Use este identificador para citar ou linkar para este item: http://repositorio.ufla.br/jspui/handle/1/42450
Título: Hygroscopic, structural, and thermal properties of essential oil microparticles of sweet orange added with cellulose nanofibrils
Palavras-chave: Food microencapsulation
Gum arabic
Cellulose nanofibrils
Microcapsules
Spray‐drying process
Microencapsulação de alimentos
Goma arábica
Nanofibrilas de celulose
Microcápsulas
Secagem por spray
Data do documento: Jan-2020
Editor: Wiley Periodicals
Citação: SOUZA, H. J. B. de et al. Hygroscopic, structural, and thermal properties of essential oil microparticles of sweet orange added with cellulose nanofibrils. Journal of Food Processing and Preservation, [S. I.], v. 44, n. 3, e14365, Mar. 2020. DOI: https://doi.org/10.1111/jfpp.14365.
Resumo: Different types of nanoscale components are being tested in the food microencapsulation process, in order to ensure better barrier properties. Thus, this study aimed to evaluate the properties of spray‐dried microparticles containing sweet orange essential oil produced using gum Arabic and maltodextrin as wall materials incorporated with cellulose nanofibrils. Therefore, both cellulose nanofibrils (morphology) and microparticles (load capacity, moisture adsorption isotherms, X‐ray diffractometry, thermogravimetry, and morphology) were characterized. The treatments containing gum Arabic and cellulose nanofibrils showed better results regarding load capacity (17% w/w). The moisture adsorption isotherms showed that replacing gum Arabic by maltodextrin the equilibrium moisture of the microparticles with and without cellulose nanofibrils were decreased. The presence of cellulose nanofibrils increased the thermal stability of the microcapsules, while higher maltodextrin concentration decreased thermal stability. The microparticles had spherical morphology and roughened surface for all treatments. Therefore, cellulose nanofibrils have potential use for application in the spray‐drying process. Practical applications: With the development of new technologies, there is great potential for encapsulation of blended polymeric formulations with an innovative approach in presence of nanoscale components. Cellulose nanofibrils offer structural and mechanical properties and act as a thickener and a physical barrier allowing stabilization of the interface oil/water, what contributes to the improvement of the properties of the essential oil microparticles.
URI: https://doi.org/10.1111/jfpp.14365
http://repositorio.ufla.br/jspui/handle/1/42450
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