Microencapsulation of aroma compounds produced by Pichia fermentans
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| Format: | Artículo científico |
| Language: | en |
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Universidad Nacional de Colombia
2022
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| author | Adriane Bianchi Pedroni Medeiros |
| author_facet | Adriane Bianchi Pedroni Medeiros |
| contents | Microencapsulation of aroma compounds produced by Pichia fermentans Adriane Bianchi Pedroni Medeiros Suzan Cristina Rossi Mario Cesar Jucoski Bier Walter José Martínez-Burgos Carlos Ricardo Soccol Ingeniería molasses sensory analysis Pichia fermentans microencapsulation Aroma and fragrance compounds have broad applications in the food, cosmetic and pharmaceutical industries. However, these compounds are mainly produced by chemical synthesis. An alternative, sustainable and promising route for the natural production of flavour compounds is microbial transformation processes. In this work, we obtained the production of different aroma compounds in significant concentrations, such as isoamyl acetate, isoamyl alcohol, ethyl acetate and acetaldehyde, among others, from agribusiness by-products (sugarcane molasses) and using Pichia fermentans. These were subsequently concentrated by pervaporation and microencapsulation by spray drying using different encapsulating agents. The results showed that when these techniques were applied to two iced beverages, they produced an odour of fruity notes, especially those of banana. In addition, woody and alcoholic notes were identified by the panellists. Finally, the best encapsulating agents were dextrin (73.49 ppm) and the dextrin and maltodextrin mixture (72.58 ppm). 2022 artículo científico 0012-7353 https://www.redalyc.org/articulo.oa?id=49672695018 https://www.redalyc.org/journal/496/49672695018/ https://www.redalyc.org/journal/496/49672695018/html/ https://www.redalyc.org/journal/496/49672695018/49672695018.epub https://www.redalyc.org/journal/496/49672695018/movil 10.15446/dyna.v89n220.97045 en http://www.redalyc.org/revista.oa?id=496 Dyna application/pdf Universidad Nacional de Colombia Dyna (Colombia) Num.220 Vol.89 |
| format | Artículo científico |
| id | redalyc_49672695018 |
| institution | Redalyc |
| language | en |
| publishDate | 2022 |
| publisher | Universidad Nacional de Colombia |
| spellingShingle | Microencapsulation of aroma compounds produced by Pichia fermentans Adriane Bianchi Pedroni Medeiros Ingeniería molasses sensory analysis Pichia fermentans microencapsulation Microencapsulation of aroma compounds produced by Pichia fermentans Adriane Bianchi Pedroni Medeiros Suzan Cristina Rossi Mario Cesar Jucoski Bier Walter José Martínez-Burgos Carlos Ricardo Soccol Ingeniería molasses sensory analysis Pichia fermentans microencapsulation Aroma and fragrance compounds have broad applications in the food, cosmetic and pharmaceutical industries. However, these compounds are mainly produced by chemical synthesis. An alternative, sustainable and promising route for the natural production of flavour compounds is microbial transformation processes. In this work, we obtained the production of different aroma compounds in significant concentrations, such as isoamyl acetate, isoamyl alcohol, ethyl acetate and acetaldehyde, among others, from agribusiness by-products (sugarcane molasses) and using Pichia fermentans. These were subsequently concentrated by pervaporation and microencapsulation by spray drying using different encapsulating agents. The results showed that when these techniques were applied to two iced beverages, they produced an odour of fruity notes, especially those of banana. In addition, woody and alcoholic notes were identified by the panellists. Finally, the best encapsulating agents were dextrin (73.49 ppm) and the dextrin and maltodextrin mixture (72.58 ppm). 2022 artículo científico 0012-7353 https://www.redalyc.org/articulo.oa?id=49672695018 https://www.redalyc.org/journal/496/49672695018/ https://www.redalyc.org/journal/496/49672695018/html/ https://www.redalyc.org/journal/496/49672695018/49672695018.epub https://www.redalyc.org/journal/496/49672695018/movil 10.15446/dyna.v89n220.97045 en http://www.redalyc.org/revista.oa?id=496 Dyna application/pdf Universidad Nacional de Colombia Dyna (Colombia) Num.220 Vol.89 |
| title | Microencapsulation of aroma compounds produced by Pichia fermentans |
| topic | Ingeniería molasses sensory analysis Pichia fermentans microencapsulation |
| url | https://www.redalyc.org/articulo.oa?id=49672695018 https://www.redalyc.org/journal/496/49672695018/ https://www.redalyc.org/journal/496/49672695018/html/ https://www.redalyc.org/journal/496/49672695018/49672695018.epub https://www.redalyc.org/journal/496/49672695018/movil |