The objective of this study was to determine adsorption isotherms and hygroscopic behavior of lyophilized powder from grugru palm. The powders of grugru palm were obtained by lyophilization process without maltodextri...The objective of this study was to determine adsorption isotherms and hygroscopic behavior of lyophilized powder from grugru palm. The powders of grugru palm were obtained by lyophilization process without maltodextrin (T1) and with 8% matodextrin (T2). The experimental data were obtained through the static gravimetric method at temperatures (25℃, 30℃, 35℃ and 40℃), with different saturated solutions of salts. The models of GAB, BET, Henderson and Oswin were fitted to experimental data. The values obtained for hygroscopicity were 7.68% and 6.86% and the degrees of caking were 0.33% and 0.09% for T1 and T2, respectively. Mathematical models of adsorption isotherms for grugru palm powders can be classified as Type III. The GAB and Oswin models represented better the behavior of isotherms for T1 and T2. Grugru palm powder showed an increase in the humidity of the monolayer Xm along with increasing temperature. The grugru palm powder demonstrated to be a non-hygroscopic product, non-caking features.展开更多
Acrocomia aculeata (Jacq.) Lodd. shows possibilities for pharmaceutical, food and chemical use. However, its application is limited due to the loss of its bioactive components. Microencapsulation may be an alternative...Acrocomia aculeata (Jacq.) Lodd. shows possibilities for pharmaceutical, food and chemical use. However, its application is limited due to the loss of its bioactive components. Microencapsulation may be an alternative to reduce such problems. A step-by-step optimization approach was used in this work for preservation of bioactive compounds. The applied technique to microencapsulate the Acrocomia aculeata oil was efficient, producing between 64% and 99% of microcapsules and 59% to 97% of encapsulated oil. In the experimental design, temperature was the parameter that significantly influenced the carotenoids of microcapsules. Complex coacervation helped to preserve carotenoids and the antioxidant activity, and an interaction between the temperature and the content was observed for such preservation.展开更多
文摘The objective of this study was to determine adsorption isotherms and hygroscopic behavior of lyophilized powder from grugru palm. The powders of grugru palm were obtained by lyophilization process without maltodextrin (T1) and with 8% matodextrin (T2). The experimental data were obtained through the static gravimetric method at temperatures (25℃, 30℃, 35℃ and 40℃), with different saturated solutions of salts. The models of GAB, BET, Henderson and Oswin were fitted to experimental data. The values obtained for hygroscopicity were 7.68% and 6.86% and the degrees of caking were 0.33% and 0.09% for T1 and T2, respectively. Mathematical models of adsorption isotherms for grugru palm powders can be classified as Type III. The GAB and Oswin models represented better the behavior of isotherms for T1 and T2. Grugru palm powder showed an increase in the humidity of the monolayer Xm along with increasing temperature. The grugru palm powder demonstrated to be a non-hygroscopic product, non-caking features.
基金Brazilian Federal Agency for Support and Evaluation of Graduate Education―CAPES for the financial help
文摘Acrocomia aculeata (Jacq.) Lodd. shows possibilities for pharmaceutical, food and chemical use. However, its application is limited due to the loss of its bioactive components. Microencapsulation may be an alternative to reduce such problems. A step-by-step optimization approach was used in this work for preservation of bioactive compounds. The applied technique to microencapsulate the Acrocomia aculeata oil was efficient, producing between 64% and 99% of microcapsules and 59% to 97% of encapsulated oil. In the experimental design, temperature was the parameter that significantly influenced the carotenoids of microcapsules. Complex coacervation helped to preserve carotenoids and the antioxidant activity, and an interaction between the temperature and the content was observed for such preservation.
