Resumo

FIGUEROA, Paola M; CEBALLOS, Miguel A  e  HURTADO, Andrés M. Microencapsulation by spray drying of blackberry (Rubus glaucus ) oil extracted with supercritical CO₂. Rev.Colomb.Quim. [online]. 2016, vol.45, n.2, pp.39-47. ISSN 0120-2804.  https://doi.org/10.15446/rev.colomb.quim.v45n2.57481.

Blackberry oil is a natural ingredient with potential in cosmetics and food industry, however, it experiences oxidative degradation at ambient conditions. Therefore, oil was obtained from blackberry seeds by supercritical fluid extraction and then was microcapsulated by spray drying. The influence of different operating conditions during spray-drying towards yield and encapsulation was evaluated. Masterdry, gum arabic, and maltodextrin were used as wall materials. Fatty acid profile was compared before and after microencapsulation, the size and morphology of the microcapsules were also studied. Inlet temperature was the only statistically significant variable in process yield and efficiency when gum arabic and masterdry were used. Feed flow rate was statistically significant only for process yield and it was influenced negatively when maltodextrin was used. Gum arabic was the best wall material among the three studied. Microcapsules with sizes between 8.2 and 14 |im were obtained; continuous wall and no apparent cracks were observed. It was also seen that the fatty acid profile was mostly conserved after microencapsulation process carried out with the three wall materials.

Palavras-chave : Blackberry seed; supercritical fluids; microencapsulation; scanning electron microscopy.

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