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The microencapsulation of benzoic acid by spray drying can provide amorphous characteristics, which is necessary for its application in foods. In addition, it facilitates the use of this component in a food matrix and prolongs the shelf life of the product. Thus, wall materials with high encapsulation efficiency should be used, such as modified starch and maltodextrin and their combinations. The aim of this study was to evaluate the effect of modified starch (MS) and/or maltodextrin (M) used as encapsulating agents on the chemical and physical properties, morphological parameters, and thermal stability of spray-dried benzoic acid. Three treatments were evaluated: modified starch (MS), maltodextrin (M), and a blend containing modified starch and maltodextrin (MS/M). In general, the variables studied have a significant effect on the responses. The highest efficiency was observed for the treatment MS/M (82.65%); although it presented a lower drying process yield (50%). It was observed that the use of maltodextrin contributed to improving the wettability and solubility of the microparticles since this component is highly water-soluble. The largest microparticle diameter was 19.15 µm (MS/M), and the Span ranged from 1.94 to 2.15 for all treatments, indicating good homogeneity in relation to the particle size distribution. Concerning the particle morphology, the treatment MS/M exhibited partially rough microparticles, while the treatments MS and M led to a higher amount of brittle microparticles. The GAB model was chosen as the best model to explain the isotherm behavior. In addition, the adsorption isotherms of the samples using blend showed a Type-III behavior (non-sigmoidal), common for many foods rich in soluble components. The treatment MS/M has proven to be the most suitable for the encapsulation of benzoic acid being a good and viable option for the food industry. [ABSTRACT FROM AUTHOR]

The microencapsulation of benzoic acid by spray drying can provide amorphous characteristics, which is necessary for its application in foods. In addition, it facilitates the use of this component in a food matrix and prolongs the shelf life of the product. Thus, wall materials with high encapsulation efficiency should be used, such as modified starch and maltodextrin and their combinations. The aim of this study was to evaluate the effect of modified starch (MS) and/or maltodextrin (M) used as encapsulating agents on the chemical and physical properties, morphological parameters, and thermal stability of spray-dried benzoic acid. Three treatments were evaluated: modified starch (MS), maltodextrin (M), and a blend containing modified starch and maltodextrin (MS/M). In general, the variables studied have a significant effect on the responses. The highest efficiency was observed for the treatment MS/M (82.65%); although it presented a lower drying process yield (50%). It was observed that the use of maltodextrin contributed to improving the wettability and solubility of the microparticles since this component is highly water-soluble. The largest microparticle diameter was 19.15 μm (MS/M), and the Span ranged from 1.94 to 2.15 for all treatments, indicating good homogeneity in relation to the particle size distribution. Concerning the particle morphology, the treatment MS/M exhibited partially rough microparticles, while the treatments MS and M led to a higher amount of brittle microparticles. The GAB model was chosen as the best model to explain the isotherm behavior. In addition, the adsorption isotherms of the samples using blend showed a Type-III behavior (non-sigmoidal), common for many foods rich in soluble components. The treatment MS/M has proven to be the most suitable for the encapsulation of benzoic acid being a good and viable option for the food industry. [ABSTRACT FROM AUTHOR]

Motivated by the lack of studies that standardize and optimize the parameters of texture tests, this study aimed to determine the operating conditions for TPA to maximize the discrimination among samples of fruit preserves. The texture of the commercial guava preserves was evaluated using a texturometer. The Design Central Composite Rotational (DCCR) method was applied with four independent variables: speed test, sample volume, time between compression cycles and compression percentage. Only the compression percentage and test speed were significantly influenced by the texture parameters evaluated. The optimum operating region of TPA to better discriminate differences in texture parameters depended on the variable to be optimized, and for adhesiveness a compression of 75% and a compression speed of 0.23 mm·s are recommended. To detect differences among the samples for the parameters of cohesiveness, gumminess and resilience, the use of 15% compression and 2.59 mm·s speed is suggested. In both cases, one must employ the shortest time between two cycles and use a smaller sample size to save both the time of analysis and of the sample, respectively. For the parameters of hardness, elasticity and chewiness, optimal regions were not identified. [ABSTRACT FROM AUTHOR]

Copyright of Revista Eletrônica de Materiais e Processos is the property of Revista Eletronica de Materiaia e Processos and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Films of whey protein isolate/sodium montmorillonite/citric acid nanocomposites were developed by casting. The objective of this study was to evaluate the effect of the sodium montmorillonite clay (MMT) and citric acid (CA) content on the water vapor barrier, optical, morphological and structural properties of whey protein isolate (WPI) films. The interaction between MMT (3 g/100 g of WPI) and CA (5 g/100 g of WPI) showed lower water vapor permeability (WVP). The addition of CA and MMT caused small alterations in the optical properties without affecting appearance, in more opaque films, in relation to the WPI. The scanning electron microscopy (SEM) showed possible dispersion results for films with 1% MMT, and 5 and 10% CA. Infrared Spectroscopic peaks (FTIR) showed interaction between CA, MMT and WPI. [ABSTRACT FROM AUTHOR]

Copyright of Revista da Associação Brasileira de Nutrição is the property of Associacao Brasileira de Nutricao and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)