کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7593824 | 1492120 | 2015 | 8 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Microencapsulation of xylitol by double emulsion followed by complex coacervation
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کلمات کلیدی
Xylitol (Pubchem CID: 6912)Lithium Chloride (PubChem CID: 433294)Phosphoric acid (Pubchem CID: 1004) - اسید فسفریک (Pubchem CID: 1004)Release study - انتشار آزمایشیSorption isotherms - ایزوترمهای جذبEncapsulation efficiency - بازده انعقادیFTIR - طیف سنج مادون قرمزSodium hydroxide (PubChem CID: 14798) - هیدروکسید سدیم (PubChem CID: 14798)Sodium chloride (PubChem CID: 5234) - کلرید سدیم (PubChem CID: 5234)Potassium chloride (PubChem CID: 4873) - کلرید پتاسیم (PubChem CID: 4873)
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
The objective of this study was to produce and characterise xylitol microcapsules for use in foods, in order to prolong the sweetness and cooling effect provided by this ingredient. Complex coacervation was employed as the microencapsulation method. A preliminary double emulsion step was performed due to the hydrophilicity of xylitol. The microcapsules obtained were characterised in terms of particle size and morphology (optical, confocal and scanning electron microscopy), solubility, sorption isotherms, FTIR, encapsulation efficiency and release study. The microcapsules of xylitol showed desirable characteristics for use in foods, such as a particle size below 109 μm, low solubility and complete encapsulation of the core by the wall material. The encapsulation efficiency ranged from 31% to 71%, being higher in treatments with higher concentrations of polymers. Release of over 70% of the microencapsulated xylitol in artificial saliva occurred within 20 min.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 171, 15 March 2015, Pages 32-39
Journal: Food Chemistry - Volume 171, 15 March 2015, Pages 32-39
نویسندگان
Milla G. Santos, Fernanda T. Bozza, Marcelo Thomazini, Carmen S. Favaro-Trindade,