Light stability of spray-dried bixin encapsulated with different edible polysaccharide preparations

By M. Barbosa, C. Borsarelli, A. Mercadante. 2005

243 citations recorded by the source corpus.

Subfields: Food Science, Plant Science

View Paper: https://www.semanticscholar.org/paper/aa3890d151bb9195bd9b0160ec0dd3d77f305a1f

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. S. Jafari
2. Elham Assadpoor
3. C. Grosso
4. M. Hubinger
5. R. Tonon
6. Bhesh Bhandari
7. Yinghe He
8. C. Biliaderis

In Plant Science

1. S. Jafari
2. Elham Assadpoor
3. Shuanghui Liu
4. N. Low
5. M. Nickerson
6. Yinghe He
7. Bhesh Bhandari

Citations in the corpus

• Applications of spray-drying in microencapsulation of food ingredients: An overview (2007, background): “(2005) Bixin Gum arabic/maltodextrin/sucrose Room T 180 130 Barbosa et al. (2005)”
• Encapsulation efficiency and oxidative stability of flaxseed oil microencapsulated by spray drying using different combinations of wall materials (2013, background): “According to Barbosa et al. (2005), the more stable the emulsion, the higher the encapsulation efficiency is, i.e., the lower the amount of nonencapsulated material on particles surface.”
• Encapsulation of Nanoparticles of d-Limonene by Spray Drying: Role of Emulsifiers and Emulsifying Techniques (2007, result): “Emulsions with weaker stability result in encapsulated powders with higher surface oil contents and lower retention of volatiles [ 23-26 ] since encapsulation efficiency is negatively correlated with reconstituted emulsion size, in agreement with the results of Hogan et al.”
• Gum Arabic: More Than an Edible Emulsifier (2012, background): “Barbosa et al., 2005 studied the photostability of the microencapsulated carotenoid bixin in different edible polysaccharide.”
• Microencapsulation of Flaxseed Oil by Spray Drying: Effect of Oil Load and Type of Wall Material (2012, background): “In general, the greater the emulsion stability, the greater is the encapsulation efficiency.([14,15]) Some studies have also demonstrated that the reduction in size of the emulsion droplets results in greater volatiles retention and lower surface oil.”
• Rheological behavior and stability of d-limonene emulsions made by a novel hydrocolloid (Angum gum) compared with Arabic gum (2012, background): “…spray drying, emulsification is one of the important and critical steps and emulsion properties such as stability and droplet size (EDS)1 play a key role in optimizing the encapsulation efficiency during the process (Jafari et al., 2007a, 2008a; Barbosa et al., 2005; Danviriyakul et al., 2002).”
• Encapsulation Efficiency of Food Flavours and Oils during Spray Drying (2008, background): “For example, a combination of gum Arabic and maltodextrin (MD) was reported to be effective for the encapsulation of cardamom oil,([97]) citral and linalyl acetate,([69]) citrus oils,([98]) soy oil,([116]) rice flavour,([68]) fatty acids,([21,117]) pine flavour,([56]) and bixin.([118]) These workers”
• Entrapment of Flaxseed Oil Within Gelatin-Gum Arabic Capsules (2010, methodology): “A high polymer concentration (40%) was also used to form spray-dried bixin capsules to achieve an EE value of 86% [22].”
• Encapsulation of bioactive compounds through electrospinning/electrospraying and spray drying: A comparative assessment of food-related applications (2017, background): “In general, emulsions with weaker stability result in encapsulated powders with higher surface oil contents and a lower retention of volatiles.([62,63]) Many studies have 142 C.”