ArticleFood chemistry: X2022
Flavoring properties that affect the retention of volatile components during encapsulation process.
Article in Food chemistry: X, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
1 citing paper in PubMed.
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Flavorings are widely used in food and beverage industries and spray drying is the most cost-effective encapsulation technique to deliver stable products. Generally, the same slurry is used to encapsulate both hydrophilic and hydrophobic flavors which led sometimes to lower retention. The same slurry formulation composed by Modified Starch and Maltodextrin 20DE was loaded with 35% of two different flavorings (orange and passion fruit) and, spray dried under the same conditions. The flavorings selected had different octanol/water partition coefficients and their composition affected the emulsion stability. Orange flavoring presented clearly better emulsion stability than passion fruit flavoring, confirmed by size distribution and Turbiscan Stability Index (TSI
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