Characterization of short chain fatty acid microcapsules produced by spray drying

Teixeira, Maria Inês; Andrade, Leonardo R.; Farina, Marcos; Rocha-Leão, Maria Helena M.

doi:10.1016/j.msec.2004.08.008

Cited by 109 publications

(64 citation statements)

References 13 publications

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“…Almost all microcapsules produced with HI-CAP 100 presented surface dents, which was attributed to the mechanical atomisation, drying, and cooling solidification involved in spray-drying (Rosenberg et al 1985). During spray-drying, rapid cooling generated dents due to the wall material shrinkage, especially at high drying rates (Sheu & Rosenberg 1998;Teixeira et al 2004). Sheu and Rosenberg (1998) reported that whey proteins improved the surface smoothness and decreased the surface indentation of maltodextrin-based microcapsules.…”

Section: Resultsmentioning

confidence: 99%

“…Spray-drying is one of many standard methods to microencapsulate food ingredients. Microencapsulation has become an attractive approach to transform liquid foodstuffs into stable and free-flowing powders for more convenient incorporation into dry food systems (Teixeira et al 2004). It also often involves a variety of biopolymers derived from natural gums, proteins, modified starches, and their blends (Sheu & Rosenberg 1998;Adhikari et al 2003;Muthukumarasamy et al 2006).…”

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confidence: 99%

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The effects of rheological properties of wall materials on morphology and particle size distribution of microcapsule

Xie¹,

WANg²,

Lu³

et al. 2010

Czech J. Food Sci.

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Xie Y., Wang A., Lu Q., Hui M. (2010): The effects of rheological properties of wall materials on morphology and particle size distribution of microcapsule. Czech J. Food Sci., 28: 433-439.The effects of rheological properties of the wall materials on the morphology and particle size distribution of microcapsules prepared by spray-drying were evaluated. Gelatin-sucrose (Gel-Suc), gelatin-peach-gum-sucrose (Gel-PG-Suc), and HI-CAP 100 were used as wall materials with vitamin A as a model core material. Scanning electron microscopy (SEM) showed that microcapsules produced with Gel-Suc exhibited cracks while Gel-PG-Suc produced a smooth surface with few pores, and HI-CAP100 a rounded surface containing characteristic concavities. The volume average diameter (D 4,3 ) showed significant variations from 73.9 ± 1.02 µm and 68.7 ± 0.85 µm to 29.9 ± 0.94 µm (P < 0.05). Rheometry indicated that the wall paste viscosity was inversely proportional to the shear rate. Viscosity ranking was Gel-Suc > Gel-PG-Suc > HI-CAP 100. Gel-Suc showed the highest elastic modulus (G') and viscous modulus (G'' values), followed by Gel-PG-Suc and HI-CAP 100. Gel-Suc was associated with moderate quantities of broken microcapsules while HI-CAP 100 generated numerous microcapsules with characteristic dents generated during spray-drying.

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Section: Resultsmentioning

confidence: 99%

mentioning

confidence: 99%

The effects of rheological properties of wall materials on morphology and particle size distribution of microcapsule

Xie¹,

WANg²,

Lu³

et al. 2010

Czech J. Food Sci.

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“…The market for flavors is focused in using aromatic materials coming from natural sources to replace the use of synthetic flavors in the food products [15]. These aroma compounds are not only delicate and volatile, but also very expensive [10].…”

Section: Encapsulation Of Polyphenols/flavorsmentioning

confidence: 99%

Microencapsulation of Bioactive Food Ingredients and Controlled Release - A Review

Jeyakumari

Zynudheen

Parvathy

2016

MOJFPT

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Microencapsulation is a process of coat¬ing of small particles of solid or liquid material (core) with protective coating material (matrix) to produce microcapsules in the micrometer to millimeter range. It is one of the methods of protecting sensitive substances and producing active ingredients with improved properties. Many different active materials like lipids, proteins, vitamins and minerals, enzymes and flavors have been successfully encapsulated. To produce effective encapsulated products, the choice of coating material and method of microencapsulation process are most important and it also depends on the end use of the product and the processing conditions involved. These microcapsules release their contents at desired rate and time by different release mechanisms, depending on the encapsulated products which provide wide application of food ingredients thereby improving the cost effectiveness for the food manufacturer. This review paper highlighted the various microencapsulation methods and its application in the encapsulation of bioactive food ingredients and controlled release mechanisms.

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“…For each trial, a solution was prepared using the proportion by weigtht: 1/10/100 (calcium carbonate (CC)/maltodextrin (MD)/fermented permeate) according to the results obtained previously by Teixeira et al (2004). The calcium carbonate and maltodextrin were mixed with the fermented permeate resulting in a suspension with 16 ºBrix.…”

Section: Feed Preparationmentioning

confidence: 99%

“…Various studies have been carried out aimed at verifying the use of cheese whey and its permeate as substrates for fermentation (BRONSTEIN;ALEGRE, 1998). These include a study carried out by Teixeira et al (2004) on the production of natural aromas using immobilized Propionibacterium freudenreichii cells for the production of the short chain fatty acids responsible for the aroma of Swiss cheese. Due to the volatile, unstable nature of these substances, the authors studied the encapsulation of the product by spray drying using different wall materials.…”

Section: Introductionmentioning

confidence: 99%

Retention of short chain fatty acids under drying and storage conditions

Souza¹,

Rocha-Leão²,

Borges³

et al. 2011

Ciênc. Tecnol. Aliment.

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Characterization of short chain fatty acid microcapsules produced by spray drying

Cited by 109 publications

References 13 publications

The effects of rheological properties of wall materials on morphology and particle size distribution of microcapsule

The effects of rheological properties of wall materials on morphology and particle size distribution of microcapsule

Microencapsulation of Bioactive Food Ingredients and Controlled Release - A Review

Retention of short chain fatty acids under drying and storage conditions

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