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|Type:||Artigo de periódico|
|Title:||Chemometry as applied to the production of omega-3 microcapsules by complex coacervation with soy protein isolate and gum Arabic|
|Author:||de Conto, LC|
|Abstract:||The objective of this work was to evaluate the influence of varying the concentrations of the wall materials (soy protein isolate/gum Arabic, SPI:GA), the ratio of the wall material to the core material and the concentration of the reticulating agent (TG) in the production of omega-3 ethyl ester microcapsules by complex coacervation, using a central compound rotational design (CCRD) and analyzing the results by response surface methodology (RSM). The only dependent variable capable of obtaining a mathematical model was encapsulation process yield, which has a maximum peak at C5 (2.6:1.0 wall:core and 1.8:1.0 SPI:GA). The trials C12 (1.5:1.0 SPI:GA; 1.0:1.0 wall:core; 6.0 UA of TG/g) and C14 (1.5:1.0 SPI:GA; 2.0:1.0 wall:core; 10.0 UA of TG/g) would have to add 0.40 g or 0.45 g of microcapsules to 100 g or 100 mL portions of foods for them to be considered as having functional properties, respectively. (c) 2013 Elsevier Ltd. All rights reserved.|
|Subject:||Fish oil ethyl esters|
|Editor:||Elsevier Science Bv|
|Citation:||Lwt-food Science And Technology. Elsevier Science Bv, v. 53, n. 1, n. 218, n. 224, 2013.|
|Appears in Collections:||Unicamp - Artigos e Outros Documentos|
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