Properties of oregano (Origanum vulgareL.), citronella (Cymbopogon nardusG.)and marjoram (Majorana hortensisL.)flavors encapsulated into milk protein-based matrices
Baranauskiene, R.
Rimantas Venskutonis, P.
Dewettinck, K.
Verhe, R.
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Encapsulating properties of skimmed milk powder (SMP)and whey protein concentrate (WPC)for the coating of the essential oil (EO)of oregano (Origanum vulgareL.)and aroma extracts (AE)of citronella (Cymbopogon nardusG.)and sweet marjoram (Majorana hortensisL.)by spray-drying were evaluated. The efficiency of microencapsulation expressed as a percentage of flavoring entrapped into the microcapsules varied from 54.3
OREGANO
CITRONELLA
MARJORAM
ESSENTIAL OIL
AROMA EXTRACT
MICROENCAPSULATION
SPRAY-DRYING
FLAVOR RELEASE
SPME
GC
GC-MS
Food Research International, 39, p.413-425, 2006
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