Advanced search
Start date
Betweenand
Related content
(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Use of the spray chilling method to deliver hydrophobic components: physical characterization of microparticles

Author(s):
Alvim, Izabela Dutra [1] ; de Souza, Fabrizia da Silva [1] ; Koury, Isabela Paes [1] ; Jurt, Thais [1] ; Hellmeister Dantas, Fiorella Balardin [2]
Total Authors: 5
Affiliation:
[1] Inst Food Technol ITAL, Ctr Cereal & Chocolate Technol CEREAL CHOCOTEC, BR-13070178 Campinas, SP - Brazil
[2] Inst Food Technol ITAL, Packaging Technol Ctr CETEA, BR-13070178 Campinas, SP - Brazil
Total Affiliations: 2
Document type: Journal article
Source: FOOD SCIENCE AND TECHNOLOGY; v. 33, n. 1, p. 34-39, FEB 2013.
Web of Science Citations: 19
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 degrees C. 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 mu m 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