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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.)

Optimization of microcapsules shell structure to preserve labile compounds: A comparison between microfluidics and conventional homogenization method

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
Linha de fomento: Bolsas no Exterior - Estágio de Pesquisa - Doutorado