Microencapsulated ascorbic acid: Development, characterization, and release profile in simulated gastrointestinal fluids
| Autor: | Camila Augusto Perussello, Maria Lucia Masson, Michele Cristina Rodrigues da Cruz |
|---|---|
| Přispěvatelé: | CAPES Brazil—Coordination for the Improvement of Higher Education Personnel |
| Rok vydání: | 2018 |
| Předmět: |
food industry
food.ingredient Chromatography Coacervate Pectin Water activity Chemistry General Chemical Engineering Life Sciences 04 agricultural and veterinary sciences Ascorbic acid 040401 food science Gelatin microcapsules 0404 agricultural biotechnology food Emulsion Medicine and Health Sciences ascorbic acid Thermal stability Solubility Food Science |
| Zdroj: | Articles |
| ISSN: | 1745-4530 0145-8876 |
| DOI: | 10.1111/jfpe.12922 |
| Popis: | The aim of this study was to produce ascorbic acid (AA) microcapsules by complex coacervation, characterize them, and evaluate the release profile in simulated gastrointestinal fluids. The microcapsules were made of gelatin and pectin at concentrations of 1.0, 2.0, and 3.0%. The coacervated microcapsules were assessed for morphology (by optical microscopy and scanning electron microscopy), water activity (Aw), hygroscopicity, solubility, encapsulation efficiency (EE), thermal behavior, and AA release profile. The AA microcapsules were characterized by low solubility, low hygroscopicity, high thermal stability, and low diameter ( |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
Plný text