Search

The effects of the emulsification method [either mechanical agitation or ultrasonication (US)] and proportion of gum arabic (GA)/maltodextrin (MD) on the characteristics of feed emulsions and microparticles containing Indian clove essential oil produced by spray drying were investigated. Emulsions produced using US were more stable with smaller droplets, lower polydispersity indexes, and higher viscosities. Increasing the proportion of GA resulted in an increased particle size. Powders produced by US exhibited a higher moisture content and hygroscopicity. The US improved oil retention, except for microparticles comprised GA. Powders with a higher proportion of MD exhibited smooth surfaces. [ABSTRACT FROM AUTHOR]

The objective of this study was to evaluate the influence of process conditions on the properties of ginger essential oil microencapsulated by spray drying, using whey protein isolate and inulin as encapsulating agents. The treatment with 30% addition in wall material resulted in the largest droplet size in the emulsion. The wettability, encapsulation efficiency, particle size, and polydispersity index were significantly affected by the two analyzed factors. Through the optimization process, the results indicate that moderate wall material concentrations (22.34%) and high inlet air temperature (170°C) were the best conditions for the ginger essential oil spray drying process. [ABSTRACT FROM PUBLISHER]

In this study, the physical and thermal stability of freeze-dried passion fruit (Passiflora edulis f. flavicarpa) pulp produced with different carrier agents was evaluated. Powders were produced using sucrose, fructose, ethanol, and maltodextrin as carrier agents and characterized by differential scanning calorimetry, morphology, moisture sorption curves, and sorption kinetics. The GAB (Guggenheim-Anderson-de Boer) model was suitable to mathematically describe the adsorption isotherms. The treatments that had maltodextrin as the additive exhibited reduced adsorption both in low- and in high-water activities, promoting the reduction of the moisture content in the monolayer (Xm) and enhancing the stability of the powder product. The combination of sucrose and ethanol increased the glass transition temperature of the system compared to thein naturapulp. Treatments with fructose did not improve the sorption characteristics of the powders, featuring an amorphous structure. The kinetic curves, ratio of the increase of the water content against the storage time, of the passion fruit pulp treated with 10 g of maltodextrin/100 g of pulp and with 5 g of sucrose and 10 g of maltodextrin/100 g of pulp showed reduced adsorption and similar behaviors for water activity values of 0.113, 0.529, 0.753, and 0.903. [ABSTRACT FROM AUTHOR]