Variation of volatile composition during the production of microencapsulated cream powder

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dc.authoridErbay, Zafer/0000-0003-3125-6466
dc.authoridSalum, Pelin/0000-0002-8390-5483
dc.contributor.authorSalum, Pelin
dc.contributor.authorErbay, Zafer
dc.date.accessioned2025-01-06T17:45:05Z
dc.date.available2025-01-06T17:45:05Z
dc.date.issued2021
dc.description.abstractThe 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.
dc.description.sponsorshipAdana Science and Technology University, Scientific Research Projects Coordination (BAP) [17103026]
dc.description.sponsorshipThis work was supported by Adana Science and Technology University, Scientific Research Projects Coordination (BAP; project no: 17103026) .
dc.identifier.doi10.1016/j.idairyj.2021.105047
dc.identifier.issn0958-6946
dc.identifier.issn1879-0143
dc.identifier.scopus2-s2.0-85102809829
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.idairyj.2021.105047
dc.identifier.urihttps://hdl.handle.net/20.500.14669/3288
dc.identifier.volume118
dc.identifier.wosWOS:000641365200020
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier Sci Ltd
dc.relation.ispartofInternational Dairy Journal
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241211
dc.subjectMılk
dc.subjectStabılıty
dc.subjectFlavor
dc.subjectOptımızatıon
dc.subjectStorage
dc.subjectImpact
dc.titleVariation of volatile composition during the production of microencapsulated cream powder
dc.typeArticle

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