Long term stability of microfluidized emulsions used in microencapsulation by spray drying
| Autor: | A. Monroy-Villagrana, J. Jiménez-Guzmán, Lidia Dorantes-Alvarez, Fidel Villalobos-Castillejos, Gustavo F. Gutiérrez-López, Liliana Alamilla-Beltrán, Diana E. Leyva-Daniel |
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| Rok vydání: | 2016 |
| Předmět: |
food.ingredient
General Chemical Engineering medicine.medical_treatment Dispersity Ingeniería engineering.material chemistry.chemical_compound 0404 agricultural biotechnology food medicine Food science depletion flocculation long term stability Chromatography Chemistry Carotene 04 agricultural and veterinary sciences Maltodextrin 040401 food science Depletion flocculation Spray drying engineering encapsulation Gum arabic Emulsions Biopolymer Emulsion droplet microfluidization |
| Zdroj: | Instituto Politécnico Nacional IPN Redalyc-IPN Revista Mexicana de Ingeniería Química (México) Num.1 Vol.16 |
| ISSN: | 2395-8472 1665-2738 |
| Popis: | The long-term (60 days) effect of microfluidization on the properties of -carotene emulsions in a matrix of biopolymers (maltodextrin and gum arabic) for spray drying was evaluated. Microfluidization showed a significant effect (p ≤ 0.05) in the reduction of Emulsion Droplet Size (EDS) (262-721 nm). Emulsions with higher contents of gum arabic produce the smallest EDS (383-721 nm). EDS and the polydispersity index were directly related while stability and lightness were inversely related to EDS. The majority changes in the stability of emulsions were observed during the first 10 days, promoting the broke up for those emulsions with higher content of maltodextrin. Emulsions with large content of gum arabic remain stable for longer time, despite depletion flocculation due to excess biopolymer. |
| Databáze: | OpenAIRE |
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