Please use this identifier to cite or link to this item:
Type: Artigo de Periódico
Title: Solid Lipid Microparticles Produced By Spray Chilling Technique To Deliver Ginger Oleoresin: Structure And Compound Retention
Author: Oriani
VB; Alvim
ID; Consoli
L; Molina
G; Pastore
GM; Hubinger
Abstract: Ginger oleoresin (GO) is frequently used as a flavor ingredient in various foods. Besides flavoring, its bioactive compounds are known for antimicrobial and antioxidant properties. In this study, we investigated the formation and characterization of solid lipid microparticles (SLMs) loaded with GO by the spray chilling technique. Mixtures composed of palmitic acid with oleic acid or palm fat were used as carriers. DSC and X-ray diffraction showed that the particle crystalline structure was decreased by oleic acid. Retention of pungent and volatile compounds was higher than 96% and 75%, respectively, in the best formulations. FTIR spectroscopy revealed no chemical interaction between GO and carriers. The particles presented a spherical shape and rough surface, and GO was dispersed over the entire particles, as shown by confocal microscopy. High volatile and pungent compound retention have shown that spray chilling can be a very promising technique for the production of SLM loaded with GO. (C) 2015 Elsevier Ltd. All rights reserved.
Subject: Flavor Ingredients
Pungent Compounds
Volatile Retention
Lipid Microparticles
X-ray Diffraction
Rights: fechado
Identifier DOI: 10.1016/j.foodres.2015.12.015
Date Issue: 2016
Appears in Collections:Unicamp - Artigos e Outros Documentos

Files in This Item:
File SizeFormat 
000370088900006.pdf858.39 kBAdobe PDFView/Open

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.