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dc.contributor.authorAlvim, Izabela Dutra; et al.-
dc.contributor.otherPT_Br
dc.date.accessioned-
dc.date.accessioned2022-07-07T20:17:12Z-
dc.date.availablePT_Br
dc.date.available2022-07-07T20:17:12Z-
dc.date.copyright-
dc.date.issued2016-
dc.identifierPT_Br
dc.identifier.citationLWT - Food Science and Technology, Elsevier, vol.65, p. 689–694, 2016. Doi 10.1016/j.lwt.2015.08.049.pt_BR
dc.identifier.urihttp://repositorio.ital.sp.gov.br/jspui/handle/123456789/360-
dc.description.abstractOne of the functions of microencapsulation is the protection of sensitive substances. Many encapsulation methods can be employed for the same substance, and the degree of protection may vary according to the particle characteristics (i.e. dry or wet matrix, hydrophilic or hydrophobic surface, etc.). This study aimed to compare the characteristics of microparticles containing ascorbic acid (AA) by spray drying (SD; wall material: arabic gum) and spray chilling (SC; wall material: stearic acid þ hydrogenated vegetable fat) to assess the degree of protection of the microstructures formed in their application in biscuits. The microparticles obtained by the two methods showed typical spherical morphologies and high polydispersity. The average diameters were 9.3 ± 0.2 and 31.2 ± 0.7 mm for SD and SC particles, respectively. The encapsulation efficiencies were high (>97%) for both samples. In the biscuits application, both structures suitably protected the AA (preservation of more than 85% of the added content of AA) compared with the addition of the free active substance (loss of 28% of AA). The SD microparticles providing a greater protective effect than the SC microparticles. Both microencapsulation methods can be used to obtain microparticles as potential protection vehicles in the application of sensitive substances in baked products. © 2015 Elsevier Ltd. All rights reserved.pt_BR
dc.description.sponsorshipFAPESPpt_BR
dc.formatPT_Br
dc.languagePT_Br
dc.language.isoenpt_BR
dc.publisherElsevierpt_BR
dc.rightsPT_Br
dc.sourcePT_Br
dc.subjectMicroencapsulationpt_BR
dc.subjectSpray dryingpt_BR
dc.subjectSpray chillingpt_BR
dc.subjectAscorbic acidpt_BR
dc.subjectBiscuitspt_BR
dc.titleComparison between the spray drying and spray chilling microparticles contain ascorbic acid in a baked product applicationpt_BR
dc.typeArticlept_BR
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