Influence of emulsification methods and use of colloidal silicon dioxide on the microencapsulation by spray drying of turmeric oleoresin in gelatin-starch matrices

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dc.contributor.authorFerreira, Sungil [UNESP]
dc.contributor.authorMalacrida, Cassia R. [UNESP]
dc.contributor.authorTelis, Vania R. N. [UNESP]
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2018-12-11T16:43:29Z
dc.date.available2018-12-11T16:43:29Z
dc.date.issued2016-11-01
dc.description.abstractMicroencapsulated turmeric oleoresin can present improved curcumin stability and be easily applied in hydrophilic systems. Most of the microencapsulation techniques rely on the initial emulsification of the core material in the wall biopolymers and this step affects the encapsulation efficiency and properties of the resulting microcapsules. The objective of this work was to evaluate the effects of different emulsification methods, the use of colloidal silicon dioxide and Tween 80 as additives, and the rheological behaviour of the encapsulating gelatin-starch dispersions on the emulsion stability, encapsulation efficiency, and yield of turmeric oleoresin microcapsules produced by spray-drying. The encapsulating matrices were prepared with varied concentrations of modified starch (from 0.22–0.317 g/g (22–31.7 wt%), dry basis) and gelatin (0–0.06 g/g (0–6 wt%), dry basis). The microstructure of the emulsions was evaluated through optical microscopy and small amplitude oscillatory shear rheology. The emulsification of turmeric oleoresin was performed by the following methods: high-shear mixing, using a rotor-stator homogenizer, with and without addition of Tween 80 as a surfactant; and by ultrasound homogenizer with and without the colloidal silicon dioxide (Aerosil 200). The homogenization method presented considerable influence on the emulsion stability and on the average droplet sizes in the emulsion. The concentration of gelatin directly affected the emulsion and microcapsule properties. Ultrasound homogenization and the use of colloidal silicon dioxide resulted in the highest encapsulation efficiency of turmeric oleoresin in the low total-solid formulations.en
dc.description.affiliationDepartment of Food Engineering and Technology São Paulo State University - UNESP, Cristóvão Colombo Street 2265
dc.description.affiliationDepartment of Biological Sciences São Paulo State University - UNESP, Dom Antônio Avenue 2100
dc.description.affiliationUnespDepartment of Food Engineering and Technology São Paulo State University - UNESP, Cristóvão Colombo Street 2265
dc.description.affiliationUnespDepartment of Biological Sciences São Paulo State University - UNESP, Dom Antônio Avenue 2100
dc.format.extent2210-2218
dc.identifierhttp://dx.doi.org/10.1002/cjce.22596
dc.identifier.citationCanadian Journal of Chemical Engineering, v. 94, n. 11, p. 2210-2218, 2016.
dc.identifier.doi10.1002/cjce.22596
dc.identifier.issn1939-019X
dc.identifier.issn0008-4034
dc.identifier.scopus2-s2.0-84982207539
dc.identifier.urihttp://hdl.handle.net/11449/168884
dc.language.isoeng
dc.relation.ispartofCanadian Journal of Chemical Engineering
dc.relation.ispartofsjr0,377
dc.rights.accessRightsAcesso restrito
dc.sourceScopus
dc.subjectemulsion stability
dc.subjectencapsulation efficiency
dc.subjectgelatin
dc.subjectrheology
dc.subjectsilicon dioxide
dc.subjectstarch
dc.subjectultrasound
dc.titleInfluence of emulsification methods and use of colloidal silicon dioxide on the microencapsulation by spray drying of turmeric oleoresin in gelatin-starch matricesen
dc.typeArtigo
unesp.author.lattes2114367431104728[2]
unesp.author.orcid0000-0003-0069-6581[2]

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