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Microencapsulation of tomato (Solanum lycopersicon L.) pomace ethanolic extract by spray drying: optimization of process conditions
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Orientador(es)
Resumo(s)
Microencapsulation by spray-drying is a process used in the stabilization of active
compounds from various natural sources, such as tomato by-products, with the purpose to be
used as additives in the food industry. The aim of this work was to study the effects of wall material
and spray drying conditions on physicochemical properties of microcapsules loaded with lycopene
rich extract from tomato pomace. The assays were carried out with ethanolic tomato pomace extract
as core material and arabic gum or inulin as wall materials. A central composite rotatable design was
used to evaluate the effect of drying air inlet temperature (110–200 C) and concentration of arabic
gum (5–35 wt %) or inulin (5–25 wt %) on the antioxidant activity, encapsulation efficiency, loading
capacity, and drying yield. SEM images showed that the produced particles were in the category of
skin-forming structures. The most suitable conditions, within the ranges studied, to obtain lycopene
loaded microparticles were a biopolymer concentration of 10 wt % for both materials and an inlet
temperature of 200 and 160 C for arabic gum and inulin, respectively. Arabic gum and inulin
possessed a good performance in the encapsulation of tomato pomace extract by spray drying. It is
envisaged that the capsules produced have good potential to be incorporated in foods systems with
diverse chemical and physical properties
Descrição
Palavras-chave
microencapsulation lycopene rich extract arabic gum inulin spray drying antioxidant activity
Contexto Educativo
Citação
Appl. Sci. 2019, 9, 612
Editora
MDPI