Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/29798
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dc.creatorFernandes, Regiane Victória de Barros-
dc.creatorBotrel, Diego Alvarenga-
dc.creatorSilva, Eric Keven-
dc.creatorBorges, Soraia Vilela-
dc.creatorOliveira, Cassiano Rodrigues de-
dc.creatorYoshida, Maria Irene-
dc.creatorFeitosa, Judith Pessoa de Andrade-
dc.creatorPaula, Regina Célia Monteiro de-
dc.date.accessioned2018-07-27T12:47:40Z-
dc.date.available2018-07-27T12:47:40Z-
dc.date.issued2016-11-20-
dc.identifier.citationFERNANDES, R. V. de B. et al. Cashew gum and inulin: new alternative for ginger essential oil microencapsulation. Carbohydrate Polymers, [S. l.], v. 153, p. 133-142, 20 Nov. 2016.pt_BR
dc.identifier.urihttps://www.sciencedirect.com/science/article/pii/S0144861716308943pt_BR
dc.identifier.urihttp://repositorio.ufla.br/jspui/handle/1/29798-
dc.description.abstractThis study aimed to evaluate the effect of partial replacement of cashew gum by inulin used as wall materials, on the characteristics of ginger essential oil microencapsulated by spray drying with ultrasound assisted emulsions. The characterization of particles was evaluated as encapsulation efficiency and particle size. In addition, the properties of the microcapsules were studied through FTIR analysis, adsorption isotherms, thermal gravimetric analysis, X-ray and scanning electron microscopy. It was found that the solubility of the treatments was affected by the composition of the wall material and reached higher values (89.80%) when higher inulin concentrations were applied. The encapsulation efficiency (15.8%) was lower at the highest inulin concentration. The particles presented amorphous characteristics and treatment with cashew gum as encapsulant exhibited the highest water absorption at high water activity. The cashew gum and inulin matrix (3:1(w/w) ratio) showed the best characteristics regarding the encapsulation efficiency and morphology, showing no cracks in the structure.pt_BR
dc.languageen_USpt_BR
dc.publisherElsevierpt_BR
dc.rightsrestrictAccesspt_BR
dc.sourceCarbohydrate Polymerspt_BR
dc.subjectCarbohydratespt_BR
dc.subjectEncapsulation efficiencypt_BR
dc.subjectZingiber officinalept_BR
dc.subjectGinger essential oilpt_BR
dc.subjectCarboidratospt_BR
dc.subjectEficiência de encapsulamentopt_BR
dc.subjectÓleo essencial de gengibrept_BR
dc.titleCashew gum and inulin: new alternative for ginger essential oil microencapsulationpt_BR
dc.typeArtigopt_BR
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