| Texto completo | |
| Autor(es): |
Rocha-Selmi, Glaucia A.
[1]
;
Theodoro, Aline C.
[2]
;
Thomazini, Marcelo
[2]
;
Bolini, Helena M. A.
[1]
;
Favaro-Trindade, Carmen S.
[2]
Número total de Autores: 5
|
| Afiliação do(s) autor(es): | [1] Univ Estadual Campinas, FEA, Campinas, SP - Brazil
[2] Univ Sao Paulo, FZEA, Pirassununga - Brazil
Número total de Afiliações: 2
|
| Tipo de documento: | Artigo Científico |
| Fonte: | Journal of Food Engineering; v. 119, n. 1, p. 28-32, NOV 2013. |
| Citações Web of Science: | 35 |
| Resumo | |
Microencapsulation has proven viable for various industrial applications. In the case of sweeteners, microencapsulation can increase the fluidity and resistance to high temperatures and prolong sensation of sweetness. The aim of this study was to microencapsulate sucralose by double emulsion followed by complex coacervation. The microcapsules were evaluated by optical and scanning electron microscopy, hygroscopicity, solubility, moisture, water activity, particle size, encapsulation yield, potential ZETA, fourier transform infrared spectroscopy (FTIR) and thermal behavior. The microcapsules presented low hygroscopicity and solubility, and average size ranging from 81.04 to 113.49 mu m. With FTIR, it was possible to observe the amide bond that confirmed the formation of coacervates. Zeta potential showed that two samples presented neutral charge, indicating complete coacervation. The Tg values were above room temperature (53.59 to 56.88 degrees C). Among the formulation studied, the one produced with 5% gelatin and gum Arabic and core material 75% presented the best characteristics. Crown Copyright (C) 2013 Published by Elsevier Ltd. All rights reserved. (AU) | |
| Processo FAPESP: | 10/06146-9 - Microencapsulação de edulcorantes por coacervação complexa |
| Beneficiário: | Carmen Sílvia Fávaro Trindade |
| Modalidade de apoio: | Auxílio à Pesquisa - Regular |