Microencapsulation by Spray Drying.

Drusch, Stephan; Diekmann, Sabrina

doi:10.1201/b19038-6

Cited by 5 publications

(4 citation statements)

References 61 publications

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“…This decrease was attributed to the loss of water from the CCs during the drying process. During the spray drying of the CCs, water was transported from the interior to the surface of these by capillarity [ 55 ], where it evaporated. Subsequently, the moisture content of the already-formed spray-dried microcapsules decreased even more until reaching a state of equilibrium with the drying air.…”

Section: Resultsmentioning

confidence: 99%

“…Before drying, the biopolymers (GA and CH) that formed the CC’s were highly hydrated (moisture content ~97% wet basis), so biopolymer–water interactions predominated ( Figure 1 and Table 3 ). After drying, the water bound to the biopolymers (moisture content ~3.80% dried basis), which now made up the spray-dried microcapsules decreased, so biopolymer–biopolymer interactions predominated [ 55 ]. Finally, after spray drying, the transmittance of the band associated with the C=N functional group decreased by 14.83% which could be related to the interaction of vanilla oleoresin (carbonyl groups) and CH (amino groups) on the surface of the microcapsules ( Figure 1 and Table 3 ).…”

Section: Resultsmentioning

confidence: 99%

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Microencapsulation of Vanilla Oleoresin (V. planifolia Andrews) by Complex Coacervation and Spray Drying: Physicochemical and Microstructural Characterization

Hernández-Fernández

García-Pinilla

Ocampo-Salinas

et al. 2020

Foods

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Vanilla is one of the most popular species in the world. Its main compound, vanillin, is responsible for its characteristic aroma and flavor and its antioxidant and biological properties. Vanillin is very unstable in the presence of oxygen, light, and humidity, which complicates its use and preservation. Therefore, to solve this problem, this study aimed to develop vanilla oleoresin microcapsules. Vanilla oleoresin was obtained with supercritical carbon dioxide and microencapsulated by complex coacervation and subsequent spray drying (100 °C/60 °C inlet/outlet temperature). The optimal conditions for the complex coacervation process were 0.34% chitosan, 1.7% gum Arabic, 5.29 pH, and an oleoresin:wall material ratio of 1:2.5. Fourier Transform Infrared Spectroscopy (FT-IR) analysis of the coacervates before and after spray drying revealed the presence of the functional group C=N (associated with carbonyl groups of vanillin and amino groups of chitosan), indicating that microencapsulation by complex coacervation-spray drying was successful. The retention and encapsulation efficiencies were 84.89 ± 1.94% and 69.20 ± 1.79%. The microcapsules obtained from vanilla oleoresin had high vanillin concentration and the presence of other volatile compounds and essential fatty acids. All this improves the aroma and flavor of the product, increasing its consumption and application in various food matrices.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Microencapsulation of Vanilla Oleoresin (V. planifolia Andrews) by Complex Coacervation and Spray Drying: Physicochemical and Microstructural Characterization

Hernández-Fernández

García-Pinilla

Ocampo-Salinas

et al. 2020

Foods

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“…Os critérios utilizados na seleção do material de parede para obtenção de microcápsulas ou microesferas são baseados nas propriedades físico-químicas como solubilidade, peso molecular, carga iônica, propriedades de transição vítrea, ponto de fusão, cristalinidade, difusibilidade, formação de filme e propriedades emulsificantes. Além disso, os fatores morfológicos resultantes no processo de microencapsulação que incluem distribuição do tamanho das partículas, forma, uniformidade de cobertura, teor de umidade, estabilidade físicoquímica e higroscopicidade (DRUSCH; DIEKMANN, 2015).…”

Section: Maltodextrina E Goma Arábica No Processo De Microencapsulaçãounclassified

“…In this study a large range, from 0 to 100%, of replacement of the MD by GA in the dispersion was explored. MD is commonly mixed with GA, since MD acts protecting the core against degradation in the spray drying process due to its high glass transition temperature of around 180ºC (Drusch et al, 2015) and may also act as a hydrophilic sealant that limits diffusion of the core through the wall material. However, MD has no emulsifying power (Anandharamakrishnan & Padma, 2015).…”

Section: The Effect Of the In-process Parametersmentioning

confidence: 99%

Green coffee fruit extract

Faria¹

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À minha orientadora, Profª Drª Neura Bragagnolo, pelos ensinamentos e conhecimentos repassados, pelo profissionalismo demonstrado e por confiar em meu potencial de trabalho.Ao meu co-orientador, Prof Dr Edemilson da Conceição Cardoso, que me inspirou na trajetória acadêmica e sempre esteve disposto a contribuir na minha formação, desde a graduação. Além disso, pelas contribuições no desenvolvimento deste trabalho como um todo.Às Prof a Dr a Nair Honda Kawashita e Suelem Aparecida Lemes, pela parceria nos estudos envolvendo animais, pela amizade e pelos conhecimentos repassados.Ao Prof. Dr. Wander Miguel de Barros, pela parceria, amizade, apoio na aprovação de projetos para captação de recursos financeiros, cruciais no desenvolvimento deste estudo.À amiga Fabiane Cristine Petry, por toda amizade dentro e fora do laboratório, companheirismo, ensinamentos, e pelo auxílio nas análises de identificação dos componentes químicas dos extratos de café.Aos membros da banca de qualificação pela disponibilidade e pelos pertinentes apontamentos que engrandeceram este estudo, e aos membros da banca de defesa, pela disponibilidade, atenção e sugestões.

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