Physical aspects of orange essential oil-contaning particles after vacuum spray drying processing

Autor(es)

Ramos, Fernanda de Melo ^[1] ; Silveira Junior, Vivaldo ^[1] ; Prata, Ana Silvia ^[1]

Afiliação do(s) autor(es)

^[1] Univ Estadual Campinas, Dept Food Engn, Sch Food Engn, POB 6121, BR-13083862 Campinas, SP - Brazil

• Tipo de documento: Artigo Científico
• Fonte: FOOD CHEMISTRY-X; v. 12, DEC 30 2021.
• Citações Web of Science: 0

Resumo

Vaccum spray drying has been shown as an alternative for drying sensitive compounds at lower temperatures than the conventional spray drying. Here, powders produced by both processes are compared considering their physical aspects and storage conditions. Orange essential oil-containing particles were produced by spray drying (190 degrees C/90 degrees C) and by vacuum spray drying (30 degrees C). The particles produced by vacuum spray dryer presented lower porosity and lower water adsorption than spray dried particles. Particles produced by both processes presented amorphous characteristics and no interaction between the wall material and encapsulated oil was observed. However, a lower oxidative stability during accelerated shelf life tests, in a period of 48 h, which can be related to the enhancement of oil retention. This study has significance for understanding the effect of the pressure and temperature over sensitive compounds and structural changes in the particles. (AU)

• Processo FAPESP: 16/09824-4 - Investigação da produção de carreadores biodegradáveis para veicular larvicidas naturais contra Aedes aegypti
• Beneficiário: Ana Silvia Prata
• Modalidade de apoio: Auxílio à Pesquisa - Regular