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Encapsulation of resveratrol using Maillard conjugates and membrane emulsification

journal contribution
posted on 16.10.2020, 14:47 by Larissa Consoli, Míriam Dupas Hubinger, Marijana Dragosavac
© 2020 Elsevier Ltd Resveratrol is a stilbene phenolic associated with health-promoting properties such as antioxidant, anti-inflammatory and chemoprevention. Due to its chemical instability and low water solubility, microencapsulation represents a good alternative to provide better results when employing resveratrol as a nutraceutical ingredient. The main purpose of our work was to use low shear membrane emulsification to produce resveratrol-loaded emulsions of low polydispersity and integrate this process to spray drying to produce a powdered product. Resveratrol was dispersed with palm oil in a continuous phase obtained via Maillard reaction. We evaluated the influence of process conditions and phases composition on emulsions properties and performed the characterization of the spray-dried powder. Emulsions droplet size and span decreased as shear stress was increased. Higher dispersed phase fluxes provided increased droplet size polydispersity. Process conditions were set on 60.0 Pa shear stress and 70 L m-2h−1 of dispersed phase flux, obtaining emulsions with mean diameter around 30 μm and span of 0.76. Despite this relatively high droplet size of the infeed emulsions, the spray drying process resulted in particles with high encapsulation efficiency (97.97 ± 0.01%), and water content (~3.6%) and diameter (~10.2 μm) similar to particles obtained from fine emulsions in previously reported works.

Funding

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior–Brasil (CAPES) – Código de financiamento 001

Fapesp (2015/11984-7)

CNPq (140273/2014-0)

History

School

  • Aeronautical, Automotive, Chemical and Materials Engineering

Department

  • Chemical Engineering

Published in

Food Research International

Volume

137

Publisher

Elsevier BV

Version

AM (Accepted Manuscript)

Rights holder

© Elsevier

Publisher statement

This paper was accepted for publication in the journal Food Research International and the definitive published version is available at https://doi.org/10.1016/j.foodres.2020.109359

Acceptance date

25/05/2020

Publication date

2020-05-29

Copyright date

2020

ISSN

0963-9969

eISSN

1873-7145

Language

en

Depositor

Dr Marijana Dragosavac. Deposit date: 15 October 2020

Article number

109359

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