Abstract
This study evaluated the effects of native oat starch associated with operating outlet temperature on the microencapsulation of vitamin B12 using the spray drying technique. The composition of the encapsulating material and the operation outlet temperature were evaluated through the central rotational composite design. All the samples were characterized with respect to morphology, crystallinity and chemical composition. The best results were obtained with 82% maltodextrin 10DE, 18% native oat starch, associated with 100 °C for the operation outlet temperature, through the variables: yield (45.12%), L* (51.07 ± 0.39), a* (51.42 ± 0.77), zeta potential (−20.80 ± 0.43 mV), encapsulation efficiency (70.58 ± 0.06%) and wettability (32.14 ± 1.91 min.g − 1). It was concluded that oat starch has a potential for use as an encapsulant, but structural modifications to the starch could promote technological improvements in this application.
Published Version
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