Effect of Water Activity on the Stability to Oxidation of Spray‐Dried Encapsulated Orange Peel Oil Using Mesquite Gum ( <i>Prosopis Juliflora</i> ) as Wall Material
C.I. Beristain, Ebner Azuara, E.J. Vernon‐Carter
Journal of Food Science
Abstract
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 a w (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.
Extracted Claims
2 claims extracted from this paper into the knowledge graph
mesquite gum is used as wall material for encapsulating orange peel oil
“Mesquite gum solutions (30% w/v) were used to emulsify orange peel oil in an oil‐gum solids ratio of 0.25.”
limonene oxide shows good stability against oxidation
“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.”