Characterization of new sources of derivative starches as wall materials of essential oil by spray drying

Verdalet-Guzmán, Iñigo; Martínez-Ortiz, Laura; Martı́nez-Bustos, Fernando

doi:10.1590/s0101-20612013000400023

Cited by 21 publications

(4 citation statements)

References 33 publications

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“…Native starches increase their performance by means of modification (also called derivatization). Among the modifications, we have cross-linked starches with sodium tripolyphosphate (Verdalet-Guzmán et al, 2013), hydroxypropylated starches (Kshirsagar and Singhal, 2008). Hydrolyzed starches, such as, maltodextrins, cyclodextrins and dextrins, resulting from the action of acids or specific enzymes on starches (Spada et al, 2013) and hydrolyzed and esterified starches with octenyl succinic anhydride (OSAn), the last have been used as encapsulating materials due to they form a fine and stable emulsion (Bangs and Reineccius, 1988;Thirathumthavorn and Charoenrein, 2006).…”

Section: Introductionmentioning

confidence: 99%

Acetylation of normal and waxy maize starches as encapsulating agents for maize anthocyanins microencapsulation

García-Tejeda

Salinas-Moreno

Martı́nez-Bustos

2015

Food and Bioproducts Processing

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Section: Introductionmentioning

confidence: 99%

Acetylation of normal and waxy maize starches as encapsulating agents for maize anthocyanins microencapsulation

García-Tejeda

Salinas-Moreno

Martı́nez-Bustos

2015

Food and Bioproducts Processing

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“…Other works produced microcapsules with different encapsulating materials by spray-drying and obtained similar Aw values of the S. odoratissima microcapsules. Among them, studies with probiotic microcapsules (Aw = 0.11) (Behboudi, et al, 2013) and orange oil (Aw = 0.187) (Guzmán, et al, 2013). Daza, et al (2016) verified in microcapsules of extract of Eugenia dysenterica DC.…”

Section: Discussionmentioning

confidence: 99%

Optimization of drying parameters in the microencapsulation of volatile oil from Spiranthera odoratissima leaves

Souza

Borges

Fiuza

et al. 2021

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Spiranthera odoratissima A. St.-Hil. (Rutaceae), "manacá", is popularly used for head, muscle aches, rheumatism and, stomach, uterine, renal and liver disorders. The aims of this study were to investigate the physico-chemical and morphological properties of microencapsulated powder of volatile oil from S. odoratissima leaves, optimize the drying process and verify the influence of drying parameters on microencapsulation by spray-drying. The volatile oils from leaves were extracting by hydrodistillation in a Clevenger type apparatus and analyzed by GC/MS. The emulsions were prepared and spray-dried. Box-Behnken experimental model was used for optimize the effects of drying parameters on the encapsulation responses. The β-caryophyllene content in the microcapsules was determined by HPLC. The results suggest that the best operational conditions for the atomization drying of S. odoratissima volatile oil were inlet temperature of 158°C, feed flow of 0.25L/h and drying nozzle diameter of 0.7mm. These results reveal the technological potential of the microcapsules obtained from S. odoratissima volatile oils.

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“…For instance, some modified starches have surface active properties and are widely used in the process of encapsulation by spray-drying. Hydrolysed starch products are hydrophilic compounds, and thus have little affinity for hydrophobic flavours and oils [ 62 , 63 ].…”

Section: Optimizing the Encapsulation Process Conditionsmentioning

confidence: 99%

Spray Drying for the Encapsulation of Oils—A Review

et al. 2020

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The application of the spray drying technique in the food industry for the production of a broad range of ingredients has become highly desirable compared to other drying techniques. Recently, the spray drying technique has been applied extensively for the production of functional foods, pharmaceuticals and nutraceuticals. Encapsulation using spray drying is highly preferred due to economic advantages compared to other encapsulation methods. Encapsulation of oils using the spray drying technique is carried out in order to enhance the handling properties of the products and to improve oxidation stability by protecting the bioactive compounds. Encapsulation of oils involves several parameters—including inlet and outlet temperatures, total solids, and the type of wall materials—that significantly affect the quality of final product. Therefore, this review highlights the application and optimization of the spray drying process for the encapsulation of oils used as food ingredients.

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Characterization of new sources of derivative starches as wall materials of essential oil by spray drying

Cited by 21 publications

References 33 publications

Acetylation of normal and waxy maize starches as encapsulating agents for maize anthocyanins microencapsulation

Acetylation of normal and waxy maize starches as encapsulating agents for maize anthocyanins microencapsulation

Optimization of drying parameters in the microencapsulation of volatile oil from Spiranthera odoratissima leaves

Spray Drying for the Encapsulation of Oils—A Review

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