Title: Image texture analysis and gas sensor array studies applied to vanilla encapsulation by octenyl succinic anhydride starches
Authors: Rodríguez, Silvio D.
Wilderjans, Tom
Sosa, Natalia
Bernik, Delia L. # ×
Issue Date: 2013
Publisher: Canadian Center of Science and Education
Series Title: Journal of Food Research vol:2 issue:2 pages:36-48
Abstract: Native starch derivatization with octenyl succinic anhydride (OSA) is a chemical modification designed to enhance flavor microencapsulation performance. Hi Cap 100 and Capsul are two OSA starches derived from waxy maize base, which are especially suited for encapsulation processes. This work performs for the first time the encapsulation of vanilla extract with Capsul and Hi Cap 100 using both spray and freeze drying procedures. The encapsulation efficiency was studied correlating the starch texture with the aroma retention. Texture analysis was accomplished by means of grey level co-occurrence matrix feature extraction (GLCM), yielding image parameters that clearly differ in function of the type of starch and the drying method used for the encapsulation of the flavor. In parallel, the data recorded with a gas sensor array (e-nose) and analyzed by unsupervised multivariate methods allowed to follow up the evolution of the aroma through the whole process. The joint analysis of the GLCM and sensor array recorded data indicates that Capsul shows a higher capacity for vanilla encapsulation than Hi Cap 100. In addition, the obtained converging information from GLCM and e-nose data clearly indicates that particle texture and aroma encapsulation are connected.
ISSN: 1927-0887
Publication status: published
KU Leuven publication type: IT
Appears in Collections:Methodology of Educational Sciences
× corresponding author
# (joint) last author

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