Morphological characterization of pequi extract microencapsulated through spray drying

被引：18
|
作者：
Alves, Aline Inacio [1 ]
Rodrigues, Marcela Zonta [1 ]
Moacir Ribeiro Pinto, Marcos Roberto [1 ]
Lago Vanzela, Ellen Silva [1 ]
Stringheta, Paulo Cesar [1 ]
Perrone, Italo Tuler [1 ]
Ramos, Afonso Mota [1 ]
机构：
[1] Univ Fed Vicosa, Dept Tecnol Alimentos, PH Rolfs Ave, BR-29500000 Vicosa, MG, Brazil
来源：
INTERNATIONAL JOURNAL OF FOOD PROPERTIES | 2017年 / 20卷
关键词：
Extraction; Gum Arabic; Morphology; Maltodextrin;
D O I：
10.1080/10942912.2017.1343344
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
This objective of this work was to produce spray-drying microencapsulated carotenoid extracts from pequi pulp using maltodextrin and gum arabic and to evaluate the influence of drying temperature on the physicochemical properties of microencapsulated extracts. Emulsions were spray-dried into powders at 150 degrees C, 170 degrees C, and 190 degrees C. Morphological and physicochemical properties of the obtained product were investigated. The temperature of 190 degrees C was that which best conserved the carotenoids and had the best observed solubility. The microspheres produced by spray drying presented an average size of 20 mu m. Neither morphological nor color differences were observed for particles dried at different temperatures.
引用
收藏
页码：1298 / 1305
页数：8
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