Microencapsulation of Swiss cheese bioaroma by spray-drying: Process optimization and characterization of particles

Costa, Joyce Maria Gomes da; Silva, Eric Keven; Hijo, Ariel A.C. Toledo; Azevedo, Viviane Machado; Malta, Marcelo Ribeiro; Alves, José Guilherme Lembi Ferreira; Borges, Soraia Vilela

doi:10.1016/j.powtec.2015.01.037

Cited by 47 publications

(27 citation statements)

References 27 publications

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“…Costa et al . () described the fermentation process of the whey permeate and the characterisation of Swiss cheese bioaroma powder: propionic acid retention (79.31%), acetic acid retention (53.14%), moisture (1.37% d.b. ), water activity (0.16), density (1194 Kg/m 3 ) and average diameter (7.42 μm).…”

Section: Methodsmentioning

confidence: 99%

“…Production of Swiss cheese bioaroma and obtaining Swiss cheese bioaroma powder Permeate fermented by P. freudenreichii PS-1 was used as the active material because it is rich in organic acids, namely propionic, acetic and lactic acid. Costa et al (2015b) described the fermentation process of the whey permeate and the characterisation of Swiss cheese bioaroma powder: propionic acid retention (79.31%), acetic acid retention (53.14%), moisture (1.37% d.b. ), water activity (0.16), density (1194 Kg/m 3 ) and average diameter (7.42 lm).…”

Section: Methodsmentioning

confidence: 99%

“…Atomisation was achieved with a twin fluid nozzle with an opening of 1.2 mm and feed flow rate of 0.96 L/h. These drying conditions were optimised by Costa et al (2015b). The Swiss cheese bioaroma powder obtained was stored properly in glass vials, protected from light exposure, and in a refrigerator at a temperature of 4°C to ensure the quality of the flavouring until its use in the preparation of cheese bread (Costa et al 2015a).…”

Section: Methodsmentioning

confidence: 99%

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Influence of the addition of microencapsulated Swiss cheese bioaroma on the technical and sensory qualities of cheese bread

Silva

Hijo

Costa

et al. 2016

Int J of Dairy Tech

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This study evaluated the influence of the powdered bioaroma of Swiss cheese on the technical and sensory qualities of cheese bread. The methodology of the internal preference mapping was applied. The results revealed that cheese breads containing powdered bioaroma of Swiss cheese showed high sensorial quality in terms of aroma, flavour, global acceptance and intent to purchase. The addition of the powdered bioaroma positively influenced the texture, the main parameter of acceptance. The technical quality parameters of density and water activity were constant with increasing flavouring concentration, except for samples with 6.6% Swiss cheese bioaroma powder that showed higher values of density. The multidimensional preference analysis confirmed the anova results, allowing for the clear observation of the segmentation of consumers according to the sensory characteristics of the samples (0.0, 2.2, 4.4 and 6.6% bioaroma). Sensory analysis showed that consumers preferred samples having 6.6% bioaroma.

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Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

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Influence of the addition of microencapsulated Swiss cheese bioaroma on the technical and sensory qualities of cheese bread

Silva

Hijo

Costa

et al. 2016

Int J of Dairy Tech

Self Cite

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“…The average volumetric diameter was measured and the particle size distribution of the powder (span) was calculated according to Eq. (1) (13).…”

Section: Physicochemical Characterizationmentioning

confidence: 99%

Preparation and characterization of microparticles loaded with seed oil of Caatinga passion fruit obtained by spray drying

Oliveira

Barroso

Júlio

et al. 2019

BBR

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Biomedical and Biopharmaceutical Research J o r n a l d e I n v e s t i g a ç ã o B i o m é d i c a e B i o f a r m a c ê u t i c a AbstractThe aim of this work was the development and characterization of microparticles of seed oil from the passion fruit of the Caatinga (Passiflora cincinnata). Microencapsulation is a good strategy for preservation of oils as it protects bioactive components from deteriorating factors and limits the loss of volatile substances. The drying method used was a spray dryer, using modified starch, arabic gum, and maltodextrin as the encapsulating materials. The microparticles were characterized with respect to the moisture content, water activity (Aw), physicochemical properties, and morphology. The samples showed an Aw of approximately 0.10 and moisture of 1.03 %, which are relatively common in powders produced by spray drying. The microparticles had spherical shape with diameter of approximately 23.1 ± 0.05 μm, both of which were influenced by the process parameters. The microparticles showed the particle spread, calculated as span, was 1.56 ± 0.03, which is typical of the type of atomizer used (double-fluid). The particles loaded with seed oil from the passion fruit of the Caatinga were successfully produced by spray drying and the characterization showed low values of Aw, moisture content, diameter, spherical shape, and the value of span showed a homogeneous particle size distribution. The results are promising and suitable for future applications that contribute to development of food and cosmetics products. ResumoO objetivo deste trabalho foi a preparação e caracterização de micropartículas de óleo de semente do maracujá da Caatinga (Passiflora cincinnata). A microencapsulação é uma boa estratégia para a preservação de óleos, uma vez que protege os bioativos de fatores que levam à sua detioração e limita a perda de substâncias voláteis. O método de secagem utilizado foi a secagem por atomização, utilizando amido modificado, goma arábica e maltodextrina como material de encapsulação. As micropartículas foram caracterizadas quanto ao teor de humidade, atividade de água (Aw), propriedades físico-químicas e morfologia. As amostras apresentaram uma Aw de cerca de 0,10 e mistura de 1,03 %, que são valores relativamente comuns em pós produzidos por secagem por atomização. As micropartículas apresentaram um formato esférico com diâmetro de cerca de 23,1± 0,05 μm, que foi influenciado pelos parâmetros da técnica. As micropartículas mostraram uma dispersão de partículas, calculada usando o span de 1,56 ± 0,03, que é típico do tipo de atomizador usado (duplo fluido). As partículas carregadas com o óleo de semente do maracujá da Caatinga por secagem de atomização foram produzidas com sucesso e a sua caracterização apresentou baixos valores de Aw, humidade, diâmetro, forma esférica e o valor de span apresentou distribuição homogénea quanto ao tamanho de partícula. Os resultados obtidos são promissores e adequados para aplicações futuras que contribuam para o desenvolvimento de novos produtos ...

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“…The main methods used for encapsulation are spray drying, coacervation, polymerization, membrane emulsification, layer assembly and microfluidics . Currently, spray drying is still the most popular technique for microencapsulation as a result of rather economic and straightforward, and has been widely applied in the food and flavour industry . Flavour encapsulation is mostly executed through spray drying (85%‐90%) .…”

Section: Introductionmentioning

confidence: 99%

Preparation and release mechanism of lavender oil microcapsules with different combinations of coating materials

Zhang

Huang

Xiong

et al. 2019

Flavour & Fragrance J

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The aim of the work was to control morphology and release of lavender oil (LO) microcapsules produced using spray drying through different combination of coating materials (gum acacia, sodium caseinate, gelatin, chitosan, β‐cyclodextrin and polyvinyl alcohol). In addition, the properties of LO microcapsules including encapsulating efficiency (EE), loading capacity, mean particle size and morphology were characterized. Results displayed that the ternary formulations showed higher EE than the pure and binary mixtures; meantime, employment of pure gum acacia indicated the worse encapsulation efficiency. Images from scanning electron microscopy (SEM) showed that morphology of microcapsules has better sphericity because of the presence of polyvinyl alcohol, which illustrated that polyvinyl alcohol might be contributed to surface modification of particles. Furthermore, the release mechanism was described as two stages: burst release and diffusion. And four release models were mainly used to reveal the release mechanism of microcapsules in diffusion process. In most cases, the release of LO microcapsules was dominant by Fickian diffusion except particles prepared from gum acacia—polyvinyl alcohol and gum acacia—sodium caseinate—polyvinyl alcohol.

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Microencapsulation of Swiss cheese bioaroma by spray-drying: Process optimization and characterization of particles

Cited by 47 publications

References 27 publications

Influence of the addition of microencapsulated Swiss cheese bioaroma on the technical and sensory qualities of cheese bread

Influence of the addition of microencapsulated Swiss cheese bioaroma on the technical and sensory qualities of cheese bread

Preparation and characterization of microparticles loaded with seed oil of Caatinga passion fruit obtained by spray drying

Preparation and release mechanism of lavender oil microcapsules with different combinations of coating materials

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