Preparation and characterization of microencapsulated phytosterols for the formulation of functional foods: Scale up from laboratory to semi-technical production. (February 2019)

• Record Type: Journal Article
• Authors: Tolve, Roberta; Condelli, Nicola; Caruso, Marisa Carmela; Genovese, Francesco; Di Renzo, Giovanni Carlo; Mauriello, Gianluigi; Galgano, Fernanda
• Is Part Of: Food research international. Volume 116(2019)
• Page Start: 1274
• Page End: 1281
• Publication Date: 2019-02
• Subjects: Aqueous suspensions -- Functional foods -- Microencapsulation -- Phytosterols -- Scale up -- Spray dryer; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2018.10.016
• Languages: English
• ISSNs: 0963-9969

Abstract

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. Graphical abstract: Unlabelled Image Highlights: Whey protein isolate (WPI), inulin and chitosan were used as encapsulating agents. The highest loading capacity has been obtained by using only WPI. Microencapsulated phytosterols with high oxidative stability were produced. It is possible to scale-up the microencapsulation process. Microencapsulated phytosterols, usable as functional ingredients, were obtained.