Influence of emulsion composition and inlet air temperature on the microencapsulation of flaxseed oil by spray drying

dc.creatorTonon, RV
dc.creatorGrosso, CRF
dc.creatorHubinger, MD
dc.date2011
dc.dateJAN
dc.date2014-07-30T14:33:40Z
dc.date2015-11-26T16:35:00Z
dc.date2014-07-30T14:33:40Z
dc.date2015-11-26T16:35:00Z
dc.date.accessioned2018-03-28T23:17:23Z
dc.date.available2018-03-28T23:17:23Z
dc.identifierFood Research International. Elsevier Science Bv, v. 44, n. 1, n. 282, n. 289, 2011.
dc.identifier0963-9969
dc.identifierWOS:000288306900040
dc.identifier10.1016/j.foodres.2010.10.018
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/60277
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/60277
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1271377
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionThe objective of this work was to study the influence of some process conditions on the microencapsulation of flaxseed oil by spray drying. The process was carried out on a mini spray dryer and gum Arabic was used as wall material. Seventeen tests were made, according to a central composite design. Independent variables were: inlet air temperature (138-202 degrees C), total solid content (10-30% w/w) and oil concentration with respect to total solids (10-30% w/w). Encapsulation efficiency, lipid oxidation and powder bulk density were analyzed as responses. Powder morphology and particle size distribution were also analyzed. The feed emulsions were characterized with respect to droplet size and viscosity. Higher solid content and lower oil concentration led to higher encapsulation efficiency and lower lipid oxidation, which was related to the higher emulsion viscosity and lower droplets size. Increasing drying temperature resulted in higher lipid oxidation. Bulk density increased when higher solid content and lower inlet air temperature were used. The particles were rounded and shriveled, and their mean diameter was mainly affected by total solid content. (C) 2010 Elsevier Ltd. All rights reserved.
dc.description44
dc.description1
dc.description282
dc.description289
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionFAPESP [2009/52014-0, 2009/54137-1]
dc.languageen
dc.publisherElsevier Science Bv
dc.publisherAmsterdam
dc.publisherHolanda
dc.relationFood Research International
dc.relationFood Res. Int.
dc.rightsfechado
dc.rightshttp://www.elsevier.com/about/open-access/open-access-policies/article-posting-policy
dc.sourceWeb of Science
dc.subjectFlaxseed oil
dc.subjectMicroencapsulation
dc.subjectSpray drying
dc.subjectEmulsion properties
dc.subjectEncapsulation efficiency
dc.subjectOxidative Stability
dc.subjectFish-oil
dc.subjectRelative-humidity
dc.subjectFood Ingredients
dc.subjectLipid Oxidation
dc.subjectModified Starch
dc.subjectWhey-protein
dc.subjectMilk Powders
dc.subjectWhole Milk
dc.subjectSeed Oil
dc.titleInfluence of emulsion composition and inlet air temperature on the microencapsulation of flaxseed oil by spray drying
dc.typeArtículos de revistas


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