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dc.contributor.authorPellicer, José Antonio
dc.contributor.authorFortea, María Isabel
dc.contributor.authorTrabal, Juan
dc.contributor.authorGabaldón, José Antonio
dc.contributor.authorRodríguez López, María Isabel
dc.contributor.authorNúñez Delicado, Estrella
dc.date.accessioned2021-03-05T15:29:42Z
dc.date.available2021-03-05T15:29:42Z
dc.date.issued2019
dc.identifier.citationJosé Antonio Pellicer, María Isabel Fortea, Juan Trabal, María Isabel Rodríguez-López, José Antonio Gabaldón, Estrella Núñez-Delicado, Stability of microencapsulated strawberry flavour by spray drying, freeze drying and fluid bed, Powder Technology, Volume 347, 2019, Pages 179-185, ISSN 0032-5910, https://doi.org/10.1016/j.powtec.2019.03.010. (https://www.sciencedirect.com/science/article/pii/S0032591019301718)es
dc.identifier.issn0032-5910
dc.identifier.urihttp://hdl.handle.net/10952/4826
dc.description.abstractThe main goal of this paper was to study the stability of a microencapsulated strawberry flavour using different encapsulating agents and drying techniques: spray drying, freeze drying and fluid bed. According to the quantification of volatile compounds, the blend MDs/Hi-Cap (9/1) at a fixed concentration of CDs (1.7%) was the most appropriate for microencapsulating the strawberry flavour. The best drying yield was observed in the case of freeze drying. In the case of the moisture content, spray drying samples presented the lowest values, followed by freeze drying and fluid bed. The study of stability at different temperatures and times revealed that the presence of CDs in the blend enabled a higher presence of volatile compounds in the powder than in its absence. Microphotographs showed smooth spherical particles in the case of spray drying, whereas the structure of the powder was amorphous, like glass, with freeze drying and irregular in the case of fluid bed.es
dc.language.isoenes
dc.publisherElsevieres
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internacional*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectMicroencapsulationes
dc.subjectSpray dryinges
dc.subjectFreeze dryinges
dc.subjectFluid bedes
dc.subjectStabilityes
dc.subjectStrawberry flavoures
dc.titleStability of microencapsulated strawberry flavour by spray drying, freeze drying and fluid bedes
dc.typearticlees
dc.rights.accessRightsopenAccesses
dc.relation.projectIDThis research was supported by Centro para el Desarrollo Tecnológico Industrial (CDTI), Creaciones Aromáticas Industriales (CARINSA) CFE-CARINSA/02/12 and Universidad Católica de Murcia through grant Plan Propio de Investigación 2013-2017.es
dc.journal.titlePowder Technologyes
dc.volume.number347es
dc.description.disciplineCiencias de la Alimentaciónes
dc.identifier.doi10.1016/j.powtec.2019.03.010es


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Attribution-NonCommercial-NoDerivatives 4.0 Internacional
Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivatives 4.0 Internacional