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Freeze-Dried Fennel Oleoresin Products Formed by Biopolymers: Storage Stability and Characterization

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Abstract

In this work, fennel oleoresin (FO) was encapsulated through freeze drying of the so produced emulsions within different edible biopolymeric carriers. Specifically, modified starch, maltodextrin, chitosan, and gum arabic were used as carriers both individually and in blends (binary and ternary ones). The freeze-dried FO products were characterized in terms of structure (X-ray diffraction (XRD) analysis), whereas their stability was studied by means of sorption isotherm analysis under various a w. Moreover, the formation of complexes was evaluated through Fourier transform infrared spectroscopy (FTIR) technique and ζ-potential analysis. The verification of the encapsulation process was also conducted by applying FTIR technique. Results showed that the final products presented an amorphous character, whereas the sorption isotherms could be described adequately by the Guggenheim-Anderson-de Boer (GAB) model. FTIR technique proved to be effective to confirm both the formation of complexes and the presence of FO into the studied carriers, verifying thus the success of the process.

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Acknowledgments

Charikleia Chranioti is grateful to the State Scholarships Foundation of Greece (IKY) for financial support.

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Authors and Affiliations

  1. Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, 5 Iroon Polytechniou str., 15780 Polytechnioupoli Zografou, Athens, Greece

    Charikleia Chranioti & Constantina Tzia

  2. Laboratory of Inorganic and Analytical Chemistry, School of Chemical Engineering, National Technical University of Athens, Athens, Greece

    Alexia Karamberi & Lamprini-Areti Tsakanika

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  1. Charikleia Chranioti
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  2. Alexia Karamberi
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  4. Constantina Tzia
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Correspondence to Constantina Tzia.

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Chranioti, C., Karamberi, A., Tsakanika, LA. et al. Freeze-Dried Fennel Oleoresin Products Formed by Biopolymers: Storage Stability and Characterization. Food Bioprocess Technol 9, 2002–2011 (2016). https://doi.org/10.1007/s11947-016-1773-3

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  • DOI: https://doi.org/10.1007/s11947-016-1773-3

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