Complex coacervation assisted by a two-fluid nozzle for microencapsulation of ginger oil: Effect of atomization parameters
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | |
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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Repositório Institucional da UNESP |
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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 |
|
_version_ |
1808129444718575616 |