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This work analyses the release of n-hexanal and d-limonene from edible films, previously encapsulated in the iota-carrageenan matrix (with and without lipid). Both volatile compounds have different physico-chemical properties. The effect of temperature (25°C and 37°C) and dissolution medium (water and 0.9% NaCl) on the release and retention of aroma compounds were studied. Hydrophobicity and wettability...
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