Influence of the degree of inulin polymerization on the ultrasound-assisted encapsulation of annatto seed oil.
The effect of the degree of polymerization (DP) of inulin was evaluated on its encapsulant characteristics. We assessed the influence of the average inulin DP (DP ≥10 and DP ≥23) in the ultrasound-assisted encapsulation of annatto seed oil using the freeze-drying technique for particle formation. The intensification of the homogenization process with ultrasound did not improve the characteristics of the emulsions due to the physicochemical limitations of the inulin molecular chain (molecules do not exhibit surface activity). The particle morphology, oil entrapment efficiency, encapsulation efficiency, X-ray diffraction, thermogravimetric analysis and Rancimat analyses proved the effectiveness of inulin as a wall material. The properties influenced by the DP were the surface oil, encapsulation efficiency, water activity, particle size and oxidative stability of the encapsulated oil because the highest DP promoted the formation of microparticles with lower surface oil content, greater encapsulation efficiency, low water activity, larger size and greater protection against oil oxidation.
LASEFI/DEA/FEA (School of Food Engineering)/UNICAMP (University of Campinas), Rua Monteiro Lobato, 80, Campinas, SP CEP 13083-862, Brazil.
Eric Keven
EK
Silva
LASEFI/DEA/FEA (School of Food Engineering)/UNICAMP (University of Campinas), Rua Monteiro Lobato, 80, Campinas, SP CEP 13083-862, Brazil. Electronic address: maameireles@gmail.com.
M Angela A
MA
Meireles
D031212:Bixaceae / Q000737:chemistry*; D002214:Capsules; D005612:Freeze Drying; D007444:Inulin / Q000737:chemistry*; D008863:Microspheres; D010084:Oxidation-Reduction; D010316:Particle Size; D010938:Plant Oils / Q000737:chemistry*; D058105:Polymerization; D012639:Seeds / Q000737:chemistry*; D013499:Surface Properties; D000069453:Ultrasonic Waves
D002214:Capsules; D010938:Plant Oils; D007444:Inulin
Bixa orellana L.; Fructose; O/W emulsion; Rancimat; X-ray diffraction