Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/78483
Type: Artigo de periódico
Title: Cashew gum microencapsulation protects the aroma of coffee extracts
Author: Rodrigues, RAF
Grosso, CRF
Abstract: Microencapsulation of materials rich in volatile compounds by spray drying presents the challenge of removing water by vapourization without loss of odour and/or flavour components. Crioconcentrated coffee extracts rich in odour components were used as a substrate core to evaluate microencapsulation with cashew gum from Anacardium occidentale L. In Brazil, cashew gum is a low cost alternative to the traditional Arabic gum. A suspension containing coffee extract and the wall material was dissolved in water and then passed through a spray dryer. Core microcapsules were microwave-assisted extracted (MAE) and the aroma protection of the microcapsules produced was evaluated using gas chromatography and mass spectroscopy (GC/MS). The external morphology and size distribution of the microcapsules were obtained by scanning electron microscopy (SEM) and light scattering techniques, respectively. When comparing Arabic and cashew gum microencapsulation of coffee extracts both wall materials were observed to have similar aroma protection, external morphology and size distribution. Sensory analysis was employed to examine flavour protection and consumer preference with microencapsulation. These biochemical, sensory and structural data suggest that low cost cashew gum is a well suited alternative for odour microencapsulation to the more costly Arabic gum currently used in Brazil.
Subject: cashew gum
Arabic gum
microencapsulation
spray drying
coffee
Country: Inglaterra
Editor: Taylor & Francis Ltd
Rights: fechado
Identifier DOI: 10.1080/02652040701725486
Date Issue: 2008
Appears in Collections:Artigos e Materiais de Revistas Científicas - Unicamp

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