Use este identificador para citar ou linkar para este item: http://repositorio.ufla.br/jspui/handle/1/33315
Registro completo de metadados
Campo DCValorIdioma
dc.creatorCampelo, Pedro Henrique-
dc.creatorSanches, Edgar Aparecido-
dc.creatorFernandes, Regiane Victória de Barros-
dc.creatorBotrel, Diego Alvarenga-
dc.creatorBorges, Soraia Vilela-
dc.date.accessioned2019-03-29T11:45:18Z-
dc.date.available2019-03-29T11:45:18Z-
dc.date.issued2018-03-
dc.identifier.citationCAMPELO, P. H. et al. Stability of lime essential oil microparticles produced with protein-carbohydrate blends. Food Research International, Barking, v. 105, p. 936-944, Mar. 2018.pt_BR
dc.identifier.urihttps://www.sciencedirect.com/science/article/pii/S0963996917308888#!pt_BR
dc.identifier.urihttp://repositorio.ufla.br/jspui/handle/1/33315-
dc.description.abstractThe objective of this work was to analyze the influence of maltodextrin equivalent dextrose on the lime essential oil reconstitution, storage, release and protection properties. Four treatments were evaluated: whey protein concentrate (WPC), and blends of maltodextrin with dextrose equivalents of 5 (WM5), 10 (WM10) and 20 (WM20). The reconstitution and storage properties of the microparticles (solubility, wettability and density), water kinetics adsorption, sorption isotherms, thermogravimetric properties, controlled release and degradation kinetics of encapsulated lime essential oil were studied to measure the quality of the encapsulated materials. The results of the study indicated that the DE degree influences the characteristics of reconstitution, storage, controlled release and degradation characteristics of encapsulated bioactive compounds. The increase in dextrose equivalent improves microparticle solubility, wettability and density, mainly due to the size of the maltodextrin molecules. The adsorption kinetics and sorption isotherm curves confirmed the increase in the hygroscopicity of maltodextrins with higher degrees of polymerization. The size of the maltodextrin chains influenced the release and protection of the encapsulated lime essential oil. Finally, the maltodextrin polymerization degree can be considered a parameter that will influence the physicochemical properties of microencapsulated food.pt_BR
dc.languageen_USpt_BR
dc.publisherElsevierpt_BR
dc.rightsrestrictAccesspt_BR
dc.sourceFood Research Internationalpt_BR
dc.subjectEncapsulationpt_BR
dc.subjectLime essential oilpt_BR
dc.subjectSpray-dryingpt_BR
dc.subjectMaltodextrinpt_BR
dc.subjectWhey protein concentratept_BR
dc.subjectDextrose equivalentpt_BR
dc.subjectControlled releasept_BR
dc.subjectEncapsulamentopt_BR
dc.subjectÓleo essencial de limãopt_BR
dc.subjectSpray de secagempt_BR
dc.subjectMaltodextrinapt_BR
dc.subjectConcentrado protéico de soropt_BR
dc.subjectEquivalente de dextrosept_BR
dc.subjectLançamento controladopt_BR
dc.titleStability of lime essential oil microparticles produced with protein-carbohydrate blendspt_BR
dc.typeArtigopt_BR
Aparece nas coleções:DCA - Artigos publicados em periódicos

Arquivos associados a este item:
Não existem arquivos associados a este item.


Os itens no repositório estão protegidos por copyright, com todos os direitos reservados, salvo quando é indicado o contrário.