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Matrix-assisted concentration and microencapsulation of lime juice

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Title: Matrix-assisted concentration and microencapsulation of lime juice
Author(s): Guardiola, Lia V.
Advisor(s): Padua, Graciela W.
Department / Program: Food Science & Human Nutrition
Discipline: Food Science & Human Nutrition
Degree Granting Institution: University of Illinois at Urbana-Champaign
Degree: M.S.
Genre: Thesis
Subject(s): Concentration microencapsulation lime zein food dehydration.
Abstract: MATRIX-ASSISTED CONCENTRATION AND MICROENCAPSULATION OF LIME JUICE Department of Food Science and Human Nutrition University of Illinois at Urbana-Champaign, 2011 Graciela W. Padua, Adviser Lime juice is widely used in American and international cuisine for its characteristic flavor and high taste impact. It is mostly used as a flavoring agent but also as a preservative. Lime juice is not stable upon storage. Flavor deterioration is readily apparent. Thus, developing methods to preserve its flavor is an important goal. Dehydration is widely used as a food preservation method. Spray drying is the most common method used in the food industry to dry fruit juices and obtain powders. Spray drying yields free flowing powders; however, it does not maintain the original flavor. Thus, the goal of this work was to develop a process to render lime juice as a free flowing dry product with an authentic fruit flavor. The main objectives were (1) to investigate the potential of a novel matrix-assisted process to obtain a free flowing dry product; (2) to investigate the effectiveness of zein as an encapsulation matrix for citrus juice flavor components; (3) to characterize the microstructure of resulting dried juices; (4) to evaluate the sensory attributes of obtained dried juices. Results showed that the matrix-assisted process to concentrate and encapsulate lime juice yielded a free flowing dry product. Zein was found useful to effectively encapsulate lime juice components. The formation of encapsulated micro-clusters was observed by SEM and bright field microscopy. Sensory attributes of the matrix-assisted process were investigated by descriptive analysis and compared to commercially available samples. Lime juice obtained through the matrix-assisted process showed a higher intensity of fresh lime flavor compared to commercial samples. The matrix-assisted process was considered to produce a lime juice powder with better flavor characteristics than other dehydration processes.
Issue Date: 2011-08-26
URI: http://hdl.handle.net/2142/26381
Rights Information: Copyright 2011 Lia V. Guardiola
Date Available in IDEALS: 2013-08-27
Date Deposited: 2011-08
 

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