Evaluation of spray drying conditions on properties of microencapsulated oregano essential oil

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.creatorBotrel, D. A.-
Autor(es): dc.creatorBorges, Soraia Vilela-
Autor(es): dc.creatorFernandes, R. V. de B.-
Autor(es): dc.creatorViana, A. D.-
Autor(es): dc.creatorCosta, J. M. G. da-
Autor(es): dc.creatorMarques, G. R.-
Data de aceite: dc.date.accessioned2026-02-09T12:08:49Z-
Data de disponibilização: dc.date.available2026-02-09T12:08:49Z-
Data de envio: dc.date.issued2014-12-02-
Data de envio: dc.date.issued2014-12-02-
Data de envio: dc.date.issued2012-04-24-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/4711-
Fonte completa do material: dc.identifierhttp://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.2012.03100.x/abstract-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1155324-
Descrição: dc.descriptionResponse surface methodology (RSM) was employed to investigate variations in powder characteristics with respect to spray drying operating parameters including both feed rates (L min )1 ) and inlet temperatures (°C). Inlet temperatures around 180 °C provided the lowest values for moisture. Powder recovery was significantly affected (P < 0.10) by inlet air temperature and feed rate, where a raise in inlet temperature and feed rate resulted in higher powder recovery. No significant difference (P > 0.05) was observed for water activity, solubility and hygroscopicity between treatments. Regarding oil retention, the results showed a significant (P < 0.05) interaction between the two studied factors. A tendency for higher values of oil retention was observed when using combinations of high inlet temperatures ⁄ low feed rates and low inlet temperatures ⁄ high feed rates. Particle size distribution averaged 2.0, 8.1 and 18.3 lm for D 10 , D 50 and D 90 , respectively. The morphology of particles showed no cracks in most capsules. The results indicate that high temperature (185 °C) and moderated feed rate (0.63 L min )1 ) are the best spray drying conditions.-
Idioma: dc.languageen-
Publicador: dc.publisherInstitute of Food Science and Technology-
Direitos: dc.rightsacesso aberto-
???dc.source???: dc.sourceInternational Journal of Food Science & Technology-
Palavras-chave: dc.subjectEssential oils-
Palavras-chave: dc.subjectMicroencapsulation-
Palavras-chave: dc.subjectPhysicochemical properties-
Palavras-chave: dc.subjectResponse surface methodology-
Palavras-chave: dc.subjectSpray drying-
Palavras-chave: dc.subjectStarch-
Título: dc.titleEvaluation of spray drying conditions on properties of microencapsulated oregano essential oil-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

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