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Please use this identifier to cite or link to this item: http://hdl.handle.net/1843/43034
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dc.creatorBahar Aliakbarianpt_BR
dc.creatorFábio Coelho Sampaiopt_BR
dc.creatorJanaína Teles de Fariapt_BR
dc.creatorCristiano Grijó Pitanguipt_BR
dc.creatorFrancesca Lovagliopt_BR
dc.creatorAlessandro Alberto Casazzapt_BR
dc.creatorAttilio Convertipt_BR
dc.creatorPatrizia Peregopt_BR
dc.date.accessioned2022-07-07T19:59:31Z-
dc.date.available2022-07-07T19:59:31Z-
dc.date.issued2018-
dc.citation.volume93pt_BR
dc.citation.spage220pt_BR
dc.citation.epage228pt_BR
dc.identifier.doi10.1016/j.lwt.2018.03.048pt_BR
dc.identifier.issn0023-6438pt_BR
dc.identifier.urihttp://hdl.handle.net/1843/43034-
dc.description.resumoThis 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.pt_BR
dc.languageengpt_BR
dc.publisherUniversidade Federal de Minas Geraispt_BR
dc.publisher.countryBrasilpt_BR
dc.publisher.departmentICA - INSTITUTO DE CIÊNCIAS AGRÁRIASpt_BR
dc.publisher.initialsUFMGpt_BR
dc.relation.ispartofLWT: Food Science and Technologypt_BR
dc.rightsAcesso Abertopt_BR
dc.subjectAntioxidant activitypt_BR
dc.subjectExperimental designpt_BR
dc.subjectStatistic modelspt_BR
dc.subjectMoisture contentpt_BR
dc.subjectWater solubilitypt_BR
dc.subject.otherPlanejamento experimentalpt_BR
dc.subject.otherMedidores de umidadept_BR
dc.titleOptimization of spray drying microencapsulation of olive pomace polyphenols using response surface methodology and artificial neural networkpt_BR
dc.typeArtigo de Periódicopt_BR
dc.url.externahttps://doi.org/10.1016/j.lwt.2018.03.048pt_BR
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