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Use of experimental design and simplex optimization algorithm in the encapsulation of roasted coffee oil

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dc.contributor.author Freiberger, Eliza Brito
dc.contributor.author Kaufmann, Karine Cristine
dc.contributor.author Bona, Evandro
dc.contributor.author Araújo, Pedro Henrique Hermes de
dc.contributor.author Sayer, Claudia
dc.contributor.author Leimann, Fernanda Vitória
dc.contributor.author Gonçalves, Odinei Hess
dc.date.accessioned 2015-07-01T18:37:32Z
dc.date.available 2015-07-01T18:37:32Z
dc.date.issued 2015
dc.identifier.citation FREIBERGER, E. B. et al. Use of experimental design and simplex optimization algorithm in the encapsulation of roasted coffee oil. In: SIMPÓSIO DE PESQUISA DOS CAFÉS DO BRASIL, 9., 2015, Curitiba. Anais... Brasília, DF: Embrapa Café, 2015, 6 p. pt_BR
dc.identifier.uri http://www.sbicafe.ufv.br:80/handle/123456789/3609
dc.description Trabalho apresentado no IX Simpósio de Pesquisa dos Cafés do Brasil pt_BR
dc.description.abstract Nanoencapsulation is a promising approach to protect the volatile compounds in natural lipid mixtures like roasted coffee oil . In this work, n anocapsules were obtained by the miniemulsification - solvent evaporation technique using poly (L - lactic acid) (PLLA) and poly( hydroxybutyrate - co - hydroxyvalerate) (PHBV) as encapsulant polymers. The total amount of effectively encapsulated oil was evaluated using a combination of full factorial experimental design and the simplex optimization algorithm and the following independen t factors were evaluated: encapsulant polymer , dispersion mechanism, polymer:oil mass ratio and surfactant. The total oil content (oil recovery) was significantly influenced (p < 0.05) by two - way and three - way interactions confirming that a complex dependence between the factors took place. If PLLA was the encapsulant polymer , then sonication yield ed the highest oil recovery. For PHBV as encapsulant, high shear homogenization (Ultraturrax) led to the highest oil recovery. In both cases, polymer: oil ratio and surfactant must be adjusted accordingly. pt_BR
dc.format 6 páginas pt_BR
dc.language.iso en pt_BR
dc.publisher Embrapa Café pt_BR
dc.subject Nanocápsulas biodegradáveis pt_BR
dc.subject Otimização sequencial simplex pt_BR
dc.subject Miniemulsificação-evaporação do solvente pt_BR
dc.subject.classification Cafeicultura::Processos industriais e novos produtos pt_BR
dc.title Use of experimental design and simplex optimization algorithm in the encapsulation of roasted coffee oil pt_BR
dc.title.alternative Uso de planejamento experimental e algoritmo simplex de otimização na encapsulação de óleo de café torrado pt_BR
dc.type Trabalho de Evento Científico pt_BR

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