Cashew gum microencapsulation protects the aroma of coffee extracts

dc.creatorRodrigues, RAF
dc.creatorGrosso, CRF
dc.date2008
dc.date2014-11-14T09:20:57Z
dc.date2015-11-26T17:14:03Z
dc.date2014-11-14T09:20:57Z
dc.date2015-11-26T17:14:03Z
dc.date.accessioned2018-03-29T00:02:23Z
dc.date.available2018-03-29T00:02:23Z
dc.identifierJournal Of Microencapsulation. Taylor & Francis Ltd, v. 25, n. 1, n. 13, n. 20, 2008.
dc.identifier0265-2048
dc.identifierWOS:000252355600002
dc.identifier10.1080/02652040701725486
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/78483
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/78483
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/78483
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1281719
dc.descriptionMicroencapsulation of materials rich in volatile compounds by spray drying presents the challenge of removing water by vapourization without loss of odour and/or flavour components. Crioconcentrated coffee extracts rich in odour components were used as a substrate core to evaluate microencapsulation with cashew gum from Anacardium occidentale L. In Brazil, cashew gum is a low cost alternative to the traditional Arabic gum. A suspension containing coffee extract and the wall material was dissolved in water and then passed through a spray dryer. Core microcapsules were microwave-assisted extracted (MAE) and the aroma protection of the microcapsules produced was evaluated using gas chromatography and mass spectroscopy (GC/MS). The external morphology and size distribution of the microcapsules were obtained by scanning electron microscopy (SEM) and light scattering techniques, respectively. When comparing Arabic and cashew gum microencapsulation of coffee extracts both wall materials were observed to have similar aroma protection, external morphology and size distribution. Sensory analysis was employed to examine flavour protection and consumer preference with microencapsulation. These biochemical, sensory and structural data suggest that low cost cashew gum is a well suited alternative for odour microencapsulation to the more costly Arabic gum currently used in Brazil.
dc.description25
dc.description1
dc.description13
dc.description20
dc.languageen
dc.publisherTaylor & Francis Ltd
dc.publisherAbingdon
dc.publisherInglaterra
dc.relationJournal Of Microencapsulation
dc.relationJ. Microencapsul.
dc.rightsfechado
dc.rightshttp://journalauthors.tandf.co.uk/permissions/reusingOwnWork.asp
dc.sourceWeb of Science
dc.subjectcashew gum
dc.subjectArabic gum
dc.subjectmicroencapsulation
dc.subjectspray drying
dc.subjectcoffee
dc.subjectModified Starch
dc.subjectStability
dc.titleCashew gum microencapsulation protects the aroma of coffee extracts
dc.typeArtículos de revistas


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