Microencapsulation of xylitol by double emulsion followed by complex coacervation

Author(s)

Santos, Milla G. ^[1] ; Bozza, Fernanda T. ^[1] ; Thomazini, Marcelo ^[1] ; Favaro-Trindade, Carmen S. ^[1]

Affiliation

^[1] Univ Sao Paulo, Fac Anim Sci & Food Engn, BR-13535900 Sao Paulo - Brazil

• Document type: Journal article
• Source: Food Chemistry; v. 171, p. 32-39, MAR 15 2015.
• Web of Science Citations: 39

Abstract

The objective of this study was to produce and characterise xylitol microcapsules for use in foods, in order to prolong the sweetness and cooling effect provided by this ingredient. Complex coacervation was employed as the microencapsulation method. A preliminary double emulsion step was performed due to the hydrophilicity of xylitol. The microcapsules obtained were characterised in terms of particle size and morphology (optical, confocal and scanning electron microscopy), solubility, Sorption isotherms, FTIR, encapsulation efficiency and release study. The microcapsules of xylitol showed desirable characteristics for use in foods, such as a particle size below 109 mu m, low solubility and complete encapsulation of the core by the wall material. The encapsulation efficiency ranged from 31% to 71%, being higher in treatments with higher concentrations of polymers. Release of over 70% of the microencapsulated xylitol in artificial saliva occurred within 20 mm. (C) 2014 Elsevier Ltd. All rights reserved. (AU)

• FAPESP's process: 10/06146-9 - Microencapsulation of sweeteners by complex coacervation
• Grantee: Carmen Sílvia Fávaro Trindade
• Support Opportunities: Regular Research Grants
• FAPESP's process: 12/16515-7 - Microencapsulation of xylitol by complex coacervation and your application in chewing gum
• Grantee: Milla Gabriela dos Santos
• Support Opportunities: Scholarships in Brazil - Doctorate