39B-18

C. I. BERISTAIN, Instituto de Ciencias Básicas, Universidad Veracruzana, Apartado Postal 575, Xalapa, Veracruz, 91000, Mexico, E. Azuara, E. J. Vernon-Carter, Departamento de Ingeniería Química, Universidad Autónoma Metropolitana-Iztapalapa, México D.F., Mexico, and H. S. García, Depto. de Ingeniería Química y Bioquímica, Instituto Tecnológico de Veracruz, Veracruz, Ver., Mexico.

JUSTIFICATION:The stability of encapsulated flavors depend upon the chemical nature of the constituents used, the encapsulation process, the storage conditions and the encapsulating agent. Choosing of a proper encapsulating agent with adequate barrier properties is an important decision that may lead to more stable dry flavors. OBJETIVES:The purpose of this study was to investigate the relative degree of protection provided by mesquite gum to orange peel oil encapsulated via spray drying. METHODS:Mesquite gum solutions (30%)were used to emulsify the essential oil at oil:gum ratio of 0.25.Emulsions were spray dried in a laboratoy scale equipment. The powders were stored in Aw's from 0.108 to 0.743 at 35°C. Gas chromatographic profiles of the oil during storage were obtained. RESULTS:Quantitative analysis of limonene and carvone indicated the sample stored at 0.743 was the most stable to oxidation after fifty days. The system at this water activity was within rubbery state but showed the best stability to oxidation. SIGNIFICANCE: This study indicated that mesquite gum provides acceptable protection to the oil against oxidation and would be advisable to use as wall material.