Encapsulation of Gallic Acid with Acid-Modified Low Dextrose Equivalent Potato Starch Using Spray-and Freeze-Drying Techniques
The main objective of the present study was to investigate the effect of spray- and freeze-drying techniques on the microencapsulation of a gallic acid compound using the acid-hydrolyzed low dextrose equivalent potato starch as a wall material. During the experiment, it was possible to achieve encap...
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Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2018-09-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
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| Online Access: | http://www.degruyter.com/view/j/pjfns.2018.68.issue-3/pjfns-2018-0006/pjfns-2018-0006.xml?format=INT |
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| author | Sepelevs Igor Stepanova Valentina Galoburda Ruta |
| author_facet | Sepelevs Igor Stepanova Valentina Galoburda Ruta |
| author_sort | Sepelevs Igor |
| collection | DOAJ |
| description | The main objective of the present study was to investigate the effect of spray- and freeze-drying techniques on the microencapsulation of a gallic acid compound using the acid-hydrolyzed low dextrose equivalent potato starch as a wall material. During the experiment, it was possible to achieve encapsulation efficiency of 70–84% for the freeze-dried and 65–79% for spray-dried samples, without statistically significant difference (P>0.05) in the encapsulation efficiency between the mentioned methods. Spray-dried samples formed spherical capsules with a higher number of micropores. Meanwhile, freeze-dried samples were shapeless, exposed larger pore volume (from 2.4×10−3 to 9.5×10−3 cm3/g against 1.2×10–3 4.9×10−3 cm3/g; analyzed by Barrett-Joyner-Halenda method) and overall higher surface area (0.632–1.225 m2/g against 0.472–1.296 m2/g; analyzed by Barrett-Joyner-Halenda method). Due to this fact, more gallic acid molecules were exposed to environmental factors and can be counted as losses. In addition, freeze-dried samples demonstrated lower water activity than spray-dried samples (0.075±0.014 against 0.178±0.008). Results showed that it is not practical to use freeze-drying for modelling encapsulation for food industry without a special necessity for protection of easily degradable chemical compounds. The present work makes a basis for the future studies of the microencapsulated phenolics application in food production. |
| format | Article |
| id | doaj-art-c27b40b22a6c4ab7a9bf6e5374e2f9a2 |
| institution | Kabale University |
| issn | 2083-6007 |
| language | English |
| publishDate | 2018-09-01 |
| publisher | Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences |
| record_format | Article |
| series | Polish Journal of Food and Nutrition Sciences |
| spelling | doaj-art-c27b40b22a6c4ab7a9bf6e5374e2f9a22025-02-02T19:19:55ZengInstitute of Animal Reproduction and Food Research of the Polish Academy of SciencesPolish Journal of Food and Nutrition Sciences2083-60072018-09-0168327328010.1515/pjfns-2018-0006pjfns-2018-0006Encapsulation of Gallic Acid with Acid-Modified Low Dextrose Equivalent Potato Starch Using Spray-and Freeze-Drying TechniquesSepelevs Igor0Stepanova Valentina1Galoburda Ruta2Faculty of Food Technology, Latvia University of Agriculture, Rigas 22, LV-3004, Jelgava, LatviaFaculty of Material Science and Applied Chemistry, Institute of General Chemical Engineering, Riga Technical University, Pulka 3, LV-1007, Riga, LatviaFaculty of Food Technology, Latvia University of Agriculture, Rigas 22, LV-3004, Jelgava, LatviaThe main objective of the present study was to investigate the effect of spray- and freeze-drying techniques on the microencapsulation of a gallic acid compound using the acid-hydrolyzed low dextrose equivalent potato starch as a wall material. During the experiment, it was possible to achieve encapsulation efficiency of 70–84% for the freeze-dried and 65–79% for spray-dried samples, without statistically significant difference (P>0.05) in the encapsulation efficiency between the mentioned methods. Spray-dried samples formed spherical capsules with a higher number of micropores. Meanwhile, freeze-dried samples were shapeless, exposed larger pore volume (from 2.4×10−3 to 9.5×10−3 cm3/g against 1.2×10–3 4.9×10−3 cm3/g; analyzed by Barrett-Joyner-Halenda method) and overall higher surface area (0.632–1.225 m2/g against 0.472–1.296 m2/g; analyzed by Barrett-Joyner-Halenda method). Due to this fact, more gallic acid molecules were exposed to environmental factors and can be counted as losses. In addition, freeze-dried samples demonstrated lower water activity than spray-dried samples (0.075±0.014 against 0.178±0.008). Results showed that it is not practical to use freeze-drying for modelling encapsulation for food industry without a special necessity for protection of easily degradable chemical compounds. The present work makes a basis for the future studies of the microencapsulated phenolics application in food production.http://www.degruyter.com/view/j/pjfns.2018.68.issue-3/pjfns-2018-0006/pjfns-2018-0006.xml?format=INTencapsulationfreeze-dryingspray-dryinggallic acid |
| spellingShingle | Sepelevs Igor Stepanova Valentina Galoburda Ruta Encapsulation of Gallic Acid with Acid-Modified Low Dextrose Equivalent Potato Starch Using Spray-and Freeze-Drying Techniques Polish Journal of Food and Nutrition Sciences encapsulation freeze-drying spray-drying gallic acid |
| title | Encapsulation of Gallic Acid with Acid-Modified Low Dextrose Equivalent Potato Starch Using Spray-and Freeze-Drying Techniques |
| title_full | Encapsulation of Gallic Acid with Acid-Modified Low Dextrose Equivalent Potato Starch Using Spray-and Freeze-Drying Techniques |
| title_fullStr | Encapsulation of Gallic Acid with Acid-Modified Low Dextrose Equivalent Potato Starch Using Spray-and Freeze-Drying Techniques |
| title_full_unstemmed | Encapsulation of Gallic Acid with Acid-Modified Low Dextrose Equivalent Potato Starch Using Spray-and Freeze-Drying Techniques |
| title_short | Encapsulation of Gallic Acid with Acid-Modified Low Dextrose Equivalent Potato Starch Using Spray-and Freeze-Drying Techniques |
| title_sort | encapsulation of gallic acid with acid modified low dextrose equivalent potato starch using spray and freeze drying techniques |
| topic | encapsulation freeze-drying spray-drying gallic acid |
| url | http://www.degruyter.com/view/j/pjfns.2018.68.issue-3/pjfns-2018-0006/pjfns-2018-0006.xml?format=INT |
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