Optimization of spray drying microencapsulation of olive pomace polyphenols using response surface methodology and artificial neural network

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dc.creatorBahar Aliakbarian
dc.creatorFábio Coelho Sampaio
dc.creatorJanaína Teles de Faria
dc.creatorCristiano Grijó Pitangui
dc.creatorFrancesca Lovaglio
dc.creatorAlessandro Alberto Casazza
dc.creatorAttilio Converti
dc.creatorPatrizia Perego
dc.date.accessioned2022-07-07T19:59:31Z
dc.date.accessioned2025-09-09T00:32:00Z
dc.date.available2022-07-07T19:59:31Z
dc.date.issued2018
dc.identifier.doi10.1016/j.lwt.2018.03.048
dc.identifier.issn0023-6438
dc.identifier.urihttps://hdl.handle.net/1843/43034
dc.languageeng
dc.publisherUniversidade Federal de Minas Gerais
dc.relation.ispartofLWT: Food Science and Technology
dc.rightsAcesso Aberto
dc.subjectPlanejamento experimental
dc.subjectMedidores de umidade
dc.subject.otherAntioxidant activity
dc.subject.otherExperimental design
dc.subject.otherStatistic models
dc.subject.otherMoisture content
dc.subject.otherWater solubility
dc.titleOptimization of spray drying microencapsulation of olive pomace polyphenols using response surface methodology and artificial neural network
dc.typeArtigo de periódico
local.citation.epage228
local.citation.spage220
local.citation.volume93
local.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.
local.publisher.countryBrasil
local.publisher.departmentICA - INSTITUTO DE CIÊNCIAS AGRÁRIAS
local.publisher.initialsUFMG
local.url.externahttps://doi.org/10.1016/j.lwt.2018.03.048

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