Solid lipid microparticles produced by spray chilling technique to deliver ginger oleoresin: Structure and compound retention

Ginger oleoresin (GO) is frequently used as a flavor ingredient in various foods. Besides flavoring, its bioactive compounds are known for antimicrobial and antioxidant properties. In this study, we investigated the formation and characterization of solid lipid microparticles (SLMs) loaded with GO b...

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Bibliographic Details
Published in:Food research international 2016-02, Vol.80, p.41-49
Main Authors: Oriani, Vivian Boesso, Alvim, Izabela Dutra, Consoli, Larissa, Molina, Gustavo, Pastore, Glaucia Maria, Hubinger, Míriam Dupas
Format: Article
Language:English
Subjects:
Carriers
Chilling
Cooling
Flavor ingredients
Ginger
Gingerol
Lipid microparticles
Lipids
Oleoresins
Pungent compounds
Sprayers
Sprays
Volatile retention
X-ray diffraction
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Summary:Ginger oleoresin (GO) is frequently used as a flavor ingredient in various foods. Besides flavoring, its bioactive compounds are known for antimicrobial and antioxidant properties. In this study, we investigated the formation and characterization of solid lipid microparticles (SLMs) loaded with GO by the spray chilling technique. Mixtures composed of palmitic acid with oleic acid or palm fat were used as carriers. DSC and X-ray diffraction showed that the particle crystalline structure was decreased by oleic acid. Retention of pungent and volatile compounds was higher than 96% and 75%, respectively, in the best formulations. FTIR spectroscopy revealed no chemical interaction between GO and carriers. The particles presented a spherical shape and rough surface, and GO was dispersed over the entire particles, as shown by confocal microscopy. High volatile and pungent compound retention have shown that spray chilling can be a very promising technique for the production of SLM loaded with GO. •Lipids were used to produce ginger oleoresin microparticles by spray chilling.•Particles showed high retention of pungent and volatile compounds.•Ginger oleoresin was spread all over the microparticles.•Higher concentrations of unsaturated lipid decreased microparticle crystallinity.
ISSN:0963-9969
1873-7145
DOI:10.1016/j.foodres.2015.12.015