Microencapsulation of grape seed oil by spray drying

被引：34

作者：

Boger, Bruna Raquel ^{[1
]}

Georgetti, Sandra Regina ^{[2
]}

Kurozawa, Louise Emy ^{[3
]}

机构：

[1] Univ Estadual Londrina, Dept Ciencia & Tecnol Alimentos, Londrina, PR, Brazil

[2] Univ Estadual Londrina, Dept Ciencias Farmaceut, Londrina, PR, Brazil

[3] Univ Estadual Campinas, UNICAMP, Dept Engn Alimentos, Fac Engn Alimentos, Campinas, SP, Brazil

来源：

FOOD SCIENCE AND TECHNOLOGY | 2018年 / 38卷 / 02期

基金：

巴西圣保罗研究基金会;

关键词：

microencapsulation; grape seed oil; antioxidant activity; maltodextrin; encapsulation efficiency; lipid oxidation; VOLATILE COMPOUNDS; EMULSION SIZE; WHEY-PROTEIN; FOOD; ENCAPSULATION; POWDERS; MALTODEXTRINS; POLYPHENOLS; RETENTION; BEHAVIOR;

D O I：

10.1590/fst.04417

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

In the search for alternative wall materials to replace gum Arabic (GA), a good but expensive encapsulating agent, this work aimed to evaluate the effectiveness of maltodextrin 10DE in combination with GA (GA/MD, 50:50 ratio) for the microencapsulation of grape seed oil by spray drying. The addition of maltodextrin to gum Arabic did not influence the mean particle diameter, powder bulk density, encapsulation efficiency or the total oil retained in the microspheres. Although the oil encapsulated with GA showed greater retention of phenolic compounds after spray drying, the sample encapsulated with GA/MD had greater ferric reduction antioxidant power and DPPH radical scavenging activity, and a lower peroxide index.

引用

页码：263 / 270

页数：8

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