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(Referência obtida automaticamente do Web of Science, por meio da informação sobre o financiamento pela FAPESP e o número do processo correspondente, incluída na publicação pelos autores.)

Coencapsulation of xylitol and menthol by double emulsion followed by complex coacervation and microcapsule application in chewing gum

Texto completo
Autor(es):
Santos, Milla G. [1] ; Carpinteiro, Debora A. [1] ; Thomazini, Marcelo [1] ; Rocha-Selmi, Glaucia A. [1] ; da Cruz, Adriano G. [2] ; Rodrigues, Christiane E. C. [1] ; Favaro-Trindade, Carmen S. [1]
Número total de Autores: 7
Afiliação do(s) autor(es):
[1] Univ Sao Paulo, Coll Anim Sci & Food Engn, BR-13535900 Sao Paulo - Brazil
[2] Fed Inst Educ Sci & Technol Rio Janeiro, Rio De Janeiro - Brazil
Número total de Afiliações: 2
Tipo de documento: Artigo Científico
Fonte: Food Research International; v. 66, p. 454-462, DEC 2014.
Citações Web of Science: 27
Resumo

Coencapsulation of two or more core materials in one system can improve the functionality of individual components and maximize their performance. Xylitol and menthol are cooling agents that are widely applied in the food industry, and studies have reported that xylitol enhances the cooling effects of mint-flavored products. Thus, xylitol and menthol were coencapsulated using the double emulsion method followed by complex coacervation with the aim of intensifying the cooling sensation and to control the release of these components. Two formulations were developed by varying the concentration of menthol (2 and 6 g per 100 g simple emulsion). The concentration of xylitol was the same for both formulations (50 g per 100 g simple emulsion). The microcapsules were characterized in terms of median particle size, morphology (optical, confocal, and scanning electron microscopy), sorption isotherms, Fourier-transform infrared spectroscopy (FTIR), thermal behavior (by differential scanning calorimetry {[}DSC]), and encapsulation efficiency. These microcapsules were then applied in chewing gums. The chewing gums were characterized by texture profile analysis (TPA) and time-intensity (TI) sensory analysis. The microcapsules showed a spherical shape with a completely encapsulated core and high encapsulation efficiency, demonstrating the success of the technique. The analysis of TI in chewing gum confirmed that the microcapsules were able to promote the gradual release of xylitol and menthol, thereby prolonging the cooling effect. The treatment with the highest concentration of menthol showed high encapsulation efficiency and provided a long duration of flavor when applied in the chewing gum. (C) 2014 Elsevier Ltd. All rights reserved. (AU)

Processo FAPESP: 08/57906-3 - Instituto Nacional de Fotônica Aplicada à Biologia Celular - INFABIC
Beneficiário:Hernandes Faustino de Carvalho
Linha de fomento: Auxílio à Pesquisa - Temático
Processo FAPESP: 12/16515-7 - Microencapsulação de xilitol por coacervação complexa e sua aplicação em gomas de mascar
Beneficiário:Milla Gabriela dos Santos
Linha de fomento: Bolsas no Brasil - Doutorado
Processo FAPESP: 10/06146-9 - Microencapsulação de edulcorantes por coacervação complexa
Beneficiário:Carmen Sílvia Fávaro Trindade
Linha de fomento: Auxílio à Pesquisa - Regular