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(Referência obtida automaticamente do Web of Science, por meio da informação sobre o financiamento pela FAPESP e o número do processo correspondente, incluída na publicação pelos autores.)

Gallic acid microparticles produced by spray chilling technique: Production and characterization

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Autor(es):
Consoli, Larissa [1] ; Grimaldi, Renato [1] ; Sartori, Tanara [1] ; Menegalli, Florencia Cecilia [1] ; Hubinger, Miriam Dupas [1]
Número total de Autores: 5
Afiliação do(s) autor(es):
[1] Univ Estadual Campinas, Sch Food Engn, BR-13083862 Campinas, SP - Brazil
Número total de Afiliações: 1
Tipo de documento: Artigo Científico
Fonte: LWT-FOOD SCIENCE AND TECHNOLOGY; v. 65, p. 79-87, JAN 2016.
Citações Web of Science: 13
Resumo

In this work, we evaluated the implementation of spray chilling technique to produce solid lipid microparticles (SLMs) containing gallic acid as a model phenolic compound, using blends of soybean oil (SO) with fully hydrogenated soybean oil (FHSO) as wall materials. Gallic acid aqueous solution was dispersed through lipid blends by the preparation of water-in-oil (W/O) emulsions stabilized by the emulsifier PGPR (polyglycerol polyricinoleate). The conditions of emulsion preparation (concentration of emulsifier, speed and time of stirring) were established by evaluating their kinetic stability. The FHSO/SO proportion and the W/O ratio have been varied for the different formulations. Lipid blends and emulsions flow curves showed Newtonian behavior at 79 degrees C (preparation temperature). Microparticles with higher FHSO concentrations presented increased encapsulation efficiencies (from 54% to 101%) due to lower gallic acid superficial concentrations. Mean diameters ranged from about 24 mu m to 36 mu m and were slightly affected by differences in formulations. Scanning electron microscopy revealed microparticles with spherical shape and smooth surface covered with fat crystals. Hence, the use of spray chilling technique may be a good option for the production of SLMs loaded with phenolics. (C) 2015 Elsevier Ltd. All rights reserved. (AU)

Processo FAPESP: 12/50411-4 - Microencapsulação e aglomeração de hidrolisado protéico de carne de mexilhão para uso como aromatizante
Beneficiário:Miriam Dupas Hubinger
Modalidade de apoio: Auxílio à Pesquisa - Regular