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

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Nosaukums oriģinālvalodā Encapsulation of Gallic Acid with Acid-Modified Low Dextrose Equivalent Potato Starch Using Spray-and Freeze-Drying Techniques
Pētniecības nozare 2. Inženierzinātnes un tehnoloģijas
Pētniecības apakšnozare 2.11. Citas inženierzinātnes un tehnoloģijas, tai skaitā pārtikas un dzērienu tehnoloģijas
Autori Igors Sepelevs
Valentīna Stepanova
Ruta Galoburda
Atslēgas vārdi Encapsulation, freeze-drying, spray-drying, gallic acid
Anotācija 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
Hipersaite: https://content.sciendo.com/view/journals/pjfns/68/3/article-p273.xml 
Atsauce 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, 273.-280.lpp. ISSN 1230-0322. e-ISSN 2083-6007. Pieejams: doi:10.1515/pjfns-2018-0006
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