Enhanced Stability of Citral in Juice Beverages by Applying Cyclodextrin Micro Emulsion Technology
2010; American Chemical Society; Linguagem: Inglês
10.1021/bk-2010-1036.ch011
ISSN1947-5918
AutoresKen Strassburger, William Startup, Victor Levey, Tracey Mattingly, J.P. Briggs, J. G. Harrison, Terry Wilson,
Tópico(s)Phytochemicals and Antioxidant Activities
ResumoLemon oils and flavors are very unstable in the acidic media, typical in most juice and juice based beverages. Not only is there a dramatic change in profile with the loss of fresh lemon character, the development of off notes is more troublesome and problematic. Other significant changes occur due to photo stability (sun-struck) and packaging interaction, which further degrades the final consumer quality. The application of β-cyclodextrin flavor complexes in designing beverage systems can eliminate off note development, maintain true lemon profile, minimize packaging interaction in glass or PET and offer a high degree of photo-stability without employing additional anti-oxidants or expensive package engineering.
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