Encapsulation of the alpha-tocopherol in a glassy food model matrix



Título del documento: Encapsulation of the alpha-tocopherol in a glassy food model matrix
Revista: Materials research
Base de datos: PERIÓDICA
Número de sistema: 000312967
ISSN: 1516-1439
Autores: 1

2
3
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:
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
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