{"id":{"repo_id":"uiuc","oai_identifier":"oai:www.ideals.illinois.edu:2142/26381"},"canonical_url":"https://search.dev.ndltd.org/etd/uiuc/oai:www.ideals.illinois.edu:2142/26381","repository":{"repo_id":"uiuc","name":"University of Illinois - Urbana-Champaign","base_url":"https://www.ideals.illinois.edu/oai-pmh"},"display":{"title":"Matrix-assisted concentration and microencapsulation of lime juice","abstract":"MATRIX-ASSISTED CONCENTRATION AND MICROENCAPSULATION OF LIME JUICE Department of Food Science and Human Nutrition University of Illinois at Urbana-Champaign, 2011 Graciela W. Padua, Adviser Lime juice is widely used in American and international cuisine for its characteristic flavor and high taste impact. It is mostly used as a flavoring agent but also as a preservative. Lime juice is not stable upon storage. Flavor deterioration is readily apparent. Thus, developing methods to preserve its flavor is an important goal. Dehydration is widely used as a food preservation method. Spray drying is the most common method used in the food industry to dry fruit juices and obtain powders. Spray drying yields free flowing powders; however, it does not maintain the original flavor. Thus, the goal of this work was to develop a process to render lime juice as a free flowing dry product with an authentic fruit flavor. The main objectives were (1) to investigate the potential of a novel matrix-assisted process to obtain a free flowing dry product; (2) to investigate the effectiveness of zein as an encapsulation matrix for citrus juice flavor components; (3) to characterize the microstructure of resulting dried juices; (4) to evaluate the sensory attributes of obtained dried juices. Results showed that the matrix-assisted process to concentrate and encapsulate lime juice yielded a free flowing dry product. Zein was found useful to effectively encapsulate lime juice components. The formation of encapsulated micro-clusters was observed by SEM and bright field microscopy. Sensory attributes of the matrix-assisted process were investigated by descriptive analysis and compared to commercially available samples. Lime juice obtained through the matrix-assisted process showed a higher intensity of fresh lime flavor compared to commercial samples. The matrix-assisted process was considered to produce a lime juice powder with better flavor characteristics than other dehydration processes.","abstract_html":"MATRIX-ASSISTED CONCENTRATION AND MICROENCAPSULATION OF LIME JUICE Department of Food Science and Human Nutrition University of Illinois at Urbana-Champaign, 2011 Graciela W. Padua, Adviser Lime juice is widely used in American and international cuisine for its characteristic flavor and high taste impact. It is mostly used as a flavoring agent but also as a preservative. Lime juice is not stable upon storage. Flavor deterioration is readily apparent. Thus, developing methods to preserve its flavor is an important goal. Dehydration is widely used as a food preservation method. Spray drying is the most common method used in the food industry to dry fruit juices and obtain powders. Spray drying yields free flowing powders; however, it does not maintain the original flavor. Thus, the goal of this work was to develop a process to render lime juice as a free flowing dry product with an authentic fruit flavor. The main objectives were (1) to investigate the potential of a novel matrix-assisted process to obtain a free flowing dry product; (2) to investigate the effectiveness of zein as an encapsulation matrix for citrus juice flavor components; (3) to characterize the microstructure of resulting dried juices; (4) to evaluate the sensory attributes of obtained dried juices. Results showed that the matrix-assisted process to concentrate and encapsulate lime juice yielded a free flowing dry product. Zein was found useful to effectively encapsulate lime juice components. The formation of encapsulated micro-clusters was observed by SEM and bright field microscopy. Sensory attributes of the matrix-assisted process were investigated by descriptive analysis and compared to commercially available samples. Lime juice obtained through the matrix-assisted process showed a higher intensity of fresh lime flavor compared to commercial samples. The matrix-assisted process was considered to produce a lime juice powder with better flavor characteristics than other dehydration processes.","abstract_has_math":false,"creators":["Guardiola, Lia V."],"institution":"University of Illinois at Urbana-Champaign","degree_name":"M.S.","degree_level":"Thesis","degree_discipline":"Food Science & Human Nutrition","degree_department":null,"school":null,"contributors":["Padua, Graciela W."],"advisors":[],"committee_chairs":[],"committee_members":[],"year":2011,"date_issued":"2011-08-26T15:33:56Z","date_published":"2011-08-26T15:33:56Z","updated_at":"2026-07-22T22:25:27Z","subjects":["Concentration","microencapsulation","lime","zein","food dehydration."],"languages":["en"],"rights":["Copyright 2011 Lia V. Guardiola"],"rights_urls":[],"identifier_entries":[]},"links":{"outbound_url":"http://hdl.handle.net/2142/26381","outbound_label":"Handle","outbound_source":"dc:identifier"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor","label":"Contributor","values":["Padua, Graciela W."]},{"key":"dc:creator","label":"Author","values":["Guardiola, Lia V."]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date","label":"Dc Date","values":["2011-08-26T15:33:56Z","2013-08-27T10:00:26Z","2011-08"]},{"key":"thesis:degree_discipline","label":"Discipline","values":["Food Science & Human Nutrition"]},{"key":"thesis:degree_level","label":"Degree Level","values":["Thesis"]},{"key":"thesis:degree_name","label":"Degree Name","values":["M.S."]},{"key":"thesis:institution_name","label":"Thesis Institution Name","values":["University of Illinois at Urbana-Champaign"]}]},{"id":"subjects_keywords","label":"Subjects and Keywords","entries":[{"key":"dc:subject","label":"Dc Subject","values":["Concentration","microencapsulation","lime","zein","food dehydration."]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:language","label":"Dc Language","values":["en"]},{"key":"dc:rights","label":"Dc Rights","values":["Copyright 2011 Lia V. Guardiola"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier","label":"Identifier","values":["http://hdl.handle.net/2142/26381"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description","label":"Description","values":["MATRIX-ASSISTED CONCENTRATION AND MICROENCAPSULATION OF LIME JUICE Department of Food Science and Human Nutrition University of Illinois at Urbana-Champaign, 2011 Graciela W. Padua, Adviser Lime juice is widely used in American and international cuisine for its characteristic flavor and high taste impact. It is mostly used as a flavoring agent but also as a preservative. Lime juice is not stable upon storage. Flavor deterioration is readily apparent. Thus, developing methods to preserve its flavor is an important goal. Dehydration is widely used as a food preservation method. Spray drying is the most common method used in the food industry to dry fruit juices and obtain powders. Spray drying yields free flowing powders; however, it does not maintain the original flavor. Thus, the goal of this work was to develop a process to render lime juice as a free flowing dry product with an authentic fruit flavor. The main objectives were (1) to investigate the potential of a novel matrix-assisted process to obtain a free flowing dry product; (2) to investigate the effectiveness of zein as an encapsulation matrix for citrus juice flavor components; (3) to characterize the microstructure of resulting dried juices; (4) to evaluate the sensory attributes of obtained dried juices. Results showed that the matrix-assisted process to concentrate and encapsulate lime juice yielded a free flowing dry product. Zein was found useful to effectively encapsulate lime juice components. The formation of encapsulated micro-clusters was observed by SEM and bright field microscopy. Sensory attributes of the matrix-assisted process were investigated by descriptive analysis and compared to commercially available samples. Lime juice obtained through the matrix-assisted process showed a higher intensity of fresh lime flavor compared to commercial samples. The matrix-assisted process was considered to produce a lime juice powder with better flavor characteristics than other dehydration processes.","Item withdrawn by Mark Zulauf (zulauf@illinois.edu) on 2011-07-20T17:47:04Z Item was in collections: University of Illinois Theses & Dissertations (ID: 1) No. of bitstreams: 2 Guardiola_Lia.doc: 10103296 bytes, checksum: d05476b3adae67812276b0a6cfbfe402 (MD5) Guardiola_Lia.pdf: 2635920 bytes, checksum: c032c34518fad05659b58bed070b0779 (MD5)","Made available in DSpace on 2011-08-26T15:33:56Z (GMT). No. of bitstreams: 3 Guardiola_Lia.pdf: 2636346 bytes, checksum: b860bacf1f624a38da2b8c0ed0003b5e (MD5) license.txt: 4062 bytes, checksum: b520402e71a970168b21f8fb1921578d (MD5) Guardiola_Lia.doc: 10103296 bytes, checksum: d05476b3adae67812276b0a6cfbfe402 (MD5)","Item marked as restricted to the 'Administrator' Group (id=1) by William Ingram (wingram2@illinois.edu) on 2011-08-26T15:35:38Z Item is restricted until 2013-08-26T15:35:26Z","Item reinstated by Sarah Shreeves (sshreeve@illinois.edu) on 2013-08-27T10:00:26Z Item was in collections: University of Illinois Dissertations and Theses (ID: 204) Dissertations and Theses - Food Science and Human Nutrition (ID: 674) No. of bitstreams: 4 Guardiola_Lia.pdf.txt: 116464 bytes, checksum: a1c2b79388a73d452a916be795491586 (MD5) Guardiola_Lia.pdf: 2636346 bytes, checksum: b860bacf1f624a38da2b8c0ed0003b5e (MD5) license.txt: 4062 bytes, checksum: b520402e71a970168b21f8fb1921578d (MD5) Guardiola_Lia.doc: 10103296 bytes, checksum: d05476b3adae67812276b0a6cfbfe402 (MD5)","Item released from any restrictions by Sarah Shreeves (sshreeve@illinois.edu) on 2013-08-27T10:00:26Z"]},{"key":"dc:title","label":"Title","values":["Matrix-assisted concentration and microencapsulation of lime juice"]}]}],"canonical_facts":{"dc:contributor":["Padua, Graciela W."],"dc:creator":["Guardiola, Lia V."],"dc:date":["2011-08-26T15:33:56Z","2013-08-27T10:00:26Z","2011-08"],"dc:description":["MATRIX-ASSISTED CONCENTRATION AND MICROENCAPSULATION OF LIME JUICE Department of Food Science and Human Nutrition University of Illinois at Urbana-Champaign, 2011 Graciela W. Padua, Adviser Lime juice is widely used in American and international cuisine for its characteristic flavor and high taste impact. It is mostly used as a flavoring agent but also as a preservative. Lime juice is not stable upon storage. Flavor deterioration is readily apparent. Thus, developing methods to preserve its flavor is an important goal. Dehydration is widely used as a food preservation method. Spray drying is the most common method used in the food industry to dry fruit juices and obtain powders. Spray drying yields free flowing powders; however, it does not maintain the original flavor. Thus, the goal of this work was to develop a process to render lime juice as a free flowing dry product with an authentic fruit flavor. The main objectives were (1) to investigate the potential of a novel matrix-assisted process to obtain a free flowing dry product; (2) to investigate the effectiveness of zein as an encapsulation matrix for citrus juice flavor components; (3) to characterize the microstructure of resulting dried juices; (4) to evaluate the sensory attributes of obtained dried juices. Results showed that the matrix-assisted process to concentrate and encapsulate lime juice yielded a free flowing dry product. Zein was found useful to effectively encapsulate lime juice components. The formation of encapsulated micro-clusters was observed by SEM and bright field microscopy. Sensory attributes of the matrix-assisted process were investigated by descriptive analysis and compared to commercially available samples. Lime juice obtained through the matrix-assisted process showed a higher intensity of fresh lime flavor compared to commercial samples. The matrix-assisted process was considered to produce a lime juice powder with better flavor characteristics than other dehydration processes.","Item withdrawn by Mark Zulauf (zulauf@illinois.edu) on 2011-07-20T17:47:04Z Item was in collections: University of Illinois Theses & Dissertations (ID: 1) No. of bitstreams: 2 Guardiola_Lia.doc: 10103296 bytes, checksum: d05476b3adae67812276b0a6cfbfe402 (MD5) Guardiola_Lia.pdf: 2635920 bytes, checksum: c032c34518fad05659b58bed070b0779 (MD5)","Made available in DSpace on 2011-08-26T15:33:56Z (GMT). No. of bitstreams: 3 Guardiola_Lia.pdf: 2636346 bytes, checksum: b860bacf1f624a38da2b8c0ed0003b5e (MD5) license.txt: 4062 bytes, checksum: b520402e71a970168b21f8fb1921578d (MD5) Guardiola_Lia.doc: 10103296 bytes, checksum: d05476b3adae67812276b0a6cfbfe402 (MD5)","Item marked as restricted to the 'Administrator' Group (id=1) by William Ingram (wingram2@illinois.edu) on 2011-08-26T15:35:38Z Item is restricted until 2013-08-26T15:35:26Z","Item reinstated by Sarah Shreeves (sshreeve@illinois.edu) on 2013-08-27T10:00:26Z Item was in collections: University of Illinois Dissertations and Theses (ID: 204) Dissertations and Theses - Food Science and Human Nutrition (ID: 674) No. of bitstreams: 4 Guardiola_Lia.pdf.txt: 116464 bytes, checksum: a1c2b79388a73d452a916be795491586 (MD5) Guardiola_Lia.pdf: 2636346 bytes, checksum: b860bacf1f624a38da2b8c0ed0003b5e (MD5) license.txt: 4062 bytes, checksum: b520402e71a970168b21f8fb1921578d (MD5) Guardiola_Lia.doc: 10103296 bytes, checksum: d05476b3adae67812276b0a6cfbfe402 (MD5)","Item released from any restrictions by Sarah Shreeves (sshreeve@illinois.edu) on 2013-08-27T10:00:26Z"],"dc:identifier":["http://hdl.handle.net/2142/26381"],"dc:language":["en"],"dc:rights":["Copyright 2011 Lia V. Guardiola"],"dc:subject":["Concentration","microencapsulation","lime","zein","food dehydration."],"dc:title":["Matrix-assisted concentration and microencapsulation of lime juice"],"thesis:degree_discipline":["Food Science & Human Nutrition"],"thesis:degree_level":["Thesis"],"thesis:degree_name":["M.S."],"thesis:institution_name":["University of Illinois at Urbana-Champaign"]},"updated_at":"2026-07-22T22:25:27Z"}