Use of the spray chilling method to deliver hydrophobic components: physical characterization of microparticles

Alvim, Izabela Dutra; Souza, Fabrizia da Silva de; Koury, Isabela Paes; Jurt, Thais; Dantas, Fiorella Balardin Hellmeister

doi:10.1590/s0101-20612013000500006

Cited by 39 publications

(19 citation statements)

References 14 publications

(21 reference statements)

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“…In this work, decreased mean volumetric diameters found in microparticles formulated with higher FHSO concentrations may be related to the shrinkage in their volume, since the major lipid fraction, in that case, is completely crystallized. The reduction of SLM mean diameter with higher concentrations of stearic acid was also reported by Ribeiro et al (2012) and by Alvim, Souza, Koury, Jurt, and Dantas (2013).…”

Section: Mean Diameter and Size Distributionsupporting

confidence: 72%

Gallic acid microparticles produced by spray chilling technique: Production and characterization

Consoli

Grimaldi

Sartori

et al. 2016

LWT - Food Science and Technology

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a b s t r a c tIn this work, we evaluated the implementation of spray chilling technique to produce solid lipid microparticles (SLMs) containing gallic acid as a model phenolic compound, using blends of soybean oil (SO) with fully hydrogenated soybean oil (FHSO) as wall materials. Gallic acid aqueous solution was dispersed through lipid blends by the preparation of water-in-oil (W/O) emulsions stabilized by the emulsifier PGPR (polyglycerol polyricinoleate). The conditions of emulsion preparation (concentration of emulsifier, speed and time of stirring) were established by evaluating their kinetic stability. The FHSO/SO proportion and the W/O ratio have been varied for the different formulations. Lipid blends and emulsions flow curves showed Newtonian behavior at 79 C (preparation temperature). Microparticles with higher FHSO concentrations presented increased encapsulation efficiencies (from 54% to 101%) due to lower gallic acid superficial concentrations. Mean diameters ranged from about 24 mm to 36 mm and were slightly affected by differences in formulations. Scanning electron microscopy revealed microparticles with spherical shape and smooth surface covered with fat crystals. Hence, the use of spray chilling technique may be a good option for the production of SLMs loaded with phenolics.

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Section: Mean Diameter and Size Distributionsupporting

confidence: 72%

Gallic acid microparticles produced by spray chilling technique: Production and characterization

Consoli

Grimaldi

Sartori

et al. 2016

LWT - Food Science and Technology

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“…To the best of our knowledge, only Alvim et al [17] studied the microencapsulation of phytosterols by spray chilling using a lipid mixture of low trans-hydrogenated vegetable fat and stearic acid as wall material. The authors analyzed the effect of the ratio of the wall components on the particle size (between 13.8 and 32.2 μm) and morphology.…”

Section: Introductionmentioning

confidence: 99%

The use of arabic gum, maltodextrin and surfactants in the microencapsulation of phytosterols by spray drying

et al. 2015

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“…This step produces a more "unsealed" surface on the particles [43]. About that, Alvim et al [51] remarked how the use of low temperatures for the dehydration of a liquid system containing microcapsules may represent an advantageous alternative compared to other processes, because of the mild processing conditions, the good levels of retention of volatile components, and possible large-scale production. In detail, these authors investigated the production of lipid microparticles containing phytosterols by spray-chilling technology.…”

Section: Micro/nanoencapsulation Of Phytosterolsmentioning

confidence: 99%

Microencapsulation as a Tool for the Formulation of Functional Foods: The Phytosterols’ Case Study

Tolve

Cela

Condelli

et al. 2020

Foods

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Hypercholesterolemia, which is an increase in total and low-density lipoprotein (LDL) serum cholesterol, is an important risk factor for the development of cardiovascular diseases. Lifestyle modifications underpin any action plan for reducing serum cholesterol. Phytosterols are natural compounds belonging to the triterpenes family. Thanks to their structural analogy with cholesterol, phytosterols have the ability to reduce serum LDL-cholesterol levels. Phytosterols are used to enrich or fortify a broad spectrum of food products. Like unsaturated fatty acids and cholesterol, phytosterols are easily oxidized. Microencapsulation could be a useful tool to overcome this and other drawbacks linked to the use of phytosterols in food fortification. In this review, in addition to explaining the phytosterols' mechanisms of action, a focus on the use of free and encapsulated phytosterols for the formulation of functional foods, taking also into account both technological and legislative issues, is given.

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Use of the spray chilling method to deliver hydrophobic components: physical characterization of microparticles

Cited by 39 publications

References 14 publications

Gallic acid microparticles produced by spray chilling technique: Production and characterization

Gallic acid microparticles produced by spray chilling technique: Production and characterization

The use of arabic gum, maltodextrin and surfactants in the microencapsulation of phytosterols by spray drying

Microencapsulation as a Tool for the Formulation of Functional Foods: The Phytosterols’ Case Study

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