Influence of emulsification methods and spray drying parameters on the microencapsulation of turmeric oleoresin

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MetadadosDescriçãoIdioma
Autor(es): dc.contributorUniversidade Estadual Paulista (Unesp)-
Autor(es): dc.creatorFerreira, S. [UNESP]-
Autor(es): dc.creatorPiovanni, G. M.O. [UNESP]-
Autor(es): dc.creatorMalacrida, C. R. [UNESP]-
Autor(es): dc.creatorNicoletti, V. R. [UNESP]-
Data de aceite: dc.date.accessioned2022-02-22T00:24:01Z-
Data de disponibilização: dc.date.available2022-02-22T00:24:01Z-
Data de envio: dc.date.issued2020-12-11-
Data de envio: dc.date.issued2020-12-11-
Data de envio: dc.date.issued2019-07-01-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.9755/ejfa.2019.v31.i7.1968-
Fonte completa do material: dc.identifierhttp://hdl.handle.net/11449/198243-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/198243-
Descrição: dc.descriptionTurmeric (Curcuma longa L.) oleoresin possess valuable phenolic compounds that are susceptible to degradation, and microencapsulation is a powerful technique to increase its stability. Emulsification is a preponderant step in microencapsulation of hydrophobic compounds and physical-chemical properties of the parent emulsion affects effectiveness of spray-drying process and functional properties of the produced microcapsules. The present work aimed to evaluate the influence of emulsion formulation, emulsification methods, and spray-drying operational conditions on the encapsulation efficiency of turmeric oleoresin using maltodextrin/gelatin blends as wall material. The effects of different concentrations of maltodextrin (12 - 31.7 wt %) and gelatin (0.6 - 6 wt %), combined with three methods of emulsification - high shear homogenization with and without emulsifier addition, and sonication - were evaluated regarding emulsion droplet mean diameter and stability. Based on the results, an emulsion formulated with 26 g of maltodextrin and 0.6 g of gelatin per 100 g of emulsion was selected to study the influence of spray drying conditions - drying-air temperature (124 - 190°C), atomization airflow (275 - 536 L h-1), and emulsion feeding flow (1.4 - 8.6 mL min-1) - on encapsulation efficiency, water content, and solubility of turmeric oleoresin microcapsules. Sonication resulted in higher emulsion stability and, although drying-air temperature did not affect significantly the microcapsule properties, the best set of spray drying conditions was drying-air at 160 °C, atomization airflow of 420 L h-1, and emulsion feeding flow of 6 mL min-1. Combinations of higher atomization airflow and lower emulsion feeding flow resulted in lower values of curcumin encapsulation efficiency.-
Descrição: dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)-
Descrição: dc.descriptionSão Paulo State University (Unesp) Institute of Biosciences Humanities and Exact Sciences, Cristóvão Colombo Street 2265-
Descrição: dc.descriptionSão Paulo State University (Unesp) School of Sciences Humanities and Languages, Dom Antônio Avenue 2100-
Descrição: dc.descriptionSão Paulo State University (Unesp) Institute of Biosciences Humanities and Exact Sciences, Cristóvão Colombo Street 2265-
Descrição: dc.descriptionSão Paulo State University (Unesp) School of Sciences Humanities and Languages, Dom Antônio Avenue 2100-
Descrição: dc.descriptionFAPESP: 2009/16847-7-
Formato: dc.format491-500-
Idioma: dc.languageen-
Relação: dc.relationEmirates Journal of Food and Agriculture-
???dc.source???: dc.sourceScopus-
Palavras-chave: dc.subjectCurcumin-
Palavras-chave: dc.subjectEmulsion-
Palavras-chave: dc.subjectEncapsulation-
Palavras-chave: dc.subjectGelatin-
Palavras-chave: dc.subjectMaltodextrin-
Palavras-chave: dc.subjectRheology-
Palavras-chave: dc.subjectUltrasound-
Título: dc.titleInfluence of emulsification methods and spray drying parameters on the microencapsulation of turmeric oleoresin-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:Repositório Institucional - Unesp

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