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	Provedor de dados Ciênc. Tecnol. Aliment. (1) Ciência Rural (1) Autor Alexandre,Joana de Barros (1) Alvim,Izabela Dutra (1) Barroso,Tiago Linhares Cruz Tabosa (1) Costa,José Maria Correia da (1) Furtado,Roselayne Ferro (1) Grosso,Carlos Raimundo Ferreira (1) Mendes,Francisco Rogênio da Silva (1) Moreira,Renato de Azevedo (1) Oliveira,Marília de Albuquerque (1) Mais... Palavra-chave Complex coacervation (2) Controlled release (1) Cross-linking (1) Encapsulation efficiency (1) Glutaraldehyde (1) Microencapsulation (1) Tannic acid (1) Transglutaminase (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2019 (1) 2010 (1) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Microparticles obtained by complex coacervation: influence of the type of reticulation and the drying process on the release of the core material Ciênc. Tecnol. Aliment. Alvim,Izabela Dutra; Grosso,Carlos Raimundo Ferreira. Microparticles obtained by complex coacervation were crosslinked with glutaraldehyde or with transglutaminase and dried using freeze drying or spray drying. Moist samples presented Encapsulation Efficiency (%EE) higher than 96%. The mean diameters ranged from 43.7 ± 3.4 to 96.4 ± 10.3 µm for moist samples, from 38.1 ± 5.36 to 65.2 ± 16.1 µm for dried samples, and from 62.5 ± 7.5 to 106.9 ± 26.1 µm for rehydrated microparticles. The integrity of the particles without crosslinking was maintained when freeze drying was used. After spray drying, only crosslinked samples were able to maintain the wall integrity. Microparticles had a round shape and in the case of dried samples rugged walls apparently without cracks were observed. Core distribution inside the... Tipo: Info:eu-repo/semantics/article Palavras-chave: Complex coacervation; Transglutaminase; Glutaraldehyde; Controlled release. Ano: 2010 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000400036 Cross-linked coacervates of cashew gum and gelatin in the encapsulation of pequi oil Ciência Rural Alexandre,Joana de Barros; Barroso,Tiago Linhares Cruz Tabosa; Oliveira,Marília de Albuquerque; Mendes,Francisco Rogênio da Silva; Costa,José Maria Correia da; Moreira,Renato de Azevedo; Furtado,Roselayne Ferro. ABSTRACT: Pequi oil is rich in bioactive compounds which can be encapsulated to increase protection against extrinsic environmental factors. A delayed degradation of pequi oil may occur by using microencapsulation technology, in addition to masking unpleasant flavors and aromas. Complex coacervation is a technique based on the electrostatic interaction between two oppositely charged biopolymers which form a matrix complexed around an agent of interest. However, cross-linking the particles is often necessary in order to make them more rigid. The objective of this research was to produce and characterize pequi oil microparticles in a cashew gum (CG) and gelatin (GE) matrix cross-linked with tannic acid. Cross-linked pequi oil microparticles were produced by... Tipo: Info:eu-repo/semantics/article Palavras-chave: Microencapsulation; Complex coacervation; Cross-linking; Tannic acid; Encapsulation efficiency. Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782019001200753 Registros recuperados: 2 Primeira ... 1 ... Última

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