Encapsulation via Spray Chilling/Cooling/Congealing

Fávaro-Trindade, Carmen Sílvia; Okuro, Paula Kiyomi; Matos, Fernando Eustáquio de

doi:10.1201/b19038-8

Cited by 13 publications

(10 citation statements)

References 49 publications

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“…In addition, this increase in particle size over time can be explained by the use of a heterogeneous fat as carrier, which promotes the aggregation process due to some triacylglycerols that are eventually in liquid form. Process parameters—especially atomisation pressure and temperature—influence particle size [ 11 , 35 , 36 ]. In addition to the process parameters, the type of active material, the lipid carrier, and the design of the atomiser can also cause considerable size variations [ 37 ].…”

Section: Resultsmentioning

confidence: 99%

“…Given the initial concentration of carotenoids in the microparticles (c 0 , µg/g) and the mass of microparticles (m s,i , g) at digestion step i, the RR (µg/µg) was determined by Equation (11). The RR index is the cumulative mass of carotenoids released during digestion (m c,i , µg), relative to the initial mass of carotenoids (m s,i •c 0 ).…”

Section: Total Release and Relative Release Of Carotenoids During In ...mentioning

confidence: 99%

“…The SC technique has been less explored for the encapsulation of food ingredients—both scientifically and commercially; it consists of the atomisation of a mixture, solution, or suspension of an active material and a molten fat carrier within an environment maintained at a temperature below the carrier’s melting point. The melted vegetable fat in contact with cold air produces solid particles [ 11 , 12 ]. Although simple, fast, and cheap, this technique has some disadvantages, such as low encapsulation efficiency and expulsion of the active ingredient during storage when there is recrystallisation of the lipid carrier, in addition to the hydrophobic character of the particles, which renders some applications difficult [ 12 ].…”

Section: Introductionmentioning

confidence: 99%

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Combination of Spray-Chilling and Spray-Drying Techniques to Protect Carotenoid-Rich Extracts from Pumpkin (Cucurbita moschata) Byproducts, Aiming at the Production of a Powdered Natural Food Dye

et al. 2022

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Reducing waste, using byproducts, and natural food additives are important sustainability trends. In this context, the aim of this study was to produce and evaluate a natural food dye, extracted from pumpkin byproducts, powdered and protected by spray-chilling (SC) and a combination of spray-drying and spray-chilling techniques (SDC). The extract was obtained using ethanol as solvent; vegetable fat and gum Arabic were used as carriers. Formulations were prepared with the following core: carrier ratios: SC 20 (20 : 80), SC 30 (30 : 70), SC 40 (40 : 60), SDC 5 (5 : 95), SDC 10 (10 : 90), and SDC 15 (15 : 85). The physicochemical properties of the formed microparticles were characterised, and their storage stability was evaluated over 90 days. The microparticles exhibited colour variation and size increase over time. SDC particles exhibited the highest encapsulation efficiency (95.2–100.8%) and retention of carotenoids in the storage period (60.8–89.7%). Considering the carotenoid content and its stability, the optimal formulation for each process was selected for further analysis. All of the processes and formulations produced spherical particles that were heterogeneous in size. SDC particles exhibited the highest oxidative stability index and the highest carotenoid release in the intestinal phase (32.6%). The use of combined microencapsulation technologies should be considered promising to protect carotenoid compounds.

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Section: Resultsmentioning

confidence: 99%

Section: Total Release and Relative Release Of Carotenoids During In ...mentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Combination of Spray-Chilling and Spray-Drying Techniques to Protect Carotenoid-Rich Extracts from Pumpkin (Cucurbita moschata) Byproducts, Aiming at the Production of a Powdered Natural Food Dye

et al. 2022

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“…In addition, in this method the solid lipid microparticles (SLM) are produced in milder temperatures, leading to a reduction in the degradation of sensitive compounds. The microparticles produced by spray chilling technique are dense and display a spherical shape ( Table 4 ), with their active ingredients distributed homogenously throughout the volume of the particle [ 61 ]. According to the thermal stability of the active agent, a suitable lipid carrier may be chosen, thereby enabling the application of this technique to encapsulate thermolabile materials [ 62 ].…”

Section: Methods For the Solid Lipid Microparticles Preparationmentioning

confidence: 99%

Recent Developments in Solid Lipid Microparticles for Food Ingredients Delivery

Nahum

Domb

2021

Foods

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Health food has become a prominent force in the market place, influencing many food industries to focus on numerous bioactive compounds to reap benefits from its properties. Use of these compounds in food matrices has several limitations. Most of the food bio-additives are sensitive compounds that may quickly decompose in both food and within the gastrointestinal tract. Since most of these bioactives are highly or partially lipophilic molecules, they possess very low water solubility and insufficient dispersibility, leading to poor bioavailability. Thus, various methods of microencapsulation of large number of food bioactives have been studied. For encapsulation of hydrophobic compounds several lipid carriers and lipid platforms have been studied, including emulsions, microemulsions, micelles, liposomes, and lipid nano- and microparticles. Solid lipid particles (SLP) are a promising delivery system, can both deliver bioactive compounds, reduce their degradation, and permit slow and sustained release. Solid lipid particles have important advantages compared to other polymer carriers in light of their simple production technology, including scale up ability, higher loading capacity, extremely high biocompatibility, and usually low cost. This delivery system provides improved stability, solubility in various matrixes, bioavailability, and targeting properties. This article reviews recent studies on microencapsulation of selected bioactive food ingredients in solid lipid-based carriers from a point of view of production methods, characteristics of obtained particles, loading capability, stability, and release profile.

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“…A atomização produz gotículas que se solidificam rapidamente ao entrar em contato com o ar frio, formando as micropartículas (OKURO et al, 2013b;FAVARO-TRINDADE et al, 2015). Em um estudo prévio, foi constatado que a microencapsulação por spray chilling promove proteção à vitamina C, melhorando sua estabilidade em comparação com a sua forma não microencapsulada (MATOS-JUNIOR et al, 2015).…”

Section: Introductionunclassified

Aplicação de vitamina C livre e encapsulada por spray chilling em salsicha de carne de frango: características físico-químicas, estabilidade e aceitação sensorial

Matos

Thomazini

Trindade

et al. 2015

Braz. J. Food Technol.

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Resumo O aumento da conscientização do consumidor sobre a relação nutrição e saúde tem elevado os esforços para o desenvolvimento de alimentos contendo compostos bioativos capazes de promover benefícios adicionais à saúde além da nutrição básica, entre os quais a vitamina C. Entretanto, muitas vezes a adição desses compostos pode ser prejudicada por sua baixa estabilidade, bem como pela possibilidade de alterar as características do produto ao qual são aplicados. O objetivo deste estudo foi avaliar o efeito da aplicação de vitamina C livre ou encapsulada nas características físico-químicas e sensoriais de salsicha de carne frango, além de avaliar sua estabilidade durante armazenamento refrigerado. Três tratamentos foram avaliados: salsicha com vitamina C livre, salsicha com vitamina C encapsulada por spray chilling e salsicha sem adição de vitamina C. As salsichas foram caracterizadas quanto aos seguintes parâmetros: estabilidade da emulsão, atividade de água, teor de umidade e teste de aceitação sensorial, com 60 provadores não treinados, em relação aos atributos de sabor, textura, cor, aroma e aceitabilidade global. As salsichas também foram avaliadas quanto à estabilidade durante armazenamento a 4°C, por meio das análises de cor objetiva (L*, a* e b*), valor de pH, textura instrumental (dureza) e oxidação lipídica (TBARS). A aplicação da vitamina C, independentemente da forma aplicada, livre ou encapsulada, não alterou (p > 0,05) as características físico-químicas e sensoriais das salsichas, e promoveu estabilidade oxidativa satisfatória, mantendo os níveis de malonaldeído abaixo de 0,06 mg/kg de amostra durante 42 dias. Embora a encapsulação da vitamina C não tenha demonstrado vantagens em relação à sua aplicação na forma livre, a utilização da vitamina C livre nas concentrações estudadas neste trabalho, em salsicha produzida com carne de frango, como antioxidante, pode ser considerada promissora, tanto do ponto de vista tecnológico como para aumentar a saudabilidade deste produto.

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Encapsulation via Spray Chilling/Cooling/Congealing

Cited by 13 publications

References 49 publications

Combination of Spray-Chilling and Spray-Drying Techniques to Protect Carotenoid-Rich Extracts from Pumpkin (Cucurbita moschata) Byproducts, Aiming at the Production of a Powdered Natural Food Dye

Combination of Spray-Chilling and Spray-Drying Techniques to Protect Carotenoid-Rich Extracts from Pumpkin (Cucurbita moschata) Byproducts, Aiming at the Production of a Powdered Natural Food Dye

Recent Developments in Solid Lipid Microparticles for Food Ingredients Delivery

Aplicação de vitamina C livre e encapsulada por spray chilling em salsicha de carne de frango: características físico-químicas, estabilidade e aceitação sensorial

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