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Microencapsulation of Flavors in Carnauba Wax

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2010
2365.pdf (429.1Kb)
Authors
Milanović, Jelena
Manojlović, Verica
Lević, Steva
Rajić, Nevenka
Nedović, Viktor
Bugarski, Branko
Article (Published version)
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Abstract
The subject of this study is the development of flavor wax formulations aimed for food and feed products. The melt dispersion technique was applied for the encapsulation of ethyl vanillin in wax microcapsules. The surface morphology of microparticles was investigated using scanning electron microscope (SEM), while the loading content was determined by HPLC measurements. This study shows that the decomposition process under heating proceeds in several steps: vanilla evaporation occurs at around 200 degrees C, while matrix degradation starts at 250 degrees C and progresses with maxima at around 360, 440 and 520 degrees C. The results indicate that carnauba wax is an attractive material for use as a matrix for encapsulation of flavours in order to improve their functionality and stability in products.
Keywords:
microencapsulation / carnauba wax / flavors / ethyl vanillin / TG-DSC
Source:
Sensors, 2010, 10, 1, 901-912
Publisher:
  • MDPI, BASEL
Funding / projects:
  • Interakcija imobilisanih ćelija, tkiva i biološki aktivnih molekula u bioreaktorskim sistemima (RS-142075)
  • COST actionEuropean Cooperation in Science and Technology (COST) [865]

DOI: 10.3390/s100100901

ISSN: 1424-8220

PubMed: 22315575

WoS: 000273999800053

Scopus: 2-s2.0-77953663688
[ Google Scholar ]
URI
http://aspace.agrif.bg.ac.rs/handle/123456789/2368
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  • Radovi istraživača / Researchers’ publications
Institution/Community
Poljoprivredni fakultet

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