Microencapsulation of β-carotene using native pinhão starch, modified pinhão starch and gelatin by freeze-drying
Version of Record online: 9 NOV 2011
© 2011 The Authors. International Journal of Food Science and Technology © 2011 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 47, Issue 1, pages 186–194, January 2012
How to Cite
Spada, J. C., Marczak, L. D. F., Tessaro, I. C. and Noreña, C. P. Z. (2012), Microencapsulation of β-carotene using native pinhão starch, modified pinhão starch and gelatin by freeze-drying. International Journal of Food Science & Technology, 47: 186–194. doi: 10.1111/j.1365-2621.2011.02825.x
- Issue online: 13 DEC 2011
- Version of Record online: 9 NOV 2011
- (Received 11 February 2011; Accepted in revised form 14 September 2011)
Figure S1 Contour plot of the interaction between temperature and concentration of hydrochloric acid on the dextrose equivalent (DE) of pinhão starch.
Figure S2 SME (x 1500) of freeze-dried powders of β-carotene in (a) native starch, (b) modified starch 6 DE and (c) modified starch 12 DE.
Figure S3 SME (x 1500) of freeze-dried powders of β-carotene in (a) native starch, (b) modified starch 6 DE and (c) modified starch 12 DE with gelatin.
Table S1. 22 Factorial central design matrix.
Table S2. Wall material used in β-carotene microencapsulation.
Table S3. Values of dextrose equivalent (DE) and percentage of hydrolysis for the six experiments of the factorial design.
Table S4. Total and surface carotene contents.
Table S5. Particle size analysis.
Table S6. Thermal and thermodynamic properties of freeze-dried powders.
Table S7. Cold and hot water solubility.
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