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dc.contributor.CRUESPUniversidade Estadual de Campinaspt_BR
dc.typeArtigo de periódicopt_BR
dc.titleChemometry as applied to the production of omega-3 microcapsules by complex coacervation with soy protein isolate and gum Arabicpt_BR
dc.contributor.authorde Conto, LCpt_BR
dc.contributor.authorGrosso, CRFpt_BR
dc.contributor.authorGoncalves, LAGpt_BR
unicamp.author.emailleilanedeconto@gmail.compt_BR
unicamp.authorde Conto, Leilane Costa Ferreira Grosso, Carlos Raimundo Guaraldo Goncalves, Lireny Aparecida Univ Estadual Campinas, UNICAMP, Fac Food Engn, BR-13083862 Campinas, SP, Brazilpt_BR
dc.subjectFish oil ethyl esterspt_BR
dc.subjectMicroencapsulationpt_BR
dc.subjectTransglutaminasept_BR
dc.subjectEPApt_BR
dc.subjectDHApt_BR
dc.subject.wosN-3 Fatty-acidspt_BR
dc.subject.wosFish-oilpt_BR
dc.subject.wosEthyl-esterspt_BR
dc.subject.wosMicroencapsulationpt_BR
dc.subject.wosTransglutaminasept_BR
dc.subject.wosGelatinpt_BR
dc.subject.wosDiseasept_BR
dc.description.abstractThe 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.pt
dc.relation.ispartofLwt-food Science And Technologypt_BR
dc.relation.ispartofabbreviationLWT-Food Sci. Technol.pt_BR
dc.publisher.cityAmsterdampt_BR
dc.publisher.countryHolandapt_BR
dc.publisherElsevier Science Bvpt_BR
dc.date.issued2013pt_BR
dc.date.monthofcirculationSEPpt_BR
dc.identifier.citationLwt-food Science And Technology. Elsevier Science Bv, v. 53, n. 1, n. 218, n. 224, 2013.pt_BR
dc.language.isoenpt_BR
dc.description.volume53pt_BR
dc.description.issuenumber1pt_BR
dc.description.firstpage218pt_BR
dc.description.lastpage224pt_BR
dc.rightsfechadopt_BR
dc.rights.licensehttp://www.elsevier.com/about/open-access/open-access-policies/article-posting-policypt_BR
dc.sourceWeb of Sciencept_BR
dc.identifier.issn0023-6438pt_BR
dc.identifier.eissn1096-1127pt_BR
dc.identifier.wosidWOS:000318826500031pt_BR
dc.identifier.doi10.1016/j.lwt.2013.02.017pt_BR
dc.description.sponsorshipCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)pt_BR
dc.description.sponsorshipConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)pt_BR
dc.description.sponsorship1Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)pt_BR
dc.description.sponsorship1Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)pt_BR
dc.date.available2014-07-30T16:52:24Z
dc.date.available2015-11-26T16:40:06Z-
dc.date.accessioned2014-07-30T16:52:24Z
dc.date.accessioned2015-11-26T16:40:06Z-
dc.description.provenanceMade available in DSpace on 2014-07-30T16:52:24Z (GMT). No. of bitstreams: 0 Previous issue date: 2013en
dc.description.provenanceMade available in DSpace on 2015-11-26T16:40:06Z (GMT). No. of bitstreams: 0 Previous issue date: 2013en
dc.identifier.urihttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/63078
dc.identifier.urihttp://repositorio.unicamp.br/jspui/handle/REPOSIP/63078-
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