The authors gratefully acknowledge financial aid by the Consejo Nacional de Cienciay Tecnologia de Mexico, who supported this study through the projects 25924-B and G33565-B.
Effect of Water Activity on the Stability to Oxidation of Spray-Dried Encapsulated Orange Peel Oil Using Mesquite Gum (Prosopis Juliflora) as Wall Material
Version of Record online: 20 JUL 2006
Journal of Food Science
Volume 67, Issue 1, pages 206–211, January 2002
How to Cite
Beristain, C.I., Azuara, E. and Vernon-Carter, E.J. (2002), Effect of Water Activity on the Stability to Oxidation of Spray-Dried Encapsulated Orange Peel Oil Using Mesquite Gum (Prosopis Juliflora) as Wall Material. Journal of Food Science, 67: 206–211. doi: 10.1111/j.1365-2621.2002.tb11385.x
- Issue online: 20 JUL 2006
- Version of Record online: 20 JUL 2006
- MS 20001536, Submitted 10/9/00, Revised 4/6/01, Accepted 4/8/01, Received 5/ 01/01
- mesquite gum;
- minimum entropy;
- water activity and;
- glass transition
ABSTRACT: Mesquite gum solutions (30% w/v) were used to emulsify orange peel oil in an oil-gum solids ratio of 0.25. Emulsions were spray dried in laboratory scale equipment. The powders were stored in aw(s) from 0.108 to 0.743 at 35 °C. Quantitative analysis of limonene oxide indicated that the sample at 0.628 showed a very good stability against oxidation after thirty d, without caking and stickiness occurring. At this water activity the system was within rubbery state, and the moisture content corresponded to that of the minimum integral entropy.