期刊
POWDER TECHNOLOGY
卷 354, 期 -, 页码 877-885出版社
ELSEVIER
DOI: 10.1016/j.powtec.2019.06.026
关键词
Microencapsulation; Salvia hispanica L; Ultrasound; Spray drying; Rotor-stator
资金
- Brazilian agency CAPES
The objective of this work was to evaluate the influence of the homogenization method, ultrasound or rotor-stator, on the properties of emulsions formed with chia oil (Salvia hispanica L.) and on the stability of this powder oil. Microencapsulation was performed by spray drying, using as a wall material a mixture of maltodextrin 10DE, maltodextrin 20DE, whey protein isolate and gum arabic (40/40/15/5). The characterization of the microparticles was performed by moisture, particle size, surface oil, encapsulated oil, encapsulation efficiency, morphology, lipid oxidation and oxidative stability. The use of ultrasound promoted a significant reduction in droplet size (4.62 to 0.48 mu m) and a considerable increase in encapsulation efficiency (42 to 96%). In this way, it was possible to obtain a microparticle of chia oil with concentration of oil of industrial interest (30% w/w) with high encapsulation efficiency and good oxidative stability, using the green ultrasonic technology for the oil homogenization stage. (C) 2019 Elsevier B.V. All rights reserved.
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