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

AUTOR(ES)

Farias, Melina Campagnaro, Moura, Miriam Leite, Andrade, Leonardo, Leão, Maria Helena Miguez Rocha

FONTE

Materials Research

DATA DE PUBLICAÇÃO

2007-03

RESUMO

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, alpha-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 alpha-tocopherol up to 90 days at 25 and 35 °C.

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