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metadata.artigo.dc.title: Hygroscopic thermal and chemical properties of cinnamon essential oil microparticles obtainded by spray drying
metadata.artigo.dc.creator: Campelo, Pedro Henrique
Figueiredo, Jayne de Abreu
Ferraz, Vany
Yoshida, Maria Irene
Fernandes, Regiane Victória de Barros
Botrel, Diego Alvarenga
Borges, Soraia Vilela
metadata.artigo.dc.subject: Sorption isotherms
Glass transition
Cinnamon essential oil
Antioxidant activity
Gordon-taylor equation
Isotermas de sorção
Transição de vidro
Óleo essencial de canela
Atividade antioxidante
metadata.artigo.dc.publisher: College of Food and Agriculture, United Arab Emirates University Nov-2017
metadata.artigo.dc.identifier.citation: CAMPELO, P. H. et al. Hygroscopic thermal and chemical properties of cinnamon essential oil microparticles obtainded by spray drying. Emirates Journal of Food and Agriculture, Abu Dhabi, v. 29, n. 11, p. 884-892, Nov. 2017.
metadata.artigo.dc.description.abstract: This study aimed at evaluating the potential of gum arabic in combination with maltodextrin for the microencapsulation of cinnamon essential oil by spray drying to maximize its hygroscopic, thermal and chemical stability. The corresponding isotherm exhibited type II behavior (sigmoidal curve), and the best fit was obtained for the GAB model (E = 4.81%). Differential scanning calorimetry (DSC) analysis showed that the increased moisture content caused a significant reduction of the glass transition temperature (Tg) of the microparticles. Microparticles stored at intermediate humidity exhibited thermal stability and a lower mass loss, while storing at low temperatures led to higher antioxidant capacity and cinnamaldehyde retention.
metadata.artigo.dc.language: en_US
Appears in Collections:DCA - Artigos publicados em periódicos

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