Sulochanamma, G. and Ramalakshmi, K. and Borse, B. B. (2009) Stabilization of flavour volatiles of basil (Ocimum basilicum L.). Journal of Food Science and Technology, 46 (1). pp. 54-57.
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Abstract
Stabilization of basil oil was attempted using gum acacia and/or starch as coating materials and stabilization of
major volatile flavour components was determined during 6 months storage in a flexible packaging material. The yield
(67-73%) of stabilized product varied with the coating materials. Basil oil was extracted by hydro-distillation and analyzed
by gas chromatograph and the results revealed that eugenol (38.0%) and fS-caryophyllene (32.9%) are the major volatile
flavour components. Encapsulated oil retained the flavour (94.5-98.2%) during storage at ambient (25±2°C) and
refrigerated (4±2°C) temperatures for 6 months. The stabilized (encapsulated) basil oil can be used in herbal beverages,
food dishes, confectionary, baked products, chilli sauces, tomato paste, pickles, fancy vinegars and pizza.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Basil oil, Ocimum basilicum, Gum acacia, Hydrolyzed starch, Encapsulation, Stability |
| Subjects: | 500 Natural Sciences and Mathematics > 10 Plants > 06 Trees And Shrubs 600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes |
| Divisions: | Plantation Products Spices and Flavour Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 11 Mar 2009 09:41 |
| Last Modified: | 18 Nov 2016 08:31 |
| URI: | http://ir.cftri.res.in/id/eprint/8894 |
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