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Significance Statement
This paper was developed under the research project entitled “Physicochemical and morphological evaluation of cassava starch and whey protein as covering materials for encapsulating limonene”, which was developed at Universidad Nacional de Colombia and was directed towards finding new raw materials that are able to protect the core in the encapsulation process and provide efficient protection to sensitive molecules increasing shelf life of such molecules. Additionally, the project was focused on finding new materials with good characteristics such as wall materials, low cost and that are adaptable to production processes.
Journal Reference
Powder Technology, Volume 253, 2014, Pages 89–97. Mónica Ordoñez2, Aníbal Herrera1
1 Post Harvest Laboratory, Agronomy Department, National University of Colombia, Universidad Nacional de Colombia, Bogota, Colombia.
2 Masters in Food Science and Technology, Science Department, National University of Colombia, Universidad Nacional de Colombia, Bogota, Colombia.
Abstract
The following mixtures of encapsulating matrices were evaluated in this study: gum Arabic (GA), Whey protein concentrate (WPC), cassava starch (Y) and gum Arabic (GA) in proportions of 50:50 and 17:83 and cassava starch (Y) and whey protein concentrate (WPC) in proportions of 50:50 and 17:83. Encapsulation efficiencies above 40% were found using gas chromatography, and a morphological characterization of each matrix was performed using scanning electron microscopy (SEM). Smooth surfaces were found, indicating the effectiveness of the encapsulation process and of the matrices studied, both before and after accelerated aging at 40 °C and 75% relative humidity (RH). X-ray diffraction allowed the evaluation of the phase change of the encapsulating matrices before and after spray drying and during the accelerated-aging test for each of the studied matrices.
