TY - JOUR AU - FERREIRA, S. AU - MALACRIDA, C. R. AU - NICOLETTI, V. R. PY - 2019/08/27 Y2 - 2024/03/29 TI - INFLUENCE OF EMULSIFICATION METHODS AND SPRAY DRYING PARAMETERS ON THE MICROENCAPSULATION OF TURMERIC OLEORESIN JF - Emirates Journal of Food and Agriculture JA - Emir J Food Agric VL - 31 IS - 7 SE - Research Article DO - 10.9755/ejfa.2019.v31.i7.1968 UR - https://ejfa.me/index.php/journal/article/view/1968 SP - 491-500 AB - <p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Turmeric (<em>Curcuma longa</em> L.) oleoresin possess valuable phenolic compounds that are susceptible to degradation, and microencapsulation is a powerful technique to increase its stability. Emulsification is a preponderant step in microencapsulation of hydrophobic compounds and physical-chemical properties of the parent emulsion affects effectiveness of spray-drying process and functional properties of the produced microcapsules. The present work aimed to evaluate the influence of emulsion formulation, emulsification methods, and spray-drying operational conditions on the encapsulation efficiency of turmeric oleoresin using maltodextrin/gelatin blends as wall material. The effects of different concentrations of maltodextrin (12 - 31.7 wt %) and gelatin (0.6 - 6 wt %), combined with three methods of emulsification - high shear homogenization with and without emulsifier addition, and sonication – were evaluated regarding emulsion droplet mean diameter and stability. Based on the results, an emulsion formulated with 26 g of maltodextrin and 0.6 g of gelatin per 100 g of emulsion was selected to study the influence of spray drying conditions - drying-air temperature (124 – 190 <sup>o</sup>C), atomization airflow (275 – 536 L h<sup>-1</sup>), and emulsion feeding flow (1.4 – 8.6 mL min<sup>-1</sup>) - on encapsulation efficiency, water content, and solubility of turmeric oleoresin microcapsules. Sonication resulted in higher emulsion stability and, although drying-air temperature did not affect significantly the microcapsule properties, the best set of spray drying conditions was drying-air at 160 ºC, atomization airflow of 420 L h<sup>-1</sup>, and emulsion feeding flow of 6 mL min<sup>-1</sup>. Combinations of higher atomization airflow and lower emulsion feeding flow resulted in lower values of curcumin encapsulation efficiency.</p> ER -