期刊
FOOD SCIENCE AND TECHNOLOGY
卷 38, 期 2, 页码 263-270出版社
SOC BRASILEIRA CIENCIA TECNOLOGIA ALIMENTOS
DOI: 10.1590/fst.04417
关键词
microencapsulation; grape seed oil; antioxidant activity; maltodextrin; encapsulation efficiency; lipid oxidation
资金
- Coordination for the Improvement of Higher Education Personnel (CAPES)
- Sao Paulo Research Foundation (FAPESP) [EMU 2009/54137-1]
- Fundacao de Amparo a Pesquisa do Estado de Sao Paulo (FAPESP) [09/54137-1] Funding Source: FAPESP
In the search for alternative wall materials to replace gum Arabic (GA), a good but expensive encapsulating agent, this work aimed to evaluate the effectiveness of maltodextrin 10DE in combination with GA (GA/MD, 50:50 ratio) for the microencapsulation of grape seed oil by spray drying. The addition of maltodextrin to gum Arabic did not influence the mean particle diameter, powder bulk density, encapsulation efficiency or the total oil retained in the microspheres. Although the oil encapsulated with GA showed greater retention of phenolic compounds after spray drying, the sample encapsulated with GA/MD had greater ferric reduction antioxidant power and DPPH radical scavenging activity, and a lower peroxide index.
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