| Revue: | Materials research |
| Base de datos: | PERIÓDICA |
| Número de sistema: | 000312967 |
| ISSN: | 1516-1439 |
| Autores: | Farias, Melina Campagnaro1 Leao, Maria Helena Miguez Rocha Moura, Miriam Leite2 Andrade, Leonardo3 |
| Instituciones: | 1Universidade Federal do Rio de Janeiro, Instituto de Quimica, Rio de Janeiro. Brasil 2Universidade Federal do Rio de Janeiro, Faculdade de Farmacia, Rio de Janeiro. Brasil 3Universidade Federal do Rio de Janeiro, Departamento de Histologia e Embriologia, Rio de Janeiro. Brasil |
| Año: | 2007 |
| Periodo: | Ene-Mar |
| Volumen: | 10 |
| Número: | 1 |
| Paginación: | 57-62 |
| País: | Brasil |
| Idioma: | Inglés |
| Tipo de documento: | Nota breve o noticia |
| Enfoque: | Experimental |
| Resumen en inglés | Alpha-tocopherol was encapsulated in a glassy food model based on solution of maltodextrin (DE 20) and gelatin, through the use of quick freeze and freeze-drying procedures. The ratio of the maltodextrin, a-tocopherol and gelatin was 3:2:1 respectively. The morphology of the glassy food model was observed by scanning electron microscopy, whose analyses showed a slightly smooth surface and a rather fragile and porous structure due to cavities formed by ice crystals during freezing, and the absence of crystalline structure. It was observed by x ray diffraction that the material is an amorphous state. The samples stored in a specific plastic vessel isolated from gas and light held its amorphous state with no variations that concern to morphology and keeping 100% of the encapsulated a-tocopherol up to 90 days at 25 and 35 °C |
| Disciplinas: | Química, Ingeniería |
| Palabras clave: | Química de alimentos, Química farmacéutica, Ingeniería química, Encapsulación, Alfa-tocoferol, Vitamina E |
| Keyword: | Chemistry, Engineering, Food chemistry, Medicinal chemistry, Chemical engineering, Encapsulation, Alpha-tocopherol, Vitamin E |
| Texte intégral: | Texto completo (Ver HTML) |
