Effect of feed preparation on the properties and stability of ascorbic acid microparticles produced by spray chilling
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- 作者：Fernando Eustá ; quio de Matos-Jra ; b ; fematosjr@gmail.com" class="auth_mail" title="E-mail the corresponding author ; Talita Aline Comuniana ; Marcelo Thomazinia ; Carmen Sí ; lvia Favaro-Trindadea
- 关键词：Vitamin C ; Microencapsulation ; Spray congealing ; Solid lipid microparticles ; Characterization
- 刊名：LWT - Food Science and Technology
- 出版年：2017
- 出版时间：January 2017
- 年：2017
- 卷：75
- 期：Complete
- 页码：251-260
- 全文大小：1232 K
文摘
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Encapsulation of ascorbic acid by spray chilling improves its stability.
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Particle size is influenced by the type of feed (emulsion or dispersion).
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Microparticles produced from emulsions showed higher encapsulation efficiency.
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Microparticles produced from dispersions protected more the ascorbic acid.