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 | Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria de Alimentos. Para informações adicionais entre em contato com ctaa.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
11/07/2012 |
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Data da última atualização: |
23/02/2016 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
FRASCARELI, E. C.; SILVA, V. M.; TONON, R. V.; HUBINGER, M. D. |
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Afiliação: |
E. C. FRASCARELI, UNICAMP; V. M. SILVA, UNICAMP; RENATA VALERIANO TONON, CTAA; M. D. HUBINGER, UNICAMP. |
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Título: |
Effect of process conditions on the microencapsulation of coffee oil by spray drying. |
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Ano de publicação: |
2012 |
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Fonte/Imprenta: |
Food and Bioproducts Processing, v. 90, n. 3, p. 413-424, Jul. 2012. |
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DOI: |
10.1016/j.fbp.2011.12.002 |
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Idioma: |
Inglês |
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Conteúdo: |
Microencapsulation is a good alternative to transform liquid food flavourings, such as coffee oil, into stable and free-flowing powders. Thus the aim of this study was to evaluate the influence of process conditions on the microencapsulation of coffee oil by spray drying, using gum Arabic as encapsulating agent. The effect of total solid content (10?30%), oil concentration with respect to total solids (10?30%) and inlet air temperature (150?190 °C) on the encapsulation efficiency, oil retention, moisture content and powder hygroscopicity were evaluated by a complete 23 central composite rotatable design. Both encapsulation efficiency and oil retention were negatively influenced by oil concentration and inlet air temperature, and positively affected by total solid content, which could be related to the emulsion viscosity and droplet size. Particles produced at the optimized process conditions (30% of total solids, 15% of oil with respect to total solids and inlet air temperature of 170 °C) were evaluated for oxidative stability and showed to be stable during storage at 25 °C, but not at 60 °C. At this temperature, pure oil presented higher lipid oxidation than encapsulated, confirming the protective effect of microencapsulation on the oxidative stability of this product. |
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Palavras-Chave: |
Eficiência de encapsulação; Microencapsulação; Óleo de café; Propriedades de emulsão; Retenção de óleo. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
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Marc: |
LEADER 02002naa a2200229 a 4500
001 1928084
005 2016-02-23
008 2012 bl uuuu u00u1 u #d
024 7 $a10.1016/j.fbp.2011.12.002$2DOI
100 1 $aFRASCARELI, E. C.
245 $aEffect of process conditions on the microencapsulation of coffee oil by spray drying.
260 $c2012
520 $aMicroencapsulation is a good alternative to transform liquid food flavourings, such as coffee oil, into stable and free-flowing powders. Thus the aim of this study was to evaluate the influence of process conditions on the microencapsulation of coffee oil by spray drying, using gum Arabic as encapsulating agent. The effect of total solid content (10?30%), oil concentration with respect to total solids (10?30%) and inlet air temperature (150?190 °C) on the encapsulation efficiency, oil retention, moisture content and powder hygroscopicity were evaluated by a complete 23 central composite rotatable design. Both encapsulation efficiency and oil retention were negatively influenced by oil concentration and inlet air temperature, and positively affected by total solid content, which could be related to the emulsion viscosity and droplet size. Particles produced at the optimized process conditions (30% of total solids, 15% of oil with respect to total solids and inlet air temperature of 170 °C) were evaluated for oxidative stability and showed to be stable during storage at 25 °C, but not at 60 °C. At this temperature, pure oil presented higher lipid oxidation than encapsulated, confirming the protective effect of microencapsulation on the oxidative stability of this product.
653 $aEficiência de encapsulação
653 $aMicroencapsulação
653 $aÓleo de café
653 $aPropriedades de emulsão
653 $aRetenção de óleo
700 1 $aSILVA, V. M.
700 1 $aTONON, R. V.
700 1 $aHUBINGER, M. D.
773 $tFood and Bioproducts Processing$gv. 90, n. 3, p. 413-424, Jul. 2012.
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Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
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| 1. |  | FERNANDES, E. G.; VALÉRIO, H. M.; BORGES, M. A. Z.; MASCARIN, G. M.; SILVA, C. E.; VAN DER SAND, S. T. Selection of fungi for the control of Musca domestica in aviaries. Biocontrol Science and Technology, Oxford, v. 23, n. 11 p. 1256-1266, 2013.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: B - 1 |
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