Comparison of spray, freeze and oven drying as a means of reducing bitter aftertaste of steviol glycosides (derived from Stevia rebaudiana Bertoni plant)--Evaluation of the final products.

The aim of this study was to encapsulate the steviol glycosides (SGs) by spray, freeze and vacuum oven drying in order to minimise the bitter aftertaste of the SGs, as well as to improve their properties. Different ratios of maltodextrin to inulin as agents were examined, 80:20, 75:25, 70:30, 65:35 and 60:40, while the concentration of SGs in total solids was maintained constant at 2.5%.

Saffron and beetroot extracts encapsulated in maltodextrin, gum Arabic, modified starch and chitosan: Incorporation in a chewing gum system.

Maltodextrin (MD-21DE), gum Arabic (GA), gum Arabic-modified starch (GA-MS), modified starch-chitosan (MS-CH) and modified starch-maltodextrin-chitosan (MS-MD-CH) were used as agents for beetroot and saffron coloring-extracts microencapsulation by freeze drying. The produced powders were evaluated in terms of coloring strength (E) during storage at 40°C for 10 weeks and a first-order kinetic was applied. Color parameters (L(*), a(*), b(*), C(*) and ΔE(*)) and water sorption behavior was also studied.

Thermooxidative stability of fennel oleoresin microencapsulated in blended biopolymer agents.

Unlabelled: In this work, the oxidative and thermal stabilities of 4 different encapsulating agents (chitosan [CH], modified starch [MS], gum arabic [GA], and maltodextrin [MD]) used in fennel oleoresin microencapsulation by the freeze-drying technique were evaluated both individually and in blends (binary and ternary ones). The oxidative stability of the encapsulated products was assessed by gas chromatography/mass spectrometry analysis of the secondary oxidation volatiles along with the use of oxidation markers (peroxide value, PV), while a differential scanning calorimetery analysis was conducted. Gum arabic, both plain and its mixtures, exhibited the lowest protection against lipid oxidation, presenting high PVs.