Using water-soluble chitosan for flavour microencapsulation in food industry

• Tipo: Artigo em Revista Científica Internacional
• Data: 2013

Autores

Berta Maria Abreu Nogueiro Estevinho (Autor) FEUP; Fernando Alberto Nogueira Rocha (Autor) FEUP; Lúcia Maria da Silveira Santos (Autor) FEUP; Maria Arminda Costa Alves (Autor) FEUP

Revista

Título: Journal of Microencapsulation

Vol. 30 Nº 6

Páginas: 571-579

ISSN: 0265-2048

Editora: Taylor & Francis

Indexação

ISI Web of Knowledge - 27 Citações

ISI Web of Science

Scopus - 46 Citações

Classificação Científica

FOS: Ciências da engenharia e tecnologias > Engenharia química

CORDIS: Ciências Tecnológicas > Engenharia > Engenharia química

Projetos Associados

UI0511 - PROJECTO ESTRATÉGICO - UI 511 - 2013-2014

Outras Informações

ID Authenticus: P-006-G1R

DOI: 10.3109/02652048.2013.764939

Abstract (EN): The aim of this work is to investigate the possibility of producing flavour microparticles, by means of water-soluble chitosan, considering all the advantages of this natural polymer (non-toxic, biocompatibility, biodegradability, anticholesterolemic), with or without a crosslinking agent (tripolyphosphate (TPP)). The microparticles were prepared by spray drying and characterized by their particle size, surface morphology and zeta potential. Structural analysis of the surface of the particles was performed by scanning electron microscopy (SEM). Significant differences were found in the surface structure of the crosslinked and non-crosslinked particles. Chemical characterization of the microparticles was performed by Fourier transform infrared spectroscopy (FTIR), the results being significant and proving the success of flavour microencapsulation. This work shows that it is possible to encapsulate peach flavours using water-soluble chitosan, through a spray-drying process.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 9