Application of cashew tree gum on the production and stability of spray-dried fish oil

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.creatorBotrel, Diego Alvarenga-
Autor(es): dc.creatorBorges, Soraia Vilela-
Autor(es): dc.creatorFernandes, Regiane Victória de Barros-
Autor(es): dc.creatorAntoniassi, Rosemar-
Autor(es): dc.creatorFaria-Machado, Adelia Ferreira de-
Autor(es): dc.creatorFeitosa, Judith Pessoa de Andrade-
Autor(es): dc.creatorPaula, Regina Celia Monteiro de-
Data de aceite: dc.date.accessioned2026-02-09T12:41:10Z-
Data de disponibilização: dc.date.available2026-02-09T12:41:10Z-
Data de envio: dc.date.issued2018-07-27-
Data de envio: dc.date.issued2018-07-27-
Data de envio: dc.date.issued2017-04-15-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/29803-
Fonte completa do material: dc.identifierhttps://www.sciencedirect.com/science/article/pii/S0308814616318210#!-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1166255-
Descrição: dc.descriptionEvaluation of cashew gum compared to conventional materials was conducted regarding properties and oxidative stability of spray-dried fish oil. Emulsions produced with cashew gum showed lower viscosity when compared to Arabic gum. The particle size was larger (29.9 μm) when cashew gum was used, and the encapsulation efficiency reached 76%, similar to that of modified starch but higher than that for Arabic gum (60%). The oxidation process for the surface oil was conducted and a relative lower formation of oxidation compounds was observed for the cashew gum treatment. GAB model was chosen to describe the moisture adsorption isotherm behaviours. Microparticles produced using Arabic and cashew gums showed greater water adsorption when exposed to higher relative humidities. Microparticles produced using cashew gum were more hygroscopic however encapsulation efficiency were higher and surface oil oxidation were less pronounced. Cashew gum can be further explored as an encapuslant material for spray drying processes.-
Idioma: dc.languageen-
Publicador: dc.publisherElsevier-
Direitos: dc.rightsrestrictAccess-
???dc.source???: dc.sourceFood Chemistry-
Palavras-chave: dc.subjectEncapsulation-
Palavras-chave: dc.subjectArabic gum-
Palavras-chave: dc.subjectPeroxide value-
Palavras-chave: dc.subjectSpray drying processes-
Palavras-chave: dc.subjectEncapsulamento-
Palavras-chave: dc.subjectGoma arábica-
Palavras-chave: dc.subjectValor de peróxido-
Palavras-chave: dc.subjectProcessos de secagem por pulverização-
Título: dc.titleApplication of cashew tree gum on the production and stability of spray-dried fish oil-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

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