Development of alginate/pectin microcapsules by a dual process combining emulsification and ultrasonic gelation for encapsulation and controlled release of anthocyanins from grapes (Vitis labrusca L.)

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.creatorNorcino, Laís Bruno-
Autor(es): dc.creatorMendes, Juliana Farinassi-
Autor(es): dc.creatorFigueiredo, Jayne de Abreu-
Autor(es): dc.creatorOliveira, Natália Leite-
Autor(es): dc.creatorBotrel, Diego Alvarenga-
Autor(es): dc.creatorMattoso, Luiz Henrique Capparelli-
Data de aceite: dc.date.accessioned2026-02-09T11:11:36Z-
Data de disponibilização: dc.date.available2026-02-09T11:11:36Z-
Data de envio: dc.date.issued2022-07-19-
Data de envio: dc.date.issued2022-07-19-
Data de envio: dc.date.issued2022-10-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/50648-
Fonte completa do material: dc.identifierhttps://doi.org/10.1016/j.foodchem.2022.133256-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1135661-
Descrição: dc.descriptionThe aim of this study was to investigate the physicochemical, morphological, and gastrointestinal release properties of an anthocyanin-rich extract of grapes in alginate and pectin beads as carriers; the effects of ultrasonic gelation combined with emulsification were also investigated. In general, the alginate beads showed smaller size and more regular shape compared to pectin. The effect of emulsification combined with ionic gelation was more pronounced in the alginate beads and resulted in higher retention of anthocyanins, higher antioxidant capacity, and also allowed the best release profile during intestinal digestion. Thus, the simultaneous strategy could be an interesting delivery system and enhance the release of anthocyanins, providing an opportunity for the development of ingredients with different bioactive properties.-
Idioma: dc.languageen-
Publicador: dc.publisherElsevier-
Direitos: dc.rightsrestrictAccess-
???dc.source???: dc.sourceFood Chemistry-
Palavras-chave: dc.subjectUltrasonic gelation-
Palavras-chave: dc.subjectAnthocyanins-
Palavras-chave: dc.subjectSodium alginate-
Palavras-chave: dc.subjectPectin-
Palavras-chave: dc.subjectGrape peel extract-
Palavras-chave: dc.subjectGelificação-
Palavras-chave: dc.subjectAntocianinas-
Palavras-chave: dc.subjectAlginato de Sódio-
Palavras-chave: dc.subjectPectina-
Palavras-chave: dc.subjectCasca de uva - Extrato-
Título: dc.titleDevelopment of alginate/pectin microcapsules by a dual process combining emulsification and ultrasonic gelation for encapsulation and controlled release of anthocyanins from grapes (Vitis labrusca L.)-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

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