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Radu G.-L.,Polytechnic University of Bucharest | Nicolae A.,Polytechnic University of Bucharest | Nicolae A.,R and D National Institute for Food Bioresources IBA Bucharest | Hernandez J.A.G.,San Antonio de Murcia Catholic University | San Martin A.M.,Technological Center for Canned Food
Revista de Chimie | Year: 2015

Ascorbic acid (AA) plays an essential role in the human body, and because it can not be synthesized, the daily intake has to be assured by our daily meals. Since is a water soluble vitamin, show low stability while dissolved. In addition, the effect of external factors such as temperature, heating process, pH or oxygen, will promote significant AA losses. In order to avoid these drawbacks, different encapsulation techniques for AA has been evaluated and the effectiveness ofthe encapsulation was evaluated. Different batches of glutenfree cookies were fortified with microencapsulated AA, and the % of losses was determined by HPLC technique. The protective effect of AA was more evident by spray-drying whereas the highest effectiveness was achieved by lyophilization. Source


Nicolae A.,Polytechnic University of Bucharest | Radu G.-L.,Polytechnic University of Bucharest | Dut D.,R and D National Institute for Food Bioresources IBA Bucharest
UPB Scientific Bulletin, Series B: Chemistry and Materials Science | Year: 2015

In the present study, a microencapsulation technique, extrusion, has been used to entrap the cinnamon aroma in a matrix containing different percentages of maltodextrin, modified starch and β-cyclodextrin at different moisture contents. Afterwards the obtained microencapsulated powders have been analyzed on an electronic olfactory system, electronic nose system FOX 4000 combined with HS100 auto-sampler to see the aroma intensity of the obtained powders. Based on the results, it is easy to see the differences between the control and the microencapsulated samples flavor intensity, and that β-cyclodextrin had an important role in the encapsulation of cinnamon volatile aroma. Source

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