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Metadados | Descrição | Idioma |
---|---|---|
Autor(es): dc.contributor | Universidade Estadual Paulista (Unesp) | - |
Autor(es): dc.contributor | Universidad de Antioquia | - |
Autor(es): dc.creator | Chaux-Gutiérrez, Ana M [UNESP] | - |
Autor(es): dc.creator | Pérez-Monterroza, Ezequiel J [UNESP] | - |
Autor(es): dc.creator | Granda-Restrepo, Diana M | - |
Autor(es): dc.creator | Mauro, Maria A [UNESP] | - |
Data de aceite: dc.date.accessioned | 2022-02-22T00:32:01Z | - |
Data de disponibilização: dc.date.available | 2022-02-22T00:32:01Z | - |
Data de envio: dc.date.issued | 2020-12-11 | - |
Data de envio: dc.date.issued | 2020-12-11 | - |
Data de envio: dc.date.issued | 2019-12-31 | - |
Fonte completa do material: dc.identifier | http://dx.doi.org/10.1111/jfpp.14843 | - |
Fonte completa do material: dc.identifier | http://hdl.handle.net/11449/200898 | - |
Fonte: dc.identifier.uri | http://educapes.capes.gov.br/handle/11449/200898 | - |
Descrição: dc.description | Betalain 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.description | Department of Food Engineering and Technology São Paulo State University (Unesp) Institute of Biosciences Humanities and Exact Sciences (IBILCE) | - |
Descrição: dc.description | BIOALI Research Group Food Department Faculty of Pharmaceutical and Food Sciences Universidad de Antioquia | - |
Descrição: dc.description | Department of Food Engineering and Technology São Paulo State University (Unesp) Institute of Biosciences Humanities and Exact Sciences (IBILCE) | - |
Idioma: dc.language | en | - |
Relação: dc.relation | Journal of Food Processing and Preservation | - |
???dc.source???: dc.source | Scopus | - |
Título: dc.title | Cryogels from albumin and low methoxyl amidated pectin as a matrix for betalain encapsulation | - |
Tipo de arquivo: dc.type | livro digital | - |
Aparece nas coleções: | Repositório Institucional - Unesp |
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