Morphological characterization of pequi extract microencapsulated through spray drying

Detalhes bibliográficos
Autor(a) principal: Alves, Aline Inacio
Data de Publicação: 2017
Outros Autores: Rodrigues, Marcela Zonta, Pinto, Marcos Roberto Moacir Ribeiro, Vanzela, Ellen Silva Lago, Stringheta, Paulo César, Perrone, Ítalo Tuler, Ramos, Afonso Mota
Tipo de documento: Artigo
Idioma: eng
Título da fonte: LOCUS Repositório Institucional da UFV
Texto Completo: https://doi.org/10.1080/10942912.2017.1343344
http://www.locus.ufv.br/handle/123456789/22792
Resumo: This objective of this work was to produce spray-drying microencapsulated carotenoid extracts from pequi pulp using maltodextrin and gum arabic and to evaluate the influence of drying temperature on the physicochemical properties of microencapsulated extracts. Emulsions were spray-dried into powders at 150°C, 170°C, and 190°C. Morphological and physicochemical properties of the obtained product were investigated. The temperature of 190°C was that which best conserved the carotenoids and had the best observed solubility. The microspheres produced by spray drying presented an average size of 20 µm. Neither morphological nor color differences were observed for particles dried at different temperature
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spelling Morphological characterization of pequi extract microencapsulated through spray dryingExtractionGum arabicMorphologyMaltodextrinThis objective of this work was to produce spray-drying microencapsulated carotenoid extracts from pequi pulp using maltodextrin and gum arabic and to evaluate the influence of drying temperature on the physicochemical properties of microencapsulated extracts. Emulsions were spray-dried into powders at 150°C, 170°C, and 190°C. Morphological and physicochemical properties of the obtained product were investigated. The temperature of 190°C was that which best conserved the carotenoids and had the best observed solubility. The microspheres produced by spray drying presented an average size of 20 µm. Neither morphological nor color differences were observed for particles dried at different temperatureInternational Journal of Food Properties2018-12-14T12:52:04Z2018-12-14T12:52:04Z2017info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlepdfapplication/pdf1532-2386https://doi.org/10.1080/10942912.2017.1343344http://www.locus.ufv.br/handle/123456789/22792engv. 20, n. 2, p. 1298– 1305, 2017Alves, Aline InacioRodrigues, Marcela ZontaPinto, Marcos Roberto Moacir RibeiroVanzela, Ellen Silva LagoStringheta, Paulo CésarPerrone, Ítalo TulerRamos, Afonso Motainfo:eu-repo/semantics/openAccessreponame:LOCUS Repositório Institucional da UFVinstname:Universidade Federal de Viçosa (UFV)instacron:UFV2024-07-12T07:55:10Zoai:locus.ufv.br:123456789/22792Repositório InstitucionalPUBhttps://www.locus.ufv.br/oai/requestfabiojreis@ufv.bropendoar:21452024-07-12T07:55:10LOCUS Repositório Institucional da UFV - Universidade Federal de Viçosa (UFV)false
dc.title.none.fl_str_mv Morphological characterization of pequi extract microencapsulated through spray drying
title Morphological characterization of pequi extract microencapsulated through spray drying
spellingShingle Morphological characterization of pequi extract microencapsulated through spray drying
Alves, Aline Inacio
Extraction
Gum arabic
Morphology
Maltodextrin
title_short Morphological characterization of pequi extract microencapsulated through spray drying
title_full Morphological characterization of pequi extract microencapsulated through spray drying
title_fullStr Morphological characterization of pequi extract microencapsulated through spray drying
title_full_unstemmed Morphological characterization of pequi extract microencapsulated through spray drying
title_sort Morphological characterization of pequi extract microencapsulated through spray drying
author Alves, Aline Inacio
author_facet Alves, Aline Inacio
Rodrigues, Marcela Zonta
Pinto, Marcos Roberto Moacir Ribeiro
Vanzela, Ellen Silva Lago
Stringheta, Paulo César
Perrone, Ítalo Tuler
Ramos, Afonso Mota
author_role author
author2 Rodrigues, Marcela Zonta
Pinto, Marcos Roberto Moacir Ribeiro
Vanzela, Ellen Silva Lago
Stringheta, Paulo César
Perrone, Ítalo Tuler
Ramos, Afonso Mota
author2_role author
author
author
author
author
author
dc.contributor.author.fl_str_mv Alves, Aline Inacio
Rodrigues, Marcela Zonta
Pinto, Marcos Roberto Moacir Ribeiro
Vanzela, Ellen Silva Lago
Stringheta, Paulo César
Perrone, Ítalo Tuler
Ramos, Afonso Mota
dc.subject.por.fl_str_mv Extraction
Gum arabic
Morphology
Maltodextrin
topic Extraction
Gum arabic
Morphology
Maltodextrin
description This objective of this work was to produce spray-drying microencapsulated carotenoid extracts from pequi pulp using maltodextrin and gum arabic and to evaluate the influence of drying temperature on the physicochemical properties of microencapsulated extracts. Emulsions were spray-dried into powders at 150°C, 170°C, and 190°C. Morphological and physicochemical properties of the obtained product were investigated. The temperature of 190°C was that which best conserved the carotenoids and had the best observed solubility. The microspheres produced by spray drying presented an average size of 20 µm. Neither morphological nor color differences were observed for particles dried at different temperature
publishDate 2017
dc.date.none.fl_str_mv 2017
2018-12-14T12:52:04Z
2018-12-14T12:52:04Z
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 1532-2386
https://doi.org/10.1080/10942912.2017.1343344
http://www.locus.ufv.br/handle/123456789/22792
identifier_str_mv 1532-2386
url https://doi.org/10.1080/10942912.2017.1343344
http://www.locus.ufv.br/handle/123456789/22792
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv v. 20, n. 2, p. 1298– 1305, 2017
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv pdf
application/pdf
dc.publisher.none.fl_str_mv International Journal of Food Properties
publisher.none.fl_str_mv International Journal of Food Properties
dc.source.none.fl_str_mv reponame:LOCUS Repositório Institucional da UFV
instname:Universidade Federal de Viçosa (UFV)
instacron:UFV
instname_str Universidade Federal de Viçosa (UFV)
instacron_str UFV
institution UFV
reponame_str LOCUS Repositório Institucional da UFV
collection LOCUS Repositório Institucional da UFV
repository.name.fl_str_mv LOCUS Repositório Institucional da UFV - Universidade Federal de Viçosa (UFV)
repository.mail.fl_str_mv fabiojreis@ufv.br
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