Encapsulation of d-limonene flavors using spray drying: Effect of the addition of emulsifiers
Fuente:
Redalyc
Salvato in:
| Autore principale: | |
|---|---|
| Natura: | Artículo científico |
| Lingua: | es |
| Pubblicazione: |
Universidad del Valle
2015
|
| Soggetti: | |
| Accesso online: | |
| Tags: |
Aggiungi Tag
Nessun Tag, puoi essere il primo ad aggiungerne!!
|
| _version_ | 1876450457827672064 |
|---|---|
| author | Karla D. Rubiano |
| author_facet | Karla D. Rubiano |
| contents | Encapsulation of d-limonene flavors using spray drying: Effect of the addition of emulsifiers Karla D. Rubiano Jaime A. Cárdenas Héctor J. Ciro V. Ingeniería Emulsion stability optimization The aim of this study was to evaluate the addition of four emulsifiers (tween 20, tween 60, sodium caseinate and low methoxyl pectin) for the formulation and stability of d-limonene emulsions and to study the emulsifiers’ effect on the quality properties of the product obtained by spray drying and on the performance of the process variables. The results of these emulsions were significantly different (p <0.05) in the case of the viscosity and zeta potential, which established, through optimization, that the best formulation is achieved with a mixture of 0.4% low-methoxyl pectin and 0.1% tween 60. The spray drying process was evaluated by varying the inlet air temperature (150-200ºC), outlet air temperature (90-110ºC) and speed of the atomizer disk (20000-30000 rpm). The optimal conditions for the drying process were achieved with inlet and outlet air temperature of 156.7 and 90ºC, respectively, and an atomizer disc speed of 30000 rpm. With these parameters, the following results were obtained: solids recovery (90.9%), percent of deposits (0%), solubility (98.4%), moisture content (2.22% w.b), hygroscopicity (9.2%), water activity (0.112) and encapsulation efficiency (98%), which resulted in a powder with characteristics suitable for industrialization. 2015 artículo científico 0123-3033 https://www.redalyc.org/articulo.oa?id=291340438008 es http://www.redalyc.org/revista.oa?id=2913 Ingeniería y Competitividad application/pdf Universidad del Valle Ingeniería y Competitividad (Colombia) Num.2 Vol.17 |
| format | Artículo científico |
| id | redalyc_291340438008 |
| institution | Redalyc |
| language | es |
| publishDate | 2015 |
| publisher | Universidad del Valle |
| spellingShingle | Encapsulation of d-limonene flavors using spray drying: Effect of the addition of emulsifiers Karla D. Rubiano Ingeniería Emulsion stability optimization Encapsulation of d-limonene flavors using spray drying: Effect of the addition of emulsifiers Karla D. Rubiano Jaime A. Cárdenas Héctor J. Ciro V. Ingeniería Emulsion stability optimization The aim of this study was to evaluate the addition of four emulsifiers (tween 20, tween 60, sodium caseinate and low methoxyl pectin) for the formulation and stability of d-limonene emulsions and to study the emulsifiers’ effect on the quality properties of the product obtained by spray drying and on the performance of the process variables. The results of these emulsions were significantly different (p <0.05) in the case of the viscosity and zeta potential, which established, through optimization, that the best formulation is achieved with a mixture of 0.4% low-methoxyl pectin and 0.1% tween 60. The spray drying process was evaluated by varying the inlet air temperature (150-200ºC), outlet air temperature (90-110ºC) and speed of the atomizer disk (20000-30000 rpm). The optimal conditions for the drying process were achieved with inlet and outlet air temperature of 156.7 and 90ºC, respectively, and an atomizer disc speed of 30000 rpm. With these parameters, the following results were obtained: solids recovery (90.9%), percent of deposits (0%), solubility (98.4%), moisture content (2.22% w.b), hygroscopicity (9.2%), water activity (0.112) and encapsulation efficiency (98%), which resulted in a powder with characteristics suitable for industrialization. 2015 artículo científico 0123-3033 https://www.redalyc.org/articulo.oa?id=291340438008 es http://www.redalyc.org/revista.oa?id=2913 Ingeniería y Competitividad application/pdf Universidad del Valle Ingeniería y Competitividad (Colombia) Num.2 Vol.17 |
| title | Encapsulation of d-limonene flavors using spray drying: Effect of the addition of emulsifiers |
| topic | Ingeniería Emulsion stability optimization |
| url | https://www.redalyc.org/articulo.oa?id=291340438008 |