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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.)

Encapsulation of Pomegranate Seed Oil by Emulsification Followed by Spray Drying: Evaluation of Different Biopolymers and Their Effect on Particle Properties

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Autor(es):
Comunian, Talita A. [1] ; da Silva Anthero, Ana Gabriela [1] ; Bezerra, Eveling Oliveira [1] ; Freitas Moraes, Izabel Cristina [2] ; Hubinger, Miriam Dupas [1]
Número total de Autores: 5
Afiliação do(s) autor(es):
[1] Univ Estadual Campinas, Sch Food Engn, Dept Food Engn, Rua Monteiro Lobato 80, BR-13083862 Campinas, SP - Brazil
[2] Univ Sao Paulo, Sch Anim Sci & Food Engn, Ave Duque de Caxias Norte 225, CP 23, BR-13535900 Pirassununga, SP - Brazil
Número total de Afiliações: 2
Tipo de documento: Artigo Científico
Fonte: Food and Bioprocess Technology; v. 13, n. 1, p. 53-66, JAN 2020.
Citações Web of Science: 0
Resumo

Pomegranate seed oil (PSO) is rich in bioactive compounds and is susceptible to oxidation. This research sought to encapsulate PSO in conventional and Pickering emulsions using whey protein isolate (WPI) microgels, WPI in its natural form, gum Arabic (GA), and WPI combinations with GA, maltodextrin (MD), and modified starch (Capsul (R)) as aqueous phase/emulsifier followed by spray drying. Emulsions with 1.39-2.55 mu m droplet size, low viscosity (1.47-3.96 mPa s), and final interfacial tensions of 4.21-9.97 mN m(-1) were obtained. All formulations were stable with the Turbiscan stability index between 4.57% and 12.95% at 24 h. Emulsions resulted in particles with encapsulation efficiency and yield of 56.28-73.83% and 28.07-93.99%, respectively. PSO powders had small particle sizes (9.86-22.60 mu m), high glass transition temperature (103.24-121.62 degrees C), and oxidative stability index (OSI) of 2.71 h and in the range of 4.11-21.23 h for non-encapsulated and encapsulated PSO, respectively. All formulations promoted the oil oxidative protection when compared with the non-encapsulated one. Treatments presented feasible values of A(w), moisture, solubility, and hygroscopicity for handling and storage of the powders. WPI, WPI:Capsul (R), and Pickering treatments promoted greater protection of the encapsulated oil; however, the combination of WPI with modified starch was considered the best wall material, allowing protection of PSO and future applications in the food industry. (AU)

Processo FAPESP: 18/01710-5 - Influência da composição da emulsão óleo-em água nas propriedades da estrutura e na funcionalidade de partículas obtidas por spray drying
Beneficiário:Talita Aline Comunian
Linha de fomento: Bolsas no Brasil - Pós-Doutorado
Processo FAPESP: 18/02132-5 - Micropartículas de oleoresina de páprica obtidas com diferentes materiais de parede e avaliação do efeito indutor de saciedade
Beneficiário:Ana Gabriela da Silva Anthero
Linha de fomento: Bolsas no Brasil - Doutorado