Stability of lime essential oil microparticles produced with protein-carbohydrate blends

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.creatorCampelo, Pedro Henrique-
Autor(es): dc.creatorSanches, Edgar Aparecido-
Autor(es): dc.creatorFernandes, Regiane Victória de Barros-
Autor(es): dc.creatorBotrel, Diego Alvarenga-
Autor(es): dc.creatorBorges, Soraia Vilela-
Data de aceite: dc.date.accessioned2026-02-09T12:12:45Z-
Data de disponibilização: dc.date.available2026-02-09T12:12:45Z-
Data de envio: dc.date.issued2019-03-29-
Data de envio: dc.date.issued2019-03-29-
Data de envio: dc.date.issued2018-03-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/33315-
Fonte completa do material: dc.identifierhttps://www.sciencedirect.com/science/article/pii/S0963996917308888#!-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1156708-
Descrição: dc.descriptionThe objective of this work was to analyze the influence of maltodextrin equivalent dextrose on the lime essential oil reconstitution, storage, release and protection properties. Four treatments were evaluated: whey protein concentrate (WPC), and blends of maltodextrin with dextrose equivalents of 5 (WM5), 10 (WM10) and 20 (WM20). The reconstitution and storage properties of the microparticles (solubility, wettability and density), water kinetics adsorption, sorption isotherms, thermogravimetric properties, controlled release and degradation kinetics of encapsulated lime essential oil were studied to measure the quality of the encapsulated materials. The results of the study indicated that the DE degree influences the characteristics of reconstitution, storage, controlled release and degradation characteristics of encapsulated bioactive compounds. The increase in dextrose equivalent improves microparticle solubility, wettability and density, mainly due to the size of the maltodextrin molecules. The adsorption kinetics and sorption isotherm curves confirmed the increase in the hygroscopicity of maltodextrins with higher degrees of polymerization. The size of the maltodextrin chains influenced the release and protection of the encapsulated lime essential oil. Finally, the maltodextrin polymerization degree can be considered a parameter that will influence the physicochemical properties of microencapsulated food.-
Idioma: dc.languageen-
Publicador: dc.publisherElsevier-
Direitos: dc.rightsrestrictAccess-
???dc.source???: dc.sourceFood Research International-
Palavras-chave: dc.subjectEncapsulation-
Palavras-chave: dc.subjectLime essential oil-
Palavras-chave: dc.subjectSpray-drying-
Palavras-chave: dc.subjectMaltodextrin-
Palavras-chave: dc.subjectWhey protein concentrate-
Palavras-chave: dc.subjectDextrose equivalent-
Palavras-chave: dc.subjectControlled release-
Palavras-chave: dc.subjectEncapsulamento-
Palavras-chave: dc.subjectÓleo essencial de limão-
Palavras-chave: dc.subjectSpray de secagem-
Palavras-chave: dc.subjectMaltodextrina-
Palavras-chave: dc.subjectConcentrado protéico de soro-
Palavras-chave: dc.subjectEquivalente de dextrose-
Palavras-chave: dc.subjectLançamento controlado-
Título: dc.titleStability of lime essential oil microparticles produced with protein-carbohydrate blends-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

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