Using water-soluble chitosan for flavour microencapsulation in food industry

• Type: Article in International Scientific Journal
• Date: 2013

Authors

Berta Maria Abreu Nogueiro Estevinho (Author) FEUP; Fernando Alberto Nogueira Rocha (Author) FEUP; Lúcia Maria da Silveira Santos (Author) FEUP; Maria Arminda Costa Alves (Author) FEUP

Journal

Title: Journal of Microencapsulation

Vol. 30 No. 6

Pages: 571-579

ISSN: 0265-2048

Publisher: Taylor & Francis

Indexing

ISI Web of Knowledge - 27 Citations

ISI Web of Science

Scopus - 46 Citations

Scientific classification

FOS: Engineering and technology > Chemical engineering

CORDIS: Technological sciences > Engineering > Chemical engineering

Associated Projects

UI0511 - PROJECTO ESTRATÉGICO - UI 511 - 2013-2014

Other information

Authenticus ID: P-006-G1R

DOI: 10.3109/02652048.2013.764939

Abstract (EN): The aim of this work is to investigate the possibility of producing flavour microparticles, by means of water-soluble chitosan, considering all the advantages of this natural polymer (non-toxic, biocompatibility, biodegradability, anticholesterolemic), with or without a crosslinking agent (tripolyphosphate (TPP)). The microparticles were prepared by spray drying and characterized by their particle size, surface morphology and zeta potential. Structural analysis of the surface of the particles was performed by scanning electron microscopy (SEM). Significant differences were found in the surface structure of the crosslinked and non-crosslinked particles. Chemical characterization of the microparticles was performed by Fourier transform infrared spectroscopy (FTIR), the results being significant and proving the success of flavour microencapsulation. This work shows that it is possible to encapsulate peach flavours using water-soluble chitosan, through a spray-drying process.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 9