Effect of feed preparation on the properties and stability of ascorbic acid microparticles produced by spray chilling

Autor(es)

de Matos-, Jr., Fernando Eustaquio ; Comunian, Talita Aline ; Thomazini, Marcelo ; Favaro-Trindade, Carmen Silvia

• Tipo de documento: Artigo Científico
• Fonte: LWT-FOOD SCIENCE AND TECHNOLOGY; v. 75, p. 251-260, JAN 2017.
• Citações Web of Science: 8

Resumo

The aim of this study was to evaluate the effect of the feed form, dispersion or emulsion, on the production of solid lipid microparticles (SLM) loaded with ascorbic acid (AA) using interesterified fat as a carrier. The particles obtained were characterized according to the particle size distribution and morphology using SEM, thermal behavior using DSC and encapsulation efficiency. The stabilities of the free and encapsulated AA were evaluated over a period of 60 days. Spherical microparticles were obtained with diameters between 34 and 92 mu m. The encapsulation efficiency varied according to the type of feed used and ranged from 59 to 73%. The stability of the AA after 60 days of storage exceeded 70%, even upon storage at 37 degrees C. Microencapsulation by spray chilling was effective in maintaining the stability of AA. Microparticles produced from the dispersion promoted more protection of AA in the three storage temperature conditions. The particles produced could also allow controlled liberation of AA and masking of its acidic taste, which is not always desirable. (C) 2016 Elsevier Ltd. All rights reserved. (AU)

• Processo FAPESP: 12/01907-7 - Desenvolvimento e caracterização de micropartículas carregadas com ácido ascórbico obtidas por spray congealing
• Beneficiário: Fernando Eustáquio de Matos Junior
• Modalidade de apoio: Bolsas no Exterior - Estágio de Pesquisa - Mestrado
• Processo FAPESP: 10/13117-5 - Desenvolvimento, caracterização e aplicação de microcápsulas de ácido ascórbico obtidas por spray chilling
• Beneficiário: Fernando Eustáquio de Matos Junior
• Modalidade de apoio: Bolsas no Brasil - Mestrado