Encapsulation strategy for citrus aroma stabilization using freeze-drying process
Commercial juice processing generates a wide range of citrus byproducts including Citrus reticulata pomace. Citrus reticulata pomace consists primarily of pectin, cellulose, hemicellulose, and simple sugars. The essential oil present in small amounts contributes to the characteristic citrus aroma. In this research, volatile and semi-volatiles were extracted from citrus pomace (byproduct of mandarin juice production and then encapsulated using a freeze-drying technique. The main goal was to evaluate the efficiency of different coatings such as gum arabic, maltodextrin, and carboxymethylcellulose, to encapsulate citrus aroma. To confirm encapsulation, the microcapsules were disrupted in water. In disrupted microcapsules, a total of 17 monoterpenes, 13 sesquiterpenes, and 15 other compounds were identified, while on the surface of microcapsules, only up to 7 compounds were identified. From 46 aroma compounds identified in disrupted microcapsules, the most abundant ones were limonene, linalool, and α-terpineol.