| Texto completo | |
| Autor(es): |
Ravanfar, Raheleh
;
Comunian, Talita A.
;
Dando, Robin
;
Abbaspourrad, Alireza
Número total de Autores: 4
|
| Tipo de documento: | Artigo Científico |
| Fonte: | Food Chemistry; v. 241, p. 460-467, FEB 15 2018. |
| Citações Web of Science: | 15 |
| Resumo | |
A new technique is presented to optimize the formulation of microcapsules loaded with labile compounds. Fish oil was loaded into the microcapsule core and protected with a shell composed of whey protein microgel/beet pectin complexes. The microcapsules were formed using two different methods: microfluidics and homogenization. The microcapsules were further classified into three sub-groups. The first group was the microcapsules cross-linked with laccase (MCL), the second group was the microcapsules cross-linked with divalent cationic CaCl2 salt (MCS), and the third group consisted of control microcapsules (CM), with no cross-linking. The microfluidics method enabled tracking of the effect of the shell cross-linking ability of laccase, or CaCl2, on microcapsules. It was demonstrated that MCL obtained by microfluidics are more physicochemically stable than those produced via a homogenizer. The effect of cross-linking agents on the microcapsules were more significant when the microcapsules were produced by microfluidics. (AU) | |
| Processo FAPESP: | 16/07908-6 - Coencapsulação de óleo de echium e ácido sinápico ou quercetina por métodos combinados: dispositivos microfluídicos e gelificação iônica |
| Beneficiário: | Talita Aline Comunian |
| Modalidade de apoio: | Bolsas no Exterior - Estágio de Pesquisa - Doutorado |