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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.)

Influence of emulsification methods and spray drying parameters on the microencapsulation of turmeric oleoresin

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Author(s):
Ferreira, S. [1] ; Piovanni, G. M. O. [1] ; Malacrida, C. R. [2] ; Nicoletti, V. R. [1]
Total Authors: 4
Affiliation:
[1] Sao Paulo State Univ, UNESP, Inst Biosci Humanities & Exact Sci, Cristovao Colombo St 2265, BR-15054000 Sao Jose Do Rio Preto, SP - Brazil
[2] Sao Paulo State Univ, UNESP, Sch Sci Humanities & Languages, Dom Antonio Ave 2100, BR-19806900 Assis, SP - Brazil
Total Affiliations: 2
Document type: Journal article
Source: EMIRATES JOURNAL OF FOOD AND AGRICULTURE; v. 31, n. 7, p. 491-500, JUL 2019.
Web of Science Citations: 0
Abstract

Turmeric (Curcuma longs L.) oleoresin possess valuable phenolic compounds that are susceptible to degradation, and microencapsulation is a powerful technique to increase its stability. Emulsification is a preponderant step in microencapsulation of hydrophobic compounds and physical-chemical properties of the parent emulsion affects effectiveness of spray-drying process and functional properties of the produced microcapsules. The present work aimed to evaluate the influence of emulsion formulation, emulsification methods, and spraydrying operational conditions on the encapsulation efficiency of turmeric oleoresin using maltodextrin/gelatin blends as wall material. The effects of different concentrations of maltodextrin (12 - 31.7 wt %) and gelatin (0.6 - 6 wt %), combined with three methods of emulsification - high shear homogenization with and without emulsifier addition, and sonication - were evaluated regarding emulsion droplet mean diameter and stability. Based on the results, an emulsion formulated with 26 g of maltodextrin and 0.6 g of gelatin per 100 g of emulsion was selected to study the influence of spray drying conditions - drying-air temperature (124 - 190 degrees C), atomization airflow (275 - 536 L h(-1)), and emulsion feeding flow (1.4 - 8.6 mL min(-1)) - on encapsulation efficiency, water content, and solubility of turmeric oleoresin microcapsules. Sonication resulted in higher emulsion stability and, although drying-air temperature did not affect significantly the microcapsule properties, the best set of spray drying conditions was drying-air at 160 degrees C, atomization airflow of 420 L h(-1), and emulsion feeding flow of 6 mL min(-1). Combinations of higher atomization airflow and lower emulsion feeding flow resulted in lower values of curcumin encapsulation efficiency. (AU)

FAPESP's process: 15/23290-0 - Development of semi-continuous processes for production of ginger oil (Zingiber officinale Roscoe) microcapsules by complex coacervation: atomization and membrane emulsification
Grantee:Sungil Ferreira
Support type: Scholarships in Brazil - Doctorate (Direct)
FAPESP's process: 09/16847-7 - Stability of turmeric oleoresin (Curcuma longa L.) microencapsulated in gelatin, maltodextrin and modified starch matrices
Grantee:Cassia Roberta Malacrida Mayer
Support type: Scholarships in Brazil - Post-Doctorate
FAPESP's process: 18/16976-0 - Development of continuous processes for production of ginger (Zingiber officinale Roscoe) oleoresin microcapsules by complex coacervation: atomization and membrane emulsification
Grantee:Sungil Ferreira
Support type: Scholarships abroad - Research Internship - Doctorate (Direct)
FAPESP's process: 10/09614-3 - Effect of physical-chemical properties of the encapsulating matrices and of ultrasound application on the stability of microencapsulated turmeric (Curcuma longa L.) oleoresin
Grantee:Vânia Regina Nicoletti Telis
Support type: Regular Research Grants
FAPESP's process: 10/20731-1 - Optimization of emulsification step in the microencapsulation of turmeric oleoresin in gelatin/maltodextrin and gelatin/modified starch matrixes
Grantee:Sungil Ferreira
Support type: Scholarships in Brazil - Scientific Initiation