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Development and characterization of ascorbic acid-loaded microparticles obtained by spray congealing

Grant number: 12/01907-7
Support type:Scholarships abroad - Research Internship - Master's degree
Effective date (Start): September 18, 2012
Effective date (End): March 17, 2013
Field of knowledge:Agronomical Sciences - Food Science and Technology - Food Technology
Principal Investigator:Carmen Sílvia Fávaro Trindade
Grantee:Fernando Eustáquio de Matos Junior
Supervisor abroad: Beatrice Albertini
Home Institution: Faculdade de Zootecnia e Engenharia de Alimentos (FZEA). Universidade de São Paulo (USP). Pirassununga , SP, Brazil
Local de pesquisa : Università di Bologna, Italy  
Associated to the scholarship:10/13117-5 - Development, characterization and application of ascorbic acid microcapsules obtained by spray chilling, BP.MS


In the food industry, the ascorbic acid has been widely used for two different purposes, enrich food to reinforce dietary intake of vitamin C, and as antirust natural to act in the preservation of the flavor and natural color of the food. It is stable as a powder but this stability decreases when dissolved in water. Environmental factors such as temperature, pH, oxygen, metal ion, UV and x-ray affect the stability. Furthermore, for being highly reactive, it can interact with other ingredients during the processing and bring alterations undesirable in the color and the flavor of the food, what it limits its application in some foods. An alternative to circumvent these limitations would be the microencapsulation, where the technique of spray-congealing has shown much interest for its advantages as low cost, rapidity and security, since it dispenses the use of organic solvents. The objective of this project will be to develop and to characterize microparticles containing highly concentrated of acid ascorbic by means of spray-congealing. The microparticles will be developed using inter-esterified fat of palm oil and palm kernel oil as carrier and ascorbic acid with theoretical load of 10, 20, and 30% (w/w). For characterization will investigated the morphology, size distribution and particle encapsulation efficiency. Furthermore, the physicochemical properties will be examined using differential scanning calorimetry (DSC), IR spectroscopy and X-ray diffraction. Instrumental evaluation of color and stability study of ascorbic acid will be carried out with samples stored at a temperature of 7, 22 and 37°C. The results obtained will be evaluated by analysis of variance and Tukey's test to compare means. (AU)

Scientific publications
(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)
DE MATOS-, JR., FERNANDO EUSTAQUIO; COMUNIAN, TALITA ALINE; THOMAZINI, MARCELO; FAVARO-TRINDADE, CARMEN SILVIA. Effect of feed preparation on the properties and stability of ascorbic acid microparticles produced by spray chilling. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 75, p. 251-260, JAN 2017. Web of Science Citations: 8.
MATOS-, JR., FERNANDO EUSTAQUIO; DI SABATINO, MARCELLO; PASSERINI, NADIA; FAVARO-TRINDADE, CARMEN SILVIA; ALBERTINI, BEATRICE. Development and characterization of solid lipid microparticles loaded with ascorbic acid and produced by spray congealing. Food Research International, v. 67, p. 52-59, JAN 2015. Web of Science Citations: 16.

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