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dc.contributor.authorHuang, Y.-Y.
dc.contributor.authorLiang, M.-H.
dc.contributor.authorSun, L.-N.
dc.contributor.authorBrennan, Charles S.
dc.contributor.authorLiu, D.-M.
dc.date.accessioned2021-01-27T22:16:34Z
dc.date.available2020-11-10en
dc.date.issued2020-11-10
dc.date.submitted2020-11-06en
dc.identifier.issn0950-5423en
dc.identifier.urihttps://hdl.handle.net/10182/13293
dc.description.abstractYoghurt-flavoured bases have many applications in food industry, but the poor stability in the volatile compounds limits their applications. In this study, the morphology and physicochemical properties of yoghurt-flavoured base microcapsules were evaluated with four different wall materials including chitosan, β-cyclodextrin, octenyl succinate anhydride and maltodextrin solution by spray drying. The encapsulation efficiencies of these four microcapsule formulations exceeded 93%. Microcapsules produced by chitosan possessed the best physical properties with improved encapsulation efficiency and smooth microstructure, so chitosan was selected as the encapsulating material of yoghurt-flavoured bases. Compared with those without chitosan, the encapsulated yoghurt-flavoured bases with chitosan had smaller particle size, better water solubility and moisture resistance as well as better stability. Furthermore, microencapsulation and spray drying technology can preserve many volatile compounds and the proportion of ketones, aldehydes, alcohols and other compounds increased. Hence, chitosan is a microcapsule material suitable for outputting solid yoghurt-flavoured bases.en
dc.format.extent14en
dc.language.isoen
dc.publisherWiley on behalf of the Institute of Food Science and Technology
dc.relationThe original publication is available from - Wiley on behalf of the Institute of Food Science and Technology - https://doi.org/10.1111/ijfs.14896en
dc.relation.urihttps://doi.org/10.1111/ijfs.14896en
dc.rights© 2020 Institute of Food Science and Technology
dc.subjectchitosanen
dc.subjectmicrocapsuleen
dc.subjectvolatile compounden
dc.subjectwall materialen
dc.subjectyoghurt flavouren
dc.subjectFood Scienceen
dc.titleEffect of microencapsulation on morphology, physicochemical properties and flavour profiles of solid yoghurt-flavoured basesen
dc.typeJournal Article
lu.contributor.unitLincoln University
lu.contributor.unitFaculty of Agriculture and Life Sciences
lu.contributor.unitDepartment of Wine, Food and Molecular Biosciences
dc.identifier.doi10.1111/ijfs.14896en
dc.relation.isPartOfInternational Journal of Food Science and Technologyen
pubs.notesEarly viewen
pubs.organisational-group/LU
pubs.organisational-group/LU/Agriculture and Life Sciences
pubs.organisational-group/LU/Agriculture and Life Sciences/WFMB
pubs.organisational-group/LU/Research Management Office
pubs.organisational-group/LU/Research Management Office/QE18
pubs.publication-statusPublisheden
dc.identifier.eissn1365-2621en
lu.identifier.orcid0000-0003-2479-8478


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