Microencapsulation of ginger oil by complex coacervation using atomization: Effects of polymer ratio and wall material concentration

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.2020.110214
http://hdl.handle.net/11449/205147
Resumo: The objective of this work was to investigate the feasibility of inducing complex coacervation by atomizing an emulsion of gelatin/ginger oil over a gum Arabic solution, which would be a first step towards continuous process configuration. The influence of gelatin:gum Arabic ratio was investigated regarding capsule formation by atomization. In addition, the effects of emulsion concentration on coacervation by atomization and by batch stirring were studied. Gelatin:gum Arabic ratio strongly affected the capsule formation. The gelatin concentration affected the size of capsules for both methods, whereas the increase of gelatin concentration did not affect encapsulation parameters for atomized capsules. The diameter of microcapsules varied from 57 to 85 μm, encapsulation efficiency varied between 89.74 and 98.7%, and encapsulation yield ranged from 21 to 88%, with the atomization process resulting in higher encapsulation yield. The results indicated that microcapsules produced by atomization were comparable with capsules produced by batch stirring.
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spelling Microencapsulation of ginger oil by complex coacervation using atomization: Effects of polymer ratio and wall material concentrationAtomizationComplex coacervationEncapsulationGinger oilOhnesorge numberWeber numberThe objective of this work was to investigate the feasibility of inducing complex coacervation by atomizing an emulsion of gelatin/ginger oil over a gum Arabic solution, which would be a first step towards continuous process configuration. The influence of gelatin:gum Arabic ratio was investigated regarding capsule formation by atomization. In addition, the effects of emulsion concentration on coacervation by atomization and by batch stirring were studied. Gelatin:gum Arabic ratio strongly affected the capsule formation. The gelatin concentration affected the size of capsules for both methods, whereas the increase of gelatin concentration did not affect encapsulation parameters for atomized capsules. The diameter of microcapsules varied from 57 to 85 μm, encapsulation efficiency varied between 89.74 and 98.7%, and encapsulation yield ranged from 21 to 88%, with the atomization process resulting in higher encapsulation yield. The results indicated that microcapsules produced by atomization were comparable with capsules produced by batch stirring.Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)São Paulo State University (UNESP) Department of Food Engineering and TechnologySão Paulo State University (UNESP) Department of Food Engineering and TechnologyFAPESP: 2015/23290–0FAPESP: 2018/16976–0CNPq: 479822/2009–3Universidade Estadual Paulista (Unesp)Ferreira, Sungil [UNESP]Nicoletti, Vania Regina [UNESP]2021-06-25T10:10:39Z2021-06-25T10:10:39Z2021-02-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlehttp://dx.doi.org/10.1016/j.jfoodeng.2020.110214Journal of Food Engineering, v. 291.0260-8774http://hdl.handle.net/11449/20514710.1016/j.jfoodeng.2020.1102142-s2.0-85087480234Scopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengJournal of Food Engineeringinfo:eu-repo/semantics/openAccess2021-10-23T10:45:14Zoai:repositorio.unesp.br:11449/205147Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T19:11:41.400764Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false
dc.title.none.fl_str_mv Microencapsulation of ginger oil by complex coacervation using atomization: Effects of polymer ratio and wall material concentration
title Microencapsulation of ginger oil by complex coacervation using atomization: Effects of polymer ratio and wall material concentration
spellingShingle Microencapsulation of ginger oil by complex coacervation using atomization: Effects of polymer ratio and wall material concentration
Ferreira, Sungil [UNESP]
Atomization
Complex coacervation
Encapsulation
Ginger oil
Ohnesorge number
Weber number
title_short Microencapsulation of ginger oil by complex coacervation using atomization: Effects of polymer ratio and wall material concentration
title_full Microencapsulation of ginger oil by complex coacervation using atomization: Effects of polymer ratio and wall material concentration
title_fullStr Microencapsulation of ginger oil by complex coacervation using atomization: Effects of polymer ratio and wall material concentration
title_full_unstemmed Microencapsulation of ginger oil by complex coacervation using atomization: Effects of polymer ratio and wall material concentration
title_sort Microencapsulation of ginger oil by complex coacervation using atomization: Effects of polymer ratio and wall material concentration
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)
dc.contributor.author.fl_str_mv Ferreira, Sungil [UNESP]
Nicoletti, Vania Regina [UNESP]
dc.subject.por.fl_str_mv Atomization
Complex coacervation
Encapsulation
Ginger oil
Ohnesorge number
Weber number
topic Atomization
Complex coacervation
Encapsulation
Ginger oil
Ohnesorge number
Weber number
description The objective of this work was to investigate the feasibility of inducing complex coacervation by atomizing an emulsion of gelatin/ginger oil over a gum Arabic solution, which would be a first step towards continuous process configuration. The influence of gelatin:gum Arabic ratio was investigated regarding capsule formation by atomization. In addition, the effects of emulsion concentration on coacervation by atomization and by batch stirring were studied. Gelatin:gum Arabic ratio strongly affected the capsule formation. The gelatin concentration affected the size of capsules for both methods, whereas the increase of gelatin concentration did not affect encapsulation parameters for atomized capsules. The diameter of microcapsules varied from 57 to 85 μm, encapsulation efficiency varied between 89.74 and 98.7%, and encapsulation yield ranged from 21 to 88%, with the atomization process resulting in higher encapsulation yield. The results indicated that microcapsules produced by atomization were comparable with capsules produced by batch stirring.
publishDate 2021
dc.date.none.fl_str_mv 2021-06-25T10:10:39Z
2021-06-25T10:10:39Z
2021-02-01
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.2020.110214
Journal of Food Engineering, v. 291.
0260-8774
http://hdl.handle.net/11449/205147
10.1016/j.jfoodeng.2020.110214
2-s2.0-85087480234
url http://dx.doi.org/10.1016/j.jfoodeng.2020.110214
http://hdl.handle.net/11449/205147
identifier_str_mv Journal of Food Engineering, v. 291.
0260-8774
10.1016/j.jfoodeng.2020.110214
2-s2.0-85087480234
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_ 1808129031943487488

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