Spray-drying microencapsulation and oxidative stability of conjugated linoleic acid

Jiménez, M.; Garcı́a, Hugo S.; Beristaín, C.I.

doi:10.1007/s00217-004-0992-4

Cited by 109 publications

(67 citation statements)

References 31 publications

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“…A micro ou nanoencapsulação de compostos ativos com coberturas comestíveis podem controlar a sua liberação sob condições específi-cas e pode ser uma forma de protege-los contra condições adversas como luz, pH e oxigênio além de prolongar a estabilidade dos materiais [55]. Elas têm sido aplicadas para proteção contra degradação de compostos instáveis, como aromas, pigmentos, vitaminas, enzimas, microrganismos e outros [56].…”

Section: Novas Tendênciasunclassified

Coberturas e Filmes Comestíveis Aditivados de Compostos Bioativos para Conservação de Frutas

Eça

Menegalli

2012

Publ. investig.

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resumoFilmes e coberturas comestíveis são aplicados em frutos por terem a capacidade de retardar a perda de compostos aromáticos, permitir a manutenção das propriedades mecânicas dos produtos e por funcionarem como barreiras a gorduras e solutos. Além disso, formam uma camada de proteção adicional para os produtos e podem criar uma atmosfera modificada ao redor dos mesmo, em função da permeabilidade seletiva aos gases O2 e CO2, reduzindo assim a taxa de respiração, o metabolismo e, consequentemente, sua senescência. Um uso potencial desta tecnologia é a capacidade das coberturas e filmes de agirem como carreadores de aditivos alimentícios, como antioxidantes e antimicrobianos, para a superfície do alimento. Esta revisão discute o uso de coberturas e filmes comestíveis aditivados de compostos com propriedades funcionais e destaca os recentes avanços obtidos pela incoporação desses agentes. As tendências futuras para a área de estudo também são apresentadas. Palavras-chave: aditivos, coberturas, compostos bioativos, filmes AbstrAct

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Section: Novas Tendênciasunclassified

Coberturas e Filmes Comestíveis Aditivados de Compostos Bioativos para Conservação de Frutas

Eça

Menegalli

2012

Publ. investig.

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“…In microencapsulation, sensitive ingredients or core materials entrapped in a protective polymer encapsulating agent or wall material can be protected from degenerative reactions and unfavourable environmental conditions, so that their stability and application range are enhanced (8). Therefore, all kinds of microencapsulation technologies have been developed, such as solvent dispersion/evaporation, phase separation (coacervation), co-crystallization, interfacial polymerization, spray-drying, etc., among which spray-drying is most generally applied in the food industry, because of the possibility of continuous production and easy industrialization (9,10). Normally, an initial emulsification step is included in spray drying, when the wall materials are used as a stabilizer for core materials.…”

Section: Introductionmentioning

confidence: 99%

Microencapsulation of Docosahexaenoic Acid Algal Oil Using Spray Drying Technology

Shao¹,

Pan²,

Liu³

et al. 2018

Food Technol. Biotechnol.

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SUMMARYThis work aims at developing a process of microencapsulation of algal oil containing ≥40 % docosahexaenoic acid (DHA) using spray drying technology. Purity Gum® 2000 and Capsul®, both obtained from waxy corn starch, were chosen as the encapsulation materials. The effects of emulsification conditions on the droplet size, stability, viscosity and surface tension, and the effects of spraying conditions on the particle size, moisture content and surface oil content were investigated successively. The morphology of emulsion droplets and the microcapsules was observed by optical microscope and scanning electron micro scopy. The results showed that the produced spherical microcapsules were smooth and free of pores, cracks, and surface indentation when shear velocity was 8.63 m/s in the first step of emulsification, homogenization pressure was 1.75·108 Pa and number of passes through homogenization unit was six for fine emulsification, rotational speed of spray disk was 400 s -1 , and air inlet temperature was 170 °C. Therefore, it was concluded that the emulsification and encapsulation of algal oil containing DHA with above process was feasible.

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“…The protective mechanism is to form a membrane (wall system) to enclose droplets or particles of the encapsulated material (core) [3]. So far, various kinds of microencapsulation techniques such as solvent dispersion, phase separation, co-crystallization, interfacial polymerization etc., have been developed, among which, spray-drying is the most commonly used one in the food industry due to its continuous production and easiness of industrialization [4,5].…”

Section: Introductionmentioning

confidence: 99%

Microencapsulation of DHA Algal Oil by Spray Drying

Shao¹,

Yan²,

Xie³

et al. 2017

Proceedings of the 2016 International Conference on Biological Engineering and Pharmacy (BEP 2016)

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Abstract-The aim of this study is to evaluate and optimize the influence of process conditions on the microencapsulation of DHA algal oil by spray drying, while using whey protein isolate (WPI) and maltodextrin (MD) as wall material. Emulsion stability was analyzed. Microencapsulation efficiency, surface oil content and moisture content are evaluated with the change of five independent variables, including the ratio of WPI and MD, the ratio of core and wall material, total solid content, inlet air temperature and centrifugal disk speed. The morphology of the microcapsules was observed using scanning electron microscopy (SEM). Particle size distribution was measured using high Resolution Laser Particle Size Analyzer. The microencapsulation process was finally optimized at 2.5 of WPI/MD, 0.2 of core/wall material, 0.5 of total solid content, inlet air temperature of 180℃ and centrifugal disk speed of 32000 rpm. The produced microcapsules with spherical shape exhibited smooth and free of pores, cracks and surface indentation, which indicated the emulsification and encapsulation of DHA with above process was feasible.

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Spray-drying microencapsulation and oxidative stability of conjugated linoleic acid

Cited by 109 publications

References 31 publications

Coberturas e Filmes Comestíveis Aditivados de Compostos Bioativos para Conservação de Frutas

Coberturas e Filmes Comestíveis Aditivados de Compostos Bioativos para Conservação de Frutas

Microencapsulation of Docosahexaenoic Acid Algal Oil Using Spray Drying Technology

Microencapsulation of DHA Algal Oil by Spray Drying

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