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Porras-Saavedra, J.; Palacios-González, E.; Yáñez-Fernández, J.; Mazzobre, M.F.; Buera, M.P.; Alamilla-Beltrán, L. "Caking process and microstructural changes of wall materials used in spray-drying process" (2015) Food Engineering Series:629-636
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Abstract:

Microencapsulation process is applied to protect the core material or active agent against environmental factors and helps resist brittle material processing conditions improving flavor, aroma, stability, nutritional value, and appearance. Microencapsulation applications are found in agricultural, pharmaceutical, food, cosmetics, and fragrance industries (Madene et al. 2006). The retention of the active agent in this process is governed, among other factors, by type of wall material, so its selection is an important step. The most commonly used materials include carbohydrates such as maltodextrin (MD) and gum arabic (GA) and proteins such as whey and soy protein isolate (SPI) (Madene et al. 2006; Matalanis et al. 2011). During microencapsulation process, the final products are in the form of powder containing individual microparticles, agglomerates, or both. The food powders containing amorphous carbohydrates could experiment physical changes as stickiness and caking when the powder is exposed to temperature above the powder’s glass transition temperature (Tg). This temperature is a function of the moisture content and water activity (aw) of the powder (Foster et al. 2005; Schebor et al. 2010). At the Tg, the viscosity of amorphous materials decreases significantly, allowing greater molecular mobility, which has effect in sticky behavior (Foster et al. 2005). The caking of food powders is an unwanted and very common problem that occurs during processing, handling, and storage. The particles of amorphous powders may progressively be deformed until they stick to each other and, eventually, form great agglomerates (Saragoni et al. 2007). This phenomenon is affected by microstructure and hygroscopicity; however, other facts are reported as decisive like stress, humidity, and temperature for caking mechanism and caking kinetics (Hartmann and Palzer 2011). The caking phenomenon reduces the product quality and functionality, rehydration, dispersibility, and the shelf life and increases deterioration of organoleptic quality and the formation of lumps and agglomerates (Lipasek et al. 2012). Microscopy techniques have been applied to analyze powder microstructure, identifying useful factors to describe changes observed during processing and storage (Guadarrama-Lezama et al. 2014). © 2015, Springer Science+Business Media New York.

Registro:

Documento: Artículo
Título:Caking process and microstructural changes of wall materials used in spray-drying process
Autor:Porras-Saavedra, J.; Palacios-González, E.; Yáñez-Fernández, J.; Mazzobre, M.F.; Buera, M.P.; Alamilla-Beltrán, L.
Filiación:Departamento de Graduados e Investigación en Alimentos, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Carpio y Plan de Ayala s/n, DF, Mexico City, CP 11340, Mexico
Laboratorio de Microscopía Electrónica de Ultra Alta Resolución (LAMEUAR), Instituto Mexicano del Petróleo, Eje Central Lázaro Cárdenas No 152, Edificio 33-11. Col. San Bartolo Atepehuacan, DF, Mexico City, CP 07730, Mexico
Departamento de Bioingeniería de la Unidad Profesional Interdisciplinaria de Biotecnología, Instituto Politécnico Nacional. Av. Acueducto s/n, Barrio la Laguna Ticomán, DF, Mexico City, CP 07340, Mexico
Departamentos de Industrias y de Química Orgánica, Facultad de Ciencias Exactas y Naturales, University of Buenos Aires (FCEyN-UBA), National Council of Scientific and Technical Research (CONICET), Buenos Aires, Argentina
Palabras clave:Caking process; Glass transition temperature; Spray drying; Wall materials
Año:2015
Página de inicio:629
Página de fin:636
DOI: http://dx.doi.org/10.1007/978-1-4939-2578-0_60
Título revista:Food Engineering Series
Título revista abreviado:Food Eng. Ser.
ISSN:15710297
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_15710297_v_n_p629_PorrasSaavedra

Referencias:

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Citas:

---------- APA ----------
Porras-Saavedra, J., Palacios-González, E., Yáñez-Fernández, J., Mazzobre, M.F., Buera, M.P. & Alamilla-Beltrán, L. (2015) . Caking process and microstructural changes of wall materials used in spray-drying process. Food Engineering Series, 629-636.
http://dx.doi.org/10.1007/978-1-4939-2578-0_60
---------- CHICAGO ----------
Porras-Saavedra, J., Palacios-González, E., Yáñez-Fernández, J., Mazzobre, M.F., Buera, M.P., Alamilla-Beltrán, L. "Caking process and microstructural changes of wall materials used in spray-drying process" . Food Engineering Series (2015) : 629-636.
http://dx.doi.org/10.1007/978-1-4939-2578-0_60
---------- MLA ----------
Porras-Saavedra, J., Palacios-González, E., Yáñez-Fernández, J., Mazzobre, M.F., Buera, M.P., Alamilla-Beltrán, L. "Caking process and microstructural changes of wall materials used in spray-drying process" . Food Engineering Series, 2015, pp. 629-636.
http://dx.doi.org/10.1007/978-1-4939-2578-0_60
---------- VANCOUVER ----------
Porras-Saavedra, J., Palacios-González, E., Yáñez-Fernández, J., Mazzobre, M.F., Buera, M.P., Alamilla-Beltrán, L. Caking process and microstructural changes of wall materials used in spray-drying process. Food Eng. Ser. 2015:629-636.
http://dx.doi.org/10.1007/978-1-4939-2578-0_60