Matrix-assisted concentration and microencapsulation of lime juice

Concentration;microencapsulation;lime;zein;food dehydration.

Guardiola, Lia V. ; Padua ; Graciela W.

关键词: Concentration;    microencapsulation;    lime;    zein;    food dehydration.;   

Others  :  https://www.ideals.illinois.edu/bitstream/handle/2142/26381/Guardiola_Lia.pdf?sequence=1&isAllowed=y

美国|英语

来源: The Illinois Digital Environment for Access to Learning and Scholarship

【 摘 要 】

MATRIX-ASSISTED CONCENTRATION AND MICROENCAPSULATION OF LIME JUICEDepartment of Food Science and Human Nutrition University of Illinois at Urbana-Champaign, 2011 Graciela W. Padua, AdviserLime juice is widely used in American and international cuisine for its characteristic flavor and high taste impact. It is mostly used as a flavoring agent but also as a preservative. Lime juice is not stable upon storage. Flavor deterioration is readily apparent. Thus, developing methods to preserve its flavor is an important goal. Dehydration is widely used as a food preservation method. Spray drying is the most common method used in the food industry to dry fruit juices and obtain powders. Spray drying yields free flowing powders; however, it does not maintain the original flavor. Thus, the goal of this work was to develop a process to render lime juice as a free flowing dry product with an authentic fruit flavor. The main objectives were (1) to investigate the potential of a novel matrix-assisted process to obtain a free flowing dry product; (2) to investigate the effectiveness of zein as an encapsulation matrix for citrus juice flavor components; (3) to characterize the microstructure of resulting dried juices; (4) to evaluate the sensory attributes of obtained dried juices. Results showed that the matrix-assisted process to concentrate and encapsulate lime juice yielded a free flowing dry product. Zein was found useful to effectively encapsulate lime juice components.The formation of encapsulated micro-clusters was observed by SEM and bright field microscopy. Sensory attributes of the matrix-assisted process were investigated by descriptive analysis and compared to commercially available samples. Lime juice obtained through the matrix-assisted process showed a higher intensity of fresh lime flavor compared to commercial samples. The matrix-assisted process was considered to produce a lime juice powder with better flavor characteristics than other dehydration processes.