Stability of microencapsulated strawberry flavour by spray drying, freeze drying and fluid bed

The main goal of this paper was to study the stability of a microencapsulated strawberry flavour using different encapsulating agents and drying techniques: spray drying, freeze drying and fluid bed. According to the quantification of volatile compounds, the blend MDs/Hi-Cap (9/1) at a fixed concentration of CDs (1.7%) was the most appropriate for microencapsulating the strawberry flavour. The best drying yield was observed in the case of freeze drying. In the case of the moisture content, spray drying samples presented the lowest values, followed by freeze drying and fluid bed. The study of stability at different temperatures and times revealed that the presence of CDs in the blend enabled a higher presence of volatile compounds in the powder than in its absence. Microphotographs showed smooth spherical particles in the case of spray drying, whereas the structure of the powder was amorphous, like glass, with freeze drying and irregular in the case of fluid bed.Ciencias de la Alimentació

El fenómeno del dopaje desde la perspectiva de las ciencias sociales. V.2

El volumen recoge una selección de las comunicaciones presentadas al 5º Congreso Internacional "Deporte, Dopaje y Sociedad", organizado conjuntamente por la Universidad Politécnica de Madrid y por la Agencia Española de Protección de la Salud en el Deporte (AEPSAD)

El fenómeno del dopaje desde la perspectiva de las ciencias sociales. V.2

El volumen recoge una selección de las comunicaciones presentadas al 5º Congreso Internacional "Deporte, Dopaje y Sociedad", organizado conjuntamente por la Universidad Politécnica de Madrid y por la Agencia Española de Protección de la Salud en el Deporte (AEPSAD)