Microencapsulação por spray drying, novos biopolímeros e aplicações na tecnologia de alimentos

Carmo, Eloá Lourenço do; Fernandes, Regiane Victória de Barros; Borges, Soraia Vilela

doi:10.18540/2446941601022015030

Cited by 22 publications

(13 citation statements)

References 9 publications

(13 reference statements)

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“…After performing the spray dryer microencapsulation process, parameters such as microencapsulation efficiency are important to be evaluated to verify the efficiency of the process. There is an optimum concentration of the material to be encapsulated as way to guarantee greater yield [ 57 ].…”

Section: Resultsmentioning

confidence: 99%

Green Extraction by Ultrasound, Microencapsulation by Spray Drying and Antioxidant Activity of the Tucuma Coproduct (Astrocaryum vulgare Mart.) Almonds

et al. 2021

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The industrial processing amazon fruits, like tucuma, generates a large amount of coproducts with large nutritional potential. Thus, this work obtained the oily extract of the tucuma almonds coproducts by green extraction using palm oil by the ultrasound method and then microencapsulated by atomization and verification of its antioxidant activity. Thermogravimetric techniques, infrared spectroscopy, scanning electron microscopy, moisture content, water activity were applied to characterize the microparticles. Total carotenoids were determined by UV spectroscopy and antioxidant activity was measured by 2,2′-azino-di-(3-ethylbenzthiazoline sulfonic acid and co-oxidation in the system β-carotene/linoleic acid. The oily extract and microparticle had total carotenoid contents of 3.305 mg/100 g ± 0.01 and 2.559 mg/100 g ± 0.01, respectively. The antioxidant activity assessed through the 2,2′-azino-di-(3-ethylbenzthiazoline sulfonic acid value was 584.75 μM/trolox ± 0.01 (oily extract) and 537.12 μM/trolox ± 0.01 (microparticle) were determined. In the system β-carotene/linoleic acid showed oxidation of 49.9% ± 1.8 lipophilic extract and 43.3% ± 2.3 microparticle. The results showed that the oily extract of the tucuma almond coproduct can be used as a carotenoid-rich source and microencapsuled with possible application for functional foods production.

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Section: Resultsmentioning

confidence: 99%

Green Extraction by Ultrasound, Microencapsulation by Spray Drying and Antioxidant Activity of the Tucuma Coproduct (Astrocaryum vulgare Mart.) Almonds

et al. 2021

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“…In the food industry, maltodextrin is used in the production of various products and more recurringly it is used as adjuvant in the convective drying process or in the microencapsulation process in spray dryer drying. Maltodextrin has high emulsification capacity, low cost and gives the product greater stability, retention of volatile compounds and reduction of hygroscopicity (Carmo et al, 2015;Cardoso et al, 2017;Freitas et al, 2019).…”

Section: Influence Of Pulp Sugar and Maltodextrin Addiction In Thementioning

confidence: 99%

Influence of Pulp, Sugar and Maltodextrin Addiction in the Formulation of Kiwi Jellies With Lemon Grass Tea

Barros¹,

Santos²,

Almeida³

et al. 2019

JAS

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The jellies constitute an important alternative for the processing of fruits, adding greater economic and nutritional value. The objective of this study was to evaluate the effects of different concentrations of pulp, sugar and maltodextrin on the physical-chemical and textural characteristics of kiwifruit jelly with lemon grass tea. Factorial design 23 was used with 3 replicates at the central point, resulting in 11 experiments with variation of sugar percentages (30, 40 and 50%), pulp (50, 60 and 70%) and maltodextrin (5, 10 and 15%). Water content, moisture content, total soluble solids (TSS), total titratable acidity (TTA), ashes, pH, reducing sugars, non-sugars were evaluated for the following physico-chemical parameters: reducers, total sugars, lipids and vitamin C. Regarding the texture profile, the following parameters were evaluated: hardness, cohesiveness, chewing, gummy and adhesiveness. It was found that among the analyzed variables, the ones that were considered as significant and/or predictive according to ANOVA and the F test were: (moisture, total solids, carbohydrates and vitamin C), through the graphs of the surfaces of responses observed that the percentage of pulp and maltodextrin used was proportional to the increase in moisture content, vitamin C, total solids and carbohydrates. The G2 experiment presented the lowest values of moisture and water activity, and higher carbohydrate contents, total solids and cohesiveness, in which it was formulated with the sugar concentration (-1) and pulp and maltodextrin (+1). The development of kiwi jelly with lemon grass tea is an excellent alternative for the use of the raw material, since it is a product with high nutritional value, stability during storage and potential for consumer acceptance.

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“…O primeiro passo para a execução da microencapsulação por "spray drying" é a escolha adequada do agente encapsulante a ser empregado. Este deve apresentar propriedades emulsificantes, ter capacidade de formar filmes, mostrar baixa viscosidade a altos níveis de sólidos (menor que 0,5 Pa.s, concentração de sólidos em torno de 45%), exibir baixa higroscopicidade, ter baixo custo, sabor agradável, ser estável e, principalmente, conferir proteção adequada ao material a ser encapsulado Carmo, Fernandes & Borges, 2015). Dentre as possíveis substâncias que atendem a estes requisitos, as mais empregadas têm sido os hidrocoloides de grau alimentício goma-arábica, amido modificado e amido hidrolisado (King, 1995;Reineccius, 1988), além de gelatina e proteínas não gelificantes (Dzieak, 1988;Shahadi & Han, 1993;Vanisk, 2017).…”

Section: Introductionunclassified

Microencapsulação de pigmento natural de urucum e avaliação de sua estabilidade

Constant

Silva

Borges

et al. 2021

RSD

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A microencapsulação é um processo que tem como base o confinamento da espécie ativa dentro de uma cápsula microscópica, que lhe pode conferir proteção contra fatores lábeis. Tal técnica vem sendo utilizada na indústria de flavorizantes e apresenta grande potencial na solução de dificuldades relativas ao uso de corantes naturais. O presente trabalho foi realizado visando aplicar a técnica de microencapsulação em corantes naturais para o aumento de sua estabilidade e para a melhoria na sua utilização como ingrediente alimentício. Empregou-se o processo de encapsulação por “spray drying”. O corante escolhido foi a bixina, que é a fração lipossolúvel do pigmento do urucum (Bixa orellana, L), e os agentes encapsulantes foram maltodextrina, goma-arábica e beta-ciclodextrina. A partir destes três agentes encapsulantes obtiveram-se várias formulações, usando cada agente separadamente ou misturados. Em seguida, foram feitos testes de estabilidade para os produtos microencapsulados e para o norbixinato usado como testemunha para avaliação do efeito da luz. Os produtos microencapsulados mostraram-se mais estáveis que o pigmento sem microencapsulação e, entre estes, aqueles compostos por formulações de misturas de goma-arábica e maltodextrina tiveram de forma geral, os melhores desempenhos. A beta-ciclodextrina, por sua vez, mostrou ser um agente encapsulante bastante eficiente, e, apesar do alto custo, aparece como uma opção viável no que diz respeito ao aumento da estabilidade de pigmentos naturais.

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Microencapsulação por spray drying, novos biopolímeros e aplicações na tecnologia de alimentos

Cited by 22 publications

References 9 publications

Green Extraction by Ultrasound, Microencapsulation by Spray Drying and Antioxidant Activity of the Tucuma Coproduct (Astrocaryum vulgare Mart.) Almonds

Green Extraction by Ultrasound, Microencapsulation by Spray Drying and Antioxidant Activity of the Tucuma Coproduct (Astrocaryum vulgare Mart.) Almonds

Influence of Pulp, Sugar and Maltodextrin Addiction in the Formulation of Kiwi Jellies With Lemon Grass Tea

Microencapsulação de pigmento natural de urucum e avaliação de sua estabilidade

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