Use este identificador para citar ou linkar para este item: http://repositorio.ufla.br/jspui/handle/1/39731
Título: Effects of ultrasonication on the characteristics of emulsions and microparticles containing Indian clove essential oil
Palavras-chave: Spray drying
Spice
Gum arabic
Maltodextrin
Microencapsulation
Data do documento: 2019
Editor: Taylor and Francis Online
Citação: TEODORO, R. A. R. et al. Effects of ultrasonication on the characteristics of emulsions and microparticles containing Indian clove essential oil. Drying Technology, [S.l.], v. 37, n. 2, 2019.
Resumo: The effects of the emulsification method [either mechanical agitation or ultrasonication (US)] and proportion of gum arabic (GA)/maltodextrin (MD) on the characteristics of feed emulsions and microparticles containing Indian clove essential oil produced by spray drying were investigated. Emulsions produced using US were more stable with smaller droplets, lower polydispersity indexes, and higher viscosities. Increasing the proportion of GA resulted in an increased particle size. Powders produced by US exhibited a higher moisture content and hygroscopicity. The US improved oil retention, except for microparticles comprised GA. Powders with a higher proportion of MD exhibited smooth surfaces.
URI: https://www.tandfonline.com/doi/abs/10.1080/07373937.2018.1492611?journalCode=ldrt20
http://repositorio.ufla.br/jspui/handle/1/39731
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