Influence of emulsification methods and spray drying parameters on the microencapsulation of turmeric oleoresin
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Data
2019-07-01
Autores
Ferreira, S. [UNESP]
Piovanni, G. M.O. [UNESP]
Malacrida, C. R. [UNESP]
Nicoletti, V. R. [UNESP]
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Resumo
Turmeric (Curcuma longa L.) oleoresin possess valuable phenolic compounds that are susceptible to degradation, and microencapsulation is a powerful technique to increase its stability. Emulsification is a preponderant step in microencapsulation of hydrophobic compounds and physical-chemical properties of the parent emulsion affects effectiveness of spray-drying process and functional properties of the produced microcapsules. The present work aimed to evaluate the influence of emulsion formulation, emulsification methods, and spray-drying operational conditions on the encapsulation efficiency of turmeric oleoresin using maltodextrin/gelatin blends as wall material. The effects of different concentrations of maltodextrin (12 - 31.7 wt %) and gelatin (0.6 - 6 wt %), combined with three methods of emulsification - high shear homogenization with and without emulsifier addition, and sonication - were evaluated regarding emulsion droplet mean diameter and stability. Based on the results, an emulsion formulated with 26 g of maltodextrin and 0.6 g of gelatin per 100 g of emulsion was selected to study the influence of spray drying conditions - drying-air temperature (124 - 190°C), atomization airflow (275 - 536 L h-1), and emulsion feeding flow (1.4 - 8.6 mL min-1) - on encapsulation efficiency, water content, and solubility of turmeric oleoresin microcapsules. Sonication resulted in higher emulsion stability and, although drying-air temperature did not affect significantly the microcapsule properties, the best set of spray drying conditions was drying-air at 160 °C, atomization airflow of 420 L h-1, and emulsion feeding flow of 6 mL min-1. Combinations of higher atomization airflow and lower emulsion feeding flow resulted in lower values of curcumin encapsulation efficiency.
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Palavras-chave
Curcumin, Emulsion, Encapsulation, Gelatin, Maltodextrin, Rheology, Ultrasound
Como citar
Emirates Journal of Food and Agriculture, v. 31, n. 7, p. 491-500, 2019.