Evaluation of spray drying conditions on properties of microencapsulated oregano essential oil

被引：113

作者：

Botrel, Diego Alvarenga ^{[1
,2
]}

Borges, Soraia Vilela ^{[1
]}

de Barros Fernandes, Regiane Victoria ^{[2
]}

Viana, Arianne Dantas ^{[1
]}

Gomes da Costa, Joyce Maria ^{[1
]}

Marques, Gerson Reginaldo ^{[1
]}

机构：

[1] Univ Fed Lavras, Dept Food Sci, BR-37200000 Lavras, MG, Brazil

[2] Univ Fed Vicosa, BR-38810000 Rio Paranaiba, MG, Brazil

来源：

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2012年 / 47卷 / 11期

关键词：

Essential oils; microencapsulation; physicochemical properties; response surface methodology; spray drying; starch; ENCAPSULATION; RETENTION; VULGARE; FLAVORS; AIR;

D O I：

10.1111/j.1365-2621.2012.03100.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Response surface methodology (RSM) was employed to investigate variations in powder characteristics with respect to spray drying operating parameters including both feed rates (L min-1) and inlet temperatures (degrees C). Inlet temperatures around 180 degrees C provided the lowest values for moisture. Powder recovery was significantly affected (P < 0.10) by inlet air temperature and feed rate, where a raise in inlet temperature and feed rate resulted in higher powder recovery. No significant difference (P > 0.05) was observed for water activity, solubility and hygroscopicity between treatments. Regarding oil retention, the results showed a significant (P < 0.05) interaction between the two studied factors. A tendency for higher values of oil retention was observed when using combinations of high inlet temperatures/low feed rates and low inlet temperatures/high feed rates. Particle size distribution averaged 2.0, 8.1 and 18.3 mu m for D10, D50 and D90, respectively. The morphology of particles showed no cracks in most capsules. The results indicate that high temperature (185 degrees C) and moderated feed rate (0.63 L min-1) are the best spray drying conditions.

引用

页码：2289 / 2296

页数：8

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