Emulsification and Microencapsulation Properties of Gum Arabic

McNamee, Brian F.; O’Riordan, Dolores; O’Sullivan, M.

doi:10.1021/jf9803740

Cited by 215 publications

(123 citation statements)

References 7 publications

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“…More broadly, dents have also been related with varied significantly between different wall material matrices (P < 0.05). The particle droplet size was influenced by spray nozzle size, nozzle position, liquid delivery rate, atomising pressure, and solution concentration (viscosity) (McNamee et al 1998). All emulsions in this study were spraydried under identical conditions and therefore any variations in the particle size were most likely due to the differences in viscosity.…”

Section: Resultsmentioning

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%

“…The absorbance of the test solutions was determined at 310 nm, 325 nm, and 334 nm. Vitamin A content and microencapsulation efficiency (ME) were calculated according to the previous report (McNamee et al 1998).…”

Section: Methodsmentioning

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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“…Microencapsulation efficiency of the powders The microencapsulation efficiency (ME) was evaluated using the following expression (McNamee et al 1998):…”

Section: Preparation Of Emulsions and Microencapsulated Powdersmentioning

confidence: 99%

Stabilization of canthaxanthin produced by Dietzia natronolimnaea HS-1 with spray drying microencapsulation

et al. 2012

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The strain bacterium Dietzia natronolimnaea has propounded as a source for biological production of canthaxanthin. Because of sensitivity of this pigment, examine on its stability is important. In this study, stability of encapsulated canthaxanthin from D. natronolimnaea HS-1 using soluble soybean polysaccharide (SSPS), gum acacia (GA), and maltodextrin (MD) as wall materials was investigated at 4, 25, and 45°C in light and dark conditions during 4 months of storage. It was shown that the type of walls influenced the size of emulsion droplets; spray dried particles, microencapsulation efficiency (ME), and retention of canthaxanthin in microcapsules. SSPS and MD produced the smallest and the biggest emulsion droplets and spray dried particles, respectively. Microcapsules made with SSPS resulted in better ME and higher stability for canthaxanthin. Samples were degraded in all conditions, especially in light and 45°C. Degradation of microencapsulated canthaxanthin with SSPS and GA proceeded more slowly than did with MD. Regardless of the type of wall materials, total canthaxanthin contents of the microencapsulated products decreased by an increase in time or temperature. Also, samples exposed to light indicated less stability at 4 and 25°C when compared to the storage at dark conditions. According to the results of this study, SSPS can be considered as potential wall material for the encapsulation of carotenoids.

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“…Gum arabic has Tg values greater than maltodextrins (COLLARES et al, 2004) so, is probably more effective to reduce the hygroscopicity of the powders. On the other hand, the high cost of gum arabic has motivated the search for substitute materials (MCNAMEE et al, 1998). Maltodextrin is an additive commonly used because, besides its low cost, it has low hygroscopicity, prevents agglomeration of particles and has an antioxidant effect (REINECCIUS, 1991;SHAHIDI;HAN, 1993).…”

Section: Sorption Isothermsmentioning

confidence: 99%

Water adsorption isotherms and isosteric sorption heat of spray-dried and freeze-dried dehydrated passion fruit pulp with additives and skimmed milk

2011

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Moisture equilibrium data of passion fruit pulp powders with maltodextrin and gum arabic were obtained by two different drying methods (spray drying and freeze drying) and determined at 20, 30, 40 and 50 o C. Skimmed milk was used to substitute part of these additives in the samples. One formulation using passion fruit pulp/maltodextrin/skimmed milk (PMS) was prepared, and another using passion fruit pulp/gum arabic/skimmed milk (PGS). The behavior of curves was type III, according to Brunauer's classification. GAB models were fitted to experimental equilibrium data. The parameters obtained from GAB models was affected by the presence of additives. The behavior of the sorption isotherms for different temperatures are similar, noting only a small effect of temperature. There were little differences between both drying methods and additives used in relation to equilibrium moisture content. The parameters obtained with the addition of the skimmed milk were considered satisfactory (Xm values ranged from 0,04084 to 0,06488 in dry basis), demonstrating that it is an effective and cheap alternative for regular additives. A progressive increase in the heat of sorption in relation to decreasing moisture content was observed and the heat of sorption values of different samples are all similar, comparing the relative equilibrium moisture content.Index terms: Maltodextrin, gum arabic, GAB model. RESUMODados de umidade de equilíbrio da polpa de maracujá em pó com maltodextrina e goma arábica obtidas por dois diferentes processos de secagem (spray dryer e liofilizador) foram determinados a 20, 30, 40 e 50° C. Leite desnatado foi utilizado nas amostras em substituição a uma parte desses dois aditivos. Prepararou-se uma formulação, usando polpa de maracujá/maltodextrina/leite desnatado (PMS) e outra com polpa de maracujá/goma arábica/leite desnatado (PGS). Os comportamentos das isotermas obedeceram ao tipo III, de acordo com a classificação de Brunauer e utilizou-se o modelo de GAB para ajuste dos dados de equilíbrio. Os parâmetros obtidos pelo modelo de GAB foram afetados pela presença dos aditivos. O comportamento das isotermas de sorção para as diferentes temperaturas foram similares, notando-se uma pequena diferença em relação ao efeito da temperatura. Observaram-se também pequenas diferenças entre os dois métodos de secagem utilizados e os aditivos usados em relação ao teor de umidade de equilíbrio. Os parâmetros obtidos pela adição do leite desnatado foram considerados satisfatórios (X m variando de 0,04084 a 0,06488 em base seca) mostrando que o leite desnatado pode ser uma alternativa boa e com menor custo na substituição dos aditivos comumente utilizados nesse tipo de processo. Observou-se uma aumento do calor isostérico de sorção em relação a diminuição do teor de umidade e os valores das diferentes amostras utilizadas foram similares, comparando-se o teor de umidade de equilíbrio.Termos para indexação: Maltodextrina, goma arábica, modelo de GAB.

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Emulsification and Microencapsulation Properties of Gum Arabic

Cited by 215 publications

References 7 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

Stabilization of canthaxanthin produced by Dietzia natronolimnaea HS-1 with spray drying microencapsulation

Water adsorption isotherms and isosteric sorption heat of spray-dried and freeze-dried dehydrated passion fruit pulp with additives and skimmed milk

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