Predicting suitable storage conditions for spray-dried microcapsules formed with different biopolymer matrices
Canola oil (CO)-in-soy protein isolate (SPI, 12.5 g per 100 ml of solution), CO-in-whey protein concentrate (WPC, 30 g per 100 ml of solution) and CO-in-mesquite gum (MG, 30 g per 100 ml of solution) emulsions were obtained (all with CO to biopolymers solids ratio of 25 g of canola oil per 100 g of...
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| Veröffentlicht in: | Food hydrocolloids 2010, Vol.24 (6), p.633-640 |
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| creator | Bonilla, E. Azuara, E. Beristain, C.I. Vernon-Carter, E.J. |
| description | Canola oil (CO)-in-soy protein isolate (SPI, 12.5 g per 100 ml of solution), CO-in-whey protein concentrate (WPC, 30 g per 100 ml of solution) and CO-in-mesquite gum (MG, 30 g per 100 ml of solution) emulsions were obtained (all with CO to biopolymers solids ratio of 25 g of canola oil per 100 g of wall material), spray dried and stored at water activities (
a
w) of 0.12–0.89 at temperatures of 15, 25 and 35 °C. The powders adsorption isotherms experimental data were fitted to the GAB model. Their differential and integral enthalpies and entropies were estimated. The microcapsules point of minimum integral entropy (maximum stability) kept at 25 °C occurred at 10.40 g water per 100 g of dry solids (
a
w of 0.55) for MG, 10.59 g water per 100 g of dry solids (
a
w of 0.68) for SPI, and 6.38 g water per 100 g of dry solids (
a
w of 0.46) for WPC. The integral enthalpy–entropy compensation indicated that the water vapour adsorption was controlled by entropic mechanisms at low
a
w, but by enthalpic mechanisms at high
a
w.
▪ |
| doi_str_mv | 10.1016/j.foodhyd.2010.02.010 |
| format | Article |
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a
w) of 0.12–0.89 at temperatures of 15, 25 and 35 °C. The powders adsorption isotherms experimental data were fitted to the GAB model. Their differential and integral enthalpies and entropies were estimated. The microcapsules point of minimum integral entropy (maximum stability) kept at 25 °C occurred at 10.40 g water per 100 g of dry solids (
a
w of 0.55) for MG, 10.59 g water per 100 g of dry solids (
a
w of 0.68) for SPI, and 6.38 g water per 100 g of dry solids (
a
w of 0.46) for WPC. The integral enthalpy–entropy compensation indicated that the water vapour adsorption was controlled by entropic mechanisms at low
a
w, but by enthalpic mechanisms at high
a
w.
▪</description><identifier>ISSN: 0268-005X</identifier><identifier>EISSN: 1873-7137</identifier><identifier>DOI: 10.1016/j.foodhyd.2010.02.010</identifier><identifier>CODEN: FOHYES</identifier><language>eng</language><publisher>Oxford: Elsevier Ltd</publisher><subject>Adsorption ; Adsorption isotherms ; Biological and medical sciences ; biopolymer matrices ; Biopolymers ; Canola oil ; Cobalt ; Drying ; Entropy ; Food additives ; Food industries ; food storage ; Fundamental and applied biological sciences. Psychology ; General aspects ; Integrals ; Mathematical models ; Maximum stability ; microencapsulation ; Minimum integral entropy ; prediction ; sorption isotherms ; spraying ; storage conditions ; Thermodynamic properties ; Water activity</subject><ispartof>Food hydrocolloids, 2010, Vol.24 (6), p.633-640</ispartof><rights>2010 Elsevier Ltd</rights><rights>2015 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c395t-1eccc54a1eb35068b88d21aea6d5986645053b382fa8106820b5012a3d0355533</citedby><cites>FETCH-LOGICAL-c395t-1eccc54a1eb35068b88d21aea6d5986645053b382fa8106820b5012a3d0355533</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.foodhyd.2010.02.010$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,780,784,3541,4014,27914,27915,27916,45986</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=22830968$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Bonilla, E.</creatorcontrib><creatorcontrib>Azuara, E.</creatorcontrib><creatorcontrib>Beristain, C.I.</creatorcontrib><creatorcontrib>Vernon-Carter, E.J.</creatorcontrib><title>Predicting suitable storage conditions for spray-dried microcapsules formed with different biopolymer matrices</title><title>Food hydrocolloids</title><description>Canola oil (CO)-in-soy protein isolate (SPI, 12.5 g per 100 ml of solution), CO-in-whey protein concentrate (WPC, 30 g per 100 ml of solution) and CO-in-mesquite gum (MG, 30 g per 100 ml of solution) emulsions were obtained (all with CO to biopolymers solids ratio of 25 g of canola oil per 100 g of wall material), spray dried and stored at water activities (
a
w) of 0.12–0.89 at temperatures of 15, 25 and 35 °C. The powders adsorption isotherms experimental data were fitted to the GAB model. Their differential and integral enthalpies and entropies were estimated. The microcapsules point of minimum integral entropy (maximum stability) kept at 25 °C occurred at 10.40 g water per 100 g of dry solids (
a
w of 0.55) for MG, 10.59 g water per 100 g of dry solids (
a
w of 0.68) for SPI, and 6.38 g water per 100 g of dry solids (
a
w of 0.46) for WPC. The integral enthalpy–entropy compensation indicated that the water vapour adsorption was controlled by entropic mechanisms at low
a
w, but by enthalpic mechanisms at high
a
w.
▪</description><subject>Adsorption</subject><subject>Adsorption isotherms</subject><subject>Biological and medical sciences</subject><subject>biopolymer matrices</subject><subject>Biopolymers</subject><subject>Canola oil</subject><subject>Cobalt</subject><subject>Drying</subject><subject>Entropy</subject><subject>Food additives</subject><subject>Food industries</subject><subject>food storage</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>General aspects</subject><subject>Integrals</subject><subject>Mathematical models</subject><subject>Maximum stability</subject><subject>microencapsulation</subject><subject>Minimum integral entropy</subject><subject>prediction</subject><subject>sorption isotherms</subject><subject>spraying</subject><subject>storage conditions</subject><subject>Thermodynamic properties</subject><subject>Water activity</subject><issn>0268-005X</issn><issn>1873-7137</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2010</creationdate><recordtype>article</recordtype><recordid>eNqFkU2LFDEQhhtRcNz1J4i5iKceK8kknT6JLOsHLLjgLngL6aQym6G70yYZZf79Zu3Bq6cXqp76eqtp3lDYUqDyw2HrY3QPJ7dlUGPAtlWeNRuqOt52lHfPmw0wqVoA8fNl8yrnAwDtgNJNM98mdMGWMO9JPoZihhFJLjGZPRIbZxdKiHMmPiaSl2ROrUsBHZmCTdGaJR9H_JudavBPKA_EBe8x4VzIEOISx9OEiUympGAxXzYvvBkzvj7rRXP_-fru6mt78_3Lt6tPN63lvSgtRWut2BmKAxcg1aCUY9SgkU70SsqdAMEHrpg3itY8g0EAZYY74EIIzi-a92vfJcVfR8xFTyFbHEczYzxm3dOdZLLv-kqKlaz35JzQ6yWFyaSTpqCf7NUHfbZXP9mrgekqte7deYLJ1ow-mdmG_K-YMcWhl6pyb1fOm6jNPlXm_kdtxIGqHV-JjyuB1ZDfAZPONuBs618S2qJdDP_Z5REt155T</recordid><startdate>2010</startdate><enddate>2010</enddate><creator>Bonilla, E.</creator><creator>Azuara, E.</creator><creator>Beristain, C.I.</creator><creator>Vernon-Carter, E.J.</creator><general>Elsevier Ltd</general><general>[New York, NY]: Elsevier Science</general><general>Elsevier</general><scope>FBQ</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>8FD</scope><scope>F28</scope><scope>FR3</scope></search><sort><creationdate>2010</creationdate><title>Predicting suitable storage conditions for spray-dried microcapsules formed with different biopolymer matrices</title><author>Bonilla, E. ; Azuara, E. ; Beristain, C.I. ; Vernon-Carter, E.J.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c395t-1eccc54a1eb35068b88d21aea6d5986645053b382fa8106820b5012a3d0355533</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2010</creationdate><topic>Adsorption</topic><topic>Adsorption isotherms</topic><topic>Biological and medical sciences</topic><topic>biopolymer matrices</topic><topic>Biopolymers</topic><topic>Canola oil</topic><topic>Cobalt</topic><topic>Drying</topic><topic>Entropy</topic><topic>Food additives</topic><topic>Food industries</topic><topic>food storage</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>General aspects</topic><topic>Integrals</topic><topic>Mathematical models</topic><topic>Maximum stability</topic><topic>microencapsulation</topic><topic>Minimum integral entropy</topic><topic>prediction</topic><topic>sorption isotherms</topic><topic>spraying</topic><topic>storage conditions</topic><topic>Thermodynamic properties</topic><topic>Water activity</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Bonilla, E.</creatorcontrib><creatorcontrib>Azuara, E.</creatorcontrib><creatorcontrib>Beristain, C.I.</creatorcontrib><creatorcontrib>Vernon-Carter, E.J.</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Technology Research Database</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><jtitle>Food hydrocolloids</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Bonilla, E.</au><au>Azuara, E.</au><au>Beristain, C.I.</au><au>Vernon-Carter, E.J.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Predicting suitable storage conditions for spray-dried microcapsules formed with different biopolymer matrices</atitle><jtitle>Food hydrocolloids</jtitle><date>2010</date><risdate>2010</risdate><volume>24</volume><issue>6</issue><spage>633</spage><epage>640</epage><pages>633-640</pages><issn>0268-005X</issn><eissn>1873-7137</eissn><coden>FOHYES</coden><abstract>Canola oil (CO)-in-soy protein isolate (SPI, 12.5 g per 100 ml of solution), CO-in-whey protein concentrate (WPC, 30 g per 100 ml of solution) and CO-in-mesquite gum (MG, 30 g per 100 ml of solution) emulsions were obtained (all with CO to biopolymers solids ratio of 25 g of canola oil per 100 g of wall material), spray dried and stored at water activities (
a
w) of 0.12–0.89 at temperatures of 15, 25 and 35 °C. The powders adsorption isotherms experimental data were fitted to the GAB model. Their differential and integral enthalpies and entropies were estimated. The microcapsules point of minimum integral entropy (maximum stability) kept at 25 °C occurred at 10.40 g water per 100 g of dry solids (
a
w of 0.55) for MG, 10.59 g water per 100 g of dry solids (
a
w of 0.68) for SPI, and 6.38 g water per 100 g of dry solids (
a
w of 0.46) for WPC. The integral enthalpy–entropy compensation indicated that the water vapour adsorption was controlled by entropic mechanisms at low
a
w, but by enthalpic mechanisms at high
a
w.
▪</abstract><cop>Oxford</cop><pub>Elsevier Ltd</pub><doi>10.1016/j.foodhyd.2010.02.010</doi><tpages>8</tpages></addata></record> |
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| source | ScienceDirect Journals (5 years ago - present) |
| subjects | Adsorption Adsorption isotherms Biological and medical sciences biopolymer matrices Biopolymers Canola oil Cobalt Drying Entropy Food additives Food industries food storage Fundamental and applied biological sciences. Psychology General aspects Integrals Mathematical models Maximum stability microencapsulation Minimum integral entropy prediction sorption isotherms spraying storage conditions Thermodynamic properties Water activity |
| title | Predicting suitable storage conditions for spray-dried microcapsules formed with different biopolymer matrices |
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