Artículo

El editor solo permite decargar el artículo en su versión post-print desde el repositorio. Por favor, si usted posee dicha versión, enviela a
Consulte el artículo en la página del editor
Consulte la política de Acceso Abierto del editor

Abstract:

This study was conducted to evaluate the effect of Prosopis alba exudate gum (G) as encapsulating matrix component on water-solid interactions, physical state, oxidative damage and appearance properties of alginate-chitosan encapsulates containing fish oil. With this purpose, water sorption isotherms were obtained at 25 °C. G increased the hygroscopicity of encapsulates, showing a higher monolayer water content (7.87 ± 0.47% db.) than control (1.07 ± 0.04% db.). G introduction reduced the plasticizing effect of water, increasing the aw range (aw < 0.45) at which samples were in amorphous state and providing the highest protection against lipid oxidation. Appearance properties (chromatic and optical) were affected by hydration and were better maintained in samples containing G at aw > 0.52. These results allow considering Prosopis alba exudate gum, as a novel excipient to protect fish oil encapsulated in low moisture polyelectrolyte systems, with the added benefits of employing an undervalued natural resource. © 2018 Elsevier Ltd

Registro:

Documento: Artículo
Título:Impact of Prosopis alba exudate gum on sorption properties and physical stability of fish oil alginate beads prepared by ionic gelation
Autor:Vasile, F.E.; Judis, M.A.; Mazzobre, M.F.
Filiación:Laboratorio de Industrias Alimentarias II, Universidad Nacional del Chaco Austral, Comandante Fernández 755, Presidencia Roque Sáenz Peña, Chaco, 3700, Argentina
Laboratorio de Conservación de Biomoléculas, Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria-Pabellón Industrias (1428), Buenos Aires, Argentina
Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Argentina
Palabras clave:Glass transition; Ionic gelation; Optical properties; Oxidative stability; Prosopis albaexudate gum; Fish; Gelation; Glass transition; Polyelectrolytes; Ionic gelations; Oxidative stability; Plasticizing effects; Polyelectrolyte systems; Prosopis albaexudate gum; Sorption properties; Water sorption isotherms; Water-solid interactions; Optical properties; alginic acid; chitosan; fish oil; plant gum; alginic acid; excipient; fish oil; glucuronic acid; hexuronic acid; microsphere; plant gum; prosopis gum; Article; controlled study; encapsulation; gelation; hydration; isotherm; lipid oxidation; nonhuman; physical chemistry; Prosopis; water content; wettability; chemistry; drug stability; gel; isolation and purification; Prosopis; Alginates; Chitosan; Drug Stability; Excipients; Fish Oils; Gels; Glucuronic Acid; Hexuronic Acids; Microspheres; Plant Gums; Prosopis
Año:2018
Volumen:250
Página de inicio:75
Página de fin:82
DOI: http://dx.doi.org/10.1016/j.foodchem.2018.01.018
Título revista:Food Chemistry
Título revista abreviado:Food Chem.
ISSN:03088146
CODEN:FOCHD
CAS:alginic acid, 28961-37-7, 29894-36-8, 9005-32-7, 9005-38-3; chitosan, 9012-76-4; fish oil, 8016-13-5; glucuronic acid, 36116-79-7, 576-37-4, 6556-12-3; Alginates; alginic acid; Chitosan; Excipients; Fish Oils; Gels; Glucuronic Acid; Hexuronic Acids; Plant Gums; prosopis gum
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_03088146_v250_n_p75_Vasile

Referencias:

  • Adamiec, J., Kalemba, D., (2006), pp. 289-292. , Microencapsulation of peppermint oil during spray drying. In: Proceedings of the XIVth International Workshop on Bioencapsulation; Aguilar, K.C., Tello, F., Bierhalz, A.C.K., Garnica Romo, M.G., Martínez Flores, H.E., Grosso, C.R.F., Protein adsorption onto alginate-pectin microparticles and films produced by ionic gelation (2015) Journal of Food Engineering, 154, pp. 17-24
  • Augustin, M., Sanguansri, L., Decker, E., Elias, R., McClements, D., Use of encapsulation to inhibit oxidation of lipid ingredients in foods. Oxidation in foods and beverages and antioxidant applications (2010) Volume 2: Management in different industry sectors, pp. 479-495
  • Bell, L.N., Hageman, M.J., Differentiating between the effects of water activity and glass transition dependent mobility on a solid state chemical reaction: Aspartame degradation (1994) Journal of Agricultural and Food Chemistry, 42 (11), pp. 2398-2401
  • Benavides, S., Cortés, P., Parada, J., Franco, W., Development of alginate microspheres containing thyme essential oil using ionic gelation (2016) Food Chemistry, 204, pp. 77-83
  • Beristain, C.I., Azuara, E., Vernon-Carter, E.J., Effect of water activity on the stability to oxidation of Spray-dried encapsulated orange peel oil using mesquite gum (Prosopis juliflora) as wall material (2002) Journal of Food Science, 67 (1), pp. 206-211
  • Bonilla, E., Azuara, E., Beristain, C., Vernon-Carter, E., Predicting suitable storage conditions for spray-dried microcapsules formed with different biopolymer matrices (2010) Food Hydrocolloids, 24 (6), pp. 633-640
  • Botrel, D.A., de Barros Fernandes, R.V., Borges, S.V., Yoshida, M.I., Influence of wall matrix systems on the properties of spray-dried microparticles containing fish oil (2014) Food Research International, 62, pp. 344-352
  • Brunauer, S., Emmett, P.H., Teller, E., Adsorption of gases in multimolecular layers (1938) Journal of the American Chemical Society, 60 (2), pp. 309-319
  • Buera, M.P., Farroni, A.E., Agudelo-Laverde, L.M., Water and food appearance (2015) Water stress in biological, chemical, pharmaceutical and food systems, pp. 27-40. , G.F. Gutiérrez-Lopez L. Alamilla-Beltrán M.d.P. Buera J. Welti-Chanes E. Parada-Arias G.V. Barbosa-Cánovas Springer New York
  • Chen, T., Fowler, A., Toner, M., Literature review: supplemented phase diagram of the trehalose-water binary mixture (2000) Cryobiology, 40 (3), pp. 277-282
  • Das, R., Biswas, S., Bandyopadhyay, R., Pramanik, P., Polymerized linseed oil coated quartz crystal microbalance for the detection of volatile organic vapours (2013) Sensors and Actuators B: Chemical, 185, pp. 293-300
  • Dobarganes, M.C., Márquez Ruiz, G., Velasco, J., Variables affecting lipid oxidation in dried microencapsulated oils (2003) grasas y aceites, 54, pp. 304-314
  • 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 (2002) Journal of Food Science, 67 (8), pp. 3039-3045
  • Elnashar, M.M., Danial, E.N., Awad, G.E., Novel carrier of grafted alginate for covalent immobilization of inulinase (2009) Industrial & Engineering Chemistry Research, 48 (22), pp. 9781-9785
  • Escalona-García, L., Pedroza-Islas, R., Natividad, R., Rodríguez-Huezo, M., Carrillo-Navas, H., Pérez-Alonso, C., Oxidation kinetics and thermodynamic analysis of chia oil microencapsulated in a whey protein concentrate-polysaccharide matrix (2016) Journal of Food Engineering, 175, pp. 93-103
  • Fennema, S., P, D.K.L.O.R., (2010), Quimica de Alimentos de Fennema: Artmed Editora; Ghorbanzade, T., Jafari, S.M., Akhavan, S., Hadavi, R., Nano-encapsulation of fish oil in nano-liposomes and its application in fortification of yogurt (2017) Food Chemistry, 216, pp. 146-152
  • Gordon, M., Taylor, J.S., Ideal copolymers and the second-order transitions of synthetic rubbers. I. non-crystalline copolymers (1952) Journal of Applied Chemistry, 2 (9), pp. 493-500
  • Greenspan, L., Humidity fixed points of binary saturated aqueous solutions (1977) Journal of Research of the National Bureau of Standards, 81 (1), pp. 89-96
  • Hutchings, J.B., Food colour and appearance (2011), Springer Science & Business Media; Judd, D.B., (1975) Color in business, science and industry, 3. , 3rd ed. Wiley-Interscience
  • Labuza, T., Heidelbaugh, N., Silver, M., Karel, M., Oxidation at intermediate moisture contents (1971) Journal of the American Oil Chemists Society, 48 (2), pp. 86-90
  • Li, G.-Y., Li, Y.-J., Immobilization of Saccharomyces cerevisiae alcohol dehydrogenase on hybrid alginate–chitosan beads (2010) International Journal of Biological Macromolecules, 47 (1), pp. 21-26
  • Mazzobre, M., Longinotti, M., Corti, H., Buera, M., Effect of salts on the properties of aqueous sugar systems, in relation to biomaterial stabilization. 1. Water sorption behavior and ice crystallization/melting (2001) Cryobiology, 43 (3), pp. 199-210
  • Mazzobre, M.F., Buera, M.D.P., Chirife, J., Glass transition and thermal stability of lactase in low-moisture amorphous polymeric matrices (1997) Biotechnology Progress, 13 (2), pp. 195-199
  • Mokhtari, S., Jafari, S.M., Assadpour, E., Development of a nutraceutical nano-delivery system through emulsification/internal gelation of alginate (2017) Food Chemistry, 229, pp. 286-295
  • Moraga, G., Talens, P., Moraga, M., Martínez-Navarrete, N., Implication of water activity and glass transition on the mechanical and optical properties of freeze-dried apple and banana slices (2011) Journal of Food Engineering, 106 (3), pp. 212-219
  • Papadakis, S.E., Abdul-Malek, S., Kamdem, R.E., Yam, K.L., A versatile and inexpensive technique for measuring color of foods (2000) Food Technology, 54 (12), pp. 48-51
  • Pourashouri, P., Shabanpour, B., Razavi, S.H., Jafari, S.M., Shabani, A., Aubourg, S.P., Impact of wall materials on physicochemical properties of microencapsulated fish oil by spray drying (2014) Food and Bioprocess Technology, 7 (8), pp. 2354-2365
  • Ramoneda, X.A., Ponce-Cevallos, P.A., Buera, M.D.P., Elizalde, B.E., Degradation of beta-carotene in amorphous polymer matrices. Effect of water sorption properties and physical state (2011) Journal of the Science of Food and Agriculture, 91 (14), pp. 2587-2593
  • Rodríguez, J., Martín, M.J., Ruiz, M.A., Clares, B., Current encapsulation strategies for bioactive oils: From alimentary to pharmaceutical perspectives (2016) Food Research International, 83, pp. 41-59
  • Scholten, E., 4 – Engineered food microstructure for enhanced quality and stability: Case study with emulsions and emulsion-filled gels A2 – Devahastin, Sakamon (2018) Food microstructure and its relationship with quality and stability, pp. 59-79. , Woodhead Publishing
  • Slade, L., Levine, H., Reid, D.S., Beyond water activity: Recent advances based on an alternative approach to the assessment of food quality and safety (1991) Critical Reviews in Food Science & Nutrition, 30 (2-3), pp. 115-360
  • Soazo, M., Rubiolo, A., Verdini, R., Effect of drying temperature and beeswax content on moisture isotherms of whey protein emulsion film (2011) Procedia Food Science, 1, pp. 210-215
  • Torres, M.D., Moreira, R., Chenlo, F., Vázquez, M.J., Water adsorption isotherms of carboxymethyl cellulose, guar, locust bean, tragacanth and xanthan gums (2012) Carbohydrate Polymers, 89 (2), pp. 592-598
  • Vasile, F.E., Judis, M.A., Mazzobre, M.F., Prosopis alba exudate gum as novel excipient for fish oil encapsulation in polyelectrolyte bead system (2017) Carbohydrate Polymers, 166, pp. 309-319
  • Vasile, F.E., Martinez, M.J., Pizones Ruiz-Henestrosa, V.M., Judis, M.A., Mazzobre, M.F., Physicochemical, interfacial and emulsifying properties of a non-conventional exudate gum (Prosopis alba) in comparison with gum arabic (2016) Food Hydrocolloids, 56, pp. 245-253
  • Vasile, F.E., Romero, A.M., Judis, M.A., Mazzobre, M.F., Prosopis alba exudate gum as excipient for improving fish oil stability in alginate–chitosan beads (2016) Food Chemistry, 190, pp. 1093-1101
  • Velasco, J., Holgado, F., Dobarganes, C., Márquez-Ruiz, G., Influence of relative humidity on oxidation of the free and encapsulated oil fractions in freeze-dried microencapsulated oils (2009) Food Research International, 42 (10), pp. 1492-1500
  • Wang, W., Waterhouse, G.I., Sun-Waterhouse, D., Co-extrusion encapsulation of canola oil with alginate: effect of quercetin addition to oil core and pectin addition to alginate shell on oil stability (2013) Food Research International, 54 (1), pp. 837-851

Citas:

---------- APA ----------
Vasile, F.E., Judis, M.A. & Mazzobre, M.F. (2018) . Impact of Prosopis alba exudate gum on sorption properties and physical stability of fish oil alginate beads prepared by ionic gelation. Food Chemistry, 250, 75-82.
http://dx.doi.org/10.1016/j.foodchem.2018.01.018
---------- CHICAGO ----------
Vasile, F.E., Judis, M.A., Mazzobre, M.F. "Impact of Prosopis alba exudate gum on sorption properties and physical stability of fish oil alginate beads prepared by ionic gelation" . Food Chemistry 250 (2018) : 75-82.
http://dx.doi.org/10.1016/j.foodchem.2018.01.018
---------- MLA ----------
Vasile, F.E., Judis, M.A., Mazzobre, M.F. "Impact of Prosopis alba exudate gum on sorption properties and physical stability of fish oil alginate beads prepared by ionic gelation" . Food Chemistry, vol. 250, 2018, pp. 75-82.
http://dx.doi.org/10.1016/j.foodchem.2018.01.018
---------- VANCOUVER ----------
Vasile, F.E., Judis, M.A., Mazzobre, M.F. Impact of Prosopis alba exudate gum on sorption properties and physical stability of fish oil alginate beads prepared by ionic gelation. Food Chem. 2018;250:75-82.
http://dx.doi.org/10.1016/j.foodchem.2018.01.018