Particle size characteristics of buriti oil microcapsules produced by gelatin-sodium alginate complex coacervation: Effect of stirring speed

dc.contributorUniversidade Estadual Paulista (Unesp)
dc.contributorUniversidade Federal do Triângulo Mineiro
dc.date.accessioned2018-12-11T16:50:58Z
dc.date.available2018-12-11T16:50:58Z
dc.date.created2018-12-11T16:50:58Z
dc.date.issued2017-12-29
dc.identifierInternational Journal of Food Properties, v. 20, p. 1438-1447.
dc.identifier1532-2386
dc.identifier1094-2912
dc.identifierhttp://hdl.handle.net/11449/170473
dc.identifier10.1080/10942912.2017.1349139
dc.identifier2-s2.0-85038353027
dc.identifier2-s2.0-85038353027.pdf
dc.description.abstractThe influence of hydrodynamic conditions in the coacervation medium of the carotenoid-rich buriti oil using gelatin-alginate as wall materials was investigated. The stirring speed had strong influence on the size of the microcapsules, and Reynolds number higher than 70000 resulted in particle size D[4,3] lower than 200 μm. The carotenoid encapsulation efficiency was around 80%, with freeze-dried particles presenting intense yellow color. Although the size of the microparticles was highly dependent on the hydrodynamic conditions during coacervate formation, complex coacervation of gelatin and sodium alginate showed to be a feasible process to producing buriti oil microcapsules.
dc.languageeng
dc.relationInternational Journal of Food Properties
dc.relation0,513
dc.relation0,513
dc.rightsAcesso aberto
dc.sourceScopus
dc.subjectAgitation
dc.subjectCarotenoids
dc.subjectColor
dc.subjectEncapsulation efficiency
dc.subjectReynolds number
dc.titleParticle size characteristics of buriti oil microcapsules produced by gelatin-sodium alginate complex coacervation: Effect of stirring speed
dc.typeArtículos de revistas


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