Mostrar el registro sencillo del ítem
dc.contributor.author
Castel, María Virginia
![Se ha confirmado la validez de este valor de autoridad por un usuario](/themes/CONICETDigital/images/authority_control/invisible.gif)
dc.contributor.author
Rubiolo, Amelia Catalina
![Se ha confirmado la validez de este valor de autoridad por un usuario](/themes/CONICETDigital/images/authority_control/invisible.gif)
dc.contributor.author
Carrara, Carlos Roberto
![Se ha confirmado la validez de este valor de autoridad por un usuario](/themes/CONICETDigital/images/authority_control/invisible.gif)
dc.date.available
2019-11-21T16:48:28Z
dc.date.issued
2018-01
dc.identifier.citation
Castel, María Virginia; Rubiolo, Amelia Catalina; Carrara, Carlos Roberto; Brea gum as wall material in the microencapsulation of corn oil by spray drying: Effect of inulin addition; Elsevier Science; Food Research International; 103; 1-2018; 76-83
dc.identifier.issn
0963-9969
dc.identifier.uri
http://hdl.handle.net/11336/89415
dc.description.abstract
This study aimed to evaluate the potential of Brea gum (BG) in the microencapsulation of corn oil in comparison with gum arabic (GA) and evaluate the effect of adding inulin at the matrix formulation. Different concentration of BG and inulin were used to emulsify pure corn oil using a homogenizer followed by an ultrasonic treatment. Then, emulsions were spray dried in laboratory scale equipment to obtain the microcapsules. Overall, powders presented spherical shape with surface concavities, no apparent cracks and high polydispersity. However, some powders containing inulin showed particles that seem to have fused together reflecting a coating effect of inulin. Moisture content of BG powders were low but increased with inulin addition, while water activities (˂0.4) were not affected by inulin. The color analysis showed that BG powders presented lower luminosity and higher red and yellow parameters than GA powder, and adding inulin decreased the lightness, redness and yellowness resulting in powders with more pale color. Encapsulation efficiency increased with BG concentration, reaching 76.12% with 20% of BG. Further efficiency improvement was achieved in presence of inulin, reaching the highest value (91.72) with 20% BG/20% inulin formulation, which was higher than the efficiency achieved with GA (88.66%). It was concluded that the combination of BG and inulin could be used as an alternative wall material for microencapsulation of hydrophobic compounds in replacement of GA.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier Science
![Se ha confirmado la validez de este valor de autoridad por un usuario](/themes/CONICETDigital/images/authority_control/invisible.gif)
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
CERCIDIUM PRAECOX
dc.subject
GUM EXUDATES
dc.subject
BREA GUM
dc.subject
ENCAPSULATION
dc.subject
SPRAY-DRYING
dc.subject
INULIN
dc.subject.classification
Alimentos y Bebidas
![Se ha confirmado la validez de este valor de autoridad por un usuario](/themes/CONICETDigital/images/authority_control/invisible.gif)
dc.subject.classification
Otras Ingenierías y Tecnologías
![Se ha confirmado la validez de este valor de autoridad por un usuario](/themes/CONICETDigital/images/authority_control/invisible.gif)
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
![Se ha confirmado la validez de este valor de autoridad por un usuario](/themes/CONICETDigital/images/authority_control/invisible.gif)
dc.title
Brea gum as wall material in the microencapsulation of corn oil by spray drying: Effect of inulin addition
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2019-10-28T16:50:39Z
dc.journal.volume
103
dc.journal.pagination
76-83
dc.journal.pais
Países Bajos
![Se ha confirmado la validez de este valor de autoridad por un usuario](/themes/CONICETDigital/images/authority_control/invisible.gif)
dc.journal.ciudad
Amsterdam
dc.description.fil
Fil: Castel, María Virginia. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
dc.description.fil
Fil: Rubiolo, Amelia Catalina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
dc.description.fil
Fil: Carrara, Carlos Roberto. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
dc.journal.title
Food Research International
![Se ha confirmado la validez de este valor de autoridad por un usuario](/themes/CONICETDigital/images/authority_control/invisible.gif)
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://linkinghub.elsevier.com/retrieve/pii/S0963996917307214
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/https://doi.org/10.1016/j.foodres.2017.10.036
Archivos asociados