| Full text | |
| Author(s): |
Comunian, Talita A.
[1]
;
Abbaspourrad, Alireza
[2, 3]
;
Favaro-Trindade, Carmen S.
[1]
;
Weitz, David A.
[2, 3]
Total Authors: 4
|
| Affiliation: | [1] Univ Sao Paulo, Fac Zootecnia & Engn Alimentos, BR-13535900 Pirassununga, SP - Brazil
[2] Harvard Univ, Sch Engn & Appl Sci, Cambridge, MA 02138 - USA
[3] Harvard Univ, Dept Phys, Cambridge, MA 02138 - USA
Total Affiliations: 3
|
| Document type: | Journal article |
| Source: | Food Chemistry; v. 152, p. 271-275, JUN 1 2014. |
| Web of Science Citations: | 37 |
| Abstract | |
The importance of ascorbic acid (AA) in the human diet has motivated food researchers to develop AA-fortified food products. However, this compound is very unstable. The aim of this work was to produce solid lipid microcapsules (SLMs) loaded with AA using microfluidic technology. The morphology of the SLMs was analysed by optical, scanning electron and confocal microscopy. We determined the encapsulation efficiency, particle size and stability of the encapsulated material. Two different means of enhancing the encapsulation efficiency and stability of AA were demonstrated: a pore blocking method and a micromolecule-chelating agent within the core. The results indicated the enormous potential of the designed vehicle to prevent AA degradation in a food product; additionally, this vehicle could mask the acidic taste of AA. (C) 2013 Elsevier Ltd. All rights reserved. (AU) | |
| FAPESP's process: | 12/04451-4 - Production of ascorbic acid microcapsules using microfluidic device |
| Grantee: | Talita Aline Comunian |
| Support Opportunities: | Scholarships abroad - Research Internship - Master's degree |