Influence of Emulsion Properties on the Microencapsulation of Orange Essential Oil by Spray Drying

Autor(es)

Carmona, Paula A. O. ; Tonon, Renata V. ; da Cunha, Rosiane L. ; Hubinger, Miriam D.

• Tipo de documento: Artigo Científico
• Fonte: JOURNAL OF COLLOID SCIENCE AND BIOTECHNOLOGY; v. 2, n. 2, p. 10-pg., 2013-06-01.

Resumo

This work aimed to study the influence of emulsion properties on the microencapsulation of orange essential oil by spray drying. The effect of total solid content (10-30%), oil concentration (10-30% in relation to total solids) and homogenization pressure used for emulsification (0-1000 bar) on the emulsion properties and, consequently, on the microencapsulation process, was evaluated. Emulsions were characterized for viscosity and droplets size. Microencapsulation was carried out in a laboratory scale spray dryer, using a mixture of whey protein concentrate and maltodextrin (1: 3) as wall material. Microencapsulation performance was evaluated by the powder's surface oil and oil retention. Lower oil loads and intermediate homogenization pressures resulted in lower surface oil and greater oil retention, which were associated to the smaller droplets obtained at these conditions. The most suitable conditions for microencapsulation of orange essential oil were: total solid content of 30%, oil concentration of 15% and homogenization pressure of 650 bar. The effect of the number of emulsification cycles through the high pressure homogenizer (1, 2, 3 and 4 cycles) was also evaluated. The increase in the number of cycles resulted in larger oil droplets and lower oil retention. (AU)

• Processo FAPESP: 09/54137-1 - EMUS: aquisição de um analisador de distribuição de tamanho de partículas, um medidor de potencial zeta, um spray dryer e um sistema de cromatografia líquida de ultra alta pressão / espectrômetro de massa
• Beneficiário: Miriam Dupas Hubinger
• Modalidade de apoio: Auxílio à Pesquisa - Programa Equipamentos Multiusuários