Use of a tubular heat exchanger to achieve complex coacervation in a semi-continuous process: Effects of capsules curing temperature and shear rate

Detalhes bibliográficos
Autor(a) principal: Ferreira, Sungil [UNESP]
Data de Publicação: 2021
Outros Autores: Nicoletti, Vania Regina [UNESP]
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UNESP
Texto Completo: http://dx.doi.org/10.1016/j.jfoodeng.2021.110698
http://hdl.handle.net/11449/206436
Resumo: The main objective of this study was to convert the cure of the capsules produced by complex coacervation in a continuous process. To achieve this, a continuous tubular heat exchanger was used. The complex coacervation step was induced by atomization and compared with the traditional batch stirring method. Immediately after the coacervation step, the influence of curing step was evaluated by varying the tubular heat exchanger curing flow rate (2.4, 5.3 and 8.3 mL/s) and the curing temperature (8, 10 and 11.5 °C). One important result reported in this study is the reduction in overall time to cure the capsules, that varied from 2.7 to 9.4 min. The capsules size varied from 22 to 36 μm, the encapsulation yield ranged from 66 to 93% and the maximum oil released during simulated gastric conditions was less than 14%. This indicates that this new configuration to carry out complex coacervation in a semi-continuous process is effective in producing proper capsules and it opens important possibilities to scale up the process, making it cheaper, faster and more efficient.
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spelling Use of a tubular heat exchanger to achieve complex coacervation in a semi-continuous process: Effects of capsules curing temperature and shear rateAtomizationCooling rateMicroencapsulationProcess optimizationScale upSimulated gastric conditionsThe main objective of this study was to convert the cure of the capsules produced by complex coacervation in a continuous process. To achieve this, a continuous tubular heat exchanger was used. The complex coacervation step was induced by atomization and compared with the traditional batch stirring method. Immediately after the coacervation step, the influence of curing step was evaluated by varying the tubular heat exchanger curing flow rate (2.4, 5.3 and 8.3 mL/s) and the curing temperature (8, 10 and 11.5 °C). One important result reported in this study is the reduction in overall time to cure the capsules, that varied from 2.7 to 9.4 min. The capsules size varied from 22 to 36 μm, the encapsulation yield ranged from 66 to 93% and the maximum oil released during simulated gastric conditions was less than 14%. This indicates that this new configuration to carry out complex coacervation in a semi-continuous process is effective in producing proper capsules and it opens important possibilities to scale up the process, making it cheaper, faster and more efficient.Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)São Paulo State University (UNESP) Department of Food Engineering and TechnologyDepartment of Food Science and Nutrition University of MinnesotaSão Paulo State University (UNESP) Department of Food Engineering and TechnologyFAPESP: 2015/23290–0FAPESP: 2018/16976–0CNPq: 305355/2016–3Universidade Estadual Paulista (Unesp)University of MinnesotaFerreira, Sungil [UNESP]Nicoletti, Vania Regina [UNESP]2021-06-25T10:32:04Z2021-06-25T10:32:04Z2021-12-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlehttp://dx.doi.org/10.1016/j.jfoodeng.2021.110698Journal of Food Engineering, v. 310.0260-8774http://hdl.handle.net/11449/20643610.1016/j.jfoodeng.2021.1106982-s2.0-85107280012Scopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengJournal of Food Engineeringinfo:eu-repo/semantics/openAccess2021-10-23T04:45:08Zoai:repositorio.unesp.br:11449/206436Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T23:26:28.600098Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false
dc.title.none.fl_str_mv Use of a tubular heat exchanger to achieve complex coacervation in a semi-continuous process: Effects of capsules curing temperature and shear rate
title Use of a tubular heat exchanger to achieve complex coacervation in a semi-continuous process: Effects of capsules curing temperature and shear rate
spellingShingle Use of a tubular heat exchanger to achieve complex coacervation in a semi-continuous process: Effects of capsules curing temperature and shear rate
Ferreira, Sungil [UNESP]
Atomization
Cooling rate
Microencapsulation
Process optimization
Scale up
Simulated gastric conditions
title_short Use of a tubular heat exchanger to achieve complex coacervation in a semi-continuous process: Effects of capsules curing temperature and shear rate
title_full Use of a tubular heat exchanger to achieve complex coacervation in a semi-continuous process: Effects of capsules curing temperature and shear rate
title_fullStr Use of a tubular heat exchanger to achieve complex coacervation in a semi-continuous process: Effects of capsules curing temperature and shear rate
title_full_unstemmed Use of a tubular heat exchanger to achieve complex coacervation in a semi-continuous process: Effects of capsules curing temperature and shear rate
title_sort Use of a tubular heat exchanger to achieve complex coacervation in a semi-continuous process: Effects of capsules curing temperature and shear rate
author Ferreira, Sungil [UNESP]
author_facet Ferreira, Sungil [UNESP]
Nicoletti, Vania Regina [UNESP]
author_role author
author2 Nicoletti, Vania Regina [UNESP]
author2_role author
dc.contributor.none.fl_str_mv Universidade Estadual Paulista (Unesp)
University of Minnesota
dc.contributor.author.fl_str_mv Ferreira, Sungil [UNESP]
Nicoletti, Vania Regina [UNESP]
dc.subject.por.fl_str_mv Atomization
Cooling rate
Microencapsulation
Process optimization
Scale up
Simulated gastric conditions
topic Atomization
Cooling rate
Microencapsulation
Process optimization
Scale up
Simulated gastric conditions
description The main objective of this study was to convert the cure of the capsules produced by complex coacervation in a continuous process. To achieve this, a continuous tubular heat exchanger was used. The complex coacervation step was induced by atomization and compared with the traditional batch stirring method. Immediately after the coacervation step, the influence of curing step was evaluated by varying the tubular heat exchanger curing flow rate (2.4, 5.3 and 8.3 mL/s) and the curing temperature (8, 10 and 11.5 °C). One important result reported in this study is the reduction in overall time to cure the capsules, that varied from 2.7 to 9.4 min. The capsules size varied from 22 to 36 μm, the encapsulation yield ranged from 66 to 93% and the maximum oil released during simulated gastric conditions was less than 14%. This indicates that this new configuration to carry out complex coacervation in a semi-continuous process is effective in producing proper capsules and it opens important possibilities to scale up the process, making it cheaper, faster and more efficient.
publishDate 2021
dc.date.none.fl_str_mv 2021-06-25T10:32:04Z
2021-06-25T10:32:04Z
2021-12-01
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/10.1016/j.jfoodeng.2021.110698
Journal of Food Engineering, v. 310.
0260-8774
http://hdl.handle.net/11449/206436
10.1016/j.jfoodeng.2021.110698
2-s2.0-85107280012
url http://dx.doi.org/10.1016/j.jfoodeng.2021.110698
http://hdl.handle.net/11449/206436
identifier_str_mv Journal of Food Engineering, v. 310.
0260-8774
10.1016/j.jfoodeng.2021.110698
2-s2.0-85107280012
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Journal of Food Engineering
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
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_ 1808129521151377408

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