARCH with longer half-life over 6 weeks of storage at 25 oC.

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APA: Copy

NAJAF NAJAFI, M., & KADKHODAEE, R.. (2011). MICROENCAPSULATION OF LIMONENE BY FREEZE DRYING: EFFECT OF TYPE AND CONCENTRATION OF WALL MATERIAL. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, 7(3), 210-217. SID. https://sid.ir/paper/143483/en

Vancouver: Copy

NAJAF NAJAFI M., KADKHODAEE R.. MICROENCAPSULATION OF LIMONENE BY FREEZE DRYING: EFFECT OF TYPE AND CONCENTRATION OF WALL MATERIAL. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL[Internet]. 2011;7(3):210-217. Available from: https://sid.ir/paper/143483/en

IEEE: Copy

M. NAJAF NAJAFI, and R. KADKHODAEE, “MICROENCAPSULATION OF LIMONENE BY FREEZE DRYING: EFFECT OF TYPE AND CONCENTRATION OF WALL MATERIAL,” IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, vol. 7, no. 3, pp. 210–217, 2011, [Online]. Available: https://sid.ir/paper/143483/en

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