| Full text | |
| Author(s): |
Izabela Dutra Alvim
[1]
;
Fabrizia da Silva de Souza
[2]
;
Isabela Paes Koury
[3]
;
Thais Jurt
[4]
;
Fiorella Balardin Hellmeister Dantas
[5]
Total Authors: 5
|
| Affiliation: | [1] Institute of Food Technology. Center of Cereal and Chocolate Technology - Brasil
[2] Institute of Food Technology. Center of Cereal and Chocolate Technology - Brasil
[3] Institute of Food Technology. Center of Cereal and Chocolate Technology - Brasil
[4] Institute of Food Technology. Center of Cereal and Chocolate Technology - Brasil
[5] Institute of Food Technology. Packaging Technology Center - Brasil
Total Affiliations: 5
|
| Document type: | Journal article |
| Source: | FOOD SCIENCE AND TECHNOLOGY; v. 33, p. 34-39, 2013-02-00. |
| Abstract | |
Food industry has been developing products to meet the demands of increasing number of consumers who are concerned with their health and who seek food products that satisfy their needs. Therefore, the development of processed foods that contain functional components has become important for this industry. Microencapsulation can be used to reduce the effects of processing on functional components and preserve their bioactivity. The present study investigated the production of lipid microparticles containing phytosterols by spray chilling. The matrices comprised mixtures of stearic acid and hydrogenated vegetable fat, and the ratio of the matrix components to phytosterols was defined by an experimental design using the mean diameters of the microparticles as the response variable. The melting point of the matrices ranged from 44.5 and 53.4 ºC. The process yield was melting point dependent; the particles that exhibited lower melting point had greater losses than those with higher melting point. The microparticles' mean diameters ranged from 13.8 and 32.2 µm and were influenced by the amount of phytosterols and stearic acid. The microparticles exhibited spherical shape and typical polydispersity of atomized products. From a technological and practical (handling, yield, and agglomeration) points of view, lipid microparticles with higher melting point proved promising as phytosterol carriers. (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 |