Shelf life and flavor release of coacervated orange oil

Debbie Paetznick, Gary Reineccius

Research output: Chapter in Book/Report/Conference proceedingConference contribution

4 Scopus citations


Coacervated orange oil (gelatin/gum acacia or gelatin/ polyphosphate wall systems) was found to have poor shelf-life (less than 2 weeks at 45°C). Stability was dependent upon storage RH, crosslinking and coacervate wall system. Non crosslinked samples were most stable at higher RHs (53%). The effect of RH in crosslinked samples was less clear. Of the coacervate systems, the gelatin/gum acacia system offered better protection against oxidation than the gelatin/ polyphosphate system. There was no effect of crosslinking on flavor release. However, when looking at the matrix effects, the gelatin/gum acacia sample released limonene the fastest and attained the highest concentration of freed limonene. The observation that this system released the most limonene is proposed to be due to less binding with the matrix.

Original languageEnglish (US)
Title of host publicationMicro/Nanoencapsulation of Active Food Ingredients
PublisherAmerican Chemical Society
Number of pages15
ISBN (Print)9780841269644
StatePublished - Mar 3 2009

Publication series

NameACS Symposium Series
ISSN (Print)0097-6156
ISSN (Electronic)1947-5918


Dive into the research topics of 'Shelf life and flavor release of coacervated orange oil'. Together they form a unique fingerprint.

Cite this