Particle size characteristics of buriti oil microcapsules produced by gelatin-sodium alginate complex coacervation: Effect of stirring speed
Autor(a) principal: | |
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Data de Publicação: | 2017 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UNESP |
Texto Completo: | http://dx.doi.org/10.1080/10942912.2017.1349139 http://hdl.handle.net/11449/170473 |
Resumo: | The influence of hydrodynamic conditions in the coacervation medium of the carotenoid-rich buriti oil using gelatin-alginate as wall materials was investigated. The stirring speed had strong influence on the size of the microcapsules, and Reynolds number higher than 70000 resulted in particle size D[4,3] lower than 200 μm. The carotenoid encapsulation efficiency was around 80%, with freeze-dried particles presenting intense yellow color. Although the size of the microparticles was highly dependent on the hydrodynamic conditions during coacervate formation, complex coacervation of gelatin and sodium alginate showed to be a feasible process to producing buriti oil microcapsules. |
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Repositório Institucional da UNESP |
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2946 |
spelling |
Particle size characteristics of buriti oil microcapsules produced by gelatin-sodium alginate complex coacervation: Effect of stirring speedAgitationCarotenoidsColorEncapsulation efficiencyReynolds numberThe influence of hydrodynamic conditions in the coacervation medium of the carotenoid-rich buriti oil using gelatin-alginate as wall materials was investigated. The stirring speed had strong influence on the size of the microcapsules, and Reynolds number higher than 70000 resulted in particle size D[4,3] lower than 200 μm. The carotenoid encapsulation efficiency was around 80%, with freeze-dried particles presenting intense yellow color. Although the size of the microparticles was highly dependent on the hydrodynamic conditions during coacervate formation, complex coacervation of gelatin and sodium alginate showed to be a feasible process to producing buriti oil microcapsules.Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)UNESP - Universidade Estadual Paulista Júlio de Mesquita Filho Departamento de Engenharia e Tecnologia de AlimentosUniversidade Federal do Triângulo Mineiro Departamento de Engenharia de AlimentosUNESP - Universidade Estadual Paulista Júlio de Mesquita Filho Departamento de Engenharia e Tecnologia de AlimentosFAPESP: 2014/02910-7Universidade Estadual Paulista (Unesp)Universidade Federal do Triângulo MineiroLemos, Yuri Pessoa [UNESP]Mariano Marfil, Paulo HenriqueNicoletti, Vânia Regina [UNESP]2018-12-11T16:50:58Z2018-12-11T16:50:58Z2017-12-29info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article1438-1447application/pdfhttp://dx.doi.org/10.1080/10942912.2017.1349139International Journal of Food Properties, v. 20, p. 1438-1447.1532-23861094-2912http://hdl.handle.net/11449/17047310.1080/10942912.2017.13491392-s2.0-850383530272-s2.0-85038353027.pdfScopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengInternational Journal of Food Properties0,5130,513info:eu-repo/semantics/openAccess2023-10-11T06:02:23Zoai:repositorio.unesp.br:11449/170473Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T14:34:45.396001Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
Particle size characteristics of buriti oil microcapsules produced by gelatin-sodium alginate complex coacervation: Effect of stirring speed |
title |
Particle size characteristics of buriti oil microcapsules produced by gelatin-sodium alginate complex coacervation: Effect of stirring speed |
spellingShingle |
Particle size characteristics of buriti oil microcapsules produced by gelatin-sodium alginate complex coacervation: Effect of stirring speed Lemos, Yuri Pessoa [UNESP] Agitation Carotenoids Color Encapsulation efficiency Reynolds number |
title_short |
Particle size characteristics of buriti oil microcapsules produced by gelatin-sodium alginate complex coacervation: Effect of stirring speed |
title_full |
Particle size characteristics of buriti oil microcapsules produced by gelatin-sodium alginate complex coacervation: Effect of stirring speed |
title_fullStr |
Particle size characteristics of buriti oil microcapsules produced by gelatin-sodium alginate complex coacervation: Effect of stirring speed |
title_full_unstemmed |
Particle size characteristics of buriti oil microcapsules produced by gelatin-sodium alginate complex coacervation: Effect of stirring speed |
title_sort |
Particle size characteristics of buriti oil microcapsules produced by gelatin-sodium alginate complex coacervation: Effect of stirring speed |
author |
Lemos, Yuri Pessoa [UNESP] |
author_facet |
Lemos, Yuri Pessoa [UNESP] Mariano Marfil, Paulo Henrique Nicoletti, Vânia Regina [UNESP] |
author_role |
author |
author2 |
Mariano Marfil, Paulo Henrique Nicoletti, Vânia Regina [UNESP] |
author2_role |
author author |
dc.contributor.none.fl_str_mv |
Universidade Estadual Paulista (Unesp) Universidade Federal do Triângulo Mineiro |
dc.contributor.author.fl_str_mv |
Lemos, Yuri Pessoa [UNESP] Mariano Marfil, Paulo Henrique Nicoletti, Vânia Regina [UNESP] |
dc.subject.por.fl_str_mv |
Agitation Carotenoids Color Encapsulation efficiency Reynolds number |
topic |
Agitation Carotenoids Color Encapsulation efficiency Reynolds number |
description |
The influence of hydrodynamic conditions in the coacervation medium of the carotenoid-rich buriti oil using gelatin-alginate as wall materials was investigated. The stirring speed had strong influence on the size of the microcapsules, and Reynolds number higher than 70000 resulted in particle size D[4,3] lower than 200 μm. The carotenoid encapsulation efficiency was around 80%, with freeze-dried particles presenting intense yellow color. Although the size of the microparticles was highly dependent on the hydrodynamic conditions during coacervate formation, complex coacervation of gelatin and sodium alginate showed to be a feasible process to producing buriti oil microcapsules. |
publishDate |
2017 |
dc.date.none.fl_str_mv |
2017-12-29 2018-12-11T16:50:58Z 2018-12-11T16:50:58Z |
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 |
http://dx.doi.org/10.1080/10942912.2017.1349139 International Journal of Food Properties, v. 20, p. 1438-1447. 1532-2386 1094-2912 http://hdl.handle.net/11449/170473 10.1080/10942912.2017.1349139 2-s2.0-85038353027 2-s2.0-85038353027.pdf |
url |
http://dx.doi.org/10.1080/10942912.2017.1349139 http://hdl.handle.net/11449/170473 |
identifier_str_mv |
International Journal of Food Properties, v. 20, p. 1438-1447. 1532-2386 1094-2912 10.1080/10942912.2017.1349139 2-s2.0-85038353027 2-s2.0-85038353027.pdf |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
International Journal of Food Properties 0,513 0,513 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
1438-1447 application/pdf |
dc.source.none.fl_str_mv |
Scopus reponame:Repositório Institucional da UNESP instname:Universidade Estadual Paulista (UNESP) instacron:UNESP |
instname_str |
Universidade Estadual Paulista (UNESP) |
instacron_str |
UNESP |
institution |
UNESP |
reponame_str |
Repositório Institucional da UNESP |
collection |
Repositório Institucional da UNESP |
repository.name.fl_str_mv |
Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP) |
repository.mail.fl_str_mv |
|
_version_ |
1808128380855386112 |