Microencapsulation of roasted coffee oil Pickering emulsions using spray- and freeze-drying: physical, structural and in vitro bioaccessibility studies

Detalhes bibliográficos
Autor(a) principal: Ribeiro, Elisa Franco; et. al.
Data de Publicação: 2022
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/123456789/296
Resumo: Microcapsules produced from well-defined emulsion templates are an interesting alternative for lipid encapsulation. This work aimed to produce microcapsules by the freeze-drying (FD) and spray-drying (SD) of Pickering emulsions of roasted coffee oil (RCO) stabilised with chitosan nanoparticles produced by self-aggregation or by crosslinking with tripolyphosphate. The dried microcapsules were characterised in terms of particle size, oil retention and structure; furthermore, the in vitro bioaccessibility of polyphenols from microencapsulated RCO was investigated. The use of chitosan nanoparticles to stabilise the emulsions increased oil retention in the microcapsules giving values between 83.04% and 95.36%. SD produced spherical microcapsules with small particle sizes (~11 μm), whereas FD microcapsules showed an irregular shape and porous structure. Although FD had the lowest impact on the bioactive compounds, SD promoted better protection for phenolic compounds and antioxidant activity during in vitro digestion.
id ITAL-2_3f4c43c37633e695f83694e1cfd91c76
oai_identifier_str oai:http://repositorio.ital.sp.gov.br:123456789/296
network_acronym_str ITAL-2
network_name_str Repositório do Instituto de Tecnologia de Alimentos
repository_id_str
spelling Microencapsulation of roasted coffee oil Pickering emulsions using spray- and freeze-drying: physical, structural and in vitro bioaccessibility studiesAntioxidant activityBioactive compoundsMicrocapsules produced from well-defined emulsion templates are an interesting alternative for lipid encapsulation. This work aimed to produce microcapsules by the freeze-drying (FD) and spray-drying (SD) of Pickering emulsions of roasted coffee oil (RCO) stabilised with chitosan nanoparticles produced by self-aggregation or by crosslinking with tripolyphosphate. The dried microcapsules were characterised in terms of particle size, oil retention and structure; furthermore, the in vitro bioaccessibility of polyphenols from microencapsulated RCO was investigated. The use of chitosan nanoparticles to stabilise the emulsions increased oil retention in the microcapsules giving values between 83.04% and 95.36%. SD produced spherical microcapsules with small particle sizes (~11 μm), whereas FD microcapsules showed an irregular shape and porous structure. Although FD had the lowest impact on the bioactive compounds, SD promoted better protection for phenolic compounds and antioxidant activity during in vitro digestion.Ribeiro, Elisa Franco; et. al.2022-05-12T18:20:33Z2022-05-12T18:20:33Z2022info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfInternational Journal of Food Science and Technology, v. 57, p. 145–153, 2022.http://repositorio.ital.sp.gov.br/jspui/handle/123456789/296reponame:Repositório do Instituto de Tecnologia de Alimentosinstname:Instituto de Tecnologia de Alimentos (ITAL)instacron:ITALenginfo:eu-repo/semantics/openAccess2022-05-20T16:14:28Zoai:http://repositorio.ital.sp.gov.br:123456789/296Repositório InstitucionalPUBhttp://repositorio.ital.sp.gov.br/oai/requestbjftsec@ital.sp.gov.br || bjftsec@ital.sp.gov.bropendoar:2022-05-20T16:14:28Repositório do Instituto de Tecnologia de Alimentos - Instituto de Tecnologia de Alimentos (ITAL)false
dc.title.none.fl_str_mv Microencapsulation of roasted coffee oil Pickering emulsions using spray- and freeze-drying: physical, structural and in vitro bioaccessibility studies
title Microencapsulation of roasted coffee oil Pickering emulsions using spray- and freeze-drying: physical, structural and in vitro bioaccessibility studies
spellingShingle Microencapsulation of roasted coffee oil Pickering emulsions using spray- and freeze-drying: physical, structural and in vitro bioaccessibility studies
Ribeiro, Elisa Franco; et. al.
Antioxidant activity
Bioactive compounds
title_short Microencapsulation of roasted coffee oil Pickering emulsions using spray- and freeze-drying: physical, structural and in vitro bioaccessibility studies
title_full Microencapsulation of roasted coffee oil Pickering emulsions using spray- and freeze-drying: physical, structural and in vitro bioaccessibility studies
title_fullStr Microencapsulation of roasted coffee oil Pickering emulsions using spray- and freeze-drying: physical, structural and in vitro bioaccessibility studies
title_full_unstemmed Microencapsulation of roasted coffee oil Pickering emulsions using spray- and freeze-drying: physical, structural and in vitro bioaccessibility studies
title_sort Microencapsulation of roasted coffee oil Pickering emulsions using spray- and freeze-drying: physical, structural and in vitro bioaccessibility studies
author Ribeiro, Elisa Franco; et. al.
author_facet Ribeiro, Elisa Franco; et. al.
author_role author
dc.contributor.none.fl_str_mv







dc.contributor.author.fl_str_mv Ribeiro, Elisa Franco; et. al.
dc.subject.none.fl_str_mv

dc.subject.por.fl_str_mv Antioxidant activity
Bioactive compounds
topic Antioxidant activity
Bioactive compounds
description Microcapsules produced from well-defined emulsion templates are an interesting alternative for lipid encapsulation. This work aimed to produce microcapsules by the freeze-drying (FD) and spray-drying (SD) of Pickering emulsions of roasted coffee oil (RCO) stabilised with chitosan nanoparticles produced by self-aggregation or by crosslinking with tripolyphosphate. The dried microcapsules were characterised in terms of particle size, oil retention and structure; furthermore, the in vitro bioaccessibility of polyphenols from microencapsulated RCO was investigated. The use of chitosan nanoparticles to stabilise the emulsions increased oil retention in the microcapsules giving values between 83.04% and 95.36%. SD produced spherical microcapsules with small particle sizes (~11 μm), whereas FD microcapsules showed an irregular shape and porous structure. Although FD had the lowest impact on the bioactive compounds, SD promoted better protection for phenolic compounds and antioxidant activity during in vitro digestion.
publishDate 2022
dc.date.none.fl_str_mv




2022-05-12T18:20:33Z
2022-05-12T18:20:33Z
2022
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 International Journal of Food Science and Technology, v. 57, p. 145–153, 2022.
http://repositorio.ital.sp.gov.br/jspui/handle/123456789/296
identifier_str_mv
International Journal of Food Science and Technology, v. 57, p. 145–153, 2022.
url http://repositorio.ital.sp.gov.br/jspui/handle/123456789/296
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
_version_ 1798311819257839616

Registros relacionados