Authors:Luciana Fernandes, W. Oliveira, J. Sztatisz, and Cs. Novák
Microencapsulation of Lippia sidoides essential oil was carried out by spray drying. Blends of maltodextrin and gum arabic were used as carrier. Spray dried microparticles
were characterized using conventional (thermogravimetry, evolved gas analysis) and combined (thermogravimetry-mass spectrometry
analysis) thermal analysis techniques in order to evaluate the abilities of carriers with different compositions in retaining
and in releasing the core vs. dynamic heating. Thermal analysis was useful to evaluate the physico-chemical interactions between
the core and carriers and to determine the protective effect of the carriers on the evaporation of essential oil.
Authors:A. Dobrinčić, L. Tuđen, M. Repajić, I. Elez Garofulić, Z. Zorić, V. Dragović-Uzelac, and B. Levaj
compounds. Generally, maltodextrin and gumarabic are frequently used carriers in plant extracts’ and fruit juices’ spray drying due to their properties that enable them to obtain good quality powders ( Tupuna et al., 2018 ). Oligosaccharide inulin as
, F. , Tunç , M.T. , Dervisoglu , M. , Cekmecelioglu , D. & Kahyaoglu , T. ( 2014 ): Evaluation of hemicellulose as a coating material with gumarabic for food microencapsulation . Food Res. Int. , 57 , 168 – 175
Authors:J.A. Pino, E. Sauri-Duch, O. Sosa-Moguel, C.A. Can-Cauich, V.M. Moo-Huchin, and L. Cuevas-Glory
whole fruit colour turned from green to orange. Carriers used for microencapsulation were maltodextrin (MD) 10 DE (Industrializadora de Maíz S.A. de C.V., Guadalajara, Mexico) and gumarabic (GA) from Acacia senegal (Industria Ragar, S.A. de C
Authors:J. Montiel-Ventura, J.J. Luna-Guevara, M.A. Tornero-Campante, A. Delgado-Alvarado, and M.L. Luna-Guevara
The aim was to examine conditions of convective drying and spray-drying to improve preservation of lycopene content in tomatoes. The weight, size, colour, pH and °Brix values were evaluated in fresh fruit (FF) and colour (L, a, b), hue, and chrome indices were analysed from dried tomatoes, too. Tomato paste was dried (40, 50, 60, and 80 °C with times of 540, 390, 270, and 240 min) under convection conditions and pulverized. In the encapsulation treatments core material with tomato powders of 50, 60, and 70%, shell solution of maltodextrin/gum arabic 1:1, flow rate of 4, 6, 9, and 12 ml min–1, and inlet air T of 160, 170, and 180 °C were used. The physicochemical properties of FF corresponded to a degree of ripeness for consumption. The a, a/b, and hue values of dried tomatoes at 50 °C significantly correlated to red colouring and higher lycopene content (47.98±1.49 mg/100 g). The encapsulation with 50% and 60% of tomato powders, 170 °C and 9 ml min–1 treatments increased lycopene contents to 10.41 mg/100 g, 10.20 mg/100 g, and 11.51 mg/100 g, respectively. The results demonstrated that the physicochemical and functional properties were influenced by drying conditions, providing useful information for increasing the stability of lycopene in dried tomatoes.
dispersions of cashew gum and gumarabic: effect of concentration and blending. Food Hydrocolloids JCR , Geneva, v. 13, p. 501–506, 1999.
MOTHÉ, C. G.; ARAÚJO, C. R. Properties of polyurethane elastomers and composites by
Authors:G. Banerjee, A. Ray, S.K. Das, R. Kumar, and A.K. Ray
S AISHIN , N. , U ETA , M. , W ADA , A. & Y AMAMOTO , I. ( 2010 ): Properties of β-galactosidase purified from Bifidobacterium longum subsp . longum JCM 7052 grown on gumarabic. J. Biol. Macromol. , 10 , 23 – 31
Authors:Endang W. Bachtiar, Anggraeni Afdhal, Ratna Meidyawati, Retno D. Soejoedono, and Erni Poerwaningsih
. mutans .
According to Chang’s research, the addition of maltose, sucrose, glycine, and glycerol increased IgY stability  . On the other hand, protein destruction by trypsin, chymotrypsin, and pepsin could also be prevented by adding gum