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dc.contributor.authorSepelevs, I.
dc.contributor.authorReineccius, G.A.
dc.date.accessioned2018-04-11T09:04:11Z
dc.date.available2018-04-11T09:04:11Z
dc.date.issued2018
dc.identifier.publicationAgronomy Research, 2018, vol. 16, Special Issue 2, pp. 1475-1485eng
dc.identifier.issn1406-894X
dc.identifier.urihttp://hdl.handle.net/10492/3872
dc.identifier.urihttp://dx.doi.org/10.15159/ar.18.052
dc.descriptionArticleeng
dc.description.abstractMultiple phase capsules had been prepared in a single spray drying process. The main goal of the present study was to investigate whether the conversion of a portion of the modified starch (wall material used in spray drying) to resistant starch (RS) would offer added protection of encapsulated material. To achieve this, dry gallic acid (GA; a model water soluble phenol compound used in the present study) was initially dispersed in palm oil and stabilized with Polyglycerol Polyricinoleate (PGPR 4175) as an emulsifier. This dispersion was homogenized with a modified starch (MS, dextrose equivalent of 15) solution, that was previously treated with high pressure and increased temperature to achieve starch retrogradation, and then spray dried. It was possible to produce only small amounts of RS from modified starch, varying from 0.1 to 0.2% of total carbohydrate content. GA content in the lipid phase of the capsule was determined by lipid droplet size in the O/W emulsion (the feeding solution), as smaller droplet s results in the significantly bigger surface area, and more intensive GA diffusion from O to W phase. Maltodextrin shell wall was able to prevent leaking of the melted palm oil form the capsule core to the surface during seating tests, preventing agglomer ation of capsules. This could be very important for the storage/transportation of capsules in the uncontrolled temperature conditions.eng
dc.subjectgallic acideng
dc.subjectspray dryingeng
dc.subjectencapsulationeng
dc.subjectresistant starcheng
dc.subjectarticleseng
dc.titleEncapsulation of Gallic acid in solid lipid core surrounded with maltodextrin shelleng
dc.typeArticleeng
dc.rights.holderCopyright 2009 by Estonian University of Life Sciences, Latvia University of Agriculture, Aleksandras Stulginskis University, Lithuanian Research Centre for Agriculture and Forestry. No part of this publication may be reproduced or transmitted in any form, or by any means, electronic or mechanical, incl. photocopying, electronic recording, or otherwise without the prior written permission from the Estonian University of Life Sciences, Latvia University of Agriculture, Aleksandras Stulginskis University, Lithuanian Research Centre for Agriculture and Forestryeng


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