Effects of the process variables of microencapsulation sesame oil (Sesamum indica L.) by spray drying

Efectos de las variables de proceso en la microencapsulación del aceite de ajonjolí (Sesamum indica L.) mediante secado por aspersión

dc.creatorFUENTES ORTEGA, THELMA; 553555
dc.creatorMARTINEZ VARGAS, SANDRA LUZ; 280129
dc.creatorCORTES CAMARGO, STEFANI; 307071
dc.creatorGUADARRAMA LEZAMA, ANDREA YAZMIN; 296381
dc.creatorGALLARDO RIVERA, RAQUEL; 238938
dc.creatorBAEZA JIMENEZ, RAMIRO; 209622
dc.creatorPEREZ ALONSO, CESAR; 122909
dc.creatorFUENTES ORTEGA, THELMA
dc.creatorMARTINEZ VARGAS, SANDRA LUZ
dc.creatorCORTES CAMARGO, STEFANI
dc.creatorGUADARRAMA LEZAMA, ANDREA YAZMIN
dc.creatorGALLARDO RIVERA, RAQUEL
dc.creatorBAEZA JIMENEZ, RAMIRO
dc.creatorPEREZ ALONSO, CESAR
dc.date2017-11-07T16:50:19Z
dc.date2017-11-07T16:50:19Z
dc.date2017-08-01
dc.date.accessioned2019-05-28T21:30:41Z
dc.date.available2019-05-28T21:30:41Z
dc.identifier1665-2738
dc.identifierhttp://hdl.handle.net/20.500.11799/67583
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/2903590
dc.descriptionArtículo científico en revista indizada en SCOPUS, JCR, CONACyT
dc.descriptionThe aim of this study was to investigate the effects of the process variables of microencapsulation sesame oil (SO) by spray drying to generate the desired powder quality with the highest efficiency encapsulation and maximum linoleic acid content microencapsulated using a full factorial design of experiments. Thirty two tests were made, and five replicates were conducted on the central points. Independent variables were volumetric dispersed phase (O/W) (0.05, 0.10 and 0.15), wall material to core ratios (Wa:Co) (1:1, 2:1 and 3:1) and drying air inlet temperature (Ti) (120, 140 and160 °C). Surface oil (SOM%), encapsulation efficiency (EE%), linoleic acid content (LAC%), and moisture content (MC%) were analyzed as responses. Under maximum process conditions Wa:Co=2.59:1, O/W=0.05 and Ti=154.04 °C, the response variables including, EE and LAC were predicted as 88.20% and 50.02% respectively. It was concluded that these microcapsules containing high content of linoleic acid can be used as functional food.
dc.descriptionCONACyT
dc.languageeng
dc.publisherRevista Mexicana de Ingeniería Química
dc.rightsopenAccess
dc.rightshttp://creativecommons.org/licenses/by-nc-nd/4.0
dc.subjectsesame oil
dc.subjectspray drying
dc.subjectencapsulation efficiency
dc.subjectlinoleic acid
dc.subjectmicroencapsulation
dc.subjectBIOLOGÍA Y QUÍMICA
dc.titleEffects of the process variables of microencapsulation sesame oil (Sesamum indica L.) by spray drying
dc.titleEfectos de las variables de proceso en la microencapsulación del aceite de ajonjolí (Sesamum indica L.) mediante secado por aspersión
dc.typeArtículos de revistas
dc.typeArtículos de revistas


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