Busca avançada
Ano de início
Entree
(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.)

Development of Na-CN-kappa-carrageenan Microbeads for the Encapsulation of Lipophilic Compounds

Texto completo
Autor(es):
Perrechil, Fabiana A. [1] ; Vilela, Joice A. P. [1] ; Guerreiro, Lizielle M. R. [1] ; Cunha, Rosiane L. [1]
Número total de Autores: 4
Afiliação do(s) autor(es):
[1] Univ Campinas UNICAMP, Dept Food Engn, Fac Food Engn, BR-13083862 Campinas, SP - Brazil
Número total de Afiliações: 1
Tipo de documento: Artigo Científico
Fonte: FOOD BIOPHYSICS; v. 7, n. 3, p. 264-275, SEP 2012.
Citações Web of Science: 5
Resumo

The ionotropic gelation of double-layered emulsions composed of sodium caseinate and kappa-carrageenan at pH values of 7 and 3.5 was evaluated, in order to obtain potential encapsulation matrices for hydrophobic compounds. The influence of some of the extrusion process variables (nozzle diameter at fluid exit and collecting distance) on the microbead production was studied, as well as the stability of the microbeads. The fluid nozzle diameter showed little influence on the shape of the microbeads, with a slight tendency for a decrease in microbead diameter with increase in fluid nozzle diameter. On the other hand, the collecting distance strongly influenced the microbead shape and they became more spherical (aspect ratio was reduced from similar to 2.0 to similar to 1.4) as the collecting distance was increased from 10 cm to 50 cm. The emulsion pH did not affect the aspect ratio of the microbeads, but the diameter was greater for microbeads produced at pH 3.5. This difference was attributed to the kind of interactions occurring between the kappa-carrageenan and sodium caseinate at these distinct pH values. The microbeads were highly unstable when dispersed in deionized water, sugar solutions and low salt concentrations, releasing the encapsulated oil. However, no release of oil from the microbeads was observed when they were dispersed in ethanol or potassium chloride solutions with concentrations above 0.75 %, although their shape was modified when dispersed in ethanol. In general, the results obtained demonstrated the viability of the extrusion process to produce biopolymer-based microbeads and the potential application of these systems. (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: 07/58017-5 - Micro e nano emulsões alimentícias: estudo reo-optico e de estabilidade
Beneficiário:Rosiane Lopes da Cunha
Linha de fomento: Auxílio à Pesquisa - Regular