Microencapsulation of grape seed oil by spray drying

Detalhes bibliográficos
Autor(a) principal: BÖGER,Bruna Raquel
Data de Publicação: 2018
Outros Autores: GEORGETTI,Sandra Regina, KUROZAWA,Louise Emy
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000200263
Resumo: Abstract In the search for alternative wall materials to replace gum Arabic (GA), a good but expensive encapsulating agent, this work aimed to evaluate the effectiveness of maltodextrin 10DE in combination with GA (GA/MD, 50:50 ratio) for the microencapsulation of grape seed oil by spray drying. The addition of maltodextrin to gum Arabic did not influence the mean particle diameter, powder bulk density, encapsulation efficiency or the total oil retained in the microspheres. Although the oil encapsulated with GA showed greater retention of phenolic compounds after spray drying, the sample encapsulated with GA/MD had greater ferric reduction antioxidant power and DPPH radical scavenging activity, and a lower peroxide index.
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spelling Microencapsulation of grape seed oil by spray dryingmicroencapsulationgrape seed oilantioxidant activitymaltodextrinencapsulation efficiencylipid oxidationAbstract In the search for alternative wall materials to replace gum Arabic (GA), a good but expensive encapsulating agent, this work aimed to evaluate the effectiveness of maltodextrin 10DE in combination with GA (GA/MD, 50:50 ratio) for the microencapsulation of grape seed oil by spray drying. The addition of maltodextrin to gum Arabic did not influence the mean particle diameter, powder bulk density, encapsulation efficiency or the total oil retained in the microspheres. Although the oil encapsulated with GA showed greater retention of phenolic compounds after spray drying, the sample encapsulated with GA/MD had greater ferric reduction antioxidant power and DPPH radical scavenging activity, and a lower peroxide index.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2018-06-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000200263Food Science and Technology v.38 n.2 2018reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.04417info:eu-repo/semantics/openAccessBÖGER,Bruna RaquelGEORGETTI,Sandra ReginaKUROZAWA,Louise Emyeng2018-06-28T00:00:00Zoai:scielo:S0101-20612018000200263Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2018-06-28T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Microencapsulation of grape seed oil by spray drying
title Microencapsulation of grape seed oil by spray drying
spellingShingle Microencapsulation of grape seed oil by spray drying
BÖGER,Bruna Raquel
microencapsulation
grape seed oil
antioxidant activity
maltodextrin
encapsulation efficiency
lipid oxidation
title_short Microencapsulation of grape seed oil by spray drying
title_full Microencapsulation of grape seed oil by spray drying
title_fullStr Microencapsulation of grape seed oil by spray drying
title_full_unstemmed Microencapsulation of grape seed oil by spray drying
title_sort Microencapsulation of grape seed oil by spray drying
author BÖGER,Bruna Raquel
author_facet BÖGER,Bruna Raquel
GEORGETTI,Sandra Regina
KUROZAWA,Louise Emy
author_role author
author2 GEORGETTI,Sandra Regina
KUROZAWA,Louise Emy
author2_role author
author
dc.contributor.author.fl_str_mv BÖGER,Bruna Raquel
GEORGETTI,Sandra Regina
KUROZAWA,Louise Emy
dc.subject.por.fl_str_mv microencapsulation
grape seed oil
antioxidant activity
maltodextrin
encapsulation efficiency
lipid oxidation
topic microencapsulation
grape seed oil
antioxidant activity
maltodextrin
encapsulation efficiency
lipid oxidation
description Abstract In the search for alternative wall materials to replace gum Arabic (GA), a good but expensive encapsulating agent, this work aimed to evaluate the effectiveness of maltodextrin 10DE in combination with GA (GA/MD, 50:50 ratio) for the microencapsulation of grape seed oil by spray drying. The addition of maltodextrin to gum Arabic did not influence the mean particle diameter, powder bulk density, encapsulation efficiency or the total oil retained in the microspheres. Although the oil encapsulated with GA showed greater retention of phenolic compounds after spray drying, the sample encapsulated with GA/MD had greater ferric reduction antioxidant power and DPPH radical scavenging activity, and a lower peroxide index.
publishDate 2018
dc.date.none.fl_str_mv 2018-06-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000200263
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000200263
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.04417
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.38 n.2 2018
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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