Influence of the degree of inulin polymerization on the ultrasound-assisted encapsulation of annatto seed oil

Carbohydrate Polymers
Eric Keven Silva, M Angela A Meireles

Abstract

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.

References

Feb 7, 2003·Journal of Biosciences·Narinder Kaur, Anil K Gupta
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May 5, 2011·Experimental Biology and Medicine·Rajasekhar KaturuHuanbiao Mo
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Dec 5, 2013·Carbohydrate Polymers·Regiane Victória de Barros FernandesDiego Alvarenga Botrel
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Jun 8, 2014·Carbohydrate Polymers·Pawel GlibowskiMarcin Kotowoda

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Citations

Aug 27, 2016·Carbohydrate Polymers·Regiane Victória de Barros FernandesRegina Célia Monteiro de Paula
Dec 23, 2016·Journal of Agricultural and Food Chemistry·Pedro Henrique Campelo-FelixSoraia Vilela Borges
Mar 14, 2020·Journal of the Science of Food and Agriculture·Jayne A FigueiredoSoraia V Borges
Aug 11, 2017·Journal of Microencapsulation·Pedro Henrique CampeloSoraia Vilela Borges
Jan 30, 2021·Food Research International·Josiana Moreira MarEdgar Aparecido Sanches
Aug 9, 2021·Carbohydrate Polymers·Maria Isabel Landim NevesMaria Angela A Meireles

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