Autor(es)

Moser, Poliana ^[1] ; Ferreira, Sungil ^[1] ; Nicoletti, Vania Regina ^[1]

Afiliação do(s) autor(es)

^[1] Sao Paulo State Univ UNESP, Inst Biosci Humanities & Exact Sci IBILCE, Campus Sao Jose do Rio Preto, Sao Paulo - Brazil

• Tipo de documento: Artigo Científico
• Fonte: FOOD AND BIOPRODUCTS PROCESSING; v. 117, p. 183-193, SEP 2019.
• Citações Web of Science: 0

Resumo

The present study aimed to evaluate the influence of atomization and drying conditions in microencapsulation of carotenoids using chickpea protein (CP) and high-methoxyl pectin (HMP) complexes. The dimensionless numbers Weber (We) and Ohnesorge (Oh) and shear rate were calculated and related to atomization performance in the spray drying. The influence of drying temperature (154-196 degrees C) and feed flow rate (1.2-6.8 mL/min) on process yield (PY), moisture, carotenoid retention (CR), encapsulation efficiency (EE), color, particle size distribution and morphology of microparticles were investigated. The We values varied from 424.1 to 425.4, while Oh was a constant value (0.24). These numbers indicated that the emulsion was properly atomized in the spray dryer. The increase in shear rate at the nozzle caused a decrease in PY and lower CR. The temperature had a positive effect on PY, while the feed flow rate had a negative effect. The CR was higher in the high and low drying rates, while the lowest CR was observed at the central point. In general, the powder moisture was low (0.19-0.57%), the EE was high (82-92%), the particle diameter varied from 13 to 22 mu m and the microparticles presented a morphology adequate for protecting the carotenoids. (C) 2019 Institution of Chemical Engineers. Published by Elsevier B.V. All rights reserved. (AU)

• Processo FAPESP: 14/02910-7 - Emulsões O/W estabilizadas pela interação eletrostática entre proteínas e polissacarídeos: aplicação como substitutos de gordura e na microencapsulação de compostos bioativos
• Beneficiário: Vânia Regina Nicoletti Telis
• Modalidade de apoio: Auxílio à Pesquisa - Regular
• Processo FAPESP: 17/05107-9 - Proteína de grão-de-bico/pectina aplicadas na emulsificação e encapsulação de óleo de buriti: reologia interfacial e envelhecimento da matriz encapsulante
• Beneficiário: Poliana Moser
• Modalidade de apoio: Bolsas no Exterior - Estágio de Pesquisa - Pós-Doutorado
• Processo FAPESP: 16/06204-5 - Produção e estabilidade de emulsões e micropartículas de óleo de buriti (Mauritia flexuosa) utilizando proteína de grão-de-bico/pectina: envelhecimento da matriz encapsulante
• Beneficiário: Poliana Moser
• Modalidade de apoio: Bolsas no Brasil - Pós-Doutorado