Evaluation of spray drying conditions on properties of microencapsulated oregano essential oil
Autor(a) principal: | |
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Data de Publicação: | 2012 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UFLA |
Texto Completo: | http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.2012.03100.x/abstract http://repositorio.ufla.br/jspui/handle/1/4711 |
Resumo: | Response surface methodology (RSM) was employed to investigate variations in powder characteristics with respect to spray drying operating parameters including both feed rates (L min )1 ) and inlet temperatures (°C). Inlet temperatures around 180 °C provided the lowest values for moisture. Powder recovery was significantly affected (P < 0.10) by inlet air temperature and feed rate, where a raise in inlet temperature and feed rate resulted in higher powder recovery. No significant difference (P > 0.05) was observed for water activity, solubility and hygroscopicity between treatments. Regarding oil retention, the results showed a significant (P < 0.05) interaction between the two studied factors. A tendency for higher values of oil retention was observed when using combinations of high inlet temperatures ⁄ low feed rates and low inlet temperatures ⁄ high feed rates. Particle size distribution averaged 2.0, 8.1 and 18.3 lm for D 10 , D 50 and D 90 , respectively. The morphology of particles showed no cracks in most capsules. The results indicate that high temperature (185 °C) and moderated feed rate (0.63 L min )1 ) are the best spray drying conditions. |
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Evaluation of spray drying conditions on properties of microencapsulated oregano essential oilEssential oilsMicroencapsulationPhysicochemical propertiesResponse surface methodologySpray dryingStarchResponse surface methodology (RSM) was employed to investigate variations in powder characteristics with respect to spray drying operating parameters including both feed rates (L min )1 ) and inlet temperatures (°C). Inlet temperatures around 180 °C provided the lowest values for moisture. Powder recovery was significantly affected (P < 0.10) by inlet air temperature and feed rate, where a raise in inlet temperature and feed rate resulted in higher powder recovery. No significant difference (P > 0.05) was observed for water activity, solubility and hygroscopicity between treatments. Regarding oil retention, the results showed a significant (P < 0.05) interaction between the two studied factors. A tendency for higher values of oil retention was observed when using combinations of high inlet temperatures ⁄ low feed rates and low inlet temperatures ⁄ high feed rates. Particle size distribution averaged 2.0, 8.1 and 18.3 lm for D 10 , D 50 and D 90 , respectively. The morphology of particles showed no cracks in most capsules. The results indicate that high temperature (185 °C) and moderated feed rate (0.63 L min )1 ) are the best spray drying conditions.Institute of Food Science and Technology2014-12-02T18:25:32Z2014-12-02T18:25:32Z2012-04-24info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleBOTREL, D. A. et al. Evaluation of spray drying conditions on properties of microencapsulated oregano essential oil. International Journal of Food Science & Technology, Oxford, v. 47, n. 11, p. 2289-2296, Nov. 2012.http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.2012.03100.x/abstracthttp://repositorio.ufla.br/jspui/handle/1/4711International Journal of Food Science & Technologyreponame:Repositório Institucional da UFLAinstname:Universidade Federal de Lavras (UFLA)instacron:UFLABotrel, D. A.Borges, Soraia VilelaFernandes, R. V. de B.Viana, A. D.Costa, J. M. G. daMarques, G. R.info:eu-repo/semantics/openAccesseng2015-03-10T17:41:19Zoai:localhost:1/4711Repositório InstitucionalPUBhttp://repositorio.ufla.br/oai/requestnivaldo@ufla.br || repositorio.biblioteca@ufla.bropendoar:2015-03-10T17:41:19Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)false |
dc.title.none.fl_str_mv |
Evaluation of spray drying conditions on properties of microencapsulated oregano essential oil |
title |
Evaluation of spray drying conditions on properties of microencapsulated oregano essential oil |
spellingShingle |
Evaluation of spray drying conditions on properties of microencapsulated oregano essential oil Botrel, D. A. Essential oils Microencapsulation Physicochemical properties Response surface methodology Spray drying Starch |
title_short |
Evaluation of spray drying conditions on properties of microencapsulated oregano essential oil |
title_full |
Evaluation of spray drying conditions on properties of microencapsulated oregano essential oil |
title_fullStr |
Evaluation of spray drying conditions on properties of microencapsulated oregano essential oil |
title_full_unstemmed |
Evaluation of spray drying conditions on properties of microencapsulated oregano essential oil |
title_sort |
Evaluation of spray drying conditions on properties of microencapsulated oregano essential oil |
author |
Botrel, D. A. |
author_facet |
Botrel, D. A. Borges, Soraia Vilela Fernandes, R. V. de B. Viana, A. D. Costa, J. M. G. da Marques, G. R. |
author_role |
author |
author2 |
Borges, Soraia Vilela Fernandes, R. V. de B. Viana, A. D. Costa, J. M. G. da Marques, G. R. |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
Botrel, D. A. Borges, Soraia Vilela Fernandes, R. V. de B. Viana, A. D. Costa, J. M. G. da Marques, G. R. |
dc.subject.por.fl_str_mv |
Essential oils Microencapsulation Physicochemical properties Response surface methodology Spray drying Starch |
topic |
Essential oils Microencapsulation Physicochemical properties Response surface methodology Spray drying Starch |
description |
Response surface methodology (RSM) was employed to investigate variations in powder characteristics with respect to spray drying operating parameters including both feed rates (L min )1 ) and inlet temperatures (°C). Inlet temperatures around 180 °C provided the lowest values for moisture. Powder recovery was significantly affected (P < 0.10) by inlet air temperature and feed rate, where a raise in inlet temperature and feed rate resulted in higher powder recovery. No significant difference (P > 0.05) was observed for water activity, solubility and hygroscopicity between treatments. Regarding oil retention, the results showed a significant (P < 0.05) interaction between the two studied factors. A tendency for higher values of oil retention was observed when using combinations of high inlet temperatures ⁄ low feed rates and low inlet temperatures ⁄ high feed rates. Particle size distribution averaged 2.0, 8.1 and 18.3 lm for D 10 , D 50 and D 90 , respectively. The morphology of particles showed no cracks in most capsules. The results indicate that high temperature (185 °C) and moderated feed rate (0.63 L min )1 ) are the best spray drying conditions. |
publishDate |
2012 |
dc.date.none.fl_str_mv |
2012-04-24 2014-12-02T18:25:32Z 2014-12-02T18:25:32Z |
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.uri.fl_str_mv |
BOTREL, D. A. et al. Evaluation of spray drying conditions on properties of microencapsulated oregano essential oil. International Journal of Food Science & Technology, Oxford, v. 47, n. 11, p. 2289-2296, Nov. 2012. http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.2012.03100.x/abstract http://repositorio.ufla.br/jspui/handle/1/4711 |
identifier_str_mv |
BOTREL, D. A. et al. Evaluation of spray drying conditions on properties of microencapsulated oregano essential oil. International Journal of Food Science & Technology, Oxford, v. 47, n. 11, p. 2289-2296, Nov. 2012. |
url |
http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.2012.03100.x/abstract http://repositorio.ufla.br/jspui/handle/1/4711 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.publisher.none.fl_str_mv |
Institute of Food Science and Technology |
publisher.none.fl_str_mv |
Institute of Food Science and Technology |
dc.source.none.fl_str_mv |
International Journal of Food Science & Technology reponame:Repositório Institucional da UFLA instname:Universidade Federal de Lavras (UFLA) instacron:UFLA |
instname_str |
Universidade Federal de Lavras (UFLA) |
instacron_str |
UFLA |
institution |
UFLA |
reponame_str |
Repositório Institucional da UFLA |
collection |
Repositório Institucional da UFLA |
repository.name.fl_str_mv |
Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA) |
repository.mail.fl_str_mv |
nivaldo@ufla.br || repositorio.biblioteca@ufla.br |
_version_ |
1807835152150167552 |