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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Comparison between the spray drying and spray chilling microparticles contain ascorbic acid in a baked product application

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Author(s):
Alvim, Izabela Dutra [1] ; Stein, Mirella Abreu [1] ; Koury, Isabela Paes [1] ; Hellmeister Dantas, Fiorella Balardin [2] ; de Camargo Vianna Cruz, Carla Lea [1]
Total Authors: 5
Affiliation:
[1] ITAL, Cereal & Chocolate Technol Ctr CEREAL CHOCOTEC, Inst Food Technol, BR-13070178 Campinas, SP - Brazil
[2] ITAL, Inst Food Technol, Packaging Technol Ctr CETEA, BR-13070178 Campinas, SP - Brazil
Total Affiliations: 2
Document type: Journal article
Source: LWT-FOOD SCIENCE AND TECHNOLOGY; v. 65, p. 689-694, JAN 2016.
Web of Science Citations: 25
Abstract

One of the functions of microencapsulation is the protection of sensitive substances. Many encapsulation methods can be employed for the same substance, and the degree of protection may vary according to the particle characteristics (i.e. dry or wet matrix, hydrophilic or hydrophobic surface, etc.). This study aimed to compare the characteristics of microparticles containing ascorbic acid (AA) by spray drying (SD; wall material: arabic gum) and spray chilling (SC; wall material: stearic acid + hydrogenated vegetable fat) to assess the degree of protection of the microstructures formed in their application in biscuits. The microparticles obtained by the two methods showed typical spherical morphologies and high poly-dispersity. The average diameters were 9.3 +/- 0.2 and 31.2 +/- 0.7 mu m for SD and SC particles, respectively. The encapsulation efficiencies were high (>97%) for both samples. In the biscuits application, both structures suitably protected the AA (preservation of more than 85% of the added content of AA) compared with the addition of the free active substance (loss of 28% of AA). The SD microparticles providing a greater protective effect than the SC microparticles. Both microencapsulation methods can be used to obtain microparticles as potential protection vehicles in the application of sensitive substances in baked products. (C) 2015 Elsevier Ltd. All rights reserved. (AU)

FAPESP's process: 10/09885-7 - Microencapsulation of functional substances and its application in food
Grantee:Izabela Dutra Alvim
Support Opportunities: Scholarships in Brazil - Young Researchers
FAPESP's process: 09/10724-0 - Microencapsulation of functional substances and its application in food
Grantee:Izabela Dutra Alvim
Support Opportunities: Research Grants - Young Investigators Grants