|Support type:||Scholarships in Brazil - Post-Doctorate|
|Effective date (Start):||March 01, 2010|
|Effective date (End):||February 28, 2013|
|Field of knowledge:||Agronomical Sciences - Food Science and Technology - Food Engineering|
|Principal Investigator:||Vânia Regina Nicoletti Telis|
|Grantee:||Cassia Roberta Malacrida Mayer|
|Home Institution:||Instituto de Biociências, Letras e Ciências Exatas (IBILCE). Universidade Estadual Paulista (UNESP). Campus de São José do Rio Preto. São José do Rio Preto , SP, Brazil|
Microencapsulation in the food industry is a process in which one or more ingredients or additives are coated with a small and edible capsule. It is an innovative technology that has been used with considerable success in the cosmetic, pharmaceutical and food industries. This technique seems to be useful to solve problems regarding limitations in the use of food ingredients, as turmeric oleoresin, which despite having numerous advantages over the turmeric powder, is sensitive to light, heat, oxygen and pH variations. The objective of this work is to study the turmeric oleoresin microencapsulation by spray drying and freeze drying using blends of gelatin/maltodextrin and gelatin/modified starch as wall materials, by assessing the physico-chemical characteristics of the capsules obtained and the stability of microencapsulated oleoresin with respect to light and temperature factors. In order to attain this objective, the proportion of the oleoresin and encapsulating agents and suitable conditions for the process of microencapsulation by spray drying and freeze drying will be evaluated, analyzing the viscosity of the formed emulsions, the glass transition temperature of the encapsulating matrices, the morphology, solubility, curcumin content, total phenolics, volatiles and color of the microcapsules. Furthermore, the effect of the use of ultrasound during the stage of emulsification of oleoresin and the encapsulating material will be evaluated.