Diego Alvarenga Botrel

Gum arabic/starch/maltodextrin/inulin as wall materials on the microencapsulation of rosemary essential oil.

The effects of the partial or total replacement of gum arabic by modified starch, maltodextrin and inulin on the characteristics of rosemary essential oil microencapsulated by spray drying were evaluated in this study. The lowest level of water absorption under conditions of high relative humidity was observed in treatments containing inulin. The wettability property of the powders was improved by the addition of inulin. The total replacement of gum arabic by modified starch or a mixture of modified starch and maltodextrin (1:1, m/m) did not significantly affect the efficiency of encapsulation, although higher Tg values were exhibited by microcapsules prepared using pure gum arabic or gum arabic and inulin. 1,8-cineol, camphor and α-pinene were the main components identified by gas chromatography in the oils extracted from the microcapsules. The particles had smoother surfaces and more folds when gum arabic or inulin was present. Larger particles were observed in the powders prepared with pure gum arabic or modified starch.

Microencapsulation of Rosemary Essential Oil: Characterization of Particles

This study evaluated the influence of wall material concentration (10–30%), inlet temperature (135–195°C), and feed rate (0.5–1.0 L · h−1) on the properties of rosemary oil microencapsulated by spray-drying, with gum arabic as carrier. Powder recovery, surface oil, oil retention, and hygroscopicity varied from 17.25%–33.96%, 0.03%–0.15%, 7.15%–47.57%, and 15.87%–18.90%, respectively. The optimized conditions were determined to be a wall material concentration of 19.3%, an inlet air temperature of 171°C, and a feed flow rate of 0.92 L · h−1. At this condition, particles presented no fissures and the compositions of pure and microencapsulated oil were similar. The sorption isotherms could be described by the GAB model.

Influence of spray drying operating conditions on microencapsulated rosemary essential oil properties

A secagem por atomizacao e um importante metodo utilizado pela industria de alimentos na producao de flavors microencapsulados, melhorando suas propriedades de manuseio e dispersao. O objetivo deste estudo foi avaliar a influencia das condicoes de processo nas propriedades de oleo essencial de alecrim microencapsulado por secagem por atomizacao, utilizando-se goma Arabica como agente encapsulante. Os efeitos da concentracao de material de parede (10% a 30%), temperatura de entrada do ar (135-195 oC) e vazao de alimentacao (0.5-1.0 L.h-1) na umidade, higroscopicidade, molhabilidade, solubilidade, densidades de leito e compactada, densidade de particula, e fluidez e coesividade foram avaliados atraves de um delineamento experimental composto central rotacional 23. A umidade, higroscopicidade e molhabilidade foram afetadas significativamente pelos tres fatores analisados. A densidade de leito foi influenciada positivamente pela concentracao de material de parede e negativamente pela temperatura do ar de entrada. Ja a densidade de particula foi influenciada pelas variaveis concentracao de material de parede e temperatura do ar de entrada, ambas de forma negativa. Para a solubilidade, densidade compactada, fluidez e coesividade, os modelos nao apresentaram bons ajustes para a variacao dos dados. Os resultados indicaram que uma moderada concentracao de material de parede (24%), baixa temperatura de entrada do ar (135 oC) e moderada vazao de alimentacao (0,7 L.h-1) foram as melhores condicoes para o processo de secagem por atomizacao.

Optimization of fish oil spray drying using a protein: inulin system

The aim of this work was to investigate the use of an unconven-tional polymeric material, inulin, in fish oil spray drying. The influence of inlet air temperature, oil load, and carrier substitution (whey protein isolate by inulin) on the physical properties of particles containing fish oil was investigated. Increasing the oil load caused an increase in the surface oil; however, the presence of inulin favorably decreased the particle surface oil when a high oil lad was applied. The parameters hygroscopicity and wettability were also influenced by the inulin fraction. The higher inlet air temperature produced larger particles with lower densities. The best operating conditions were determined to be an air temperature of 185°C, a 40% inulin fraction, and a 6% oil load. The results indicate that inulin is an alternative carrier in the fish oil spray-drying process.

Cashew gum and inulin: New alternative for ginger essential oil microencapsulation.

This study aimed to evaluate the effect of partial replacement of cashew gum by inulin used as wall materials, on the characteristics of ginger essential oil microencapsulated by spray drying with ultrasound assisted emulsions. The characterization of particles was evaluated as encapsulation efficiency and particle size. In addition, the properties of the microcapsules were studied through FTIR analysis, adsorption isotherms, thermal gravimetric analysis, X-ray and scanning electron microscopy. It was found that the solubility of the treatments was affected by the composition of the wall material and reached higher values (89.80%) when higher inulin concentrations were applied. The encapsulation efficiency (15.8%) was lower at the highest inulin concentration. The particles presented amorphous characteristics and treatment with cashew gum as encapsulant exhibited the highest water absorption at high water activity. The cashew gum and inulin matrix (3:1(w/w) ratio) showed the best characteristics regarding the encapsulation efficiency and morphology, showing no cracks in the structure.

Application of cashew tree gum on the production and stability of spray-dried fish oil

Evaluation of cashew gum compared to conventional materials was conducted regarding properties and oxidative stability of spray-dried fish oil. Emulsions produced with cashew gum showed lower viscosity when compared to Arabic gum. The particle size was larger (29.9μm) when cashew gum was used, and the encapsulation efficiency reached 76%, similar to that of modified starch but higher than that for Arabic gum (60%). The oxidation process for the surface oil was conducted and a relative lower formation of oxidation compounds was observed for the cashew gum treatment. GAB model was chosen to describe the moisture adsorption isotherm behaviours. Microparticles produced using Arabic and cashew gums showed greater water adsorption when exposed to higher relative humidities. Microparticles produced using cashew gum were more hygroscopic however encapsulation efficiency were higher and surface oil oxidation were less pronounced. Cashew gum can be further explored as an encapuslant material for spray drying processes.

Active and Intelligent Packaging for Milk and Milk Products

8.1 Importance and Definition of Active and Intelligent Packaging 176 8.1.1 A Brief Historical Introduction of Package Evolution 176 8.1.2 More Consumer Demand, More Packaging Functions 177 8.1.3 Concepts and Application of Active Packaging 179 8.1.3.1 Antimicrobial Packaging 179 8.1.3.2 Edible Packages 180 8.1.3.3 Oxygen Absorber 182 8.1.3.4 Ethylene Absorber 183 8.1.3.5 Humidity Absorber 184 8.1.4 Concepts and Application of Intelligent Packaging 184 8.2 Development of Antimicrobial Packaging 185 8.2.1 Commonly Used Antimicrobial Substances 186 8.2.2 Antimicrobial Incorporation into Plastic Polymers 187 8.2.3 Antimicrobial Immobilization in Polymers 188 8.2.4 Surface Modification 189 8.2.5 Factors to Consider in the Production of Antimicrobial Films ........ 190 8.3 Nanotechnology—Applications in Food Packaging 190 8.4 Potential Use of Active and Intelligent Packaging in Milk and Milk Products 192 Acknowledgments 196 References 196

Revestimento ativo de amido na conservação pós-colheita de pera Williams minimamente processada

Pear is one of the most consumed temperate fruits in Brazil; however their conservation is limited due to browning when it suffers injuries or physical treatments. The edibles coating interact with the food positively extending its shelf life. This research aimed to evaluate the action of starch edible coating incorporated with calcium lactate and L-cysteine on enzymatic browning inhibition, on psychrotrophs and enterobacteriaceae growing reduction and on firmness maintenance. The sliced pears were coated with starch edible coating incorporated with L-cysteine and calcium lactate, except control, without coating (C). The treatment were: only coating (T1); 2,0% calcium lactate and 1,0% L-cysteine (T2); 2,0% calcium lactate and 1,5% L-cysteine (T3). The samples were taken at 0, 2, 4 and 6 days. Pears were keeped under refrigeration (7°C±2°C). Pears submitted to treatments T2 and T3 show significantly more firms (P<0,05) compared to treatments C and T1. Cysteine action over enzymatic browning inhibition was observed in treatments T2 and T3 which do not differed significantly each other (P≥0,05) to ∆E values however these were significantly lower than control (C). At time 6, decimal reduction on psychrotrophs counting reached 3,03 and 2,43 to T3 e T2 compared to control. Enterobacteriaceae counting showed similar behavior where the reduction values were 3,16 and 3,05 to T2 e T3 compared to control. It was verified that using the studied edible coating on fresh cut pear can extend its shelf life.

Prebiotic Carbohydrates: Effect on Reconstitution, Storage, Release, and Antioxidant Properties of Lime Essential Oil Microparticles

The aim of this study was to include prebiotic biopolymers as wall material in microparticles of lime essential oil. Whey protein isolate (WPI), inulin (IN), and oligofructose (OL) biopolymers were used in the following combinations: WPI, WPI/IN (4:1), and WPI/OL (4:1). The emulsion droplets in the presence of inulin and oligofructose showed larger sizes on reconstitution. There was no significant difference in solubility of the particles, but the wettability was improved on addition of the polysaccharides. The size of the oligofructose chains favored the adsorption of water. Prebiotic biopolymers reduced thermal and chemical stability of the encapsulated oil. Microparticles produced with WPI showed a higher bioactive compound release rate, mainly due to its structural properties, that enabled rapid diffusion of oil through the pores. The use of prebiotic biopolymers can be a good option to add value to encapsulated products, thus promoting health benefits.

Proposing Novel Encapsulating Matrices for Spray-Dried Ginger Essential Oil from the Whey Protein Isolate-Inulin/Maltodextrin Blends

The aim of this study was to evaluate the effects of the blending of whey protein isolate (WPI) with maltodextrin (MD) and inulin (IN) biopolymers as encapsulating matrices for spray-dried ginger essential oil. Encapsulation was performed by ultrasound-assisted emulsification and using spray drying, and the stability parameters of the emulsion (with or without ultrasound-assisted) were evaluated. The influence of these different wall material systems was investigated based on various functional properties of microparticles such as stability of the emulsion, encapsulation efficiency, reconstitution properties, chemical profile, microparticle stability, morphology, particle size distribution, and crystallinity. Higher viscosity values were obtained for the emulsions prepared with WPI and IN which had the apparent viscosity increased by the ultrasound-assisted emulsification process. Creaming index values indicated that ultrasound-assisted emulsions had higher stability. The composition of the wall materials did not affect the solubility and the moisture content of the particles. The wettability property of the powders was improved by the addition of IN. The lowest level of water adsorption under conditions of high relative humidity was also observed in microparticles containing IN. The partial replacement of WPI by MD significantly affected the efficiency of encapsulation. Moreover, MD led to high thermal microparticle stability. Larger particles were observed in the powders prepared with WPI. The powders obtained from WPI, WPI:IN, and WPI:MD treatments exhibited amorphous structures and did not have any cracks on the surface. The findings of this study indicate that IN and MD together with WPI proved to be good alternative secondary wall materials for spray-dried ginger oil.