{"id":5667,"date":"2025-02-24T20:23:01","date_gmt":"2025-02-24T20:23:01","guid":{"rendered":"https:\/\/www.ptfos.unios.hr\/novicjfst\/?p=5667"},"modified":"2025-02-24T20:34:40","modified_gmt":"2025-02-24T20:34:40","slug":"cjfst-2025-17-1-03","status":"publish","type":"post","link":"https:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/2025\/02\/24\/cjfst-2025-17-1-03\/","title":{"rendered":"CJFST.2025.17.1.03"},"content":{"rendered":"

\"\"<\/a><\/em><\/h1>\n

Encapsulation strategy for citrus aroma stabilization using freeze-drying process<\/strong><\/h1>\n

 <\/p>\n

\"https:\/\/orcid.org\/0000-0001-6927-4964\"<\/a>Marija Bano\u017ei\u01071<\/sup>, Josipa Krezi\u01071<\/sup>,\"https:\/\/orcid.org\/0000-0003-3904-4994\"<\/a>Martin Kond\u017ea2<\/sup>,\"https:\/\/orcid.org\/0000-0001-6021-456X\"<\/a>Krunoslav Aladi\u01073<\/sup>,\"https:\/\/orcid.org\/0000-0002-0727-6662\"<\/a>Igor Jerkovi\u01074*<\/sup><\/strong><\/p>\n

1<\/sup><\/em>University of Mostar, Faculty of Agriculture and Food Technology, Biskupa \u010cule bb, 88000 Mostar, Bosnia and Herzegovina
\n<\/em>2<\/sup><\/em>University of Mostar, Faculty of Pharmacy, Matice Hrvatske bb, 88000 Mostar, Bosnia and Herzegovina
\n<\/em>3<\/sup><\/em>Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuha\u010da 18, 31000 Osijek, Croatia
\n<\/em>4<\/sup><\/em>University of Split, Faculty of Chemistry and Technology, Ru\u0111era Bo\u0161kovi\u0107a 35, 21000 Split, Croatia<\/em><\/p>\n\n\n\n\n\n\n\n\n\n\n
ARTICLE INFO<\/strong><\/td>\nABSTRACT<\/strong><\/td>\n<\/tr>\n
TYPE: <\/strong>Original scientific paper<\/em>
\nhttps:\/\/doi.org\/10.17508\/CJFST.2025.17.1.03<\/a>
\nPDF<\/strong><\/a><\/td>\n		Commercial juice processing generates a wide range of citrus byproducts including Citrus reticulata<\/em> 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
\n17 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 \u03b1-terpineol.<\/td>\n<\/tr>\n
*<\/strong>CORRESPONDENCE
\n<\/strong>Igor Jerkovi\u0107
\nigor@ktf-split.hr<\/td>\n<\/tr>\n
ARTICLE HISTORY
\n<\/strong>Received: December 16, 2024
\nAccepted: February 14, 2025<\/td>\n<\/tr>\n
CITATION
\n<\/strong>Bano\u017ei\u0107 M, Krezi\u0107 J, Kond\u017ea M, Aladi\u0107 K, Jerkovi\u0107 I. Encapsulation strategy for citrus aroma stabilization using freeze-drying process. Croatian Journal of Food Science and Technology (2025) 17 (1) 37-47<\/td>\n<\/tr>\n
\"\"<\/a><\/strong>C<\/strong>OPYRIGHT: <\/strong>\u00a9 2024 by the author(s). This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY)<\/em><\/a>.<\/em><\/td>\n<\/tr>\n
KEYWORDS<\/strong><\/p>\n

encapsulation; citrus; aroma; limonene; of-flavor compounds<\/td>\n<\/tr>\n

KEY CONTRIBUTION<\/strong><\/p>\n

Core of the microcapsule (Citrus reticulata<\/em> extract) was produced from a byproduct contributing towards the sustainable goals of the food industry. Produced microcapsules exhibited good citrus aroma retention and could be used in the food and cosmetic industry.<\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n","protected":false},"excerpt":{"rendered":"

Encapsulation strategy for citrus aroma stabilization using freeze-drying process   Marija Bano\u017ei\u01071, Josipa Krezi\u01071,Martin Kond\u017ea2,Krunoslav Aladi\u01073,Igor Jerkovi\u01074* 1University of Mostar, Faculty of Agriculture and Food Technology, Biskupa \u010cule bb, 88000 Mostar, Bosnia and Herzegovina 2University of Mostar, Faculty of Pharmacy, Matice Hrvatske bb, 88000 Mostar, Bosnia and Herzegovina 3Josip Juraj Strossmayer University of Osijek, Faculty … Op\u0161irnije<\/a><\/p>\n","protected":false},"author":6,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-5667","post","type-post","status-publish","format-standard","hentry","category-nekategorizirano"],"_links":{"self":[{"href":"https:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/posts\/5667","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/comments?post=5667"}],"version-history":[{"count":5,"href":"https:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/posts\/5667\/revisions"}],"predecessor-version":[{"id":5676,"href":"https:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/posts\/5667\/revisions\/5676"}],"wp:attachment":[{"href":"https:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/media?parent=5667"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/categories?post=5667"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/tags?post=5667"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}