Cashew gum and inulin: new alternative for ginger essential oil microencapsulation

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.creatorFernandes, Regiane Victória de Barros-
Autor(es): dc.creatorBotrel, Diego Alvarenga-
Autor(es): dc.creatorSilva, Eric Keven-
Autor(es): dc.creatorBorges, Soraia Vilela-
Autor(es): dc.creatorOliveira, Cassiano Rodrigues de-
Autor(es): dc.creatorYoshida, Maria Irene-
Autor(es): dc.creatorFeitosa, Judith Pessoa de Andrade-
Autor(es): dc.creatorPaula, Regina Célia Monteiro de-
Data de aceite: dc.date.accessioned2026-02-09T12:20:33Z-
Data de disponibilização: dc.date.available2026-02-09T12:20:33Z-
Data de envio: dc.date.issued2018-07-27-
Data de envio: dc.date.issued2018-07-27-
Data de envio: dc.date.issued2016-11-20-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/29798-
Fonte completa do material: dc.identifierhttps://www.sciencedirect.com/science/article/pii/S0144861716308943-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1159356-
Descrição: dc.descriptionThis study aimed to evaluate the effect of partial replacement of cashew gum by inulin used as wall materials, on the characteristics of ginger essential oil microencapsulated by spray drying with ultrasound assisted emulsions. The characterization of particles was evaluated as encapsulation efficiency and particle size. In addition, the properties of the microcapsules were studied through FTIR analysis, adsorption isotherms, thermal gravimetric analysis, X-ray and scanning electron microscopy. It was found that the solubility of the treatments was affected by the composition of the wall material and reached higher values (89.80%) when higher inulin concentrations were applied. The encapsulation efficiency (15.8%) was lower at the highest inulin concentration. The particles presented amorphous characteristics and treatment with cashew gum as encapsulant exhibited the highest water absorption at high water activity. The cashew gum and inulin matrix (3:1(w/w) ratio) showed the best characteristics regarding the encapsulation efficiency and morphology, showing no cracks in the structure.-
Idioma: dc.languageen-
Publicador: dc.publisherElsevier-
Direitos: dc.rightsrestrictAccess-
???dc.source???: dc.sourceCarbohydrate Polymers-
Palavras-chave: dc.subjectCarbohydrates-
Palavras-chave: dc.subjectEncapsulation efficiency-
Palavras-chave: dc.subjectZingiber officinale-
Palavras-chave: dc.subjectGinger essential oil-
Palavras-chave: dc.subjectCarboidratos-
Palavras-chave: dc.subjectEficiência de encapsulamento-
Palavras-chave: dc.subjectÓleo essencial de gengibre-
Título: dc.titleCashew gum and inulin: new alternative for ginger essential oil microencapsulation-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

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