Brea gum as wall material in the microencapsulation of corn oil by spray drying: Effect of inulin addition

Autores
Castel, María Virginia; Rubiolo, Amelia Catalina; Carrara, Carlos Roberto
Año de publicación
2018
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
This study aimed to evaluate the potential of Brea gum (BG) in the microencapsulation of corn oil in comparison with gum arabic (GA) and evaluate the effect of adding inulin at the matrix formulation. Different concentration of BG and inulin were used to emulsify pure corn oil using a homogenizer followed by an ultrasonic treatment. Then, emulsions were spray dried in laboratory scale equipment to obtain the microcapsules. Overall, powders presented spherical shape with surface concavities, no apparent cracks and high polydispersity. However, some powders containing inulin showed particles that seem to have fused together reflecting a coating effect of inulin. Moisture content of BG powders were low but increased with inulin addition, while water activities (˂0.4) were not affected by inulin. The color analysis showed that BG powders presented lower luminosity and higher red and yellow parameters than GA powder, and adding inulin decreased the lightness, redness and yellowness resulting in powders with more pale color. Encapsulation efficiency increased with BG concentration, reaching 76.12% with 20% of BG. Further efficiency improvement was achieved in presence of inulin, reaching the highest value (91.72) with 20% BG/20% inulin formulation, which was higher than the efficiency achieved with GA (88.66%). It was concluded that the combination of BG and inulin could be used as an alternative wall material for microencapsulation of hydrophobic compounds in replacement of GA.
Fil: Castel, María Virginia. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
Fil: Rubiolo, Amelia Catalina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
Fil: Carrara, Carlos Roberto. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
Materia
CERCIDIUM PRAECOX
GUM EXUDATES
BREA GUM
ENCAPSULATION
SPRAY-DRYING
INULIN
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/89415
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/89415
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Brea gum as wall material in the microencapsulation of corn oil by spray drying: Effect of inulin additionCastel, María VirginiaRubiolo, Amelia CatalinaCarrara, Carlos RobertoCERCIDIUM PRAECOXGUM EXUDATESBREA GUMENCAPSULATIONSPRAY-DRYINGINULINhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2This study aimed to evaluate the potential of Brea gum (BG) in the microencapsulation of corn oil in comparison with gum arabic (GA) and evaluate the effect of adding inulin at the matrix formulation. Different concentration of BG and inulin were used to emulsify pure corn oil using a homogenizer followed by an ultrasonic treatment. Then, emulsions were spray dried in laboratory scale equipment to obtain the microcapsules. Overall, powders presented spherical shape with surface concavities, no apparent cracks and high polydispersity. However, some powders containing inulin showed particles that seem to have fused together reflecting a coating effect of inulin. Moisture content of BG powders were low but increased with inulin addition, while water activities (˂0.4) were not affected by inulin. The color analysis showed that BG powders presented lower luminosity and higher red and yellow parameters than GA powder, and adding inulin decreased the lightness, redness and yellowness resulting in powders with more pale color. Encapsulation efficiency increased with BG concentration, reaching 76.12% with 20% of BG. Further efficiency improvement was achieved in presence of inulin, reaching the highest value (91.72) with 20% BG/20% inulin formulation, which was higher than the efficiency achieved with GA (88.66%). It was concluded that the combination of BG and inulin could be used as an alternative wall material for microencapsulation of hydrophobic compounds in replacement of GA.Fil: Castel, María Virginia. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; ArgentinaFil: Rubiolo, Amelia Catalina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; ArgentinaFil: Carrara, Carlos Roberto. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; ArgentinaElsevier Science2018-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/89415Castel, María Virginia; Rubiolo, Amelia Catalina; Carrara, Carlos Roberto; Brea gum as wall material in the microencapsulation of corn oil by spray drying: Effect of inulin addition; Elsevier Science; Food Research International; 103; 1-2018; 76-830963-9969CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://linkinghub.elsevier.com/retrieve/pii/S0963996917307214info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodres.2017.10.036info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:53:33Zoai:ri.conicet.gov.ar:11336/89415instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 09:53:33.63CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Brea gum as wall material in the microencapsulation of corn oil by spray drying: Effect of inulin addition
title Brea gum as wall material in the microencapsulation of corn oil by spray drying: Effect of inulin addition
spellingShingle Brea gum as wall material in the microencapsulation of corn oil by spray drying: Effect of inulin addition
Castel, María Virginia
CERCIDIUM PRAECOX
GUM EXUDATES
BREA GUM
ENCAPSULATION
SPRAY-DRYING
INULIN
title_short Brea gum as wall material in the microencapsulation of corn oil by spray drying: Effect of inulin addition
title_full Brea gum as wall material in the microencapsulation of corn oil by spray drying: Effect of inulin addition
title_fullStr Brea gum as wall material in the microencapsulation of corn oil by spray drying: Effect of inulin addition
title_full_unstemmed Brea gum as wall material in the microencapsulation of corn oil by spray drying: Effect of inulin addition
title_sort Brea gum as wall material in the microencapsulation of corn oil by spray drying: Effect of inulin addition
dc.creator.none.fl_str_mv Castel, María Virginia
Rubiolo, Amelia Catalina
Carrara, Carlos Roberto
author Castel, María Virginia
author_facet Castel, María Virginia
Rubiolo, Amelia Catalina
Carrara, Carlos Roberto
author_role author
author2 Rubiolo, Amelia Catalina
Carrara, Carlos Roberto
author2_role author
author
dc.subject.none.fl_str_mv CERCIDIUM PRAECOX
GUM EXUDATES
BREA GUM
ENCAPSULATION
SPRAY-DRYING
INULIN
topic CERCIDIUM PRAECOX
GUM EXUDATES
BREA GUM
ENCAPSULATION
SPRAY-DRYING
INULIN
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv This study aimed to evaluate the potential of Brea gum (BG) in the microencapsulation of corn oil in comparison with gum arabic (GA) and evaluate the effect of adding inulin at the matrix formulation. Different concentration of BG and inulin were used to emulsify pure corn oil using a homogenizer followed by an ultrasonic treatment. Then, emulsions were spray dried in laboratory scale equipment to obtain the microcapsules. Overall, powders presented spherical shape with surface concavities, no apparent cracks and high polydispersity. However, some powders containing inulin showed particles that seem to have fused together reflecting a coating effect of inulin. Moisture content of BG powders were low but increased with inulin addition, while water activities (˂0.4) were not affected by inulin. The color analysis showed that BG powders presented lower luminosity and higher red and yellow parameters than GA powder, and adding inulin decreased the lightness, redness and yellowness resulting in powders with more pale color. Encapsulation efficiency increased with BG concentration, reaching 76.12% with 20% of BG. Further efficiency improvement was achieved in presence of inulin, reaching the highest value (91.72) with 20% BG/20% inulin formulation, which was higher than the efficiency achieved with GA (88.66%). It was concluded that the combination of BG and inulin could be used as an alternative wall material for microencapsulation of hydrophobic compounds in replacement of GA.
Fil: Castel, María Virginia. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
Fil: Rubiolo, Amelia Catalina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
Fil: Carrara, Carlos Roberto. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
description This study aimed to evaluate the potential of Brea gum (BG) in the microencapsulation of corn oil in comparison with gum arabic (GA) and evaluate the effect of adding inulin at the matrix formulation. Different concentration of BG and inulin were used to emulsify pure corn oil using a homogenizer followed by an ultrasonic treatment. Then, emulsions were spray dried in laboratory scale equipment to obtain the microcapsules. Overall, powders presented spherical shape with surface concavities, no apparent cracks and high polydispersity. However, some powders containing inulin showed particles that seem to have fused together reflecting a coating effect of inulin. Moisture content of BG powders were low but increased with inulin addition, while water activities (˂0.4) were not affected by inulin. The color analysis showed that BG powders presented lower luminosity and higher red and yellow parameters than GA powder, and adding inulin decreased the lightness, redness and yellowness resulting in powders with more pale color. Encapsulation efficiency increased with BG concentration, reaching 76.12% with 20% of BG. Further efficiency improvement was achieved in presence of inulin, reaching the highest value (91.72) with 20% BG/20% inulin formulation, which was higher than the efficiency achieved with GA (88.66%). It was concluded that the combination of BG and inulin could be used as an alternative wall material for microencapsulation of hydrophobic compounds in replacement of GA.
publishDate 2018
dc.date.none.fl_str_mv 2018-01
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/89415
Castel, María Virginia; Rubiolo, Amelia Catalina; Carrara, Carlos Roberto; Brea gum as wall material in the microencapsulation of corn oil by spray drying: Effect of inulin addition; Elsevier Science; Food Research International; 103; 1-2018; 76-83
0963-9969
CONICET Digital
CONICET
url http://hdl.handle.net/11336/89415
identifier_str_mv Castel, María Virginia; Rubiolo, Amelia Catalina; Carrara, Carlos Roberto; Brea gum as wall material in the microencapsulation of corn oil by spray drying: Effect of inulin addition; Elsevier Science; Food Research International; 103; 1-2018; 76-83
0963-9969
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://linkinghub.elsevier.com/retrieve/pii/S0963996917307214
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodres.2017.10.036
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.13397

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