کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
7595014 1492123 2015 10 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Encapsulation of folic acid in food hydrocolloids through nanospray drying and electrospraying for nutraceutical applications
ترجمه فارسی عنوان
کپسوله کردن اسید فولیک در هیدروکلوئید مواد غذایی از طریق خشک کردن نانوسپیری و الکتروپراسینگ برای کاربردهای نیتروژنتیک
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
In this work, two different technologies (electrospraying and nanospray drying) were evaluated for the encapsulation of folic acid using both a whey protein concentrate (WPC) matrix and a commercial resistant starch. The morphology of the capsules, molecular organization of the matrices upon encapsulation, encapsulation efficiency, and stability of the folic acid within the capsules under different storage conditions and upon thermal exposure were studied. Results showed that spherical nano-, submicro- and microcapsules were obtained through both techniques, although electrospraying led to smaller capsule sizes and to an enhanced control over their size distribution. Greater encapsulation efficiency was observed using WPC as encapsulating matrix, probably related to interactions between the protein and folic acid which favoured the incorporation of the bioactive. The best results in terms of bioactive stabilization in the different conditions assayed were also obtained for the WPC capsules, although both materials and encapsulation techniques led to improved folic acid stability, especially under dry conditions.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 168, 1 February 2015, Pages 124-133
نویسندگان
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