Extrusion of mixtures of starch and d-limonene encapsulated with β-cyclodextrin: Flavour retention and physical properties

Microencapsulation: concepts, mechanisms, methods and some applications in food technology

“…MIRZAEI et al (2012) microencapsulated L. acidophilus in a calcium alginate gel and resistant starch by extrusion, resulting in an increased survival rate of L. acidophilus in Iranian white-brined cheese after 6 months of storage. YULIANI et al (2006) showed that the microencapsulation of limonene with β-cyclodextrin by extrusion offered an effective means against oxidation.…”

Physical and light oxidative properties of eugenol encapsulated by molecular inclusion and emulsion–diffusion method

“…For this reason, encapsulation of flavor compounds is essential to entrap a sensitive substance in a capsule or membrane, physically separating the substance from the deteriorating circumstance. Some flavoring substances such as L-menthol, oregano, citronella, D-limonene, and chamomile are used to study their entrapment efficiency (Baranauskienė , Venskutonis, Dewettinck, & Verhé, 2006;Fuchs et al, 2006;Soottitantawat et al, 2005;Turchiuli et al, 2005;Waleczek, Cabral Marques, Hempel, & Schmidt, 2003;Yuliani, Torley, D'Arcy, Nicholson, & Bhandari, 2006). Zeller, Saleeb, and Ludescher (1999) have reviewed flavor encapsulation techniques combined with carbohydrate substrates.…”

“…Among the various methods, molecular inclusion is an emerging encapsulation technique to reduce oxidation and volatility involving the inclusion of flavors as guest molecules in the interior cavity of cyclodextrins (Waleczek et al, 2003;Yuliani, Torley, D'Arcy, Nicholson, & Bhandari, 2006). Cyclodextrins (CDs) are a common ingredient for the food manufacturer, which have multifunctional food substances.…”

An investigation of flavor encapsulation comprising of regenerated cellulose as core and carboxymethyl cellulose as wall

“…The materials meeting the above requirements could encapsulate flavor by spray drying, extrusion or other processes [5][6][7]. Cyclodextrin is one of the most common encapsulation matrixes and represents one of the simplest encapsulant systems.…”