title: Microencapsulation of xylitol by double emulsion followed by complex coacervation.
abstract: The objective of this study was to produce and characterise xylitol microcapsules for use in foods, in order to prolong the sweetness and cooling effect provided by this ingredient. Complex coacervation was employed as the microencapsulation method. A preliminary double emulsion step was performed due to the hydrophilicity of xylitol. The microcapsules obtained were characterised in terms of particle size and morphology (optical, confocal and scanning electron microscopy), solubility, sorption isotherms, FTIR, encapsulation efficiency and release study. The microcapsules of xylitol showed desirable characteristics for use in foods, such as a particle size below 109 μm, low solubility and complete encapsulation of the core by the wall material. The encapsulation efficiency ranged from 31% to 71%, being higher in treatments with higher concentrations of polymers. Release of over 70% of the microencapsulated xylitol in artificial saliva occurred within 20 min.
authors.affiliation: University of São Paulo, Faculty of Animal Science and Food Engineering, Av. Duque de Caxias Norte, 225, CP 23, CEP 13535 900 Pirassununga, São Paulo, Brazil. Electronic address: milla_gabriela@hotmail.com.
authors.forename: Milla G
authors.initials: MG
authors.lastname: Santos
authors.affiliation: University of São Paulo, Faculty of Animal Science and Food Engineering, Av. Duque de Caxias Norte, 225, CP 23, CEP 13535 900 Pirassununga, São Paulo, Brazil.
authors.forename: Fernanda T
authors.initials: FT
authors.lastname: Bozza
authors.affiliation: University of São Paulo, Faculty of Animal Science and Food Engineering, Av. Duque de Caxias Norte, 225, CP 23, CEP 13535 900 Pirassununga, São Paulo, Brazil.
authors.forename: Marcelo
authors.initials: M
authors.lastname: Thomazini
authors.affiliation: University of São Paulo, Faculty of Animal Science and Food Engineering, Av. Duque de Caxias Norte, 225, CP 23, CEP 13535 900 Pirassununga, São Paulo, Brazil.
authors.forename: Carmen S
authors.initials: CS
authors.lastname: Favaro-Trindade
mesh_terms: D002214:Capsules; D002638:Chewing Gum; D004655:Emulsions; D019649:Food Industry / Q000379:methods*; D018613:Microscopy, Confocal; D008855:Microscopy, Electron, Scanning; D008954:Models, Biological; D010316:Particle Size; D012463:Saliva / Q000737:chemistry; D012995:Solubility; D013499:Surface Properties; D013549:Sweetening Agents / Q000737:chemistry*; D014993:Xylitol / Q000737:chemistry*
chemical_list: D002214:Capsules; D002638:Chewing Gum; D004655:Emulsions; D013549:Sweetening Agents; D014993:Xylitol
keywords: Dibasic sodium phosphate (PubChem CID: 24203); Encapsulation efficiency; FTIR; Lithium chloride (PubChem CID: 433294); Magnesium nitrate (PubChem CID: 25212); Phosphoric acid (PubChem CID: 1004); Potassium carbonate (PubChem CID: 11430); Potassium chloride (PubChem CID: 4873); Potassium sulphate (PubChem CID: 24507); Release study; Sodium chloride (PubChem CID: 5234); Sodium hydroxide (PubChem CID: 14798); Sorption isotherms; Xylitol (PubChem CID: 6912)