MICROENCAPSULATION OF SPEARMINT (MENTHA SPICATA) OIL BY MODIFIED STARCH

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HOSSEINZADEH S.; BOSTAN A.; HDDAD K HODAPARAST M.H.; MOHEBBI M.

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ISSN: 2588-4824

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Paper Information

Journal: Iranian Food Science and Technology Research Journal Year:2017 | Volume:12 | Issue:5 (41) Page(s): 639-651

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Information Journal Paper

Title

MICROENCAPSULATION OF SPEARMINT (MENTHA SPICATA) OIL BY MODIFIED STARCH

Author(s)

HOSSEINZADEH S. | BOSTAN A. | HDDAD K HODAPARAST M.H. | MOHEBBI M. | Issue Writer Certificate

Keywords

MICROENCAPSULATIONQ1

SPEARMINT OILQ2

MODIFIED STARCHQ2

SPRAY DRINGQ1

Abstract

Introduction: Flavors play an important role in consumer satisfaction and influence further consumption of foods. Most available aroma compounds are produced via chemical synthesis or extraction. Foodstuffs containing synthetic flavor in many cases are avoided, because the consumers suspect that these compounds are toxic or harmful to their health. Recently, the market of flavors is focused in using aromatic materials arriving from natural sources to replace the use of synthetic flavors gradually (Badee, et al., 2012).Flavorsare indispensable ingredients of food preparations, and usually they are in liquid form that makes their handling and incorporating into food more difficult. Furthemore, many flavorcomponents exhibit considerable sensitivity to oxygen, light, and heat. In response to these difficulties, dried flavors have been developed.The objective of this work was to study the influence of different wall material concentration on the emulsion and spray dried flavor powder characteristics.

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APA: Copy

HOSSEINZADEH, S., BOSTAN, A., HDDAD K HODAPARAST, M.H., & MOHEBBI, M.. (2017). MICROENCAPSULATION OF SPEARMINT (MENTHA SPICATA) OIL BY MODIFIED STARCH. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, 12(5 (41)), 639-651. SID. https://sid.ir/paper/143515/en

Vancouver: Copy

HOSSEINZADEH S., BOSTAN A., HDDAD K HODAPARAST M.H., MOHEBBI M.. MICROENCAPSULATION OF SPEARMINT (MENTHA SPICATA) OIL BY MODIFIED STARCH. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL[Internet]. 2017;12(5 (41)):639-651. Available from: https://sid.ir/paper/143515/en

IEEE: Copy

S. HOSSEINZADEH, A. BOSTAN, M.H. HDDAD K HODAPARAST, and M. MOHEBBI, “MICROENCAPSULATION OF SPEARMINT (MENTHA SPICATA) OIL BY MODIFIED STARCH,” IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, vol. 12, no. 5 (41), pp. 639–651, 2017, [Online]. Available: https://sid.ir/paper/143515/en

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