Particle size characteristics of buriti oil microcapsules produced by gelatin-sodium alginate complex coacervation: Effect of stirring speed

被引：37

作者：

Lemos, Yuri Pessoa ^{[1
]}

Mariano Marfil, Paulo Henrique ^{[2
]}

Nicoletti, Vania Regina ^{[1
]}

机构：

[1] UNESP Univ Estadual Paulista Julio de Mesquita Fi, Dept Engn & Tecnol Alimentos, Sao Jose Do Rio Preto, SP, Brazil

[2] Univ Fed Triangulo Mineiro, Dept Engn Alimentos, Uberaba, MG, Brazil

来源：

INTERNATIONAL JOURNAL OF FOOD PROPERTIES | 2017年 / 20卷

基金：

巴西圣保罗研究基金会;

关键词：

Agitation; Carotenoids; Color; Encapsulation efficiency; Reynolds number; PECTIN-GELATIN; RELEASE; MICROENCAPSULATION; DELIVERY; FLAVOR;

D O I：

10.1080/10942912.2017.1349139

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The influence of hydrodynamic conditions in the coacervation medium of the carotenoid-rich buriti oil using gelatin-alginate as wall materials was investigated. The stirring speed had strong influence on the size of the microcapsules, and Reynolds number higher than 70000 resulted in particle size D-[4,D-3] lower than 200 m. The carotenoid encapsulation efficiency was around 80%, with freeze-dried particles presenting intense yellow color. Although the size of the microparticles was highly dependent on the hydrodynamic conditions during coacervate formation, complex coacervation of gelatin and sodium alginate showed to be a feasible process to producing buriti oil microcapsules.

引用

页码：1438 / 1447

页数：10

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