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Abstract:

Background: The use of encapsulation in amorphous matrices of carbohydrate and/or polymer formed during dehydration processes to enhance the stability and retention of labile compounds is increasing in the food and pharmaceutical industries. Efforts to improve encapsulating properties have been made using mixtures of carbohydrates with proteins or gums in different proportions. The objective of the present work was to study the stability of encapsulated β-carotene and its degradation kinetics in maltodextrin/gum arabic and maltodextrin/gelatin matrices in relation to the physical properties and state of the dehydrated matrix. Results: The degradation of β-carotene followed a first-order kinetic model of fractional retention for all encapsulating matrices. The Guggenheim-Anderson-de Boer (GAB) model was adequate to describe the sorption isotherms of the studied systems. β-Carotene losses were observed mainly at relative humidities (RHs) above the glass transition temperatures (Tg) of the corresponding systems, where the matrices were fully plasticised and collapsed (75 and 92% RH). At these high RHs the best β-carotene retention was obtained in the system containing gum arabic. Conclusion: The results showed that pigment degradation was determined by the physical state of the matrix, related to the degree of collapse. They represent a contribution to the knowledge of physical factors that affect the retention kinetics of labile biomolecules encapsulated in dehydrated matrices. © 2011 Society of Chemical Industry.

Registro:

Documento: Artículo
Título:Degradation of β-carotene in amorphous polymer matrices. Effect of water sorption properties and physical state
Autor:Ramoneda, X.A.; Ponce-Cevallos, P.A.; Buera, M.D.P.; Elizalde, B.E.
Filiación:Departamento de Industrias, Facultad Ciencias Exactas, Universidad de Buenos Aires, 1428, Ciudad Universitaria, Buenos Aires, Argentina
Palabras clave:β-carotene retention; Encapsulation; Glass transition; Gum arabic; beta carotene; food additive; food dye; gelatin; gum arabic; maltodextrin; polymer; polysaccharide; water; adsorption; article; chemical model; chemistry; comparative study; desiccation; diet supplementation; differential scanning calorimetry; food handling; freeze drying; kinetics; physical phenomena; pigmentation; temperature; transition temperature; Adsorption; beta Carotene; Calorimetry, Differential Scanning; Desiccation; Food Additives; Food Coloring Agents; Food Handling; Food, Fortified; Freeze Drying; Gelatin; Gum Arabic; Kinetics; Models, Chemical; Physical Phenomena; Pigmentation; Polymers; Polysaccharides; Temperature; Transition Temperature; Water; Acacia senegal
Año:2011
Volumen:91
Número:14
Página de inicio:2587
Página de fin:2593
DOI: http://dx.doi.org/10.1002/jsfa.4497
Título revista:Journal of the Science of Food and Agriculture
Título revista abreviado:J. Sci. Food Agric.
ISSN:00225142
CODEN:JSFAA
CAS:beta carotene, 7235-40-7; gelatin, 9000-70-8; gum arabic, 9000-01-5; maltodextrin, 9050-36-6; water, 7732-18-5; Food Additives; Food Coloring Agents; Gelatin, 9000-70-8; Gum Arabic, 9000-01-5; Polymers; Polysaccharides; Water, 7732-18-5; beta Carotene, 7235-40-7; maltodextrin, 9050-36-6
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00225142_v91_n14_p2587_Ramoneda

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Citas:

---------- APA ----------
Ramoneda, X.A., Ponce-Cevallos, P.A., Buera, M.D.P. & Elizalde, B.E. (2011) . Degradation of β-carotene in amorphous polymer matrices. Effect of water sorption properties and physical state. Journal of the Science of Food and Agriculture, 91(14), 2587-2593.
http://dx.doi.org/10.1002/jsfa.4497
---------- CHICAGO ----------
Ramoneda, X.A., Ponce-Cevallos, P.A., Buera, M.D.P., Elizalde, B.E. "Degradation of β-carotene in amorphous polymer matrices. Effect of water sorption properties and physical state" . Journal of the Science of Food and Agriculture 91, no. 14 (2011) : 2587-2593.
http://dx.doi.org/10.1002/jsfa.4497
---------- MLA ----------
Ramoneda, X.A., Ponce-Cevallos, P.A., Buera, M.D.P., Elizalde, B.E. "Degradation of β-carotene in amorphous polymer matrices. Effect of water sorption properties and physical state" . Journal of the Science of Food and Agriculture, vol. 91, no. 14, 2011, pp. 2587-2593.
http://dx.doi.org/10.1002/jsfa.4497
---------- VANCOUVER ----------
Ramoneda, X.A., Ponce-Cevallos, P.A., Buera, M.D.P., Elizalde, B.E. Degradation of β-carotene in amorphous polymer matrices. Effect of water sorption properties and physical state. J. Sci. Food Agric. 2011;91(14):2587-2593.
http://dx.doi.org/10.1002/jsfa.4497