Evaluation of the calcium yield in the microencapsulation process

被引：0
|
作者：
Nicolae, Adrian [1 ,2 ]
Gabaldon Hernandez, Jose Antonio [3 ]
Martinez San Martin, Angel [4 ]
机构：
[1] Polytech Univ, Fac Appl Chem & Mat Sci, Bucharest 011061, Romania
[2] Natl Inst R&D Food Bioresources, Bucharest 020323, Romania
[3] Catholic Univ San Antonio, Dept Food Sci & Nutr, Murcia 30107, Spain
[4] Technol Ctr Canned Food, Murcia 30107, Spain
来源：
ROMANIAN BIOTECHNOLOGICAL LETTERS | 2013年 / 18卷 / 05期
关键词：
gluten-free; celiac disease; microencapsulation; spray-drying; lyophilization; calcium; ICP-MS; CELIAC-DISEASE;
D O I：
暂无
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
The aim of this study is to enrich gluten-free products in calcium, from a natural source. The calcium was micro-encapsulated at low pH 4,17 (ascorbic acid 20% was used) by spray-drying or lyophilization, and the % of calcium was determinated by ICP-MS. Batches of gluten-free(GF) cookies were made with the obtained powders, and the % of calcium was again determinated by ICP-MS, and some differences were found. We conclude that the best way to microencapsulate calcium is by lyophilization. The differences of calcium % in the GF products could be due to the different particle size of the powders.
引用
收藏
页码：8685 / 8688
页数：4
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