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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.)

Effects of maltodextrin content in double-layer emulsion for production and storage of spray-dried carotenoid-rich microcapsules

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Author(s):
Ribeiro, Mirian Luisa Faria Freitas [1, 2] ; Roos, Yrjoe Henrik [3] ; Ribeiro, Ana Paula Badan [4] ; Nicoletti, Vania Regina [1]
Total Authors: 4
Affiliation:
[1] Sao Paulo State Univ UNESP, Inst Biosci Humanities & Exact Sci IBILCE, Campus Sao Jose do Rio Preto, BR-15054000 Sao Jose Do Rio Preto, SP - Brazil
[2] Fed Univ Grande Dourados UFGD, Sch Engn FAEN, Dourados Itahum Rd Km 12, BR-79804970 Dourados, MS - Brazil
[3] Univ Coll Cork UCC, Coll Sci Engn & Food Sci, Sch Food & Nutr Sci, Coll Rd, Cork T12 YN60 - Ireland
[4] Univ Campinas UNICAMP, Dept Food Technol DTA, Sch Food Engn FEA, Bertrand Russel St, BR-13083970 Campinas, SP - Brazil
Total Affiliations: 4
Document type: Journal article
Source: FOOD AND BIOPRODUCTS PROCESSING; v. 124, p. 208-221, NOV 2020.
Web of Science Citations: 0
Abstract

This work aimed to produce carotenoid-rich microcapsules by spray drying of buriti oil emulsions stabilized by soy protein isolate and high-methoxyl pectin, added with maltodextrin. Microcapsules were produced by spray drying of emulsions containing 28 g buriti oil/100 g and 1.8 g wall material/100 g added with maltodextrin at different contents: 0.75, 1.00, and 1.25 g maltodextrin/g total solids in the emulsion. The microcapsules were analyzed for color, moisture content, encapsulation yield, particle size distribution, encapsulation efficiency and retention of carotenoids, encapsulation efficiency and retention of oil, water sorption, water plasticization, mechanical relaxation, and morphology by optical and scanning electron microscopy. The highest maltodextrin content resulted in higher yield, encapsulation efficiency, and carotenoid retention. Moisture content was around 0.70% w/w (d.b.) and particle size distribution was unimodal, with mean diameter around 30 mu m. The glass transition and relaxation temperatures of the microcapsules were dependent on relative humidity and mechanical relaxation occurred at least 30 degrees C above the glass transition temperature. The microcapsules were poly-nucleated, spherical, with few wrinkles, no apparent cracks, and presence of some aggregates. The results showed that the produced buriti oil microcapsules are suitable for application in carotenoid enrichment of foods, as well as a natural dye. (C) 2020 Institution of Chemical Engineers. Published by Elsevier B.V. All rights reserved. (AU)

FAPESP's process: 14/08520-6 - Preparation and characterization of emulsions and microcapsules of buriti oil (Mauritia flexuosa) using isolated soy protein and high-methoxy pectin as stabilizer
Grantee:Mírian Luisa Faria Freitas
Support Opportunities: Scholarships in Brazil - Doctorate