Gallic acid microparticles produced by spray chilling technique: Production and characterization

Abstract

a b s t r a c tIn this work, we evaluated the implementation of spray chilling technique to produce solid lipid microparticles (SLMs) containing gallic acid as a model phenolic compound, using blends of soybean oil (SO) with fully hydrogenated soybean oil (FHSO) as wall materials. Gallic acid aqueous solution was dispersed through lipid blends by the preparation of water-in-oil (W/O) emulsions stabilized by the emulsifier PGPR (polyglycerol polyricinoleate). The conditions of emulsion preparation (concentration of emulsifier, speed and time of stirring) were established by evaluating their kinetic stability. The FHSO/SO proportion and the W/O ratio have been varied for the different formulations. Lipid blends and emulsions flow curves showed Newtonian behavior at 79 C (preparation temperature). Microparticles with higher FHSO concentrations presented increased encapsulation efficiencies (from 54% to 101%) due to lower gallic acid superficial concentrations. Mean diameters ranged from about 24 mm to 36 mm and were slightly affected by differences in formulations. Scanning electron microscopy revealed microparticles with spherical shape and smooth surface covered with fat crystals. Hence, the use of spray chilling technique may be a good option for the production of SLMs loaded with phenolics.

The effect of spray drying conditions on physicochemical properties of encapsulated propolis powder

“…Encapsulation efficiency was calculated using total phenolic content and surface phenolic content results (Consoli, Grimaldi, Sartori, Menegalli, & Hubinger, ) following Equation 6. …”

Role of the phases composition on the incorporation of gallic acid in O/W and W/O emulsions

“…Gallic acid could act as a cosurfactant and cosolvent (Fasolin et al, 2014;Consoli et al, 2015), increasing emulsions stability in two ways: changing the polarity of the phases leading to increased solubility between them or penetrating the interfacial film as a surfactant causing increased flexibility of the interface (Feng et al, 2009). The good stability of the emulsions prepared with soybean oil and PGPR could be attributed to the attachment of hydrophobic chains of the PGPR in the branched structure of the soybean oil (Benichou et al, 2001).…”

Spray congealing as innovative technique for enzyme encapsulation

“…All microparticles produced exhibited imperfections based on the used method. It is known that encapsulation with the spray dryer could result in open particles due to bubbles in the mixture . An easier release of the enzyme could occur, but also a decrease in the diffusion limitation and therefore easier availability of the substrate for the enzyme.…”

“…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 …”