title: Microencapsulation of palm oil by complex coacervation for application in food systems.
abstract: This study aimed at microencapsulating palm oil, containing high carotenoid content, with chitosan/xanthan and chitosan/pectin, using the complex coacervation method, followed by atomization and lyophilization. The DSC technique was used to confirm the encapsulation. The atomized microparticles had spherical shape and irregular size, and the lyophilized microparticles had irregular shape and size. Lyophilization resulted in lower carotenoids losses, and higher yield and encapsulation efficiency. In addition, the release profile in both water and gastrointestinal fluid was satisfactory. Prior to their application in food, a greater percentage of carotenoids was released in the fluid that simulates gastrointestinal conditions; however, the compounds were degraded after their release. In this case, the chitosan/pectin microparticles showed the best release profile. After processing, the release was lower and the released compounds were not degraded. Thus, the chitosan/xanthan microparticles showed the best potential for practical application, particularly, in yogurt preparation.
authors.affiliation: Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, RS, Brazil. Electronic address: josianekr@gmail.com.
authors.forename: Josiane K
authors.initials: JK
authors.lastname: Rutz
authors.affiliation: Center of Chemical, Pharmaceuticals and Food Sciences, Federal University of Pelotas, Pelotas, RS, Brazil.
authors.forename: Caroline D
authors.initials: CD
authors.lastname: Borges
authors.affiliation: Center of Chemical, Pharmaceuticals and Food Sciences, Federal University of Pelotas, Pelotas, RS, Brazil.
authors.forename: Rui C
authors.initials: RC
authors.lastname: Zambiazi
authors.affiliation: Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, RS, Brazil.
authors.forename: Michele M
authors.initials: MM
authors.lastname: Crizel-Cardozo
authors.affiliation: Institute of Food Science and Technology, Federal University of Rio Grande do Sul, Porto Alegre, RS, Brazil.
authors.forename: Luiza S
authors.initials: LS
authors.lastname: Kuck
authors.affiliation: Institute of Food Science and Technology, Federal University of Rio Grande do Sul, Porto Alegre, RS, Brazil.
authors.forename: Caciano P Z
authors.initials: CP
authors.lastname: Noreña
mesh_terms: D048271:Chitosan / Q000737:chemistry; D005511:Food Handling / Q000379:methods*; D000073878:Palm Oil; D010316:Particle Size; D010368:Pectins / Q000737:chemistry; D010938:Plant Oils / Q000737:chemistry*; D011135:Polysaccharides, Bacterial / Q000737:chemistry
chemical_list: D010938:Plant Oils; D011135:Polysaccharides, Bacterial; D000073878:Palm Oil; D010368:Pectins; D048271:Chitosan; C002563:xanthan gum
keywords: Atomization; Carotenoids; Chitosan; Lyophilization; Pectin; Release profile; Xanthan