| Flavonoid microparticles by spray-drying: Influence of enhancers of the dissolution rate on properties and stability |
Propionato, acetato de celulose |
76-94 |
43-67 |
Sansone et al. (2011) SANSONE, F.; PICERNO, P.; MENCHERINI, T.; VILLECCO, F.; D’URSI, A. M.; AQUINO, R. P.; LAURO, M. R. Flavonoid microparticles by spray-drying: influences of enhancers of the dissolution rate om properties and stability. Journal of Food Engineering , v. 103, n. 2, p. 188-196, 2011. http://dx.doi.org/10.1016/j.jfoodeng.2010.10.015.
http://dx.doi.org/10.1016/j.jfoodeng.20...
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| Microencapsulation of linseed oil by spray drying for functional food application |
Goma arábica, maltodextrina, whey protein isolado, |
< 80 |
> 90 |
Gallardo et al. (2013) GALLARDO, G.; GUIDA, L.; MARTINEZ, V.; LÓPEZ, M. C.; BERNHARDT, D.; BLASCO, R.; PEDROZA-ISLAS, R.; HERMIDA, L. G. Microencapsulation of linseed oil by spray drying for functional food application. Food Research International, v. 52, n. 2, p. 473-482, 2013. http://dx.doi.org/10.1016/j.foodres.2013.01.020.
http://dx.doi.org/10.1016/j.foodres.201...
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| Optimization of Microencapsulation of Fish Oil with Gum Arabic/Casein/Beta-Cyclodextrin Mixtures by Spray Drying |
Goma arábica, caseína, betaciclodextrina |
55,6 |
79,6 |
Li et al. (2015) LI, J.; XIONG, S.; WANG, F.; REGENSTEIN, J. M.; LIU, R. Optimization of microencapsulation of fish oil with gum arabic, casein, beta-cyclodextrin mixtures by spray drying. Journal of Food Science, v. 80, n. 7, p. 1445-1452, 2015. http://dx.doi.org/10.1111/1750-3841.12928. PMid:26087831.
http://dx.doi.org/10.1111/1750-3841.129...
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| Retention of saffron bioactive components by spray drying encapsulation using maltodextrin, gum Arabic and gelatin as wall materials |
Goma arábica, maltodextrina e gelatina |
60-87 |
54-90 |
Rajabi et al. (2015) RAJABI, H.; GHORBANI, M.; JAFARI, S. M.; SADEGHI MAHOONAK, A.; RAJABZADEH, G. Retention os saffron bioactive components by spray drying encapsulation using maltodextrin, gum Arabic and gelatin as wall materials. Food Hydrocolloids, v. 51, p. 327-337, 2015. http://dx.doi.org/10.1016/j.foodhyd.2015.05.033.
http://dx.doi.org/10.1016/j.foodhyd.201...
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| Spray-drying microencapsulation of synergistic antioxidant mushroom extracts and their use as functional food ingredients |
Maltodextrina |
50 |
43-62 |
Ribeiro et al. (2015) RIBEIRO, A.; RUPHUY, G.; LOPES, J. C.; DIAS, M. M.; BARROS, L.; BARREIRO, F.; FERREIRA, I. C. F. R. Spray-drying microencapsulation of synergistic antioxidant mushroom extracts and their use as functional food ingredients. Food Chemistry, v. 188, p. 612-618, 2015. http://dx.doi.org/10.1016/j.foodchem.2015.05.061. PMid:26041238.
http://dx.doi.org/10.1016/j.foodchem.20...
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| Spray drying-microencapsulation of cinnamon infusions (Cinnamomum zeylanicum) with maltodextrin |
Maltodextrina |
49,6 |
> 70 |
Santiago-Adame et al. (2015) SANTIAGO-ADAME, R.; MEDINA-TORRES, L.; GALLEGOS-INFANTE, J. A.; CALDERAS, F.; GONZÁLES-LAREDO, R. F.; ROCHA-GUZMÁN, N. E.; OCHOA-MARTÍNEZ, L. A.; BERNAD-BERNAD, M. J. Spray drying microencapsulation of cinnamon infusions (Cinnamomum zeylanicum ) with maltodextrin. Food Science and Technology, v. 64, p. 571-577, 2015.
|
| Influence of different combinations of wall materials on the microencapsulation of jussara pulp (Euterpe edulis) by spray drying |
Goma arábica, amido modificado, concentrado de whey protein |
33-76 |
80-99 |
Santana et al. (2016) SANTANA, A. A.; CANO-HIGUITA, D. M.; OLIVEIRA, R. A.; TELIS, V. R. N. Influence of diferente combinations of wall materials on the microencapsulation of jussara pulps (Euterpe edulis) by spray drying. Food Chemistry, v. 212, p. 1-9, 2016. http://dx.doi.org/10.1016/j.foodchem.2016.05.148. PMid:27374499.
http://dx.doi.org/10.1016/j.foodchem.20...
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| Goma arábica, amido modificado, isolado de proteína de soja |
34-72 |
80-99 |
| Sulfur aroma compounds in gum Arabic/maltodextrin microparticles |
Goma arábica, maltodextrina |
34 |
67 |
Uekane et al. (2016) UEKANE, T. M.; COSTA, A. C. P.; PIERUCCI, A. P. T. R.; ROCHA-LEÃO, M. H. M.; REZENDE, C. M. Sulfur aroma compounds in gum Arabic/maltodextrin microparticles. Lebensmittel-Wissenschaft + Technologie, v. 70, p. 342-348, 2016. http://dx.doi.org/10.1016/j.lwt.2016.03.003.
http://dx.doi.org/10.1016/j.lwt.2016.03...
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