Roa, D.F.; Buera, M.P.; Tolaba, M.P.; Santagapita, P.R."Encapsulation and Stabilization of β-Carotene in Amaranth Matrices Obtained by Dry and Wet Assisted Ball Milling" (2017) Food and Bioprocess Technology. 10(3):512-521
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Amaranth starchy fractions have recently awakened interest from the industry, mainly due to its potential functional characteristics. The encapsulating efficiencies of starch-enriched fraction (SEF) and native starch (NS) obtained, respectively, by dry and wet assisted ball milling were studied. The effects of high impact milling, gelatin addition, and storage temperature (5–45 °C, 45 days) on the retention of β-carotene were investigated. Significant effects of both milling and amaranth protein present in SEF matrix on emulsification and subsequent retention of β-carotene were found. Ball milled SEF matrix showed the best encapsulation performance, with up to three times of total β-carotene content in comparison with the NS-containing matrices. Degradation of surface and encapsulated β-carotene followed a first-order kinetic model and was strongly influenced by storage temperature. The activation energy of surface β-carotene degradation doubled that of encapsulated β-carotene (86 vs. 48 kJ/mol, respectively). This difference indicates that encapsulated β-carotene is more stable to temperature changes than surface β-carotene and revealed the protective capability of the SEF matrix even at high temperatures. The color coordinates a* and L* for samples stored at 25 and 45 °C positively correlated with the remaining β-carotene, revealing the potentiality of color measurement as an adequate index of β-carotene retention. The starch-enriched amaranth fraction modified by high impact milling showed a high technological potential as an encapsulating agent and its own protein content served as a good emulsifier-stabilizer. © 2016, Springer Science+Business Media New York.


Documento: Artículo
Título:Encapsulation and Stabilization of β-Carotene in Amaranth Matrices Obtained by Dry and Wet Assisted Ball Milling
Autor:Roa, D.F.; Buera, M.P.; Tolaba, M.P.; Santagapita, P.R.
Filiación:Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires (FCEN-UBA), Intendente Güiraldes 2160, Buenos Aires, C1428EGA, Argentina
Departamento de Química Orgánica, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires (FCEN-UBA), Buenos Aires, Argentina
Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Buenos Aires, Argentina
Palabras clave:Amaranth flour; Amaranth starch; Encapsulating agent; Planetary ball milling; Thermal degradation; β-Carotene; Activation energy; Emulsification; Food storage; Milling (machining); Proteins; Pyrolysis; Skin; Starch; Amaranth flour; Amaranth starches; Color measurements; First-order kinetic models; Functional characteristics; Planetary ball milling; Storage temperatures; Temperature changes; Ball milling
Página de inicio:512
Página de fin:521
Título revista:Food and Bioprocess Technology
Título revista abreviado:Food. Bioprocess Technol.


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---------- APA ----------
Roa, D.F., Buera, M.P., Tolaba, M.P. & Santagapita, P.R. (2017) . Encapsulation and Stabilization of β-Carotene in Amaranth Matrices Obtained by Dry and Wet Assisted Ball Milling. Food and Bioprocess Technology, 10(3), 512-521.
---------- CHICAGO ----------
Roa, D.F., Buera, M.P., Tolaba, M.P., Santagapita, P.R. "Encapsulation and Stabilization of β-Carotene in Amaranth Matrices Obtained by Dry and Wet Assisted Ball Milling" . Food and Bioprocess Technology 10, no. 3 (2017) : 512-521.
---------- MLA ----------
Roa, D.F., Buera, M.P., Tolaba, M.P., Santagapita, P.R. "Encapsulation and Stabilization of β-Carotene in Amaranth Matrices Obtained by Dry and Wet Assisted Ball Milling" . Food and Bioprocess Technology, vol. 10, no. 3, 2017, pp. 512-521.
---------- VANCOUVER ----------
Roa, D.F., Buera, M.P., Tolaba, M.P., Santagapita, P.R. Encapsulation and Stabilization of β-Carotene in Amaranth Matrices Obtained by Dry and Wet Assisted Ball Milling. Food. Bioprocess Technol. 2017;10(3):512-521.