casein matrix and that the encapsulation enables complete retention of the flavor agent
up to 200 °C, which is usually the final temperature of baking processes.
CONCLUSION
Albumin (BSA) and casein have been used as particulate carriers in the baking
because they show promise as aroma delivery systems. The research of adsorption
properties of albumin and casein by gas chromatography have presented their different
adsorption selectivity for monoterpenoid hydrocarbons according to the molecular
weight. The content of a model mixture after emulsification consisted of 65%
monoterpenes, 19% diterpenes, 16% sesquiterpenes for albumin and 5%
monoterpenes, 18% diterpenes, 78% sesquiterpenes for casein compared with its initial
content. The odor - active compounds content of rosemary essential oil and adsoption
selectivities of albumin and casein has allowed finding out the mass ratio of albumin
and casein 34:67 by mathematical modeling. The nanoemulsion with obtained mass
ratio of researched nanoparticles and 5% concentration of their complex characterized
for stability, viscosity and droplet size. It was investigated thermal behavior of
emulsion encapsulating rosemary essential oil to the typical temperatures of baking
processes (200–250°C) in food industry and food preparation application. From 20 to
200°C the odor - active compounds loss was about 2%.
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