Complex coacervation assisted by a two-fluid nozzle for microencapsulation of ginger oil: Effect of atomization parameters

Detalhes bibliográficos
Autor(a) principal: Ferreira, Sungil [UNESP]
Data de Publicação: 2020
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.foodres.2020.109828
http://hdl.handle.net/11449/205399
Resumo: This study investigates the influence of the atomization parameters on complex coacervation by atomization, and is following a preceding study that presented the technique and investigated the effects of formulation. Complex coacervated capsules were produced by atomization, using emulsions with 1 and 6%(w/w) of gelatin and ginger oil atomized over a 1%(w/w) solution of gum Arabic, at constant polymer ratio of 1:2 (gelatin:gum Arabic) at pH 3.5. The air velocity at the nozzle varied from 72 to 168 m/s and the emulsion velocity at the nozzle varied from 0.4 to 0.6 m/s, maintaining the air to liquid velocity ratio at 170, 220 and 270. The mean diameter of the microcapsules produced varied from 52 to 75 μm and no crosslinking agents were used. The influence of atomization numbers Weber (We) and Ohnesorge (Oh), shear rate and shear stress on the encapsulation performance was carried out and a proposed model was able to predict the final size of the microcapsules produced at We ≥ 180 and Oh = 0.063. Encapsulation efficiency varied from 9 to 95%, and encapsulation yield varied from 50 to 99%. Finally, optimum conditions based on size prediction and microencapsulation parameters were proposed.
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spelling Complex coacervation assisted by a two-fluid nozzle for microencapsulation of ginger oil: Effect of atomization parametersEncapsulation efficiencyEncapsulation yieldGelatinGum ArabicOhnesorge numberParticle sizeWeber numberThis study investigates the influence of the atomization parameters on complex coacervation by atomization, and is following a preceding study that presented the technique and investigated the effects of formulation. Complex coacervated capsules were produced by atomization, using emulsions with 1 and 6%(w/w) of gelatin and ginger oil atomized over a 1%(w/w) solution of gum Arabic, at constant polymer ratio of 1:2 (gelatin:gum Arabic) at pH 3.5. The air velocity at the nozzle varied from 72 to 168 m/s and the emulsion velocity at the nozzle varied from 0.4 to 0.6 m/s, maintaining the air to liquid velocity ratio at 170, 220 and 270. The mean diameter of the microcapsules produced varied from 52 to 75 μm and no crosslinking agents were used. The influence of atomization numbers Weber (We) and Ohnesorge (Oh), shear rate and shear stress on the encapsulation performance was carried out and a proposed model was able to predict the final size of the microcapsules produced at We ≥ 180 and Oh = 0.063. Encapsulation efficiency varied from 9 to 95%, and encapsulation yield varied from 50 to 99%. Finally, optimum conditions based on size prediction and microencapsulation parameters were proposed.São Paulo State University (UNESP) Department of Food Engineering and TechnologySão Paulo State University (UNESP) Department of Food Engineering and TechnologyUniversidade Estadual Paulista (Unesp)Ferreira, Sungil [UNESP]Nicoletti, Vania Regina [UNESP]2021-06-25T10:14:41Z2021-06-25T10:14:41Z2020-12-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlehttp://dx.doi.org/10.1016/j.foodres.2020.109828Food Research International, v. 138.1873-71450963-9969http://hdl.handle.net/11449/20539910.1016/j.foodres.2020.1098282-s2.0-85094313749Scopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengFood Research Internationalinfo:eu-repo/semantics/openAccess2021-10-23T12:40:01Zoai:repositorio.unesp.br:11449/205399Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T22:37:35.532232Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false
dc.title.none.fl_str_mv Complex coacervation assisted by a two-fluid nozzle for microencapsulation of ginger oil: Effect of atomization parameters
title Complex coacervation assisted by a two-fluid nozzle for microencapsulation of ginger oil: Effect of atomization parameters
spellingShingle Complex coacervation assisted by a two-fluid nozzle for microencapsulation of ginger oil: Effect of atomization parameters
Ferreira, Sungil [UNESP]
Encapsulation efficiency
Encapsulation yield
Gelatin
Gum Arabic
Ohnesorge number
Particle size
Weber number
title_short Complex coacervation assisted by a two-fluid nozzle for microencapsulation of ginger oil: Effect of atomization parameters
title_full Complex coacervation assisted by a two-fluid nozzle for microencapsulation of ginger oil: Effect of atomization parameters
title_fullStr Complex coacervation assisted by a two-fluid nozzle for microencapsulation of ginger oil: Effect of atomization parameters
title_full_unstemmed Complex coacervation assisted by a two-fluid nozzle for microencapsulation of ginger oil: Effect of atomization parameters
title_sort Complex coacervation assisted by a two-fluid nozzle for microencapsulation of ginger oil: Effect of atomization parameters
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 Encapsulation efficiency
Encapsulation yield
Gelatin
Gum Arabic
Ohnesorge number
Particle size
Weber number
topic Encapsulation efficiency
Encapsulation yield
Gelatin
Gum Arabic
Ohnesorge number
Particle size
Weber number
description This study investigates the influence of the atomization parameters on complex coacervation by atomization, and is following a preceding study that presented the technique and investigated the effects of formulation. Complex coacervated capsules were produced by atomization, using emulsions with 1 and 6%(w/w) of gelatin and ginger oil atomized over a 1%(w/w) solution of gum Arabic, at constant polymer ratio of 1:2 (gelatin:gum Arabic) at pH 3.5. The air velocity at the nozzle varied from 72 to 168 m/s and the emulsion velocity at the nozzle varied from 0.4 to 0.6 m/s, maintaining the air to liquid velocity ratio at 170, 220 and 270. The mean diameter of the microcapsules produced varied from 52 to 75 μm and no crosslinking agents were used. The influence of atomization numbers Weber (We) and Ohnesorge (Oh), shear rate and shear stress on the encapsulation performance was carried out and a proposed model was able to predict the final size of the microcapsules produced at We ≥ 180 and Oh = 0.063. Encapsulation efficiency varied from 9 to 95%, and encapsulation yield varied from 50 to 99%. Finally, optimum conditions based on size prediction and microencapsulation parameters were proposed.
publishDate 2020
dc.date.none.fl_str_mv 2020-12-01
2021-06-25T10:14:41Z
2021-06-25T10:14:41Z
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.foodres.2020.109828
Food Research International, v. 138.
1873-7145
0963-9969
http://hdl.handle.net/11449/205399
10.1016/j.foodres.2020.109828
2-s2.0-85094313749
url http://dx.doi.org/10.1016/j.foodres.2020.109828
http://hdl.handle.net/11449/205399
identifier_str_mv Food Research International, v. 138.
1873-7145
0963-9969
10.1016/j.foodres.2020.109828
2-s2.0-85094313749
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Food Research International
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
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