期刊
POWDER TECHNOLOGY
卷 355, 期 -, 页码 593-601出版社
ELSEVIER
DOI: 10.1016/j.powtec.2019.07.079
关键词
Arabic Gum; Controlled release; Microencapsulation; Resveratrol; Spray-drying; Weibull model
资金
- Laboratory for Process Engineering, Environment, Biotechnology and Energy - LEPABE - national funds through FCT/MCTES (PIDDAC) [UID/EQU/00511/2019]
- FEDER funds through COMPETE2020 - Programa Operacional Competitividade e Internacionalizacao (POCI) [POCI-01-0145-FEDER-028715]
- national funds (PIDDAC) through FCT/MCTES
- Project LEPABE-2-ECO-INNOVATION - Norte Portugal Regional Operational Programme (NORTE 2020) under PORTUGAL 2020 Partnership Agreement, through the European Regional Development Fund (ERDF) [NORTE-01-0145-FEDER000005]
- Fundacao para a Ciencia e a Tecnologia (FCT) [SFRH/BD/129207/2017]
- FCT [DL 57/2016]
- Fundação para a Ciência e a Tecnologia [SFRH/BD/129207/2017] Funding Source: FCT
Resveratrol is a polyphenol with great properties namely antioxidant and anti-inflammatory, capable of preventing diseases such as cancer and cardiovascular and neurodegenerative ones. However, it is usually unstable, easily oxidizable and sensitive to heat and light, which limits its application in the food industry. Microencapsulation is an efficient technology that can be used to overcome these limitations. The purpose of this work was to microencapsulate resveratrol, by spray-drying technology, using a resveratrol emulsion formulation, prepared different concentrations of arabic gum (encapsulating agent). Resveratrol microparticles had an average size of 8.2 mu m and the surface of all microparticles showed a spherical form, irregular shape and rough surface. Resveratrol release studies were performed. The release profiles fitted well with the Weibull model and the highest encapsulation efficiency obtained was 87%. The Korsmeyer-Peppas and Baker-Lonsdale model were also adjusted to the experimental release profiles with good results. This study evidenced the success of microencapsulation of resveratrol using the spray-drying technology, constituting a promising delivery system to apply in the food industry. (C) 2019 Elsevier B.V. All rights reserved.
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