Use este identificador para citar o ir al link de este elemento:
http://hdl.handle.net/1843/43034| Tipo: | Artigo de Periódico |
| Título: | Optimization of spray drying microencapsulation of olive pomace polyphenols using response surface methodology and artificial neural network |
| Autor(es): | Bahar Aliakbarian Fábio Coelho Sampaio Janaína Teles de Faria Cristiano Grijó Pitangui Francesca Lovaglio Alessandro Alberto Casazza Attilio Converti Patrizia Perego |
| Resumen: | This study was performed to determine the optimum conditions for spray drying microencapsulation of olive pomace extract, in order to stabilize its phenolic compounds using maltodextrin as carrier material. To this purpose, a comparison optimization study was performed using Response Surface Methodology or Artificial Neural Network, which revealed better prediction accuracy of the former. Maltodextrin concentrations (100–500 g/L), inlet-drying air temperatures (130–160 °C), feed flowrates (5.0–10.0 mL/min), and drying compressed air flowrates (20–32 m3 h−1) were tested as the independent variables according to a Central Composite Face Centered design, and the results of microencapsulation yield, moisture content, water solubility, specific total polyphenol content, specific antioxidant activity and encapsulation efficiency were elaborated. Under optimal conditions, these responses varied in the ranges 65–82%, 9–14 g/100 g, 64–65%, 38–52 mgCAE gDM−1, 230–487 μgTrolox gDM−1 and 85–92%, respectively. The same optimization regions for operative parameters were obtained using Response Surface Methodology or Artificial Neural Network. The results demonstrated that maltodextrin-based microcapsules containing olive pomace extract can effectively be produced by spray drying with good stability under storage conditions, and suggest that their remarkable antioxidant activity may be exploited to improve the properties of functional foods or pharmaceutical products. |
| Asunto: | Planejamento experimental Medidores de umidade |
| Idioma: | eng |
| País: | Brasil |
| Editor: | Universidade Federal de Minas Gerais |
| Sigla da Institución: | UFMG |
| Departamento: | ICA - INSTITUTO DE CIÊNCIAS AGRÁRIAS |
| Tipo de acceso: | Acesso Aberto |
| Identificador DOI: | 10.1016/j.lwt.2018.03.048 |
| URI: | http://hdl.handle.net/1843/43034 |
| Fecha del documento: | 2018 |
| metadata.dc.url.externa: | https://doi.org/10.1016/j.lwt.2018.03.048 |
| metadata.dc.relation.ispartof: | LWT: Food Science and Technology |
| Aparece en las colecciones: | Artigo de Periódico |
archivos asociados a este elemento:
| archivo | Descripción | Tamaño | Formato | |
|---|---|---|---|---|
| Optimization of spray drying microencapsulation of olive pomace polyphenols using response surface methodology and artificial neural network_Janaína Teles de Faria.pdf | 1 MB | Adobe PDF | Visualizar/Abrir |
Los elementos en el repositorio están protegidos por copyright, con todos los derechos reservados, salvo cuando es indicado lo contrario.