Use of the spray chilling method to deliver hydrophobic components: physical characterization of microparticles

Food Science and Technology (Campinas)

Izabela Dutra Alvim²  Fabrizia Da Silva De Souza²  Isabela Paes Koury²  Thais Jurt²  Fiorella Balardin Hellmeister Dantas¹ 

[1] ,Institute of Food Technology Center of Cereal and Chocolate Technology Campinas SP ,Brazil

关键词: solid lipid microparticles;    phytosterols;    controlled release;    micropartículas lipídicas sólidas;    fitosteróis;    liberação controlada;   

DOI  :  10.1590/S0101-20612013000500006

来源: SciELO

【 摘 要 】

Food industry has been developing products to meet the demands of increasing number of consumers who are concerned with their health and who seek food products that satisfy their needs. Therefore, the development of processed foods that contain functional components has become important for this industry. Microencapsulation can be used to reduce the effects of processing on functional components and preserve their bioactivity. The present study investigated the production of lipid microparticles containing phytosterols by spray chilling. The matrices comprised mixtures of stearic acid and hydrogenated vegetable fat, and the ratio of the matrix components to phytosterols was defined by an experimental design using the mean diameters of the microparticles as the response variable. The melting point of the matrices ranged from 44.5 and 53.4 ºC. The process yield was melting point dependent; the particles that exhibited lower melting point had greater losses than those with higher melting point. The microparticles' mean diameters ranged from 13.8 and 32.2 µm and were influenced by the amount of phytosterols and stearic acid. The microparticles exhibited spherical shape and typical polydispersity of atomized products. From a technological and practical (handling, yield, and agglomeration) points of view, lipid microparticles with higher melting point proved promising as phytosterol carriers.

【 授权许可】

CC BY   
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