Cryogels from albumin and low methoxyl amidated pectin as a matrix for betalain encapsulation

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Autor(es): dc.contributorUniversidade Estadual Paulista (Unesp)-
Autor(es): dc.contributorUniversidad de Antioquia-
Autor(es): dc.creatorChaux-Gutiérrez, Ana M [UNESP]-
Autor(es): dc.creatorPérez-Monterroza, Ezequiel J [UNESP]-
Autor(es): dc.creatorGranda-Restrepo, Diana M-
Autor(es): dc.creatorMauro, Maria A [UNESP]-
Data de aceite: dc.date.accessioned2022-02-22T00:32:01Z-
Data de disponibilização: dc.date.available2022-02-22T00:32:01Z-
Data de envio: dc.date.issued2020-12-11-
Data de envio: dc.date.issued2020-12-11-
Data de envio: dc.date.issued2019-12-31-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.1111/jfpp.14843-
Fonte completa do material: dc.identifierhttp://hdl.handle.net/11449/200898-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/200898-
Descrição: dc.descriptionBetalain from beetroot (Beta vulgaris) was encapsulated in cryogels consisting of albumin (ALB) and albumin-pectin (ALB-PEC). The color characteristics, encapsulation efficiency (EE), and release profile, as well as the molecular interactions and morphological characteristics of the cryogels, were evaluated. All of the cryogels had a reddish-purple tonality and showed high EE, with values between 88% and 97%. The release profile was affected by the PEC concentration and the methodology used in the preparation of the cryogels (pre-load or post-load). The betalain release percentage after 4 hr of exposure, ranged between 10%–12% (pH 2), 29%–33% (pH 7), and 26%–31% (pH 10) for pre-loaded cryogels, whereas for post-loaded cryogels, the ranges were 8%–18% (pH 2), 21%–43% (pH 7), and 30%–49% (pH 10).The ALB cryogels showed a compact structure, whereas the ALB-PEC cryogels showed a cohesive and fibrous structures compared with that of the ALB cryogels. Practical application: Cryogels from albumin and low methoxyl amidated pectin can be considered an interesting tool for encapsulation of bioactive compounds such as betalain and formulate functional food. Cryogels are a potential biodegradable matrix as an alternative for a controlled release system of the bioactive compounds.-
Descrição: dc.descriptionDepartment of Food Engineering and Technology São Paulo State University (Unesp) Institute of Biosciences Humanities and Exact Sciences (IBILCE)-
Descrição: dc.descriptionBIOALI Research Group Food Department Faculty of Pharmaceutical and Food Sciences Universidad de Antioquia-
Descrição: dc.descriptionDepartment of Food Engineering and Technology São Paulo State University (Unesp) Institute of Biosciences Humanities and Exact Sciences (IBILCE)-
Idioma: dc.languageen-
Relação: dc.relationJournal of Food Processing and Preservation-
???dc.source???: dc.sourceScopus-
Título: dc.titleCryogels from albumin and low methoxyl amidated pectin as a matrix for betalain encapsulation-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:Repositório Institucional - Unesp

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