ArticleFoods (Basel, Switzerland)2024
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.
Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- Spray-Dried Chia Oil Oleogel Microcapsules from Pickering Emulsions: Wall Material Effects on Encapsulation Efficiency and In Vitro Lipid Digestion.Gels (Basel, Switzerland) · 2026Article
- Encapsulation Strategies for Lemon Essential Oil in Lipid-Based Food Systems: Recent Advances and Applications in Oxidative Stability.Foods (Basel, Switzerland) · 2026Review
- Microencapsulation ofInternational journal of molecular sciences · 2026Article
- Spray Drying of Double-Layer Emulsion Stabilised with an Orange Residue: Effect of Process Parameters and Collection Position.Foods (Basel, Switzerland) · 2025Article
- Encapsulating volatiles by spray drying: The choice of dextrose equivalent influences d-limonene retention via skin formation and particle morphology.Current research in food science · 2025Article
- Comprehensive Nutritional and Functional Characterization of Novel Mycoprotein Derived from the Bioconversion ofFoods (Basel, Switzerland) · 2024Article
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8 authors.
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Abstract
Spray-drying is a commonly used method for producing powdered flavors, but the high temperatures involved often result in the loss of volatile molecules. To address this issue, our study focused on a novel approach: developing O/W Pickering emulsions with agri-food byproducts to encapsulate and protect D-limonene during spray-drying and storage. Emulsions formulated with lupin hull, lupin-byproduct (a water-insoluble protein-fiber byproduct derived from the production of lupin protein isolate), and camelina press-cake were subjected to spray-drying at 160 °C. The results revealed that these emulsions exhibited good stability against creaming. The characteristics of the dry emulsions (powders) were influenced by the concentration of byproducts. Quantitative analysis revealed that Pickering emulsions enhanced the retention of D-limonene during spray-drying, with the highest retention achieved using 3% lupin hull and 1% camelina press-cake. Notably, lupin-stabilized emulsions yielded powders with enhanced oxidative stability compared to those stabilized with camelina press-cake. Our findings highlight the potential of food-grade Pickering emulsions to improve the stability of volatile flavors during both processing and storage.
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