Effect of experimental parameters on the encapsulation of roasted coffee oil by complex coacervation

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dc.contributor.author	Veiga, Camila Carolina
dc.contributor.author	Simoni, Rayssa Cristine
dc.contributor.author	Gonçalves, Odinei Hess
dc.contributor.author	Shirai, Marianne Ayumi
dc.contributor.author	Leimann, Fernanda Vitória
dc.date.accessioned	2015-07-01T18:40:18Z
dc.date.available	2015-07-01T18:40:18Z
dc.date.issued	2015
dc.identifier.citation	VEIGA, C. C. et al. Effect of experimental parameters on the encapsulation of roasted coffee oil by complex coacervation. In: SIMPÓSIO DE PESQUISA DOS CAFÉS DO BRASIL, 9., 2015, Curitiba. Anais... Brasília, DF: Embrapa Café, 2015, 5 p.	pt_BR
dc.identifier.uri	http://www.sbicafe.ufv.br:80/handle/123456789/3610
dc.description	Trabalho apresentado no IX Simpósio de Pesquisa dos Cafés do Brasil	pt_BR
dc.description.abstract	Roasted coffee oil is a coffee industry byproduct composed by a great number of compounds including the volatiles responsible by coffee aroma. The main objective of the present work is the encaps ulation of roasted coffee oil in enzimatically crosslinked gelatin and gum Arabic microcapsules. The microcapsules were obtained by complex coacervation . A 2^2 factorial experimental design was applied to verify the effect of the roasted coffee oil amount u sed and the stirring rate on the average diameter, oil recovery and encapsulation efficiency. The microcapsules presented average diameter up to 21 μm with narrow size distributions. The results varied from 80 to 100% (oil recovery) and 33 to 68% (encapsulation efficiency).	pt_BR
dc.format	5 páginas	pt_BR
dc.language.iso	en	pt_BR
dc.publisher	Embrapa Café	pt_BR
dc.subject	Transglutaminase	pt_BR
dc.subject	FTIR	pt_BR
dc.subject	Eficiência de encapsulação	pt_BR
dc.subject	Recuperação percentual	pt_BR
dc.subject.classification	Cafeicultura::Processos industriais e novos produtos	pt_BR
dc.title	Effect of experimental parameters on the encapsulation of roasted coffee oil by complex coacervation	pt_BR
dc.title.alternative	Efeito dos parâmetros experimentais na encapsulação do óleo de café torrado por coacervação complexa	pt_BR
dc.type	Trabalho de Evento Científico	pt_BR