Variation of volatile composition during the production of microencapsulated cream powder
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Tarih
2021
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Elsevier Sci Ltd
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
The variation of volatile compounds during production of microencapsulated cream powder was investigated. First, maltodextrin (DE18) and sodium caseinate as wall materials were used to obtain microencapsulated cream as an oil-in-water emulsion, then it was spray-dried to produce the micro encapsulated cream powder. Headspace solid-phase microextraction was used for isolation of volatiles and gas chromatography-mass spectrometry for identification. Results showed the volatile composition and amounts varied significantly during production of the microencapsulated cream powder. The microencapsulation of volatile acids and lactones in the cream was successfully performed. During spray drying, methyl ketones and limonene concentration decreased while the concentration of aldehydes (especially straight-chain aldehydes) significantly increased, indicating milk fat oxidation. Moreover, the concentration of a heat-treatment-related compound (furfural) increased and a methyl ketone degradation product (2-heptanol) was formed during spray drying. ? 2021 Elsevier Ltd. All rights reserved.
Açıklama
Anahtar Kelimeler
Mılk, Stabılıty, Flavor, Optımızatıon, Storage, Impact
Kaynak
International Dairy Journal
WoS Q Değeri
Q2
Scopus Q Değeri
Q1
Cilt
118
