Ascorbic acid microencapsulation by spray chilling: Production and characterization

Sartori, Tanara; Consoli, Larissa; Hubinger, Míriam Dupas; Menegalli, Florência Cecília

doi:10.1016/j.lwt.2015.03.112

Cited by 53 publications

(39 citation statements)

References 27 publications

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“…The quantification of paprika carried in the co-crystallized was based on assumption proposed by Sartori et al (2015) and methodology described by Alvim et al (2016), with modifications. Sartori et al (2015) proposed quantify the encapsulation of ascorbic acid and defined as total encapsulation efficiency the ratio between the total amount of ascorbic acid present in the sample and the initial amount of acid ascorbic added before encapsulate production. Similarly, it was proposed quantify the Total Paprika Entrapped (TPE) considering the ratio between the total β-carotene present in the sample (β-car T ) and the β-carotene amount added in the co-crystallization process (β-car 0 ), as a percentage, according Equation 1.…”

Section: Quantification Of Total Paprika Oleoresin Entrapped In the Cmentioning

confidence: 99%

“…The particle was dispersed in absolute ethyl alcohol and result was determined for an average fraction of 0.1000 g sample, making 5 readings for each measurement. The mean particle size was expressed as the average diameter of a sphere of the same volume (De Brouckere diameter -D [4,3] ), and the polydispersity was given by the span index, which was calculated according to Equation 2 (Sartori et al, 2015;Alvim et al, 2016;Driani et al, 2016).…”

Section: Particle Size Distributionmentioning

confidence: 99%

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Co-crystallization of paprika oleoresin and storage stability study

et al. 2019

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Paprika oleoresin was co-crystallized to formulate a natural and hydrophilic dye for use in food applications. The color stabilities of the co-crystallized and free oleoresins were evaluated at different temperatures (25 and 35 °C, 70% RH) and light exposures (light 70 watts and dark, 25 °C, 70% RH). Co-crystallization from supersaturated sucrose syrup (S = 1.32) was found to be optimum for the formation of sugar agglomerates in a few minutes, with the paprika oleoresin entrapped inside. With time, decreases in the values of the a* parameter and the β-carotene content were observed with increasing temperature and with the incidence of light. The color degradation kinetics were dependent on both factors. The loss of color was greater for the free oleoresin as compared to the co-crystallized, suggesting that the co-crystallization process improves oleoresin retention in the sugar matrix, making it less susceptible to losses due to color degradation.Practical Applications: Co-crystallization process was used to encapsulate paprika oleoresin in sucrose matrix having natural color as the main technological feature of the product and developing an ingredient with good properties for application in sugar products. This approach created an ingredient with a hydrophobic compound incorporated in a hydrophilic matrix. Ot is an alternative process to handle and entrap a range of ingredients, aiming to improve the stability of the encapsulated material. β-carotene had good storage stability and degradation kinetics provided information to determine best storage conditions.

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Section: Quantification Of Total Paprika Oleoresin Entrapped In the Cmentioning

confidence: 99%

Section: Particle Size Distributionmentioning

confidence: 99%

Co-crystallization of paprika oleoresin and storage stability study

et al. 2019

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“…Most of them are obtained from modifications (interesterification or hydrogenation) of vegetable oils, like palm and palm kernel. The use of fatty acids like stearic, oleic and lauric, or blends among them, represents another choice that can supply good results (Chambi, Alvim, Barrera-Arellano, & Grosso, 2008;Ribeiro, Arellano, & Grosso, 2012;Sartori, Consoli, Hubinger, & Menegalli, 2015), but it can increase the cost of the product, since fatty acids are more expensive than vegetable oils. Fully hydrogenated soybean oil (FHSO) was successfully used by Guo, Chan, and Heng (2005) and Gamboa, Gonçalves, and Grosso (2011) as carrier agent to produce microparticles containing aspirin and atocopherol, respectively.…”

Section: Introductionmentioning

confidence: 99%

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

Consoli

Grimaldi

Sartori

et al. 2016

LWT

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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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“…Among other methods, spray drying and spray chilling have been successfully applied for encapsulation of food ingredients because it allows producing particles of high quality and stability by means of relatively flexible, simple, low-cost and continuous processes [13,14]. Spray drying consists in the atomization of a solution or liquid suspension into tiny drops, followed by drying in a stream of hot air to produce solid microparticles [15].…”

Section: Introductionmentioning

confidence: 99%