Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/29807
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dc.creatorFelix, Pedro Henrique Campelo-
dc.creatorBirchal, Viviane Santos-
dc.creatorBotrel, Diego Alvarenga-
dc.creatorMarques, Gerson Reginaldo-
dc.creatorBorges, Soraia Vilela-
dc.date.accessioned2018-07-27T13:48:44Z-
dc.date.available2018-07-27T13:48:44Z-
dc.date.issued2017-06-
dc.identifier.citationFELIX, P. H. C. et al. Physicochemical and thermal stability of microcapsules of cinnamon essential oil by spray drying. Journal of Food Processing and Preservation, [S. l.], v. 41, n. 3, p. 1-9, June 2017.pt_BR
dc.identifier.urihttps://onlinelibrary.wiley.com/doi/abs/10.1111/jfpp.12919pt_BR
dc.identifier.urihttp://repositorio.ufla.br/jspui/handle/1/29807-
dc.description.abstractMany studies on the cinnamon essential oil has attracted the attention of researchers because of their antimicrobial and antifungal properties. The objective of this study was to evaluate the influence of different wall material on the physicochemical characteristics of microencapsulated cinnamon essential oil. Microcapsules produced with combinations of wall materials (gum arabic, whey protein isolate and maltodextrin) were evaluated with regard to moisture, solubility, hygroscopicity, bulk density, tapped bulk density and microscopic analysis. The encapsulation efficiency was based on cinnamaldehyde retention in relation to the content of the pure oil. The results showed that blends of gum arabic and maltodextrin obtained better retention of cinnamaldehyde (50%). The presence of maltodextrin together with whey protein isolate favored the formation of more spherical particles. Transmission electron microscopy images clearly showed the oil dispersed in the wall materials. Thermogravimetric curves showed higher thermal stability for microcapsules with whey protein isolated. Based on the physicochemical characteristics analyzed, the best wall material for the process of microencapsulation essential oils of cinnamon was the combination of gum arabic and maltodextrin.pt_BR
dc.languageen_USpt_BR
dc.publisherInstitute of Food Science and Technologypt_BR
dc.rightsrestrictAccesspt_BR
dc.sourceJournal of Food Processing and Preservationpt_BR
dc.subjectCinnamon essential oilpt_BR
dc.subjectSpray dryingpt_BR
dc.subjectEncapsulation efficiencypt_BR
dc.subjectÓleo essencial de canelapt_BR
dc.subjectSecagem por pulverizaçãopt_BR
dc.subjectEficiência de encapsulamentopt_BR
dc.titlePhysicochemical and thermal stability of microcapsules of cinnamon essential oil by spray dryingpt_BR
dc.typeArtigopt_BR
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