Maltodextrin-modified starch microparticles containing benzoic acid: physical properties and thermal stability

Detalhes bibliográficos
Autor(a) principal: Marques, Gerson Reginaldo
Data de Publicação: 2022
Outros Autores: Fernandes, Regiane Victória de Barros, Figueiredo, Jayne de Abreu, Lago, Amanda Maria Teixeira, Botrel, Diego Alvarenga, Bertolucci, Suzan Kelly Vilela, Yoshida, Maria Irene, Borges, Soraia Vilela
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UFLA
Texto Completo: http://repositorio.ufla.br/jspui/handle/1/50405
Resumo: The microencapsulation of benzoic acid by spray drying can provide amorphous characteristics, which is necessary for its application in foods. In addition, it facilitates the use of this component in a food matrix and prolongs the shelf life of the product. Thus, wall materials with high encapsulation efficiency should be used, such as modified starch and maltodextrin and their combinations. The aim of this study was to evaluate the effect of modified starch (MS) and/or maltodextrin (M) used as encapsulating agents on the chemical and physical properties, morphological parameters, and thermal stability of spray-dried benzoic acid. Three treatments were evaluated: modified starch (MS), maltodextrin (M), and a blend containing modified starch and maltodextrin (MS/M). In general, the variables studied have a significant effect on the responses. The highest efficiency was observed for the treatment MS/M (82.65%); although it presented a lower drying process yield (50%). It was observed that the use of maltodextrin contributed to improving the wettability and solubility of the microparticles since this component is highly water-soluble. The largest microparticle diameter was 19.15 μm (MS/M), and the Span ranged from 1.94 to 2.15 for all treatments, indicating good homogeneity in relation to the particle size distribution. Concerning the particle morphology, the treatment MS/M exhibited partially rough microparticles, while the treatments MS and M led to a higher amount of brittle microparticles. The GAB model was chosen as the best model to explain the isotherm behavior. In addition, the adsorption isotherms of the samples using blend showed a Type-III behavior (non-sigmoidal), common for many foods rich in soluble components. The treatment MS/M has proven to be the most suitable for the encapsulation of benzoic acid being a good and viable option for the food industry.
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spelling Maltodextrin-modified starch microparticles containing benzoic acid: physical properties and thermal stabilityModified starchMaltodextrinBlendSpray dryingMicroencapsulationThe microencapsulation of benzoic acid by spray drying can provide amorphous characteristics, which is necessary for its application in foods. In addition, it facilitates the use of this component in a food matrix and prolongs the shelf life of the product. Thus, wall materials with high encapsulation efficiency should be used, such as modified starch and maltodextrin and their combinations. The aim of this study was to evaluate the effect of modified starch (MS) and/or maltodextrin (M) used as encapsulating agents on the chemical and physical properties, morphological parameters, and thermal stability of spray-dried benzoic acid. Three treatments were evaluated: modified starch (MS), maltodextrin (M), and a blend containing modified starch and maltodextrin (MS/M). In general, the variables studied have a significant effect on the responses. The highest efficiency was observed for the treatment MS/M (82.65%); although it presented a lower drying process yield (50%). It was observed that the use of maltodextrin contributed to improving the wettability and solubility of the microparticles since this component is highly water-soluble. The largest microparticle diameter was 19.15 μm (MS/M), and the Span ranged from 1.94 to 2.15 for all treatments, indicating good homogeneity in relation to the particle size distribution. Concerning the particle morphology, the treatment MS/M exhibited partially rough microparticles, while the treatments MS and M led to a higher amount of brittle microparticles. The GAB model was chosen as the best model to explain the isotherm behavior. In addition, the adsorption isotherms of the samples using blend showed a Type-III behavior (non-sigmoidal), common for many foods rich in soluble components. The treatment MS/M has proven to be the most suitable for the encapsulation of benzoic acid being a good and viable option for the food industry.Editora da Universidade Estadual de Maringá (EDUEM)2022-06-30T16:48:10Z2022-06-30T16:48:10Z2022-01-12info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfMARQUES, G. R. et al. Maltodextrin-modified starch microparticles containing benzoic acid: physical properties and thermal stability. Acta Scientiarum. Technology, [S.l.], v. 44, n. 1, p. 1-12, 2022. DOI: 10.4025/actascitechnol.v44i1.56598.http://repositorio.ufla.br/jspui/handle/1/50405Acta Scientiarum. Technologyreponame:Repositório Institucional da UFLAinstname:Universidade Federal de Lavras (UFLA)instacron:UFLAAttribution 4.0 Internationalhttp://creativecommons.org/licenses/by/4.0/info:eu-repo/semantics/openAccessMarques, Gerson ReginaldoFernandes, Regiane Victória de BarrosFigueiredo, Jayne de AbreuLago, Amanda Maria TeixeiraBotrel, Diego AlvarengaBertolucci, Suzan Kelly VilelaYoshida, Maria IreneBorges, Soraia Vilelaeng2022-06-30T16:48:10Zoai:localhost:1/50405Repositório InstitucionalPUBhttp://repositorio.ufla.br/oai/requestnivaldo@ufla.br || repositorio.biblioteca@ufla.bropendoar:2022-06-30T16:48:10Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)false
dc.title.none.fl_str_mv Maltodextrin-modified starch microparticles containing benzoic acid: physical properties and thermal stability
title Maltodextrin-modified starch microparticles containing benzoic acid: physical properties and thermal stability
spellingShingle Maltodextrin-modified starch microparticles containing benzoic acid: physical properties and thermal stability
Marques, Gerson Reginaldo
Modified starch
Maltodextrin
Blend
Spray drying
Microencapsulation
title_short Maltodextrin-modified starch microparticles containing benzoic acid: physical properties and thermal stability
title_full Maltodextrin-modified starch microparticles containing benzoic acid: physical properties and thermal stability
title_fullStr Maltodextrin-modified starch microparticles containing benzoic acid: physical properties and thermal stability
title_full_unstemmed Maltodextrin-modified starch microparticles containing benzoic acid: physical properties and thermal stability
title_sort Maltodextrin-modified starch microparticles containing benzoic acid: physical properties and thermal stability
author Marques, Gerson Reginaldo
author_facet Marques, Gerson Reginaldo
Fernandes, Regiane Victória de Barros
Figueiredo, Jayne de Abreu
Lago, Amanda Maria Teixeira
Botrel, Diego Alvarenga
Bertolucci, Suzan Kelly Vilela
Yoshida, Maria Irene
Borges, Soraia Vilela
author_role author
author2 Fernandes, Regiane Victória de Barros
Figueiredo, Jayne de Abreu
Lago, Amanda Maria Teixeira
Botrel, Diego Alvarenga
Bertolucci, Suzan Kelly Vilela
Yoshida, Maria Irene
Borges, Soraia Vilela
author2_role author
author
author
author
author
author
author
dc.contributor.author.fl_str_mv Marques, Gerson Reginaldo
Fernandes, Regiane Victória de Barros
Figueiredo, Jayne de Abreu
Lago, Amanda Maria Teixeira
Botrel, Diego Alvarenga
Bertolucci, Suzan Kelly Vilela
Yoshida, Maria Irene
Borges, Soraia Vilela
dc.subject.por.fl_str_mv Modified starch
Maltodextrin
Blend
Spray drying
Microencapsulation
topic Modified starch
Maltodextrin
Blend
Spray drying
Microencapsulation
description The microencapsulation of benzoic acid by spray drying can provide amorphous characteristics, which is necessary for its application in foods. In addition, it facilitates the use of this component in a food matrix and prolongs the shelf life of the product. Thus, wall materials with high encapsulation efficiency should be used, such as modified starch and maltodextrin and their combinations. The aim of this study was to evaluate the effect of modified starch (MS) and/or maltodextrin (M) used as encapsulating agents on the chemical and physical properties, morphological parameters, and thermal stability of spray-dried benzoic acid. Three treatments were evaluated: modified starch (MS), maltodextrin (M), and a blend containing modified starch and maltodextrin (MS/M). In general, the variables studied have a significant effect on the responses. The highest efficiency was observed for the treatment MS/M (82.65%); although it presented a lower drying process yield (50%). It was observed that the use of maltodextrin contributed to improving the wettability and solubility of the microparticles since this component is highly water-soluble. The largest microparticle diameter was 19.15 μm (MS/M), and the Span ranged from 1.94 to 2.15 for all treatments, indicating good homogeneity in relation to the particle size distribution. Concerning the particle morphology, the treatment MS/M exhibited partially rough microparticles, while the treatments MS and M led to a higher amount of brittle microparticles. The GAB model was chosen as the best model to explain the isotherm behavior. In addition, the adsorption isotherms of the samples using blend showed a Type-III behavior (non-sigmoidal), common for many foods rich in soluble components. The treatment MS/M has proven to be the most suitable for the encapsulation of benzoic acid being a good and viable option for the food industry.
publishDate 2022
dc.date.none.fl_str_mv 2022-06-30T16:48:10Z
2022-06-30T16:48:10Z
2022-01-12
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 MARQUES, G. R. et al. Maltodextrin-modified starch microparticles containing benzoic acid: physical properties and thermal stability. Acta Scientiarum. Technology, [S.l.], v. 44, n. 1, p. 1-12, 2022. DOI: 10.4025/actascitechnol.v44i1.56598.
http://repositorio.ufla.br/jspui/handle/1/50405
identifier_str_mv MARQUES, G. R. et al. Maltodextrin-modified starch microparticles containing benzoic acid: physical properties and thermal stability. Acta Scientiarum. Technology, [S.l.], v. 44, n. 1, p. 1-12, 2022. DOI: 10.4025/actascitechnol.v44i1.56598.
url http://repositorio.ufla.br/jspui/handle/1/50405
dc.language.iso.fl_str_mv eng
language eng
dc.rights.driver.fl_str_mv Attribution 4.0 International
http://creativecommons.org/licenses/by/4.0/
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Attribution 4.0 International
http://creativecommons.org/licenses/by/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Editora da Universidade Estadual de Maringá (EDUEM)
publisher.none.fl_str_mv Editora da Universidade Estadual de Maringá (EDUEM)
dc.source.none.fl_str_mv Acta Scientiarum. 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
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