کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
6403094 | 1330892 | 2013 | 7 صفحه PDF | دانلود رایگان |

The objective of this work was to evaluate the influence of varying the concentrations of the wall materials (soy protein isolate/gum Arabic, SPI:GA), the ratio of the wall material to the core material and the concentration of the reticulating agent (TG) in the production of omega-3 ethyl ester microcapsules by complex coacervation, using a central compound rotational design (CCRD) and analyzing the results by response surface methodology (RSM). The only dependent variable capable of obtaining a mathematical model was encapsulation process yield, which has a maximum peak at C5 (2.6:1.0 wall:core and 1.8:1.0 SPI:GA). The trials C12 (1.5:1.0 SPI:GA; 1.0:1.0 wall:core; 6.0Â UA of TG/g) and C14 (1.5:1.0 SPI:GA; 2.0:1.0 wall:core; 10.0Â UA of TG/g) would have to add 0.40Â g or 0.45Â g of microcapsules to 100Â g or 100Â mL portions of foods for them to be considered as having functional properties, respectively.
⺠The encapsulation process yield had a maximum peak at C5 (2.6:1.0 wall:core and 1.8:1.0 SPI:GA). ⺠The encapsulation process yield was directly proportional to the SPI/GA ratio. ⺠Microcapsules with SPI/GA cross-linked by TG presented until 25 g of EPA + DHA in 100 g of microcapsules. ⺠Functional property can be obtained with 0.4 g or 0.45 g of microcapsules to 100 g or 100 mL of food.
Journal: LWT - Food Science and Technology - Volume 53, Issue 1, September 2013, Pages 218-224