Comparison between the spray drying and spray chilling microparticles contain ascorbic acid in a baked product application

Alvim, Izabela Dutra; Stein, Mirella Abreu; Koury, Isabela Paes; Dantas, Fiorella Balardin Hellmeister; Cruz, Carla Lea de Camargo Vianna

doi:10.1016/j.lwt.2015.08.049

Cited by 98 publications

(81 citation statements)

References 28 publications

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“…The quantification of paprika carried in the co-crystallized was based on assumption proposed by Sartori et al (2015) and methodology described by Alvim et al (2016), with modifications. Sartori et al (2015) proposed quantify the encapsulation of ascorbic acid and defined as total encapsulation efficiency the ratio between the total amount of ascorbic acid present in the sample and the initial amount of acid ascorbic added before encapsulate production.…”

Section: Quantification Of Total Paprika Oleoresin Entrapped In the Cmentioning

confidence: 99%

Co-crystallization of paprika oleoresin and storage stability study

et al. 2019

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Paprika oleoresin was co-crystallized to formulate a natural and hydrophilic dye for use in food applications. The color stabilities of the co-crystallized and free oleoresins were evaluated at different temperatures (25 and 35 °C, 70% RH) and light exposures (light 70 watts and dark, 25 °C, 70% RH). Co-crystallization from supersaturated sucrose syrup (S = 1.32) was found to be optimum for the formation of sugar agglomerates in a few minutes, with the paprika oleoresin entrapped inside. With time, decreases in the values of the a* parameter and the β-carotene content were observed with increasing temperature and with the incidence of light. The color degradation kinetics were dependent on both factors. The loss of color was greater for the free oleoresin as compared to the co-crystallized, suggesting that the co-crystallization process improves oleoresin retention in the sugar matrix, making it less susceptible to losses due to color degradation.Practical Applications: Co-crystallization process was used to encapsulate paprika oleoresin in sucrose matrix having natural color as the main technological feature of the product and developing an ingredient with good properties for application in sugar products. This approach created an ingredient with a hydrophobic compound incorporated in a hydrophilic matrix. Ot is an alternative process to handle and entrap a range of ingredients, aiming to improve the stability of the encapsulated material. β-carotene had good storage stability and degradation kinetics provided information to determine best storage conditions.

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Section: Quantification Of Total Paprika Oleoresin Entrapped In the Cmentioning

confidence: 99%

Co-crystallization of paprika oleoresin and storage stability study

et al. 2019

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“…Different methods of microencapsulation have been studied to improve the stability of AA, such as spray chilling (De Matos, Comunian, Thomazini, & Favaro‐Trindade, ; Matos, Di Sabatino, Passerini, Favaro‐Trindade, & Albertini, ) spray drying (Alvim, Stein, Koury, Dantas, & Cruz, ; Desai & Park, ), microfluidic technique (Comunian, Abbaspourrad, Favaro‐Trindade, & Weitz, ; Comunian et al, ), solvent evaporation (Uddin, Hawlader, & Zhu, ) and complex coacervation (Comunian et al, ; Rodrigues da Cruz, Andreotti Dagostin, Perussello, & Masson, ).…”

Section: Introductionmentioning

confidence: 99%

“…Microencapsulation is defined as a process in which the active material is surrounded by a coating or wall, forming small capsules that protect the encapsulated material from adverse external conditions (i.e., light, heat, moisture, oxygen, interaction with other compounds) and hence increase its stability, while maintaining the viability of the active compound throughout processing and storage (Abbas et al, 2012;Desai, Liu, & Park, 2006;Dias et al, 2015;Gharsallaoui, Roudaut, Chambin, Voilley, & Saurel, 2007;Gibbs, Kermasha, Alli, & Mulligan, 1999;Shahidi & Han, 1993). Different methods of microencapsulation have been studied to improve the stability of AA, such as spray chilling (De Matos, Comunian, Thomazini, & Favaro-Trindade, 2017;Matos, Di Sabatino, Passerini, Favaro-Trindade, & Albertini, 2015) spray drying (Alvim, Stein, Koury, Dantas, & Cruz, 2016;Desai & Park, 2005), microfluidic technique (Comunian, Abbaspourrad, Favaro-Trindade, & Weitz, 2014;Comunian et al, 2017), solvent evaporation (Uddin, Hawlader, & Zhu, 2001) and complex coacervation (Comunian et al, 2013;Rodrigues da Cruz, Andreotti Dagostin, Perussello, & Masson, 2019).…”

Section: Introductionmentioning

confidence: 99%

Microencapsulated ascorbic acid: Development, characterization, and release profile in simulated gastrointestinal fluids

Cruz

Perussello²,

Masson

2018

J Food Process Engineering

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The aim of this study was to produce ascorbic acid (AA) microcapsules by complex coacervation, characterize them, and evaluate the release profile in simulated gastrointestinal fluids. The microcapsules were made of gelatin and pectin at concentrations of 1.0, 2.0, and 3.0%. The coacervated microcapsules were assessed for morphology (by optical microscopy and scanning electron microscopy), water activity (Aw), hygroscopicity, solubility, encapsulation efficiency (EE), thermal behavior, and AA release profile. The AA microcapsules were characterized by low solubility, low hygroscopicity, high thermal stability, and low diameter (<10 μm), with EE ranging from 23.7 to 94.3%. The release profile was faster in gastric fluid (pH 1.8) than in intestinal fluid (pH 6.8). The sample containing 2.0% of wall material and 50% (w/w) of the simple emulsion (core) had the highest EE and the best in vitro release profile, with release of only 68% of AA in 120 min in the gastric fluid. Practical applications Ascorbic acid (AA) is widely used in the food industry as an antioxidant, but practical use becomes limited due to its high instability. Microencapsulation was proposed as an alternative to increase the stability of this compound. Gelatin and pectin were used as wall materials in the production of ascorbic acid microcapsules by complex coacervation. Both solubility and hygroscopicity were low while the thermal stability of the active material improved with the microencapsulation process. Ascorbic acid release was more pronounced in gastric fluid (pH 1.8) and slower in intestinal fluid (pH 6.8). The results of this study demonstrate that the microcapsules produced represent a feasible method of increasing AA availability in food products, especially for those samples that presented high encapsulation efficiency.

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“…Spray congealing presents an environmentally friendly encapsulation technique, due to no need for additional organic solvents, use of non‐toxic matrices like lipids and only low‐polluted exhaust gas. This innovative immobilization technique with low carrier costs allows easy up‐scaling and presents a highly interesting immobilization method for industry …”

Section: Introductionmentioning

confidence: 99%

“…This innovative immobilization technique with low carrier costs allows easy up-scaling and presents a highly interesting immobilization method for industry. 7,[9][10][11][12] Various studies based on spray congealing exist, whereby most of the applications are related to release of pharmaceutical products. For example, the working group of Passerini developed different systems for controlled release of pharmaceuticals, like verapamil hydrochloride, or for enhancing drug release.…”

Section: Introductionmentioning

confidence: 99%

Spray congealing as innovative technique for enzyme encapsulation

Engelmann

Kragl

2017

J of Chemical Tech & Biotech

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BACKGROUND Spray congealing is investigated as a new innovative immobilization technique for biocatalysts. The immobilization is realized by atomization of a mixture of a melted carrier and the enzyme, which is re‐solidifyed due to temperature decrease. This method needs neither organic solvents, nor difficult downstream processing after preparation. For the encapsulation of different matrices, long chain alcohols and glyceryl derivatives, with melting points below 86 °C and environmentally friendly properties, are chosen and tested for their suitability for enzyme encapsulation. RESULTS The immobilization of a laccase (EC 1.10.3.2, Novozym 51003, from Myceliophthora thermophila) was investigated and the produced microparticles were characterized. The obtained particles showed a mean particle size around 40 μm and a spherical surface with different structures depending on the used matrix. Spray congealing with the laccase reached yields of 80% and residual activities up to 56%. Furthermore, four consecutive reactions were realized with cetyl alcohol as carrier and an activity of 20% was retained. CONCLUSION Cetyl alcohol was found to be the most appropriate carrier for the immobilization of the investigated laccase, due to easy handling and high yields. In comparison with the other tested carriers, the best retained activities were obtained and recycling of the biocatalyst was realized. © 2017 Society of Chemical Industry

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Comparison between the spray drying and spray chilling microparticles contain ascorbic acid in a baked product application

Cited by 98 publications

References 28 publications

Co-crystallization of paprika oleoresin and storage stability study

Co-crystallization of paprika oleoresin and storage stability study

Microencapsulated ascorbic acid: Development, characterization, and release profile in simulated gastrointestinal fluids

Spray congealing as innovative technique for enzyme encapsulation

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