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	Provedor de dados Ciênc. Tecnol. Aliment. (1) Ciência Rural (1) Autor Barin,Juliano Smanioto (1) Borges,Soraia Vilela (1) Botrel,Diego Alvarenga (1) Cichoski,Alexandre José (1) Fernandes,Regiane Victória de Barros (1) Flores,Erico Marlon de Moraes (1) Lopes,Eduardo Jacob (1) Menezes,Cristiano Ragagnin de (1) Silva,Cristiane de Bona da (1) Silva,Thaiane Marques da (1) Mais... Palavra-chave Gum Arabic (2) Gelatin (1) Lactobacillus acidophilus (1) Microencapsulation (1) Rosmarinus officinalis (1) Spray dryer (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2019 (1) 2013 (1) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Development, characterization and viability study of probiotic microcapsules produced by complex coacervation followed by freeze-drying Ciência Rural Silva,Thaiane Marques da; Barin,Juliano Smanioto; Lopes,Eduardo Jacob; Cichoski,Alexandre José; Flores,Erico Marlon de Moraes; Silva,Cristiane de Bona da; Menezes,Cristiano Ragagnin de. ABSTRACT: Technique of complex coacervation was used to produce microcapsules of Lactobacillus acidophilus La-5 encapsulated in gelatin and gum arabic which were then freeze-drying. Microcapsules were characterized using scanning electron and optical microscopy, and resistance of probiotics was evaluated during release into a simulated gastrointestinal tract and storage at different temperatures. The complex coacervation process produced microcapsules with a high encapsulation efficiency (77.60% and 87.53%), ranging from 127.14-227.05 μm with uniform distribution. Microencapsulation was an efficient approach to achieve significant protection of probiotics against simulated gastrointestinal conditions compared with free cells. Encapsulation also improved... Tipo: Info:eu-repo/semantics/article Palavras-chave: Microencapsulation; Lactobacillus acidophilus; Gelatin; Gum Arabic. Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782019000700752 Influence of spray drying operating conditions on microencapsulated rosemary essential oil properties Ciênc. Tecnol. Aliment. Fernandes,Regiane Victória de Barros; Borges,Soraia Vilela; Botrel,Diego Alvarenga. Spray drying is an important method used by the food industry in the production of microencapsulated flavors to improve handling and dispersion properties. The objective of this study was to evaluate the influence of the process conditions on the properties of rosemary essential oil microencapsulated by spray drying using gum Arabic as encapsulant. The effects of the wall material concentration (10-30%), inlet air temperature (135-195 ºC), and feed flow rate (0.5-1.0 L.h-1) on the moisture content, hygroscopicity, wettability, solubility, bulk and tapped densities, particle density, flowability, and cohesiveness were evaluated using a 2³ central composite rotational experimental design. Moisture content, hygroscopicity and wettability were significantly... Tipo: Info:eu-repo/semantics/article Palavras-chave: Spray dryer; Gum Arabic; Rosmarinus officinalis. Ano: 2013 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000500025 Registros recuperados: 2 Primeira ... 1 ... Última

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