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Abstract:

Retention of β-carotene encapsulated in an amorphous trehalose-gelatin matrix and surface color changes were studied during storage of samples at several water activities. The fractional retention could be described by a first order reaction kinetics. The higher retention of β-carotene (about 80% in 6 mo) was obtained in the not crystallized samples, while for crystallized samples exposed to water activity 0.75 the loss was almost complete. Trehalose crystallization could not be delayed by the presence of MgCl2 as occurs in the pure sugar systems. Surface color change was not a sensitive indication of carotene retention, which was mainly related to excess water over that needed to form the dihydrate crystals.

Registro:

Documento: Artículo
Título:Retention of β-carotene encapsulated in a trehalose-based matrix as affected by water content and sugar crystallization
Autor:Elizalde, B.E.; Herrera, M.L.; Buera, M.P.
Filiación:Univ. de Buenos Aires, Dept. de Industrias, Ciudad Univ., (1428) Buenos Aires, Argentina
Consejo Nacional de Investigaciones, Univ. de Buenos Aires, Dept. de Industrias, (1428) Buenos Aires, Argentina
Palabras clave:Collapse; Crystallization; Encapsulation; Trehalose; β-carotene
Año:2002
Volumen:67
Número:8
Página de inicio:3039
Página de fin:3045
DOI: http://dx.doi.org/10.1111/j.1365-2621.2002.tb08856.x
Título revista:Journal of Food Science
Título revista abreviado:J. Food. Sci.
ISSN:00221147
CODEN:JFDSA
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00221147_v67_n8_p3039_Elizalde

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  • note

Citas:

---------- APA ----------
Elizalde, B.E., Herrera, M.L. & Buera, M.P. (2002) . Retention of β-carotene encapsulated in a trehalose-based matrix as affected by water content and sugar crystallization. Journal of Food Science, 67(8), 3039-3045.
http://dx.doi.org/10.1111/j.1365-2621.2002.tb08856.x
---------- CHICAGO ----------
Elizalde, B.E., Herrera, M.L., Buera, M.P. "Retention of β-carotene encapsulated in a trehalose-based matrix as affected by water content and sugar crystallization" . Journal of Food Science 67, no. 8 (2002) : 3039-3045.
http://dx.doi.org/10.1111/j.1365-2621.2002.tb08856.x
---------- MLA ----------
Elizalde, B.E., Herrera, M.L., Buera, M.P. "Retention of β-carotene encapsulated in a trehalose-based matrix as affected by water content and sugar crystallization" . Journal of Food Science, vol. 67, no. 8, 2002, pp. 3039-3045.
http://dx.doi.org/10.1111/j.1365-2621.2002.tb08856.x
---------- VANCOUVER ----------
Elizalde, B.E., Herrera, M.L., Buera, M.P. Retention of β-carotene encapsulated in a trehalose-based matrix as affected by water content and sugar crystallization. J. Food. Sci. 2002;67(8):3039-3045.
http://dx.doi.org/10.1111/j.1365-2621.2002.tb08856.x