M. Hubinger - Academia.edu (original) (raw)

Papers by M. Hubinger

Research paper thumbnail of <b>OSMOTIC DEHYDRATION KINETICS OF GUAVAS IN MALTOSE SOLUTIONS WITH CALCIUM SALT*</b&gt

DOAJ (DOAJ: Directory of Open Access Journals), Mar 1, 2009

Research paper thumbnail of Physical properties and morphology of spray dried microparticles containing anthocyanins of jussara (Euterpe edulis Martius) extract

Powder Technology, 2016

Anthocyanins are sensitive compounds and easily degradable when exposed to light, oxygen and pH v... more Anthocyanins are sensitive compounds and easily degradable when exposed to light, oxygen and pH values higher than 7. In this context, to better take advantage of the functional properties and to increase the stability of these pigments, this work aimed to obtain extracts from jussara (Euterpe edulis Martius) pulp and to produce spray dried microparticles. Maltodextrin with different dextrose equivalent values (10, 20 and 30 DE), gum Arabic and the combination of the maltodextrin 10 DE with gum Arabic (proportions 25:75; 50:50 and 75:25) were evaluated as carrier agents. Microparticles were characterized in relation to the moisture content, water activity, hygroscopicity, glass transition temperature, particle size distribution, color, anthocyanin content and profile, antioxidant capacity and microstructure. Microparticles showed high anthocyanin retention, above 88%. Anthocyanin profiles were similar to the microparticles and jussara extract and two anthocyanins identified were cyanidin 3-rutinoside and cyanidin 3-glucoside. Carrier agents influenced on the microparticles characteristics; maltodextrin 30 DE presented higher hygroscopicity and the lowest glass transition temperature. Microparticles produced with maltodextrin 10, 20 and 30 DE have shown smoother spherical surface than particles constituted with gum Arabic. Homogeneous distribution of anthocyanin in the particle structure was observed by confocal microscopy analysis.

Research paper thumbnail of Effect of pulsed vacuum and calcium lactate on the structure of red guavas osmotically dehydrated

The effect of osmotic dehydration with vacuum pulse application and calcium lactate addition on m... more The effect of osmotic dehydration with vacuum pulse application and calcium lactate addition on microscopic features and mechanical properties of g uavas was studied. The osmotic process was carried out at atmospheric pressure or with vacuum pulse of 100 mbar for 20 min at the beginning of the process, followed by the osmotic process at atmospheric pres sure for 3 hours. Calcium lactate was added to the sucrose solution (60°Brix and 32°C) at 0.6 and 1.2% (w/w). Texture properties (stress and strain at fa ilure) and the structure of guavas observed by light micro scopy were evaluated. Through the micrographs of gu avas tissue, image analysis was used to quantify the cel lular plasmolysis. Severe cellular damage caused by the osmotic dehydration process at atmospheric pressure and the structural maintenance of fruit tissue due to the vacuum pulse application at the beginning of osmoti c process were observed. Calcium lactate addition o n osmotic solution was also able to promote the s...

Research paper thumbnail of Physicochemical Properties of Coffee Oil Microcapsules Produced by Spray Drying

alice.cnptia.embrapa.br

The aim of this study was to evaluate some physicochemical properties of coffee oil microcapsules... more The aim of this study was to evaluate some physicochemical properties of coffee oil microcapsules produced with mixtures of maltodextrin: gum Arabic and maltodextrin: whey protein isolate, in the proportions 25:75, 50:50 and 75:25, as well as the pure encapsulating agents. For this purpose, the emulsions properties, encapsulation efficiency, oil retention, powders moisture content, bulk density, hygroscopicity and particles morphology were determined. As main results, powders produced with gum Arabic and with mixtures of maltodextrin: gum Arabic were more hygroscopic, while those produced with whey protein and the mixtures of maltodextrin: whey protein showed the best values of encapsulation efficiency and oil retention.

Research paper thumbnail of Production of mango powder by spray drying and cast-tape drying

Powder Technology, 2017

Abstract The production of mango powder by spray drying and cast-tape drying, with and without th... more Abstract The production of mango powder by spray drying and cast-tape drying, with and without the addition of maltodextrin was investigated. Moisture, particle size distribution, bulk density, particle density, porosity, morphology, total carotenoids content, water sorption isotherms, glass transition temperature and color of mango powders from both drying processes were compared. Powders resulting from cast-tape drying had irregular structure, different from the spherical structures showed by powders produced by spray drying. Cast-tape drying process resulted in powders with bulk densities of 0.8 g cm − 3 (with maltodextrin) and 0.7 g cm − 3 (without maltodextrin), higher than the observed for analogous powders produced by spray drying (bulk densities of 0.45 and 0.5 g cm − 3 ). Also, porosity of powders from cast-tape drying (below 60%) was lower than that of powders produced by spray drying. Mango powders produced by spray drying without maltodextrin showed the highest carotenoid concentration (113 μm of carotenoid g − 1 of dry mass). The state diagrams show that mango powders produced by spray drying exhibit slightly lower stability than those produced by cast-tape drying. Cast-tape drying is a suitable procedure for the production of mango powders and allows producing powders from whole fruit pulp, without the addition of maltodextrin.

Research paper thumbnail of In vitro dynamic gastrointestinal digestion of model infant formulas

International audienceConsidering the frequent need of developing new formulations that contain f... more International audienceConsidering the frequent need of developing new formulations that contain functional appeal to meet the scientific and technological demands, this study describes the influence of different model infant formulas composition on their behaviour under the simulated conditions of the infant gastrointestinal tract. To achieve this objective, rehydrated model infant formulas, produced with different types of proteins (whey protein isolate (WPI) or WPI+Lactoferrin (LF)) and oils (high oleic sunflower oil (HOSO), or a mixture of HOSO with medium chain triacyclglycerols (MCT)), were submitted to an in vitro dynamic gastrointestinal digestion system. During the digestion process the lipolysis, proteolysis and structural disintegration of the samples were evaluated. To perform that, analyses such as free fatty acids by gas chromatography, SDS-PAGE, confocal laser scanning microscopy and droplet size distribution were conducted. Changes in the microstructural properties at...

Research paper thumbnail of Evaluation of pequi (Caryocar Brasiliense Camb.) aqueous extract quality processed by membranes

Food and Bioproducts Processing, 2015

ABSTRACT Pequi (Caryocar Brasiliense Camb.) is a typical fruit from Brazilian Cerrado, rich in an... more ABSTRACT Pequi (Caryocar Brasiliense Camb.) is a typical fruit from Brazilian Cerrado, rich in antioxidant compounds, such as carotenoids and phenolic substances. Membrane processes allow concentrating extracts at low temperatures, preserving its functional properties. This work reports the results on the carotenoids and polyphenols concentration from pequi aqueous extract by ultrafiltration and nanofiltration processes, in order to develop a natural product rich in biologically active compounds suitable for functional applications. Experimental assays were performed in a dead-end stirred cell and membrane performance was evaluated in terms of permeate flux and permeate and retentate composition in relation to carotenoids and, phenolic substances content as well as antioxidant capacity. The ultrafiltration and the two different nanofiltration membranes presented rejection coefficients around 98%, 100% and 100% of the carotenoids and 65%, 94% and 97% of phenolic compounds, respectively. Thus, the nanofiltration showed a better performance to recovery the antioxidants compounds of pequi aqueous extract.

Research paper thumbnail of <b>OSMOTIC DEHYDRATION KINETICS OF GUAVAS IN MALTOSE SOLUTIONS WITH CALCIUM SALT*</b>

Alimentos e Nutrição, 2009

<p class="MsoNormal" style="margin: 0cm 0cm 0pt; line-height: normal; text-alig... more <p class="MsoNormal" style="margin: 0cm 0cm 0pt; line-height: normal; text-align: justify; mso-layout-grid-align: none;"> The osmotic dehydration kinetics of guavas in maltose solutions at 40 and 60ºBrix, with addition of 0, 0.6 and 1.2% of calcium lactate was studied in this paper and the final product quality was evaluated. The experiments were carried out up to 60 hours and samples were taken for analysis at different times to evaluate guavas weight reduction, water loss and sugar gain and to characterize the product according to its texture and color. After 24 hours of process the mass transfer of water and sugar between the osmotic solution and the fruit was negligible, showing that process equilibrium was reached. The increase of sugar concentration in the osmotic solution showed strong influence on the dehydration process, increasing the water loss and reducing sugar gain. The presence of calcium ions in the osmotic solution also influenced the kinetics of mass transfer and showed a strong influence on fruit texture. Higher values of stress and strain at failure were obtained when calcium lactate was employed. The effect of the different osmotic treatments on the color parameters was also investigated and significant changes were observed in the values of chroma C* and hue H* due to sugar concentration and calcium addition. <p class="MsoNormal" style="margin: 0cm 0cm 0pt; line-height: normal; text-align: justify; mso-layout-grid-align: none;"></p> KEYWORDS: Osmotic dehydration; kinetics; guava; maltose; calcium lactate. </p>

Research paper thumbnail of Effect of High Temperature on Shrinkage and Porosity of Crispy Dried Bananas

Food Engineering series, 2008

The most common drying method employed for food materials is hot air drying. This process involve... more The most common drying method employed for food materials is hot air drying. This process involves high temperatures and long drying times, which can lead to considerable shrinkage of the final product. Freeze-drying yields products with high quality and little or no shrinkage, but it is more expensive than hot air drying (Ratti, 2001; Lozano and Saca, 1992; Jayaraman and

Research paper thumbnail of Concentration of flavonoids and phenolic compounds in aqueous and ethanolic propolis extracts through nanofiltration

Journal of Food Engineering, 2010

Research paper thumbnail of Desempenho do processo de concentração de extratos de própolis por nanofiltração

Ciência e Tecnologia de Alimentos, 2010

Research paper thumbnail of Vida-de-prateleira de goiabas minimamente processadas acondicionadas em embalagens sob atmosfera modificada

Ciência e Tecnologia de Alimentos, 2003

Research paper thumbnail of O7-2 Effect of the different wall materials on the physical characteristics and stability of coffee oil microcapsules produced by spray drying

Research paper thumbnail of Spray dried microparticles of chia oil using emulsion stabilized by whey protein concentrate and pectin by electrostatic deposition

Food Research International

Chia seed oil has a high content of α-linolenic acid (60%) and linoleic acid (20%). Use of this o... more Chia seed oil has a high content of α-linolenic acid (60%) and linoleic acid (20%). Use of this oil in different products is limited due to its liquid state, and the presence of insaturation is a trigger for oxidation. In this context, to facilitate the incorporation of chia oil in food products and increase its protection against oxidation, the aim of this work was to produce chia oil microparticles by spray drying using emulsions stabilized by whey protein concentrate (ζ-potential +13.4 at pH3.8) and pectin (ζ-potential -40.4 at pH3.8) through the electrostatic layer-by-layer deposition technique and emulsions prepared with only whey protein concentrate. Emulsions stabilized by whey protein concentrate and stabilized by whey protein concentrate-pectin were prepared using maltodextrin (10 DE) and modified starch (Hi-Cap® 100). They were characterized in relation to stability, droplet size, ζ-Potential and optical microscopy. The microparticles were characterized in relation to moisture content, water activity, particle size, microstructure and oxidative stability by the Rancimat method. Emulsions stabilized by whey protein concentrate-pectin with added maltodextrin 10 DE and emulsions stabilized by whey protein concentrate with added modified starch (Hi-Cap® 100) were stable after 24h. Emulsions stabilized by whey protein concentrate and by whey protein concentrate-pectin showed droplets with mean diameter ranging from 0.80 to 1.31μm, respectively and ζ-potential varying from -6.9 to -27.43mV, respectively. After spray drying, the microparticles showed an mean diameter ranging from 7.00 to 9.00μm. All samples presented high encapsulation efficiency values, above 99%. Microparticles produced with modified starch showed a smoother spherical surface than particles with maltodextrin 10 DE, which presented a wrinkled surface. All microparticles exhibited higher oxidative stability than chia oil in pure form.

Research paper thumbnail of Glass transition and water sorption of spray dried mussel meat hydrolysate

Research paper thumbnail of Potential Use of Ultrasound to Produce High Solids Emulsions

Ultrasound was used to obtain kinetically stable emulsions for further spray drying. Sonication t... more Ultrasound was used to obtain kinetically stable emulsions for further spray drying. Sonication time of 3, 7 and 11 minutes were evaluated at power amplitudes of 50%, 75% and 100% (in relation to the nominal power of the equipment), where energy density required for each assay was calculated. Emulsions were characterized for droplets mean diameter and size distribution, optical microscopy, zeta potential, creaming index (CI) and rheological behavior. The products presented bimodal size distribution, with D[3,2] ranging from 0.7 to 1.4 μm and CI between 5% and 12%, being this parameters inversely proportional to the variables studied, but with an apparent stabilization after the treatment at 100% power amplitude at 7 min sonication. D[3,2] showed to depend of energy density as a power function. PALAVRAS-CHAVE: sonicação, óleo de palma, emulsificação por alta energia.

Research paper thumbnail of Water Sorption and Glass Transition Temperature of Spray-Dried Mussel Meat Protein Hydrolysate

Drying Technology, 2012

The water sorption behavior at 25°C and glass transition temperature (Tg) of mussel meat protein ... more The water sorption behavior at 25°C and glass transition temperature (Tg) of mussel meat protein hydrolysate powder without and with maltodextrin 10 DE or gum arabic at 15 and 30% (w/w) were studied in this work. The sorption isotherms were determined by the gravimetric method, and the glass transition temperature was obtained by differential scanning calorimetry (DSC) after powder conditioning

Research paper thumbnail of Gelatin edible coatings with mint essential oil (Mentha arvensis): film characterization and antifungal properties

Journal of Food Science and Technology

Research paper thumbnail of Concentration of flavonoids and phenolic compounds in aqueous and ethanolic propolis extracts through nanofiltration

Journal of Food Engineering, 2010

Propolis has a variable and complex chemical composition with high concentration of flavonoids an... more Propolis has a variable and complex chemical composition with high concentration of flavonoids and phenolic compounds present in the extract. The extract varies with the solvent used in extraction. Ethanol extracts more phenolic acid and polar compounds than water. Before their use in industry, extracts must be concentrated but the use of high temperatures can degrade some compounds. Membrane processes is an option that allows concentration at low temperatures. Nanofiltration was carried out with aqueous and ethanolic extracts and each extract results in two distinct fractions: permeate and retentate. The capacity of the membrane to retain the compounds was verified by spectrophotometric analysis: for aqueous solution, the membrane retained around 94% of the phenolic compounds and 99% of the flavonoids, while for the ethanolic solution these values were 53% and 90%, respectively. Ferulic acid retention index was 1.00 and 0.88 to aqueous and ethanolic solutions, respectively. Thus, the nanofiltration process showed high efficiency in the concentration of propolis extracts.

Research paper thumbnail of Desempenho do processo de concentração de extratos de própolis por nanofiltração

Ciência e Tecnologia de Alimentos, 2010

Research paper thumbnail of <b>OSMOTIC DEHYDRATION KINETICS OF GUAVAS IN MALTOSE SOLUTIONS WITH CALCIUM SALT*</b&gt

DOAJ (DOAJ: Directory of Open Access Journals), Mar 1, 2009

Research paper thumbnail of Physical properties and morphology of spray dried microparticles containing anthocyanins of jussara (Euterpe edulis Martius) extract

Powder Technology, 2016

Anthocyanins are sensitive compounds and easily degradable when exposed to light, oxygen and pH v... more Anthocyanins are sensitive compounds and easily degradable when exposed to light, oxygen and pH values higher than 7. In this context, to better take advantage of the functional properties and to increase the stability of these pigments, this work aimed to obtain extracts from jussara (Euterpe edulis Martius) pulp and to produce spray dried microparticles. Maltodextrin with different dextrose equivalent values (10, 20 and 30 DE), gum Arabic and the combination of the maltodextrin 10 DE with gum Arabic (proportions 25:75; 50:50 and 75:25) were evaluated as carrier agents. Microparticles were characterized in relation to the moisture content, water activity, hygroscopicity, glass transition temperature, particle size distribution, color, anthocyanin content and profile, antioxidant capacity and microstructure. Microparticles showed high anthocyanin retention, above 88%. Anthocyanin profiles were similar to the microparticles and jussara extract and two anthocyanins identified were cyanidin 3-rutinoside and cyanidin 3-glucoside. Carrier agents influenced on the microparticles characteristics; maltodextrin 30 DE presented higher hygroscopicity and the lowest glass transition temperature. Microparticles produced with maltodextrin 10, 20 and 30 DE have shown smoother spherical surface than particles constituted with gum Arabic. Homogeneous distribution of anthocyanin in the particle structure was observed by confocal microscopy analysis.

Research paper thumbnail of Effect of pulsed vacuum and calcium lactate on the structure of red guavas osmotically dehydrated

The effect of osmotic dehydration with vacuum pulse application and calcium lactate addition on m... more The effect of osmotic dehydration with vacuum pulse application and calcium lactate addition on microscopic features and mechanical properties of g uavas was studied. The osmotic process was carried out at atmospheric pressure or with vacuum pulse of 100 mbar for 20 min at the beginning of the process, followed by the osmotic process at atmospheric pres sure for 3 hours. Calcium lactate was added to the sucrose solution (60°Brix and 32°C) at 0.6 and 1.2% (w/w). Texture properties (stress and strain at fa ilure) and the structure of guavas observed by light micro scopy were evaluated. Through the micrographs of gu avas tissue, image analysis was used to quantify the cel lular plasmolysis. Severe cellular damage caused by the osmotic dehydration process at atmospheric pressure and the structural maintenance of fruit tissue due to the vacuum pulse application at the beginning of osmoti c process were observed. Calcium lactate addition o n osmotic solution was also able to promote the s...

Research paper thumbnail of Physicochemical Properties of Coffee Oil Microcapsules Produced by Spray Drying

alice.cnptia.embrapa.br

The aim of this study was to evaluate some physicochemical properties of coffee oil microcapsules... more The aim of this study was to evaluate some physicochemical properties of coffee oil microcapsules produced with mixtures of maltodextrin: gum Arabic and maltodextrin: whey protein isolate, in the proportions 25:75, 50:50 and 75:25, as well as the pure encapsulating agents. For this purpose, the emulsions properties, encapsulation efficiency, oil retention, powders moisture content, bulk density, hygroscopicity and particles morphology were determined. As main results, powders produced with gum Arabic and with mixtures of maltodextrin: gum Arabic were more hygroscopic, while those produced with whey protein and the mixtures of maltodextrin: whey protein showed the best values of encapsulation efficiency and oil retention.

Research paper thumbnail of Production of mango powder by spray drying and cast-tape drying

Powder Technology, 2017

Abstract The production of mango powder by spray drying and cast-tape drying, with and without th... more Abstract The production of mango powder by spray drying and cast-tape drying, with and without the addition of maltodextrin was investigated. Moisture, particle size distribution, bulk density, particle density, porosity, morphology, total carotenoids content, water sorption isotherms, glass transition temperature and color of mango powders from both drying processes were compared. Powders resulting from cast-tape drying had irregular structure, different from the spherical structures showed by powders produced by spray drying. Cast-tape drying process resulted in powders with bulk densities of 0.8 g cm − 3 (with maltodextrin) and 0.7 g cm − 3 (without maltodextrin), higher than the observed for analogous powders produced by spray drying (bulk densities of 0.45 and 0.5 g cm − 3 ). Also, porosity of powders from cast-tape drying (below 60%) was lower than that of powders produced by spray drying. Mango powders produced by spray drying without maltodextrin showed the highest carotenoid concentration (113 μm of carotenoid g − 1 of dry mass). The state diagrams show that mango powders produced by spray drying exhibit slightly lower stability than those produced by cast-tape drying. Cast-tape drying is a suitable procedure for the production of mango powders and allows producing powders from whole fruit pulp, without the addition of maltodextrin.

Research paper thumbnail of In vitro dynamic gastrointestinal digestion of model infant formulas

International audienceConsidering the frequent need of developing new formulations that contain f... more International audienceConsidering the frequent need of developing new formulations that contain functional appeal to meet the scientific and technological demands, this study describes the influence of different model infant formulas composition on their behaviour under the simulated conditions of the infant gastrointestinal tract. To achieve this objective, rehydrated model infant formulas, produced with different types of proteins (whey protein isolate (WPI) or WPI+Lactoferrin (LF)) and oils (high oleic sunflower oil (HOSO), or a mixture of HOSO with medium chain triacyclglycerols (MCT)), were submitted to an in vitro dynamic gastrointestinal digestion system. During the digestion process the lipolysis, proteolysis and structural disintegration of the samples were evaluated. To perform that, analyses such as free fatty acids by gas chromatography, SDS-PAGE, confocal laser scanning microscopy and droplet size distribution were conducted. Changes in the microstructural properties at...

Research paper thumbnail of Evaluation of pequi (Caryocar Brasiliense Camb.) aqueous extract quality processed by membranes

Food and Bioproducts Processing, 2015

ABSTRACT Pequi (Caryocar Brasiliense Camb.) is a typical fruit from Brazilian Cerrado, rich in an... more ABSTRACT Pequi (Caryocar Brasiliense Camb.) is a typical fruit from Brazilian Cerrado, rich in antioxidant compounds, such as carotenoids and phenolic substances. Membrane processes allow concentrating extracts at low temperatures, preserving its functional properties. This work reports the results on the carotenoids and polyphenols concentration from pequi aqueous extract by ultrafiltration and nanofiltration processes, in order to develop a natural product rich in biologically active compounds suitable for functional applications. Experimental assays were performed in a dead-end stirred cell and membrane performance was evaluated in terms of permeate flux and permeate and retentate composition in relation to carotenoids and, phenolic substances content as well as antioxidant capacity. The ultrafiltration and the two different nanofiltration membranes presented rejection coefficients around 98%, 100% and 100% of the carotenoids and 65%, 94% and 97% of phenolic compounds, respectively. Thus, the nanofiltration showed a better performance to recovery the antioxidants compounds of pequi aqueous extract.

Research paper thumbnail of <b>OSMOTIC DEHYDRATION KINETICS OF GUAVAS IN MALTOSE SOLUTIONS WITH CALCIUM SALT*</b>

Alimentos e Nutrição, 2009

<p class="MsoNormal" style="margin: 0cm 0cm 0pt; line-height: normal; text-alig... more <p class="MsoNormal" style="margin: 0cm 0cm 0pt; line-height: normal; text-align: justify; mso-layout-grid-align: none;"> The osmotic dehydration kinetics of guavas in maltose solutions at 40 and 60ºBrix, with addition of 0, 0.6 and 1.2% of calcium lactate was studied in this paper and the final product quality was evaluated. The experiments were carried out up to 60 hours and samples were taken for analysis at different times to evaluate guavas weight reduction, water loss and sugar gain and to characterize the product according to its texture and color. After 24 hours of process the mass transfer of water and sugar between the osmotic solution and the fruit was negligible, showing that process equilibrium was reached. The increase of sugar concentration in the osmotic solution showed strong influence on the dehydration process, increasing the water loss and reducing sugar gain. The presence of calcium ions in the osmotic solution also influenced the kinetics of mass transfer and showed a strong influence on fruit texture. Higher values of stress and strain at failure were obtained when calcium lactate was employed. The effect of the different osmotic treatments on the color parameters was also investigated and significant changes were observed in the values of chroma C* and hue H* due to sugar concentration and calcium addition. <p class="MsoNormal" style="margin: 0cm 0cm 0pt; line-height: normal; text-align: justify; mso-layout-grid-align: none;"></p> KEYWORDS: Osmotic dehydration; kinetics; guava; maltose; calcium lactate. </p>

Research paper thumbnail of Effect of High Temperature on Shrinkage and Porosity of Crispy Dried Bananas

Food Engineering series, 2008

The most common drying method employed for food materials is hot air drying. This process involve... more The most common drying method employed for food materials is hot air drying. This process involves high temperatures and long drying times, which can lead to considerable shrinkage of the final product. Freeze-drying yields products with high quality and little or no shrinkage, but it is more expensive than hot air drying (Ratti, 2001; Lozano and Saca, 1992; Jayaraman and

Research paper thumbnail of Concentration of flavonoids and phenolic compounds in aqueous and ethanolic propolis extracts through nanofiltration

Journal of Food Engineering, 2010

Research paper thumbnail of Desempenho do processo de concentração de extratos de própolis por nanofiltração

Ciência e Tecnologia de Alimentos, 2010

Research paper thumbnail of Vida-de-prateleira de goiabas minimamente processadas acondicionadas em embalagens sob atmosfera modificada

Ciência e Tecnologia de Alimentos, 2003

Research paper thumbnail of O7-2 Effect of the different wall materials on the physical characteristics and stability of coffee oil microcapsules produced by spray drying

Research paper thumbnail of Spray dried microparticles of chia oil using emulsion stabilized by whey protein concentrate and pectin by electrostatic deposition

Food Research International

Chia seed oil has a high content of α-linolenic acid (60%) and linoleic acid (20%). Use of this o... more Chia seed oil has a high content of α-linolenic acid (60%) and linoleic acid (20%). Use of this oil in different products is limited due to its liquid state, and the presence of insaturation is a trigger for oxidation. In this context, to facilitate the incorporation of chia oil in food products and increase its protection against oxidation, the aim of this work was to produce chia oil microparticles by spray drying using emulsions stabilized by whey protein concentrate (ζ-potential +13.4 at pH3.8) and pectin (ζ-potential -40.4 at pH3.8) through the electrostatic layer-by-layer deposition technique and emulsions prepared with only whey protein concentrate. Emulsions stabilized by whey protein concentrate and stabilized by whey protein concentrate-pectin were prepared using maltodextrin (10 DE) and modified starch (Hi-Cap® 100). They were characterized in relation to stability, droplet size, ζ-Potential and optical microscopy. The microparticles were characterized in relation to moisture content, water activity, particle size, microstructure and oxidative stability by the Rancimat method. Emulsions stabilized by whey protein concentrate-pectin with added maltodextrin 10 DE and emulsions stabilized by whey protein concentrate with added modified starch (Hi-Cap® 100) were stable after 24h. Emulsions stabilized by whey protein concentrate and by whey protein concentrate-pectin showed droplets with mean diameter ranging from 0.80 to 1.31μm, respectively and ζ-potential varying from -6.9 to -27.43mV, respectively. After spray drying, the microparticles showed an mean diameter ranging from 7.00 to 9.00μm. All samples presented high encapsulation efficiency values, above 99%. Microparticles produced with modified starch showed a smoother spherical surface than particles with maltodextrin 10 DE, which presented a wrinkled surface. All microparticles exhibited higher oxidative stability than chia oil in pure form.

Research paper thumbnail of Glass transition and water sorption of spray dried mussel meat hydrolysate

Research paper thumbnail of Potential Use of Ultrasound to Produce High Solids Emulsions

Ultrasound was used to obtain kinetically stable emulsions for further spray drying. Sonication t... more Ultrasound was used to obtain kinetically stable emulsions for further spray drying. Sonication time of 3, 7 and 11 minutes were evaluated at power amplitudes of 50%, 75% and 100% (in relation to the nominal power of the equipment), where energy density required for each assay was calculated. Emulsions were characterized for droplets mean diameter and size distribution, optical microscopy, zeta potential, creaming index (CI) and rheological behavior. The products presented bimodal size distribution, with D[3,2] ranging from 0.7 to 1.4 μm and CI between 5% and 12%, being this parameters inversely proportional to the variables studied, but with an apparent stabilization after the treatment at 100% power amplitude at 7 min sonication. D[3,2] showed to depend of energy density as a power function. PALAVRAS-CHAVE: sonicação, óleo de palma, emulsificação por alta energia.

Research paper thumbnail of Water Sorption and Glass Transition Temperature of Spray-Dried Mussel Meat Protein Hydrolysate

Drying Technology, 2012

The water sorption behavior at 25°C and glass transition temperature (Tg) of mussel meat protein ... more The water sorption behavior at 25°C and glass transition temperature (Tg) of mussel meat protein hydrolysate powder without and with maltodextrin 10 DE or gum arabic at 15 and 30% (w/w) were studied in this work. The sorption isotherms were determined by the gravimetric method, and the glass transition temperature was obtained by differential scanning calorimetry (DSC) after powder conditioning

Research paper thumbnail of Gelatin edible coatings with mint essential oil (Mentha arvensis): film characterization and antifungal properties

Journal of Food Science and Technology

Research paper thumbnail of Concentration of flavonoids and phenolic compounds in aqueous and ethanolic propolis extracts through nanofiltration

Journal of Food Engineering, 2010

Propolis has a variable and complex chemical composition with high concentration of flavonoids an... more Propolis has a variable and complex chemical composition with high concentration of flavonoids and phenolic compounds present in the extract. The extract varies with the solvent used in extraction. Ethanol extracts more phenolic acid and polar compounds than water. Before their use in industry, extracts must be concentrated but the use of high temperatures can degrade some compounds. Membrane processes is an option that allows concentration at low temperatures. Nanofiltration was carried out with aqueous and ethanolic extracts and each extract results in two distinct fractions: permeate and retentate. The capacity of the membrane to retain the compounds was verified by spectrophotometric analysis: for aqueous solution, the membrane retained around 94% of the phenolic compounds and 99% of the flavonoids, while for the ethanolic solution these values were 53% and 90%, respectively. Ferulic acid retention index was 1.00 and 0.88 to aqueous and ethanolic solutions, respectively. Thus, the nanofiltration process showed high efficiency in the concentration of propolis extracts.

Research paper thumbnail of Desempenho do processo de concentração de extratos de própolis por nanofiltração

Ciência e Tecnologia de Alimentos, 2010