Encapsulation of flavors and specialty oils

Anandharamakrishnan, C.; Ishwarya, S. Padma

doi:10.1002/9781118863985.ch6

Cited by 2 publications

(3 citation statements)

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“…maltodextrins) can encapsulate flavours by faster skin formation and increase the T g of the mixture (Madene et al, 2006;Zuidam & Heinrich, 2010). Besides, adding high molecular weight carrier agents could reduce the diffusion of flavour compounds from within the drying matrix to the droplet surface until the semi-permeable skin is formed (Anandharamakrishnan & Padma Ishwarya, 2015). In general, carriers with low viscosity at high solids content such as maltodextrin are desired, because it allows for relative higher concentrations (Reineccius, 2004).…”

Section: Introductionmentioning

confidence: 99%

Maltodextrin improves physical properties and volatile compound retention of spray-dried asparagus concentrate

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Pegiou

Zhang

et al. 2021

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Section: Introductionmentioning

confidence: 99%

Maltodextrin improves physical properties and volatile compound retention of spray-dried asparagus concentrate

Siccama

Pegiou

Zhang

et al. 2021

LWT

View full text Add to dashboard Cite

“…maltodextrins) can encapsulate flavours by faster skin formation and increase the Tg of the mixture (Madene et al, 2006;Zuidam & Heinrich, 2010). Besides, adding high molecular weight carrier agents could reduce the diffusion of flavour compounds from within the drying matrix to the droplet surface until the semi-permeable skin is formed (Anandharamakrishnan & Padma Ishwarya, 2015). In general, carriers with low viscosity at high solids content such as maltodextrin are desired, because it allows for relative higher concentrations (Reineccius, 2004).…”

Section: Objective and Outline Of The Thesismentioning

confidence: 99%

“…During this constant rate period, the droplet settles at the wet-bulb temperature where the convective heat transferred is equal to the removed heat due to water evaporation. Towards the end of the constant rate period, solutes accumulate close to the droplet surface and locally increase the viscosity and reduce the diffusivity, and a semipermeable skin is formed (Anandharamakrishnan & Padma Ishwarya, 2015;Siemons, Politiek, et al, 2020). As soon as the skin is thick enough, the internal mass transfer will decrease, initiating the falling rate period.…”

Section: Introductionmentioning

confidence: 99%

Spray drying of asparagus waste into flavour-rich ingredients

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The global food security challenge is to sustainably feed a projected 9.8 billion people by 2050(Searchinger et al., 2014. If consumption trends continue as projected, the world will need to increase food production by more than 50 % to feed nearly 10 billion people adequately in 2050, besides lowering the environmental footprint in terms of carbon emission and energy use (Searchinger et al., 2014). Reducing food waste and loss is considered one of the key contributors to this balancing act as one-third of the edible parts of food produced for human consumption (~1.3 billion tons) ends up as waste in the food supply chain (Gustavsson et al., 2011). For fruits and vegetables, these food losses can even exceed 50 % in some cases (Gustavsson et al., 2011). Globally, food waste causes ~$940 billion per year in economic losses (€143 billion for Europe) and represent a waste of resources used in production such as land, water and energy, and contributes to unnecessary CO2 emissions. Effective valorisation of food waste streams will promote full crop use and close the cycle of our food production chain. Worldwide, over 40 % of fruit and vegetables produced end up as waste along the supply chain (FAO, 2014; Too Good To Go, 2022). Vegetable waste includes vegetables that do not meet the quality standards for retail of fresh products or are wasted because of over-production. It is noted that also part of the vegetable waste is inedible and therefore referred to as unavoidable waste (De Laurentiis, Corrado, & Sala, 2018). Much of the vegetable waste produced occurs at or between farm and factory. Hence, this collectable material represents a potentially valuable source of food ingredients.Consumers have a growing demand for high quality foods that are produced more sustainably. Furthermore, consumers prefer more natural products and the food industry is re-directing its sourcing policy towards clean-labelling and using only minimally-processed food additives. Important food ingredients at the forefront of these pivotal changes relate to vegetable products such as onion, carrot, tomato, pepper, and asparagus, which are used in a variety of foodstuffs such as soups, sauces and ready-to-eat meals. Conventional food ingredients no longer meet the newly devised criteria for both sustainability and quality. It is therefore proposed to produce high quality and fully natural food ingredients, in the form of dried products, from high-value vegetable waste. Dried vegetable products have the advantage of extended shelf life and enable easy application in instant food products. To obtain these high-quality dried products, an innovative processing strategy is designed. White asparagus has been identified as the ideal model crop in this project as the asparagus 'artificial' flavourings. Therefore, the drying process of asparagus, as well as other vegetables, needs to be reconsidered. Conventional vegetable drying techniquesVegetable drying is common practice for preservation purposes and enhances more efficient transportation. Conventi...

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Encapsulation of flavors and specialty oils

Cited by 2 publications

References 57 publications

Maltodextrin improves physical properties and volatile compound retention of spray-dried asparagus concentrate

Maltodextrin improves physical properties and volatile compound retention of spray-dried asparagus concentrate

Spray drying of asparagus waste into flavour-rich ingredients

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