Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/341850
Type: Artigo
Title: Development of a microfluidic route for the formation of gellan-based microgels incorporating jabuticaba (Myrciaria cauliflora) extract
Author: Santos, T.P.
Costa, A.L.R.
Michelon, M.
Costa, L.P.
Cunha, R.L.
Abstract: Gellan microgels incorporated with jabuticaba extract were produced by external gelation of monodisperse water-in-oil (W/O) emulsions. This extract, rich in anthocyanins, has shown antioxidant effect and benefits associated to intestinal issues. The W/O emulsions were produced using a three-dimensional microfluidic device operated in an intermittent dripping regime flow. Microgels were obtained from external gelation of emulsions by calcium ions present in the continuous phase. Our results showed how to produce and control the microgel diameter and polydispersity by varying the flow rate of continuous and dispersed phases. Diameter of microgels ranged from 185 μm to 342 μm, and coefficient of variation values varied between 1.6 and 8.6%. The low stability of microgels loaded with jabuticaba extract was mainly associated with both the low gellan concentration and the osmotic pressure difference during storage. In spite of this, the microfluidic route proposed can potentially be used to incorporate and protect anthocyanins extracts and might be extended for other hydrophilic molecules
Subject: Antocianinas
Country: Reino Unido
Editor: Elsevier
Rights: Fechado
Identifier DOI: 10.1016/j.jfoodeng.2019.109884
Address: https://www.sciencedirect.com/science/article/abs/pii/S0260877419305278
Date Issue: 2020
Appears in Collections:FEA - Artigos e Outros Documentos

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