Enhancing the Retention and Oxidative Stability of Volatile Flavors: A Novel Approach Utilizing O/W Pickering Emulsions Based on Agri-Food Byproducts and Spray-Drying

Spray-drying is a commonly used method for producing powdered flavors, but the high temperatures involved often result in the loss of volatile molecules. To address this issue, our study focused on a novel approach: developing O/W Pickering emulsions with agri-food byproducts to encapsulate and prot...

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Główni autorzy:	César Burgos-Díaz, Fernando Leal-Calderon, Yohanna Mosi-Roa, Manuel Chacón-Fuentes, Karla Garrido-Miranda, Mauricio Opazo-Navarrete, Andrés Quiroz, Mariela Bustamante
Format:	Artigo
Język:	Inglês
Wydane:	MDPI AG 2024-04-01
Seria:	Foods
Hasła przedmiotowe:	Pickering emulsions flavor retention spray-drying agri-food byproducts D-limonene
Dostęp online:	https://www.mdpi.com/2304-8158/13/9/1326
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