文章基本信息

标题：Microencapsulation of grape seed oil by spray drying
其他标题：Microencapsulation of grape seed oil by spray drying
本地全文：下载
作者：BÖGER, Bruna Raquel ; GEORGETTI, Sandra Regina ; KUROZAWA, Louise Emy 等
期刊名称：Food Science and Technology (Campinas)
印刷版ISSN：0101-2061
电子版ISSN：1678-457X
出版年度：2018
卷号：38
期号：2
页码：263-270
DOI：10.1590/fst.04417
出版社：Sociedade Brasileira de Ciência e Tecnologia de Alimentos
摘要：Abstract 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.
其他摘要：Abstract 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.
关键词：microencapsulation; grape seed oil; antioxidant activity; maltodextrin; encapsulation efficiency; lipid oxidation.
其他关键词：microencapsulation;grape seed oil;antioxidant activity;maltodextrin;encapsulation efficiency;lipid oxidation