Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/347255
Type: Artigo
Title: Microencapsulation of blackberry pulp with arrowroot starch and gum arabic mixture by spray drying
Author: Nogueira, Gislaine Ferreira
Martin, Luiz Gabriel Pereira
Fakhouri, Farayde Matta
Oliveira, Rafael Augustus de
Abstract: This research work aimed to obtain blackberry pulp powder by spray drying and, by an experimental design, evaluated the effect of inlet air temperature (100–150 °C) and blackberry pulp solids:arrowroot starch/gum arabic solids ratio of 1:0.5–1:2 on the physicochemical properties of the powders. Arrowroot starch and gum arabic present glass transition temperature (Tg) values above 100 °C; hence it was possible to employ them as carriers in blackberry pulp spray drying in order to increase Tg of the system. Powder yield and solubility increased with increasing blackberry pulp solids:arrowroot starch/gum arabic solids ratio of 1:0.5–1:2, whereas hygroscopicity decreased. Yield, solubility and hygroscopicity of the powders increased and water activity decreased, with increasing inlet air temperature. The powders presented low moisture content and water activity. Temperature of 143 °C and blackberry pulp solids:arrowroot starch/gum arabic solids ratio of 1:1.78 were the optimal conditions to obtain high yield and blackberry powders that are soluble in water and less hygroscopic.
Subject: Microencapsulação
Molhabilidade
Solubilidade
Country: Reino Unido
Editor: Taylor & Francis
Rights: Fechado
Identifier DOI: 10.1080/02652048.2018.1538264
Address: https://www.tandfonline.com/doi/full/10.1080/02652048.2018.1538264
Date Issue: 2018
Appears in Collections:FEAGRI - Artigos e Outros Documentos

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