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  • 标题:Encapsulation of Gallic Acid with Acid-Modified Low Dextrose Equivalent Potato Starch Using Spray-and Freeze-Drying Techniques
  • 本地全文:下载
  • 作者:Igor Sepelevs ; Valentina Stepanova ; Ruta Galoburda
  • 期刊名称:Polish Journal of Food and Nutrition Sciences
  • 印刷版ISSN:1230-0322
  • 电子版ISSN:2083-6007
  • 出版年度:2018
  • 卷号:68
  • 期号:3
  • 页码:273-280
  • DOI:10.1515/pjfns-2018-0006
  • 语种:English
  • 出版社:Walter de Gruyter GmbH
  • 摘要:The main objective of the present study was to investigate the effect of spray- and freeze-drying techniques on the microencapsulation of a gallic acid compound using the acid-hydrolyzed low dextrose equivalent potato starch as a wall material. During the experiment, it was possible to achieve encapsulation efficiency of 70–84% for the freeze-dried and 65–79% for spray-dried samples, without statistically significant difference ( P >0.05) in the encapsulation efficiency between the mentioned methods. Spray-dried samples formed spherical capsules with a higher number of micropores. Meanwhile, freeze-dried samples were shapeless, exposed larger pore volume (from 2.4×10−3 to 9.5×10−3 cm3/g against 1.2×10–3 4.9×10−3 cm3/g; analyzed by Barrett-Joyner-Halenda method) and overall higher surface area (0.632–1.225 m2/g against 0.472–1.296 m2/g; analyzed by Barrett-Joyner-Halenda method). Due to this fact, more gallic acid molecules were exposed to environmental factors and can be counted as losses. In addition, freeze-dried samples demonstrated lower water activity than spray-dried samples (0.075±0.014 against 0.178±0.008). Results showed that it is not practical to use freeze-drying for modelling encapsulation for food industry without a special necessity for protection of easily degradable chemical compounds. The present work makes a basis for the future studies of the microencapsulated phenolics application in food production.
  • 关键词:encapsulation ; freeze-drying ; spray-drying ; gallic acid
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