Phytosterols were microencapsulated by spray drying in a shell represented by WPI, inulin and chitosan at four different combinations through the formulation of aqueous suspensions. Moreover, two concentrations of Tween 80 (1.25% and 2.50% w/w) and two inlet temperatures (125 °C and 155 °C) were tested. The effect of the different experimental conditions on the process yield and on the microcapsules properties was evaluated. A significant effect of all variables on the microcapsule properties was found. Accordingly, the best performance, with the maximum loading capacity of 25%, was obtained by using only WPI as shell material, Tween 80 at 1.25% and inlet temperature of 155 °C. The process was successfully scaled-up from laboratory equipment to a semi-technical scale keeping the optimal shell formulation and process conditions.

Preparation and characterization of microencapsulated phytosterols for the formulation of functional foods: Scale up from laboratory to semi-technical production / Tolve, R.; Condelli, N.; Caruso, M. C.; Genovese, F.; Di Renzo, G. C.; Mauriello, G.; Galgano, F.. - In: FOOD RESEARCH INTERNATIONAL. - ISSN 0963-9969. - 116:(2019), pp. 1274-1281. [10.1016/j.foodres.2018.10.016]

Preparation and characterization of microencapsulated phytosterols for the formulation of functional foods: Scale up from laboratory to semi-technical production

Mauriello G.;
2019

Abstract

Phytosterols were microencapsulated by spray drying in a shell represented by WPI, inulin and chitosan at four different combinations through the formulation of aqueous suspensions. Moreover, two concentrations of Tween 80 (1.25% and 2.50% w/w) and two inlet temperatures (125 °C and 155 °C) were tested. The effect of the different experimental conditions on the process yield and on the microcapsules properties was evaluated. A significant effect of all variables on the microcapsule properties was found. Accordingly, the best performance, with the maximum loading capacity of 25%, was obtained by using only WPI as shell material, Tween 80 at 1.25% and inlet temperature of 155 °C. The process was successfully scaled-up from laboratory equipment to a semi-technical scale keeping the optimal shell formulation and process conditions.
2019
Preparation and characterization of microencapsulated phytosterols for the formulation of functional foods: Scale up from laboratory to semi-technical production / Tolve, R.; Condelli, N.; Caruso, M. C.; Genovese, F.; Di Renzo, G. C.; Mauriello, G.; Galgano, F.. - In: FOOD RESEARCH INTERNATIONAL. - ISSN 0963-9969. - 116:(2019), pp. 1274-1281. [10.1016/j.foodres.2018.10.016]
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11588/767397
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