Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/347255
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dc.contributor.CRUESPUNIVERSIDADE ESTADUAL DE CAMPINASpt_BR
dc.contributor.authorunicampNogueira, Gislaine Ferreira-
dc.contributor.authorunicampMartin, Luiz Gabriel Pereira-
dc.contributor.authorunicampOliveira, Rafael Augustus de-
dc.typeArtigopt_BR
dc.titleMicroencapsulation of blackberry pulp with arrowroot starch and gum arabic mixture by spray dryingpt_BR
dc.contributor.authorNogueira, Gislaine Ferreira-
dc.contributor.authorMartin, Luiz Gabriel Pereira-
dc.contributor.authorFakhouri, Farayde Matta-
dc.contributor.authorOliveira, Rafael Augustus de-
dc.subjectSolubilidadept_BR
dc.subjectMolhabilidadept_BR
dc.subjectMicroencapsulaçãopt_BR
dc.subject.otherlanguageMicroencapsulationpt_BR
dc.subject.otherlanguageWettabilitypt_BR
dc.subject.otherlanguageSolubilitypt_BR
dc.description.abstractThis 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.pt_BR
dc.relation.ispartofJournal of microencapsulationpt_BR
dc.relation.ispartofabbreviationJ. microencapsul.pt_BR
dc.publisher.cityLondonpt_BR
dc.publisher.countryReino Unidopt_BR
dc.publisherTaylor & Francispt_BR
dc.date.issued2018-
dc.language.isoengpt_BR
dc.description.volume35pt_BR
dc.description.issuenumber5pt_BR
dc.description.firstpage482pt_BR
dc.description.lastpage493pt_BR
dc.rightsFechadopt_BR
dc.sourceWOSpt_BR
dc.identifier.issn0265-2048pt_BR
dc.identifier.eissn1464-5246pt_BR
dc.identifier.doi10.1080/02652048.2018.1538264pt_BR
dc.identifier.urlhttps://www.tandfonline.com/doi/full/10.1080/02652048.2018.1538264pt_BR
dc.description.sponsorshipCOORDENAÇÃO DE APERFEIÇOAMENTO DE PESSOAL DE NÍVEL SUPERIOR - CAPESpt_BR
dc.description.sponsordocumentnumberSem informaçãopt_BR
dc.date.available2020-08-13T14:08:44Z-
dc.date.accessioned2020-08-13T14:08:44Z-
dc.description.provenanceSubmitted by Bruna Maria Campos da Cunha (bcampos@unicamp.br) on 2020-08-13T14:08:44Z No. of bitstreams: 0. Added 1 bitstream(s) on 2021-01-11T13:06:15Z : No. of bitstreams: 1 000458296600008.pdf: 1922659 bytes, checksum: f522d0175233b580e4bb880c960e4cf9 (MD5)en
dc.description.provenanceMade available in DSpace on 2020-08-13T14:08:44Z (GMT). No. of bitstreams: 0 Previous issue date: 2018en
dc.identifier.urihttp://repositorio.unicamp.br/jspui/handle/REPOSIP/347255-
dc.contributor.departmentSem informaçãopt_BR
dc.contributor.departmentSem informaçãopt_BR
dc.contributor.departmentSem informaçãopt_BR
dc.contributor.unidadeFaculdade de Engenharia Agrícolapt_BR
dc.subject.keywordGlass transition temperaturept_BR
dc.subject.keywordProcess yieldpt_BR
dc.subject.keywordMoisture contentpt_BR
dc.subject.keywordAverage sizept_BR
dc.subject.keywordHygroscopicitypt_BR
dc.identifier.source000458296600008pt_BR
dc.creator.orcid0000-0003-4829-0425pt_BR
dc.creator.orcid0000-0003-0385-4979pt_BR
dc.creator.orcid0000-0002-7971-4617pt_BR
dc.type.formArtigo originalpt_BR
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