Microencapsulation of roasted coffee oil Pickering emulsions using spray- and freeze-drying: physical, structural and in vitro bioaccessibility studies

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MetadadosDescriçãoIdioma
Autor(es): dc.contributorUniversidade Estadual Paulista (UNESP)-
Autor(es): dc.contributorUniversitat Politècnica de València (UPV)-
Autor(es): dc.contributorFood Technology Institute (ITAL)-
Autor(es): dc.creatorFranco Ribeiro, Elisa-
Autor(es): dc.creatorCarregari Polachini, Tiago-
Autor(es): dc.creatorDutra Alvim, Izabela-
Autor(es): dc.creatorQuiles, Amparo-
Autor(es): dc.creatorHernando, Isabel-
Autor(es): dc.creatorNicoletti, Vania Regina-
Data de aceite: dc.date.accessioned2025-08-21T18:23:01Z-
Data de disponibilização: dc.date.available2025-08-21T18:23:01Z-
Data de envio: dc.date.issued2022-04-28-
Data de envio: dc.date.issued2022-04-28-
Data de envio: dc.date.issued2021-12-31-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.1111/ijfs.15378-
Fonte completa do material: dc.identifierhttp://hdl.handle.net/11449/222575-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/222575-
Descrição: dc.descriptionMicrocapsules produced from well-defined emulsion templates are an interesting alternative for lipid encapsulation. This work aimed to produce microcapsules by the freeze-drying (FD) and spray-drying (SD) of Pickering emulsions of roasted coffee oil (RCO) stabilised with chitosan nanoparticles produced by self-aggregation or by crosslinking with tripolyphosphate. The dried microcapsules were characterised in terms of particle size, oil retention and structure; furthermore, the in vitro bioaccessibility of polyphenols from microencapsulated RCO was investigated. The use of chitosan nanoparticles to stabilise the emulsions increased oil retention in the microcapsules giving values between 83.04% and 95.36%. SD produced spherical microcapsules with small particle sizes (˜11 μm), whereas FD microcapsules showed an irregular shape and porous structure. Although FD had the lowest impact on the bioactive compounds, SD promoted better protection for phenolic compounds and antioxidant activity during in vitro digestion.-
Descrição: dc.descriptionSão Paulo State University (Unesp) Institute of Biosciences Humanities and Exact Sciences (Ibilce), Campus São José do Rio Preto-
Descrição: dc.descriptionFood Microstructure and Chemistry Research Group Universitat Politècnica de València (UPV)-
Descrição: dc.descriptionCereal and Chocolate Technology Center Food Technology Institute (ITAL)-
Descrição: dc.descriptionSão Paulo State University (Unesp) Institute of Biosciences Humanities and Exact Sciences (Ibilce), Campus São José do Rio Preto-
Formato: dc.format145-153-
Idioma: dc.languageen-
Relação: dc.relationInternational Journal of Food Science and Technology-
???dc.source???: dc.sourceScopus-
Palavras-chave: dc.subjectAntioxidant activity-
Palavras-chave: dc.subjectbioactive compounds-
Palavras-chave: dc.subjectchitosan nanoparticles-
Palavras-chave: dc.subjectin vitro digestion-
Palavras-chave: dc.subjectlipid encapsulation-
Palavras-chave: dc.subjectphenolic content-
Título: dc.titleMicroencapsulation of roasted coffee oil Pickering emulsions using spray- and freeze-drying: physical, structural and in vitro bioaccessibility studies-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:Repositório Institucional - Unesp

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