01897naa a2200289 a 450000100080000000500110000800800410001910000220006024501390008226000090022152010250023065000230125565000170127865300170129565300230131265300150133570000220135070000200137270000170139270000200140970000210142970000220145070000190147270000220149170000290151377300650154221128182021-01-19       2019    bl uuuu     u00u1 u    #d1 aALCÂNTARA, M. A.  aInfluence of the emulsion homogenization method on the stability of chia oil microencapsulated by spray drying.h[electronic resource]  c2019  aThe objective of this work was to evaluate the influence of the homogenization method, ultrasound or rotorstator, on the properties of emulsions formed with chia oil (Salvia hispanica L.) and on the stability of this powder oil. Microencapsulation was performed by spray drying, using as a wall material a mixture of maltodextrin 10DE, maltodextrin 20DE, whey protein isolate and gum arabic (40/40/15/5). The characterization of the microparticles was performed by moisture, particle size, surface oil, encapsulated oil, encapsulation efficiency, morphology, lipid oxidation and oxidative stability. The use of ultrasound promoted a significant reduction in droplet size (4.62 to 0.48 ?m) and a considerable increase in encapsulation efficiency (42 to 96%). In this way, it was possible to obtain a microparticle of chia oil with concentration of oil of industrial interest (30% w/w) with high encapsulation efficiency and good oxidative stability, using the green ultrasonic technology for the oil homogenization stage.  aMicroencapsulation  aSpray drying  aRotor-stator  aSalvia hispanica L  aUltrasound1 aLIMA, A. E. A. DE1 aBRAGA, A. L. M.1 aTONON, R. V.1 aGALDEANO, M. C.1 aMATTOS, M. da C.1 aBRIGIDA, A. I. S.1 aROSENHAIMG, R.1 aSANTOS, N. A. dos1 aCORDEIRO, A. M. T. de M.  tPowder Technology, New Yorkgv. 354, p. 877-885, Sept. 2019.