Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/71788
Type: Artigo de periódico
Title: Solid lipid microparticles containing water-soluble compounds of different molecular mass: Production, characterisation and release profiles
Author: Chambi, HNM
Alvim, ID
Barrera-Arellano, D
Grosso, CRF
Abstract: Solid lipid microparticles were produced by spray chilling using mixtures of stearic acid with lauric acid or with oleic acid, sorbitan tristearate and solutions of glucose or casein or hydrolysed casein. Response used to identify the best conditions for glucose retention was the time for 50% release of the core material, 120-min trials for release into water. The smallest and the greatest retention time conditions were then used for encapsulating casein or hydrolysed casein. The incorporation efficiency, morphology, mean diameter and release behaviour were evaluated. The mean diameters presented no significant differences considering treatment and type of core material. Incorporation efficiency was higher for particles containing casein or hydrolysed casein. Microparticles were spherical and wrinkled. Stearic/oleic matrix was more efficient in retaining glucose than stearic/lauric. For the microparticles containing casein or hydrolysed casein, less release was observed from the stearic/lauric matrix. Release of the hydrolysed casein was higher compared to casein. (c) 2007 Elsevier Ltd. All rights reserved.
Subject: lipid microparticles
spray chilling
hydrophilic compounds release
fatty acids binary mixture
Country: Holanda
Editor: Elsevier Science Bv
Rights: fechado
Identifier DOI: 10.1016/j.foodres.2007.11.012
Date Issue: 2008
Appears in Collections:Unicamp - Artigos e Outros Documentos

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