Use of the spray chilling method to deliver hydrophobic components: physical characterization of microparticles

Autor(es)

Alvim, Izabela Dutra ^[1] ; de Souza, Fabrizia da Silva ^[1] ; Koury, Isabela Paes ^[1] ; Jurt, Thais ^[1] ; Hellmeister Dantas, Fiorella Balardin ^[2]

Afiliação do(s) autor(es)

^[1] Inst Food Technol ITAL, Ctr Cereal & Chocolate Technol CEREAL CHOCOTEC, BR-13070178 Campinas, SP - Brazil

^[2] Inst Food Technol ITAL, Packaging Technol Ctr CETEA, BR-13070178 Campinas, SP - Brazil

• Tipo de documento: Artigo Científico
• Fonte: FOOD SCIENCE AND TECHNOLOGY; v. 33, n. 1, p. 34-39, FEB 2013.
• Citações Web of Science: 19

Resumo

Food industry has been developing products to meet the demands of increasing number of consumers who are concerned with their health and who seek food products that satisfy their needs. Therefore, the development of processed foods that contain functional components has become important for this industry. Microencapsulation can be used to reduce the effects of processing on functional components and preserve their bioactivity. The present study investigated the production of lipid microparticles containing phytosterols by spray chilling. The matrices comprised mixtures of stearic acid and hydrogenated vegetable fat, and the ratio of the matrix components to phytosterols was defined by an experimental design using the mean diameters of the microparticles as the response variable. The melting point of the matrices ranged from 44.5 and 53.4 degrees C. The process yield was melting point dependent; the particles that exhibited lower melting point had greater losses than those with higher melting point. The microparticles' mean diameters ranged from 13.8 and 32.2 mu m and were influenced by the amount of phytosterols and stearic acid. The microparticles exhibited spherical shape and typical polydispersity of atomized products. From a technological and practical (handling, yield, and agglomeration) points of view, lipid microparticles with higher melting point proved promising as phytosterol carriers. (AU)

• Processo FAPESP: 11/23442-3 - Desenvolvimento de produto de baixa umidade contendo substâncias funcionais livres ou microencapsuladas
• Beneficiário: Isabela Paes Koury
• Modalidade de apoio: Bolsas no Brasil - Iniciação Científica
• Processo FAPESP: 10/09885-7 - Microencapsulação de substâncias com propriedades funcionais para aplicação em alimentos
• Beneficiário: Izabela Dutra Alvim
• Modalidade de apoio: Bolsas no Brasil - Jovens Pesquisadores
• Processo FAPESP: 11/11131-3 - Caracterização físico-química de micropartículas contendo ácido ascórbico ou tocoferol, obtidas pelo método de SPRAY COOLING e determinação da vida de prateleira.
• Beneficiário: Fabrizia da Silva de Souza
• Modalidade de apoio: Bolsas no Brasil - Programa Capacitação - Treinamento Técnico
• Processo FAPESP: 09/10724-0 - Microencapsulação de substâncias com propriedades funcionais para aplicação em alimentos
• Beneficiário: Izabela Dutra Alvim
• Modalidade de apoio: Auxílio à Pesquisa - Jovens Pesquisadores