Influence Of The Degree Of Inulin Polymerization On The Ultrasound-assisted Encapsulation Of Annatto Seed Oil

dc.creatorSilva
dc.creatorEric Keven; Meireles
dc.creatorM. Angela A.
dc.date2015-Nov
dc.date2016-06-07T13:19:49Z
dc.date2016-06-07T13:19:49Z
dc.date.accessioned2018-03-29T01:39:59Z
dc.date.available2018-03-29T01:39:59Z
dc.identifier
dc.identifierInfluence Of The Degree Of Inulin Polymerization On The Ultrasound-assisted Encapsulation Of Annatto Seed Oil. Elsevier Sci Ltd, v. 133, p. 578-586 Nov-2015.
dc.identifier0144-8617
dc.identifierWOS:000361920900070
dc.identifier10.1016/j.carbpol.2015.07.025
dc.identifierhttp://www.sciencedirect.com/science/article/pii/S0144861715006542
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/242773
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1306471
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionThe effect of the degree of polymerization (DP) of inulin was evaluated on its encapsulant characteristics. We assessed the influence of the average inulin DP (DP >= 10 and DP >= 23) in the ultrasound-assisted encapsulation of annatto seed oil using the freeze-drying technique for particle formation. The intensification of the homogenization process with ultrasound did not improve the characteristics of the emulsions due to the physicochemical limitations of the inulin molecular chain (molecules do not exhibit surface activity). The particle morphology, oil entrapment efficiency, encapsulation efficiency, X-ray diffraction, thermogravimetric analysis and Rancimat analyses proved the effectiveness of inulin as a wall material. The properties influenced by the DP were the surface oil, encapsulation efficiency, water activity, particle size and oxidative stability of the encapsulated oil because the highest DP promoted the formation of microparticles with lower surface oil content, greater encapsulation efficiency, low water activity, larger size and greater protection against oil oxidation. (C) 2015 Elsevier Ltd. All rights reserved.
dc.description133
dc.description
dc.description
dc.description578
dc.description586
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionCNPq [470916/2012-5, 140275/2014-2, 301301/2010-7]
dc.descriptionFAPESP [2012/10685-8]
dc.description
dc.description
dc.description
dc.languageen
dc.publisherELSEVIER SCI LTD
dc.publisher
dc.publisherOXFORD
dc.relationCARBOHYDRATE POLYMERS
dc.rightsembargo
dc.sourceWOS
dc.subjectRosemary Essential Oil
dc.subjectFish-oil
dc.subjectVitamin-e
dc.subjectMicroencapsulation
dc.subjectGeranylgeraniol
dc.subjectStability
dc.subjectNanoparticles
dc.subjectPrebiotics
dc.subjectLimonene
dc.subjectCells
dc.titleInfluence Of The Degree Of Inulin Polymerization On The Ultrasound-assisted Encapsulation Of Annatto Seed Oil
dc.typeArtículos de revistas


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