Use of the spray chilling method to deliver hydrophobic components: physical characterization of microparticles
Autor(a) principal: | |
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Data de Publicação: | 2013 |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório do Instituto de Tecnologia de Alimentos |
Texto Completo: | http://repositorio.ital.sp.gov.br/jspui/handle/123456789/470 |
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 °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 μm 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. |
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Use of the spray chilling method to deliver hydrophobic components: physical characterization of microparticlesUtilização do método de spray chilling para veiculação de componentes hidrofóbicos: caracterização física das micropartículasSolid lipid microparticlesPhytosterols;Controlled releaseFood 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 °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 μm 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.Alvim, Izabela Dutra; et al.2022-09-26T19:52:27Z2022-09-26T19:52:27Z2013info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfCiência Tecnologia de Alimentos, Campinas, v. 33, supl. 1, p. 34-39, 2013.0101-2061http://repositorio.ital.sp.gov.br/jspui/handle/123456789/470reponame:Repositório do Instituto de Tecnologia de Alimentosinstname:Instituto de Tecnologia de Alimentos (ITAL)instacron:ITALenginfo:eu-repo/semantics/openAccess2022-09-26T19:52:28Zoai:http://repositorio.ital.sp.gov.br:123456789/470Repositório InstitucionalPUBhttp://repositorio.ital.sp.gov.br/oai/requestbjftsec@ital.sp.gov.br || bjftsec@ital.sp.gov.bropendoar:2022-09-26T19:52:28Repositório do Instituto de Tecnologia de Alimentos - Instituto de Tecnologia de Alimentos (ITAL)false |
dc.title.none.fl_str_mv |
Use of the spray chilling method to deliver hydrophobic components: physical characterization of microparticles Utilização do método de spray chilling para veiculação de componentes hidrofóbicos: caracterização física das micropartículas |
title |
Use of the spray chilling method to deliver hydrophobic components: physical characterization of microparticles |
spellingShingle |
Use of the spray chilling method to deliver hydrophobic components: physical characterization of microparticles Alvim, Izabela Dutra; et al. Solid lipid microparticles Phytosterols; Controlled release |
title_short |
Use of the spray chilling method to deliver hydrophobic components: physical characterization of microparticles |
title_full |
Use of the spray chilling method to deliver hydrophobic components: physical characterization of microparticles |
title_fullStr |
Use of the spray chilling method to deliver hydrophobic components: physical characterization of microparticles |
title_full_unstemmed |
Use of the spray chilling method to deliver hydrophobic components: physical characterization of microparticles |
title_sort |
Use of the spray chilling method to deliver hydrophobic components: physical characterization of microparticles |
author |
Alvim, Izabela Dutra; et al. |
author_facet |
Alvim, Izabela Dutra; et al. |
author_role |
author |
dc.contributor.none.fl_str_mv |
|
dc.contributor.author.fl_str_mv |
Alvim, Izabela Dutra; et al. |
dc.subject.none.fl_str_mv |
|
dc.subject.por.fl_str_mv |
Solid lipid microparticles Phytosterols; Controlled release |
topic |
Solid lipid microparticles Phytosterols; Controlled release |
description |
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 °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 μm 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. |
publishDate |
2013 |
dc.date.none.fl_str_mv |
2013 2022-09-26T19:52:27Z 2022-09-26T19:52:27Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.none.fl_str_mv |
|
dc.identifier.uri.fl_str_mv |
Ciência Tecnologia de Alimentos, Campinas, v. 33, supl. 1, p. 34-39, 2013. 0101-2061 http://repositorio.ital.sp.gov.br/jspui/handle/123456789/470 |
identifier_str_mv |
Ciência Tecnologia de Alimentos, Campinas, v. 33, supl. 1, p. 34-39, 2013. 0101-2061 |
url |
http://repositorio.ital.sp.gov.br/jspui/handle/123456789/470 |
dc.language.none.fl_str_mv |
|
dc.language.iso.fl_str_mv |
eng |
language_invalid_str_mv |
|
language |
eng |
dc.rights.none.fl_str_mv |
|
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
|
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
|
publisher.none.fl_str_mv |
|
dc.source.none.fl_str_mv |
reponame:Repositório do Instituto de Tecnologia de Alimentos instname:Instituto de Tecnologia de Alimentos (ITAL) instacron:ITAL |
instname_str |
Instituto de Tecnologia de Alimentos (ITAL) |
instacron_str |
ITAL |
institution |
ITAL |
reponame_str |
Repositório do Instituto de Tecnologia de Alimentos |
collection |
Repositório do Instituto de Tecnologia de Alimentos |
repository.name.fl_str_mv |
Repositório do Instituto de Tecnologia de Alimentos - Instituto de Tecnologia de Alimentos (ITAL) |
repository.mail.fl_str_mv |
bjftsec@ital.sp.gov.br || bjftsec@ital.sp.gov.br |
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1798311819692998656 |