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Publikācija: Encapsulation of Gallic Acid with Acid-Modified Low Dextrose Equivalent Potato Starch Using Spray-and Freeze-Drying Techniques

Publication Type Scientific article indexed in SCOPUS or WOS database
Funding for basic activity Contract research work
Defending: ,
Publication language English (en)
Title in original language Encapsulation of Gallic Acid with Acid-Modified Low Dextrose Equivalent Potato Starch Using Spray-and Freeze-Drying Techniques
Field of research 2. Engineering and technology
Sub-field of research 2.11 Other engineering and technologies
Authors Igors Sepelevs
Valentīna Stepanova
Ruta Galoburda
Keywords Encapsulation, freeze-drying, spray-drying, gallic acid
Abstract The main objective of the present study was to investigate the effect of spray- A nd freeze-drying techniques on the microencapsulation of a gallic acid compound using the acid-hydrolyzed low dextrose equivalent potato starch as a wall material. During the experiment, it was possible to achieve encapsulation efficiency of 70-84% for the freeze-dried and 65-79% for spray-dried samples, without statistically significant difference (P>0.05) in the encapsulation efficiency between the mentioned methods. Spray-dried samples formed spherical capsules with a higher number of micropores. Meanwhile, freeze-dried samples were shapeless, exposed larger pore volume (from 2.4×10-3 to 9.5×10-3 cm3/g against 1.2×10-3 4.9×10-3 cm3/g; analyzed by Barrett-Joyner-Halenda method) and overall higher surface area (0.632-1.225 m2/g against 0.472-1.296 m2/g; analyzed by Barrett-Joyner-Halenda method). Due to this fact, more gallic acid molecules were exposed to environmental factors and can be counted as losses. In addition, freeze-dried samples demonstrated lower water activity than spray-dried samples (0.075±0.014 against 0.178±0.008). Results showed that it is not practical to use freeze-drying for modelling encapsulation for food industry without a special necessity for protection of easily degradable chemical compounds. The present work makes a basis for the future studies of the microencapsulated phenolics application in food production.
DOI: 10.1515/pjfns-2018-0006
Hyperlink: https://content.sciendo.com/view/journals/pjfns/68/3/article-p273.xml 
Reference Sepelevs, I., Stepanova, V., Galoburda, R. Encapsulation of Gallic Acid with Acid-Modified Low Dextrose Equivalent Potato Starch Using Spray-and Freeze-Drying Techniques. Polish Journal of Food and Nutrition Sciences, 2018, Vol.68, Iss.3, pp.273-280. ISSN 1230-0322. e-ISSN 2083-6007. Available from: doi:10.1515/pjfns-2018-0006
Additional information Citation count:
ID 28308