Solid Lipid Microparticles Of Hardfats Produced By Spray Cooling As Promising Crystallization Modifiers In Lipid Systems

dc.creatorLopes
dc.creatorJulice Dutra; Ferreira Grosso
dc.creatorCarlos Raimundo; Calligaris
dc.creatorGuilherme de Andrade; Cardoso
dc.creatorLisandro Pavie; Basso
dc.creatorRodrigo Correa; Badan Ribeiro
dc.creatorAna Paula; Efraim
dc.creatorPriscilla
dc.date2015-NOV
dc.date2016-06-07T13:18:46Z
dc.date2016-06-07T13:18:46Z
dc.date.accessioned2018-03-29T01:39:05Z
dc.date.available2018-03-29T01:39:05Z
dc.identifier
dc.identifierSolid Lipid Microparticles Of Hardfats Produced By Spray Cooling As Promising Crystallization Modifiers In Lipid Systems. Wiley-blackwell, v. 117, p. 1733-1744 NOV-2015.
dc.identifier1438-7697
dc.identifierWOS:000364708500007
dc.identifier10.1002/ejlt.201400560
dc.identifierhttp://onlinelibrary.wiley.com/doi/10.1002/ejlt.201500560/epdf
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/242572
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1306270
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionSpray cooling (SC) is a simple and quick technique without the use of solvents that can be applied for the production of microparticles of different materials with diameters in the micrometer range. In this work, the SC technique was evaluated to obtain solid lipid microparticles (SLMs) of fully hydrogenated vegetable oils (hardfats) of soybean, cottonseed, palm, and crambe. SLMs were produced using a laboratory-scale SC, varying the temperature of the hardfat (70-85 degrees C), SLM solidification temperature (0 and 24 degrees C), nozzle diameter (0.7-1 mm), and air pressure (1.25-1.75 kgf/cm(2)). The melting point and preferential polymorphisms of the soybean, cottonseed, palm, and crambe hardfats were, respectively, 69.5 degrees C (beta), 63.2 degrees C (beta'), 60.4 degrees C (beta'), and 73.8 degrees C (beta' + beta). The analysis of the morphology and particle size distribution showed that all SLMs had a spherical shape, with mean diameters ranging from 60.15 to 2013.99 mu m (soybean), 101.25 to 302.85 mu m (cottonseed), 56.12 to 2514.32 mu m (palm), and 66.10 to 877.93 mu m (crambe), depending on the process conditions. It was verified that the atomization process changed the polymorphic habit of all hardfats to the alpha form. These results indicate that the SC technique may be applied to obtain SLMs of hardfats. Practical applications: Solid lipid microparticles, which are composed of fully hydrogenated vegetable oils and obtained by the spray cooling technique, have the potential to modulate or optimize conventional fat crystallization processes for several different industrial purposes.
dc.description117
dc.description11
dc.description
dc.description1733
dc.description1744
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionFAPESP [2009/530060]
dc.description
dc.description
dc.description
dc.languageen
dc.publisherWILEY-BLACKWELL
dc.publisher
dc.publisherHOBOKEN
dc.relationEUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
dc.rightsfechado
dc.sourceWOS
dc.subjectPolymorphic Behavior
dc.subjectControlled-release
dc.subjectChilling Method
dc.subjectDrug-delivery
dc.subjectCocoa Butter
dc.subjectMicroencapsulation
dc.subjectNanoparticles
dc.subjectEncapsulation
dc.subjectComponents
dc.subjectParticles
dc.titleSolid Lipid Microparticles Of Hardfats Produced By Spray Cooling As Promising Crystallization Modifiers In Lipid Systems
dc.typeArtículos de revistas


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