| Grant number: | 18/16176-4 |
| Support type: | Scholarships in Brazil - Master |
| Effective date (Start): | December 01, 2018 |
| Effective date (End): | February 29, 2020 |
| Field of knowledge: | Agronomical Sciences - Food Science and Technology - Food Engineering |
| Cooperation agreement: | Coordination of Improvement of Higher Education Personnel (CAPES) |
| Principal researcher: | Miriam Dupas Hubinger |
| Grantee: | Cristhian Rafael Lopes Francisco |
| Home Institution: | Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil |
Abstract The spray drying technique has been commonly used in the encapsulation of natural ingredients, such as aromas and colourants, enabling its applications on an industrial scale. However, encapsulation studies already performed only evaluate the matrix in order to verify its efficiency in the protection of the active compound without actually understanding how the barrier is formed and what its influence is on the stability of the encapsulated material. Regarding particulate systems, due to the difficulty in analysis, there are few studies related to the barrier properties of the formed matrix. This project proposes to evaluate the effect of the formed particulate system (lipid phase and wall) on the barrier properties of microparticles obtained by spray drying. Pea protein concentrate will be used mixed with maltodextrin to assess its effect on the migration of volatile compounds of microencapsulated orange essential oil. The barrier properties of the microparticles will be assayed by their physicochemical properties, determined by DSC, FTIR, X-ray diffraction and positron annihilation lifetime spectroscopy(PALS), which will be correlated with release assays. | |
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