2026-09-20T08:52:54Z https://www.ideals.illinois.edu/oai-pmh

oai:www.ideals.illinois.edu:2142/26381 2023-07-10 col_2142_5131 col_2142_14781 com_2142_5130 com_2142_687 com_2142_397

Padua, Graciela W. Guardiola, Lia V. 2011-08-26T15:33:56Z 2013-08-27T10:00:26Z 2011-08-26T15:33:56Z 2011-08 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. Item withdrawn by Mark Zulauf (zulauf@illinois.edu) on 2011-07-20T17:47:04Z Item was in collections: University of Illinois Theses & Dissertations (ID: 1) No. of bitstreams: 2 Guardiola_Lia.doc: 10103296 bytes, checksum: d05476b3adae67812276b0a6cfbfe402 (MD5) Guardiola_Lia.pdf: 2635920 bytes, checksum: c032c34518fad05659b58bed070b0779 (MD5) Made available in DSpace on 2011-08-26T15:33:56Z (GMT). No. of bitstreams: 3 Guardiola_Lia.pdf: 2636346 bytes, checksum: b860bacf1f624a38da2b8c0ed0003b5e (MD5) license.txt: 4062 bytes, checksum: b520402e71a970168b21f8fb1921578d (MD5) Guardiola_Lia.doc: 10103296 bytes, checksum: d05476b3adae67812276b0a6cfbfe402 (MD5) Item marked as restricted to the 'Administrator' Group (id=1) by William Ingram (wingram2@illinois.edu) on 2011-08-26T15:35:38Z Item is restricted until 2013-08-26T15:35:26Z Item reinstated by Sarah Shreeves (sshreeve@illinois.edu) on 2013-08-27T10:00:26Z Item was in collections: University of Illinois Dissertations and Theses (ID: 204) Dissertations and Theses - Food Science and Human Nutrition (ID: 674) No. of bitstreams: 4 Guardiola_Lia.pdf.txt: 116464 bytes, checksum: a1c2b79388a73d452a916be795491586 (MD5) Guardiola_Lia.pdf: 2636346 bytes, checksum: b860bacf1f624a38da2b8c0ed0003b5e (MD5) license.txt: 4062 bytes, checksum: b520402e71a970168b21f8fb1921578d (MD5) Guardiola_Lia.doc: 10103296 bytes, checksum: d05476b3adae67812276b0a6cfbfe402 (MD5) Item released from any restrictions by Sarah Shreeves (sshreeve@illinois.edu) on 2013-08-27T10:00:26Z http://hdl.handle.net/2142/26381 en Copyright 2011 Lia V. Guardiola Concentration microencapsulation lime zein food dehydration. Matrix-assisted concentration and microencapsulation of lime juice Food Science & Human Nutrition 1698 Food Science & Human Nutrition 0037 University of Illinois at Urbana-Champaign Thesis M.S. MS:FSci &Hmn Nutrition -UIUC 10KS0037MS