Use of a tubular heat exchanger to achieve complex coacervation in a semi-continuous process: Effects of capsules curing temperature and shear rate

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dc.contributor.authorFerreira, Sungil [UNESP]
dc.contributor.authorNicoletti, Vania Regina [UNESP]
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.contributor.institutionUniversity of Minnesota
dc.date.accessioned2021-06-25T10:32:04Z
dc.date.available2021-06-25T10:32:04Z
dc.date.issued2021-12-01
dc.description.abstractThe main objective of this study was to convert the cure of the capsules produced by complex coacervation in a continuous process. To achieve this, a continuous tubular heat exchanger was used. The complex coacervation step was induced by atomization and compared with the traditional batch stirring method. Immediately after the coacervation step, the influence of curing step was evaluated by varying the tubular heat exchanger curing flow rate (2.4, 5.3 and 8.3 mL/s) and the curing temperature (8, 10 and 11.5 °C). One important result reported in this study is the reduction in overall time to cure the capsules, that varied from 2.7 to 9.4 min. The capsules size varied from 22 to 36 μm, the encapsulation yield ranged from 66 to 93% and the maximum oil released during simulated gastric conditions was less than 14%. This indicates that this new configuration to carry out complex coacervation in a semi-continuous process is effective in producing proper capsules and it opens important possibilities to scale up the process, making it cheaper, faster and more efficient.en
dc.description.affiliationSão Paulo State University (UNESP) Department of Food Engineering and Technology
dc.description.affiliationDepartment of Food Science and Nutrition University of Minnesota
dc.description.affiliationUnespSão Paulo State University (UNESP) Department of Food Engineering and Technology
dc.description.sponsorshipConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.description.sponsorshipFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.description.sponsorshipIdFAPESP: 2015/23290–0
dc.description.sponsorshipIdFAPESP: 2018/16976–0
dc.description.sponsorshipIdCNPq: 305355/2016–3
dc.identifierhttp://dx.doi.org/10.1016/j.jfoodeng.2021.110698
dc.identifier.citationJournal of Food Engineering, v. 310.
dc.identifier.doi10.1016/j.jfoodeng.2021.110698
dc.identifier.issn0260-8774
dc.identifier.scopus2-s2.0-85107280012
dc.identifier.urihttp://hdl.handle.net/11449/206436
dc.language.isoeng
dc.relation.ispartofJournal of Food Engineering
dc.sourceScopus
dc.subjectAtomization
dc.subjectCooling rate
dc.subjectMicroencapsulation
dc.subjectProcess optimization
dc.subjectScale up
dc.subjectSimulated gastric conditions
dc.titleUse of a tubular heat exchanger to achieve complex coacervation in a semi-continuous process: Effects of capsules curing temperature and shear rateen
dc.typeArtigo
unesp.author.orcid0000-0003-2181-5906 0000-0003-2181-5906[1]
unesp.author.orcid0000-0002-2553-4629[2]

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