Morphological characterization of pequi extract microencapsulated through spray drying
Autor(a) principal: | |
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Data de Publicação: | 2017 |
Outros Autores: | , , , , , |
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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oai:locus.ufv.br:123456789/22792 |
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network_name_str |
LOCUS Repositório Institucional da UFV |
repository_id_str |
2145 |
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 |
_version_ |
1817559971709059072 |