Physicochemical Characterization and Oxidative Stability of Microencapsulated Crude Palm Oil by Spray Drying

Abstract The aim of this study was to evaluate the possibility of crude palm oil microencapsulation by spray drying to preserve the oil’s characteristics such as carotenoid content, antioxidant activity, fatty acid, and peroxide value and improve its technological process as thermal stability and ox...
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Autor*in:	Ferreira, Camila Duarte [verfasserIn] da Conceição, Elaine Janaína Linhares [verfasserIn] Machado, Bruna Aparecida Souza [verfasserIn] Hermes, Vanessa Stahl [verfasserIn] de Oliveira Rios, Alessandro [verfasserIn] Druzian, Janice Izabel [verfasserIn] Nunes, Itaciara Larroza [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2015

Schlagwörter:	Encapsulation efficiency Process yield Bioactive compounds Scanning electron microscopy

Übergeordnetes Werk:	Enthalten in: Food and bioprocess technology - New York, NY : Springer Science + Business Media, LLC, 2008, 9(2015), 1 vom: 01. Okt., Seite 124-136
Übergeordnetes Werk:	volume:9 ; year:2015 ; number:1 ; day:01 ; month:10 ; pages:124-136

Links:	Volltext

DOI / URN:	10.1007/s11947-015-1603-z

Katalog-ID:	SPR023095652

Internformat


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520			\|a Abstract The aim of this study was to evaluate the possibility of crude palm oil microencapsulation by spray drying to preserve the oil’s characteristics such as carotenoid content, antioxidant activity, fatty acid, and peroxide value and improve its technological process as thermal stability and oxidative stability for possible use as a food fortifier. Capsules were generated from emulsions with different wall material combinations and then dried at 180 °C. The best wall material combination was cassava starch with gum arabic because it provided good encapsulation efficiency and yield and moisture content. Thermogravimetric analysis and differential scanning calorimetry analyses indicated that the microcapsules had satisfactory thermal stability. The fatty acid profile and color parameters did not change with oil microencapsulation. However, total carotenoids, antioxidant activity, and peroxide value changed with encapsulation. In conclusion, crude palm oil remains an important source of bioactive compounds, such as pro-vitamin A, which have various functions in the body and these microcapsules can be used on food industry fortification.
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650		4	\|a Scanning electron microscopy \|7 (dpeaa)DE-He213
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700	1		\|a Druzian, Janice Izabel \|e verfasserin \|4 aut
700	1		\|a Nunes, Itaciara Larroza \|e verfasserin \|4 aut
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912			\|a GBV_ILN_2050
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912			\|a GBV_ILN_2057
912			\|a GBV_ILN_2059
912			\|a GBV_ILN_2061
912			\|a GBV_ILN_2064
912			\|a GBV_ILN_2065
912			\|a GBV_ILN_2068
912			\|a GBV_ILN_2070
912			\|a GBV_ILN_2086
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912			\|a GBV_ILN_2093
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912			\|a GBV_ILN_4112
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allfields	10.1007/s11947-015-1603-z doi (DE-627)SPR023095652 (SPR)s11947-015-1603-z-e DE-627 ger DE-627 rakwb eng 660 ASE 58.34 bkl Ferreira, Camila Duarte verfasserin aut Physicochemical Characterization and Oxidative Stability of Microencapsulated Crude Palm Oil by Spray Drying 2015 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract The aim of this study was to evaluate the possibility of crude palm oil microencapsulation by spray drying to preserve the oil’s characteristics such as carotenoid content, antioxidant activity, fatty acid, and peroxide value and improve its technological process as thermal stability and oxidative stability for possible use as a food fortifier. Capsules were generated from emulsions with different wall material combinations and then dried at 180 °C. The best wall material combination was cassava starch with gum arabic because it provided good encapsulation efficiency and yield and moisture content. Thermogravimetric analysis and differential scanning calorimetry analyses indicated that the microcapsules had satisfactory thermal stability. The fatty acid profile and color parameters did not change with oil microencapsulation. However, total carotenoids, antioxidant activity, and peroxide value changed with encapsulation. In conclusion, crude palm oil remains an important source of bioactive compounds, such as pro-vitamin A, which have various functions in the body and these microcapsules can be used on food industry fortification. Encapsulation efficiency (dpeaa)DE-He213 Process yield (dpeaa)DE-He213 Bioactive compounds (dpeaa)DE-He213 Scanning electron microscopy (dpeaa)DE-He213 da Conceição, Elaine Janaína Linhares verfasserin aut Machado, Bruna Aparecida Souza verfasserin aut Hermes, Vanessa Stahl verfasserin aut de Oliveira Rios, Alessandro verfasserin aut Druzian, Janice Izabel verfasserin aut Nunes, Itaciara Larroza verfasserin aut Enthalten in Food and bioprocess technology New York, NY : Springer Science + Business Media, LLC, 2008 9(2015), 1 vom: 01. Okt., Seite 124-136 (DE-627)566012294 (DE-600)2425455-1 1935-5149 nnns volume:9 year:2015 number:1 day:01 month:10 pages:124-136 https://dx.doi.org/10.1007/s11947-015-1603-z lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2086 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 58.34 ASE AR 9 2015 1 01 10 124-136
spelling	10.1007/s11947-015-1603-z doi (DE-627)SPR023095652 (SPR)s11947-015-1603-z-e DE-627 ger DE-627 rakwb eng 660 ASE 58.34 bkl Ferreira, Camila Duarte verfasserin aut Physicochemical Characterization and Oxidative Stability of Microencapsulated Crude Palm Oil by Spray Drying 2015 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract The aim of this study was to evaluate the possibility of crude palm oil microencapsulation by spray drying to preserve the oil’s characteristics such as carotenoid content, antioxidant activity, fatty acid, and peroxide value and improve its technological process as thermal stability and oxidative stability for possible use as a food fortifier. Capsules were generated from emulsions with different wall material combinations and then dried at 180 °C. The best wall material combination was cassava starch with gum arabic because it provided good encapsulation efficiency and yield and moisture content. Thermogravimetric analysis and differential scanning calorimetry analyses indicated that the microcapsules had satisfactory thermal stability. The fatty acid profile and color parameters did not change with oil microencapsulation. However, total carotenoids, antioxidant activity, and peroxide value changed with encapsulation. In conclusion, crude palm oil remains an important source of bioactive compounds, such as pro-vitamin A, which have various functions in the body and these microcapsules can be used on food industry fortification. Encapsulation efficiency (dpeaa)DE-He213 Process yield (dpeaa)DE-He213 Bioactive compounds (dpeaa)DE-He213 Scanning electron microscopy (dpeaa)DE-He213 da Conceição, Elaine Janaína Linhares verfasserin aut Machado, Bruna Aparecida Souza verfasserin aut Hermes, Vanessa Stahl verfasserin aut de Oliveira Rios, Alessandro verfasserin aut Druzian, Janice Izabel verfasserin aut Nunes, Itaciara Larroza verfasserin aut Enthalten in Food and bioprocess technology New York, NY : Springer Science + Business Media, LLC, 2008 9(2015), 1 vom: 01. Okt., Seite 124-136 (DE-627)566012294 (DE-600)2425455-1 1935-5149 nnns volume:9 year:2015 number:1 day:01 month:10 pages:124-136 https://dx.doi.org/10.1007/s11947-015-1603-z lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2086 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 58.34 ASE AR 9 2015 1 01 10 124-136
allfields_unstemmed	10.1007/s11947-015-1603-z doi (DE-627)SPR023095652 (SPR)s11947-015-1603-z-e DE-627 ger DE-627 rakwb eng 660 ASE 58.34 bkl Ferreira, Camila Duarte verfasserin aut Physicochemical Characterization and Oxidative Stability of Microencapsulated Crude Palm Oil by Spray Drying 2015 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract The aim of this study was to evaluate the possibility of crude palm oil microencapsulation by spray drying to preserve the oil’s characteristics such as carotenoid content, antioxidant activity, fatty acid, and peroxide value and improve its technological process as thermal stability and oxidative stability for possible use as a food fortifier. Capsules were generated from emulsions with different wall material combinations and then dried at 180 °C. The best wall material combination was cassava starch with gum arabic because it provided good encapsulation efficiency and yield and moisture content. Thermogravimetric analysis and differential scanning calorimetry analyses indicated that the microcapsules had satisfactory thermal stability. The fatty acid profile and color parameters did not change with oil microencapsulation. However, total carotenoids, antioxidant activity, and peroxide value changed with encapsulation. In conclusion, crude palm oil remains an important source of bioactive compounds, such as pro-vitamin A, which have various functions in the body and these microcapsules can be used on food industry fortification. Encapsulation efficiency (dpeaa)DE-He213 Process yield (dpeaa)DE-He213 Bioactive compounds (dpeaa)DE-He213 Scanning electron microscopy (dpeaa)DE-He213 da Conceição, Elaine Janaína Linhares verfasserin aut Machado, Bruna Aparecida Souza verfasserin aut Hermes, Vanessa Stahl verfasserin aut de Oliveira Rios, Alessandro verfasserin aut Druzian, Janice Izabel verfasserin aut Nunes, Itaciara Larroza verfasserin aut Enthalten in Food and bioprocess technology New York, NY : Springer Science + Business Media, LLC, 2008 9(2015), 1 vom: 01. Okt., Seite 124-136 (DE-627)566012294 (DE-600)2425455-1 1935-5149 nnns volume:9 year:2015 number:1 day:01 month:10 pages:124-136 https://dx.doi.org/10.1007/s11947-015-1603-z lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2086 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 58.34 ASE AR 9 2015 1 01 10 124-136
allfieldsGer	10.1007/s11947-015-1603-z doi (DE-627)SPR023095652 (SPR)s11947-015-1603-z-e DE-627 ger DE-627 rakwb eng 660 ASE 58.34 bkl Ferreira, Camila Duarte verfasserin aut Physicochemical Characterization and Oxidative Stability of Microencapsulated Crude Palm Oil by Spray Drying 2015 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract The aim of this study was to evaluate the possibility of crude palm oil microencapsulation by spray drying to preserve the oil’s characteristics such as carotenoid content, antioxidant activity, fatty acid, and peroxide value and improve its technological process as thermal stability and oxidative stability for possible use as a food fortifier. Capsules were generated from emulsions with different wall material combinations and then dried at 180 °C. The best wall material combination was cassava starch with gum arabic because it provided good encapsulation efficiency and yield and moisture content. Thermogravimetric analysis and differential scanning calorimetry analyses indicated that the microcapsules had satisfactory thermal stability. The fatty acid profile and color parameters did not change with oil microencapsulation. However, total carotenoids, antioxidant activity, and peroxide value changed with encapsulation. In conclusion, crude palm oil remains an important source of bioactive compounds, such as pro-vitamin A, which have various functions in the body and these microcapsules can be used on food industry fortification. Encapsulation efficiency (dpeaa)DE-He213 Process yield (dpeaa)DE-He213 Bioactive compounds (dpeaa)DE-He213 Scanning electron microscopy (dpeaa)DE-He213 da Conceição, Elaine Janaína Linhares verfasserin aut Machado, Bruna Aparecida Souza verfasserin aut Hermes, Vanessa Stahl verfasserin aut de Oliveira Rios, Alessandro verfasserin aut Druzian, Janice Izabel verfasserin aut Nunes, Itaciara Larroza verfasserin aut Enthalten in Food and bioprocess technology New York, NY : Springer Science + Business Media, LLC, 2008 9(2015), 1 vom: 01. Okt., Seite 124-136 (DE-627)566012294 (DE-600)2425455-1 1935-5149 nnns volume:9 year:2015 number:1 day:01 month:10 pages:124-136 https://dx.doi.org/10.1007/s11947-015-1603-z lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2086 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 58.34 ASE AR 9 2015 1 01 10 124-136
allfieldsSound	10.1007/s11947-015-1603-z doi (DE-627)SPR023095652 (SPR)s11947-015-1603-z-e DE-627 ger DE-627 rakwb eng 660 ASE 58.34 bkl Ferreira, Camila Duarte verfasserin aut Physicochemical Characterization and Oxidative Stability of Microencapsulated Crude Palm Oil by Spray Drying 2015 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract The aim of this study was to evaluate the possibility of crude palm oil microencapsulation by spray drying to preserve the oil’s characteristics such as carotenoid content, antioxidant activity, fatty acid, and peroxide value and improve its technological process as thermal stability and oxidative stability for possible use as a food fortifier. Capsules were generated from emulsions with different wall material combinations and then dried at 180 °C. The best wall material combination was cassava starch with gum arabic because it provided good encapsulation efficiency and yield and moisture content. Thermogravimetric analysis and differential scanning calorimetry analyses indicated that the microcapsules had satisfactory thermal stability. The fatty acid profile and color parameters did not change with oil microencapsulation. However, total carotenoids, antioxidant activity, and peroxide value changed with encapsulation. In conclusion, crude palm oil remains an important source of bioactive compounds, such as pro-vitamin A, which have various functions in the body and these microcapsules can be used on food industry fortification. Encapsulation efficiency (dpeaa)DE-He213 Process yield (dpeaa)DE-He213 Bioactive compounds (dpeaa)DE-He213 Scanning electron microscopy (dpeaa)DE-He213 da Conceição, Elaine Janaína Linhares verfasserin aut Machado, Bruna Aparecida Souza verfasserin aut Hermes, Vanessa Stahl verfasserin aut de Oliveira Rios, Alessandro verfasserin aut Druzian, Janice Izabel verfasserin aut Nunes, Itaciara Larroza verfasserin aut Enthalten in Food and bioprocess technology New York, NY : Springer Science + Business Media, LLC, 2008 9(2015), 1 vom: 01. Okt., Seite 124-136 (DE-627)566012294 (DE-600)2425455-1 1935-5149 nnns volume:9 year:2015 number:1 day:01 month:10 pages:124-136 https://dx.doi.org/10.1007/s11947-015-1603-z lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2086 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 58.34 ASE AR 9 2015 1 01 10 124-136
language	English
source	Enthalten in Food and bioprocess technology 9(2015), 1 vom: 01. Okt., Seite 124-136 volume:9 year:2015 number:1 day:01 month:10 pages:124-136
sourceStr	Enthalten in Food and bioprocess technology 9(2015), 1 vom: 01. Okt., Seite 124-136 volume:9 year:2015 number:1 day:01 month:10 pages:124-136
format_phy_str_mv	Article
institution	findex.gbv.de
topic_facet	Encapsulation efficiency Process yield Bioactive compounds Scanning electron microscopy
dewey-raw	660
isfreeaccess_bool	false
container_title	Food and bioprocess technology
authorswithroles_txt_mv	Ferreira, Camila Duarte @@aut@@ da Conceição, Elaine Janaína Linhares @@aut@@ Machado, Bruna Aparecida Souza @@aut@@ Hermes, Vanessa Stahl @@aut@@ de Oliveira Rios, Alessandro @@aut@@ Druzian, Janice Izabel @@aut@@ Nunes, Itaciara Larroza @@aut@@
publishDateDaySort_date	2015-10-01T00:00:00Z
hierarchy_top_id	566012294
dewey-sort	3660
id	SPR023095652
language_de	englisch
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author	Ferreira, Camila Duarte
spellingShingle	Ferreira, Camila Duarte ddc 660 bkl 58.34 misc Encapsulation efficiency misc Process yield misc Bioactive compounds misc Scanning electron microscopy Physicochemical Characterization and Oxidative Stability of Microencapsulated Crude Palm Oil by Spray Drying
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topic_title	660 ASE 58.34 bkl Physicochemical Characterization and Oxidative Stability of Microencapsulated Crude Palm Oil by Spray Drying Encapsulation efficiency (dpeaa)DE-He213 Process yield (dpeaa)DE-He213 Bioactive compounds (dpeaa)DE-He213 Scanning electron microscopy (dpeaa)DE-He213
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title	Physicochemical Characterization and Oxidative Stability of Microencapsulated Crude Palm Oil by Spray Drying
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title_full	Physicochemical Characterization and Oxidative Stability of Microencapsulated Crude Palm Oil by Spray Drying
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author_browse	Ferreira, Camila Duarte da Conceição, Elaine Janaína Linhares Machado, Bruna Aparecida Souza Hermes, Vanessa Stahl de Oliveira Rios, Alessandro Druzian, Janice Izabel Nunes, Itaciara Larroza
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title_sort	physicochemical characterization and oxidative stability of microencapsulated crude palm oil by spray drying
title_auth	Physicochemical Characterization and Oxidative Stability of Microencapsulated Crude Palm Oil by Spray Drying
abstract	Abstract The aim of this study was to evaluate the possibility of crude palm oil microencapsulation by spray drying to preserve the oil’s characteristics such as carotenoid content, antioxidant activity, fatty acid, and peroxide value and improve its technological process as thermal stability and oxidative stability for possible use as a food fortifier. Capsules were generated from emulsions with different wall material combinations and then dried at 180 °C. The best wall material combination was cassava starch with gum arabic because it provided good encapsulation efficiency and yield and moisture content. Thermogravimetric analysis and differential scanning calorimetry analyses indicated that the microcapsules had satisfactory thermal stability. The fatty acid profile and color parameters did not change with oil microencapsulation. However, total carotenoids, antioxidant activity, and peroxide value changed with encapsulation. In conclusion, crude palm oil remains an important source of bioactive compounds, such as pro-vitamin A, which have various functions in the body and these microcapsules can be used on food industry fortification.
abstractGer	Abstract The aim of this study was to evaluate the possibility of crude palm oil microencapsulation by spray drying to preserve the oil’s characteristics such as carotenoid content, antioxidant activity, fatty acid, and peroxide value and improve its technological process as thermal stability and oxidative stability for possible use as a food fortifier. Capsules were generated from emulsions with different wall material combinations and then dried at 180 °C. The best wall material combination was cassava starch with gum arabic because it provided good encapsulation efficiency and yield and moisture content. Thermogravimetric analysis and differential scanning calorimetry analyses indicated that the microcapsules had satisfactory thermal stability. The fatty acid profile and color parameters did not change with oil microencapsulation. However, total carotenoids, antioxidant activity, and peroxide value changed with encapsulation. In conclusion, crude palm oil remains an important source of bioactive compounds, such as pro-vitamin A, which have various functions in the body and these microcapsules can be used on food industry fortification.
abstract_unstemmed	Abstract The aim of this study was to evaluate the possibility of crude palm oil microencapsulation by spray drying to preserve the oil’s characteristics such as carotenoid content, antioxidant activity, fatty acid, and peroxide value and improve its technological process as thermal stability and oxidative stability for possible use as a food fortifier. Capsules were generated from emulsions with different wall material combinations and then dried at 180 °C. The best wall material combination was cassava starch with gum arabic because it provided good encapsulation efficiency and yield and moisture content. Thermogravimetric analysis and differential scanning calorimetry analyses indicated that the microcapsules had satisfactory thermal stability. The fatty acid profile and color parameters did not change with oil microencapsulation. However, total carotenoids, antioxidant activity, and peroxide value changed with encapsulation. In conclusion, crude palm oil remains an important source of bioactive compounds, such as pro-vitamin A, which have various functions in the body and these microcapsules can be used on food industry fortification.
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title_short	Physicochemical Characterization and Oxidative Stability of Microencapsulated Crude Palm Oil by Spray Drying
url	https://dx.doi.org/10.1007/s11947-015-1603-z
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author2	da Conceição, Elaine Janaína Linhares Machado, Bruna Aparecida Souza Hermes, Vanessa Stahl de Oliveira Rios, Alessandro Druzian, Janice Izabel Nunes, Itaciara Larroza
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Physicochemical Characterization and Oxidative Stability of Microencapsulated Crude Palm Oil by Spray Drying

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