Fish oil encapsulation with chitosan using ultrasonic atomizer

Klaypradit, Wanwimol; Huang, Yao-Wen

doi:10.1016/j.lwt.2007.06.014

Cited by 234 publications

(132 citation statements)

References 24 publications

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“…Similar results were also found by Papalmprou et al (2005) and Tsaliki et al (2004). Moreover, these results are in agreement with the commonly held opinion that an emulsion with tiny droplets has more stability than an emulsion with large droplets; the rate of flocculation is typically slower when the droplet size is smaller (Klaypradit and Huang 2008). Surface oil of the powder Surface oil is only fragment of the oil that exists at the external layer of particles and described as free oil, extractable oil or unbounded oil.…”

Section: Centrifuge Stability Of the Emulsionsupporting

confidence: 90%

Suitable coating material for microencapsulation of spray-dried fish oil

et al. 2015

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This study was conducted to screen the most suitable coating material for the production of microencapsulated fish oil powder using ternary blends of maltodextrin (15, 25 % w/w), Arabic gum (2.5, 7.5 % w/w), and methylcellulose (0.5, 1.5 % w/w). The physical properties of fish oil emulsion and encapsulated powders were evaluated. Arabic gum (5 % w/w) showed the most significant (p<0.05) effect on the surface mean diameter of the droplets in the emulsion. Maltodextrin had the most significant (p<0.05) effect on the centrifuge stability of the emulsion and the amount of surface oil of the powder at 15 and 20 % (w/w) respectively, whereas methylcellulose (0.5 % w/w) had the most significant (p<0.05) effect on the width distribution of the droplets in the emulsion. The total optimal area leading to the formation of coating material with desirable physical properties was expected to be obtained by the combination of 16 % (w/w) maltodextrin, 6.5 % (w/w) Arabic gum, and 0.88 % (w/w) methylcellulose respectively.

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Section: Centrifuge Stability Of the Emulsionsupporting

confidence: 90%

Suitable coating material for microencapsulation of spray-dried fish oil

et al. 2015

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“…The moisture is an important property of powdered products, since it is an indicator of the drying efficiency, and together with the temperature affects the shelf life and adhesiveness of the powdered product, since the ability of water to act as plasticizing agent is limited, decreasing the glass transition temperature. In general, moisture content between 3-10% in dry food has good stability during storage (KLAYPRADIT & HUANG, 2008).…”

Section: Humidity Water Activity and Hygroscopicitymentioning

confidence: 99%

Microencapsulation of pequi pulp by spray drying: use of modified starches as encapsulating agent

et al. 2014

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ABSTRACT:The aim of this study was to evaluate the microencapsulation of pequi pulp by spray drying. A central composite rotational design was used in order to evaluate the effect of the independent variables: inlet air temperature, surfactant concentration and modified starch concentration. The dependent variables were assumed as yield of the process and the product features microencapsulated. A selection of the best process condition was performed to obtain the best condition of a product with the highest vitamin C and carotenoids content. Powders showed moisture content below 2%. The experimental values of hygroscopicity, yield, water activity, total carotenoids and vitamin C powders ranged from 7.96 to 10.67 g of adsorbed water/100g of solids, 24.34 to 49.80%, 0.13 to 0.30, 145.78 to 292.11 mg of ascorbic acid/g of pequi solids and 15.51 to 123.42 mg of carotenoids/g of pequi solids, respectively. The inlet air temperature 140°C, the surfactant concentration of 2.5% and the modified starch concentration of 22.5% was recommended as the selected condition. By the scanning electron microscopy, it was observed that most of the particles had spherical shape and smooth surface.

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“…Os pós apresentam um teor de umidade baixo (<8%). No geral, alimentos secos com teor de umidade entre 3 -10% tem boa estabilidade durante o período de estocagem (KLAYPRADIT & HUANG;.…”

Section: Caracterização Do Produtounclassified

Obtenção Da Mistura Casca De Uvaconcentrado Protéico De Soro De Leite Em Pó Por Atomização Em Spray Dryer: Influência Das Condições De Processo No Rendimento E Qualidade Do Produto

Oliveira¹,

Junior²,

Venturini³

et al. 2017

Blucher Chemical Engineering Proceedings

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Isabel (Vitis labrusca) ou o bagaço da uva é um descarte da indústria de vinhos e sucos de uva, todavia apresenta grande quantidade de compostos fenólicos. As antocianinas são pigmentos de plantas com alta atividade antioxidante que conferem a coloração avermelhada das cascas e polpa da uva. Entretanto, são sensíveis a luz, calor e presença de oxigênio, entre outros. A secagem por spray dryer (microencapsulação) é indicada para produtos termo-sensíveis, uma vez que a rápida formação do pó a temperaturas moderadas garante uma alta retenção do aroma, da cor e dos nutrientes. Este trabalho teve por objetivo a produção de um material particulado a partir do processo de microencapsulação da polpa de casca de uva-concentrado protéico do soro do leite, analisando-se a influência das condições operacionais e concentração de adjuvante no rendimento do processo e qualidade do produto.

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Fish oil encapsulation with chitosan using ultrasonic atomizer

Cited by 234 publications

References 24 publications

Suitable coating material for microencapsulation of spray-dried fish oil

Suitable coating material for microencapsulation of spray-dried fish oil

Microencapsulation of pequi pulp by spray drying: use of modified starches as encapsulating agent

Obtenção Da Mistura Casca De Uvaconcentrado Protéico De Soro De Leite Em Pó Por Atomização Em Spray Dryer: Influência Das Condições De Processo No Rendimento E Qualidade Do Produto

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