Impact of encapsulated orange essential oil with β‐cyclodextrin on technological, digestibility, sensory properties of wheat cakes as well as <i>Aspergillus flavus</i> spoilage

Abstract

The encapsulation of OEO into β-CD improved the crumb texture of cakes and promoted a lower starch digestibility in the cakes. On the other hand, the encapsulation process was not effective under the conditions tested (OEO concentration and baking temperatures), compromising the action of the OEO as a natural flavoring and preservative agent. © 2021 Society of Chemical Industry.