Ascorbic acid encapsulation in a glassy carbohydrate matrix via hot melt extrusion: Preparation and characterization

Detalhes bibliográficos
Autor(a) principal: CHANG,Dawei
Data de Publicação: 2019
Outros Autores: HAYAT,Khizar, ABBAS,Shabbar, ZHANG,Xiaoming
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=S0101-20612019000300660
Resumo: Abstract Hot melt extrusion technology using a twin-screw extruder was employed to obtain maltodextrin, maltodextrin-gum arabic and maltodextrin-trehalose based glassy extrudates containing ascorbic acid (dispersed phase). Ascorbic acid payload of all three formulations was more than 15.67 g/100 g extrudates while the ascorbic acid yield was above 97%. The glass transition temperature (Tg) of all extrudates was above 40 °C. The expansion ratio of the extrudates and Tg reduced due to the incorporation of trehalose and gum arabic to maltodextrins, respectively. The results of Scanning Electron Microscopy, X-ray diffraction and Fourier-transform Infrared Spectroscopy confirmed that the formulated feed material turned into a glassy state, whereas, ascorbic acid was uniformly dispersed throughout the glassy matrix. Extruded formulations showed a steady dissolution rate, therefore, having a role in controlling the dissolution rate of ascorbic acid.
id SBCTA-1_eee9ebe3c382b46f1e1ef6c4cf2cd0bf
oai_identifier_str oai:scielo:S0101-20612019000300660
network_acronym_str SBCTA-1
network_name_str Food Science and Technology (Campinas)
repository_id_str
spelling Ascorbic acid encapsulation in a glassy carbohydrate matrix via hot melt extrusion: Preparation and characterizationascorbic acidencapsulationmelt-extrusionmaltodextrinsglass transition temperatureAbstract Hot melt extrusion technology using a twin-screw extruder was employed to obtain maltodextrin, maltodextrin-gum arabic and maltodextrin-trehalose based glassy extrudates containing ascorbic acid (dispersed phase). Ascorbic acid payload of all three formulations was more than 15.67 g/100 g extrudates while the ascorbic acid yield was above 97%. The glass transition temperature (Tg) of all extrudates was above 40 °C. The expansion ratio of the extrudates and Tg reduced due to the incorporation of trehalose and gum arabic to maltodextrins, respectively. The results of Scanning Electron Microscopy, X-ray diffraction and Fourier-transform Infrared Spectroscopy confirmed that the formulated feed material turned into a glassy state, whereas, ascorbic acid was uniformly dispersed throughout the glassy matrix. Extruded formulations showed a steady dissolution rate, therefore, having a role in controlling the dissolution rate of ascorbic acid.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2019-09-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000300660Food Science and Technology v.39 n.3 2019reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.02918info:eu-repo/semantics/openAccessCHANG,DaweiHAYAT,KhizarABBAS,ShabbarZHANG,Xiaomingeng2019-09-20T00:00:00Zoai:scielo:S0101-20612019000300660Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2019-09-20T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Ascorbic acid encapsulation in a glassy carbohydrate matrix via hot melt extrusion: Preparation and characterization
title Ascorbic acid encapsulation in a glassy carbohydrate matrix via hot melt extrusion: Preparation and characterization
spellingShingle Ascorbic acid encapsulation in a glassy carbohydrate matrix via hot melt extrusion: Preparation and characterization
CHANG,Dawei
ascorbic acid
encapsulation
melt-extrusion
maltodextrins
glass transition temperature
title_short Ascorbic acid encapsulation in a glassy carbohydrate matrix via hot melt extrusion: Preparation and characterization
title_full Ascorbic acid encapsulation in a glassy carbohydrate matrix via hot melt extrusion: Preparation and characterization
title_fullStr Ascorbic acid encapsulation in a glassy carbohydrate matrix via hot melt extrusion: Preparation and characterization
title_full_unstemmed Ascorbic acid encapsulation in a glassy carbohydrate matrix via hot melt extrusion: Preparation and characterization
title_sort Ascorbic acid encapsulation in a glassy carbohydrate matrix via hot melt extrusion: Preparation and characterization
author CHANG,Dawei
author_facet CHANG,Dawei
HAYAT,Khizar
ABBAS,Shabbar
ZHANG,Xiaoming
author_role author
author2 HAYAT,Khizar
ABBAS,Shabbar
ZHANG,Xiaoming
author2_role author
author
author
dc.contributor.author.fl_str_mv CHANG,Dawei
HAYAT,Khizar
ABBAS,Shabbar
ZHANG,Xiaoming
dc.subject.por.fl_str_mv ascorbic acid
encapsulation
melt-extrusion
maltodextrins
glass transition temperature
topic ascorbic acid
encapsulation
melt-extrusion
maltodextrins
glass transition temperature
description Abstract Hot melt extrusion technology using a twin-screw extruder was employed to obtain maltodextrin, maltodextrin-gum arabic and maltodextrin-trehalose based glassy extrudates containing ascorbic acid (dispersed phase). Ascorbic acid payload of all three formulations was more than 15.67 g/100 g extrudates while the ascorbic acid yield was above 97%. The glass transition temperature (Tg) of all extrudates was above 40 °C. The expansion ratio of the extrudates and Tg reduced due to the incorporation of trehalose and gum arabic to maltodextrins, respectively. The results of Scanning Electron Microscopy, X-ray diffraction and Fourier-transform Infrared Spectroscopy confirmed that the formulated feed material turned into a glassy state, whereas, ascorbic acid was uniformly dispersed throughout the glassy matrix. Extruded formulations showed a steady dissolution rate, therefore, having a role in controlling the dissolution rate of ascorbic acid.
publishDate 2019
dc.date.none.fl_str_mv 2019-09-01
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=S0101-20612019000300660
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000300660
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.02918
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.39 n.3 2019
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
_version_ 1752126325101953024

Registros relacionados