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metadata.artigo.dc.title: Stability of lime essential oil microparticles produced with protein-carbohydrate blends
metadata.artigo.dc.creator: Campelo, Pedro Henrique
Sanches, Edgar Aparecido
Fernandes, Regiane Victória de Barros
Botrel, Diego Alvarenga
Borges, Soraia Vilela
metadata.artigo.dc.subject: Encapsulation
Lime essential oil
Whey protein concentrate
Dextrose equivalent
Controlled release
Óleo essencial de limão
Spray de secagem
Concentrado protéico de soro
Equivalente de dextrose
Lançamento controlado
metadata.artigo.dc.publisher: Elsevier Mar-2018
metadata.artigo.dc.identifier.citation: CAMPELO, 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.
metadata.artigo.dc.description.abstract: The 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.
metadata.artigo.dc.language: en_US
Appears in Collections:DCA - Artigos publicados em periódicos

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