Physicochemical properties of heterogeneously acetylated glucomannan of A. oncophyllus and its performance for iron encapsulation
Abstract Well-known as a food additive, glucomannan has excellent biocompatibility and biodegradability properties. However, glucomannan is easily gelled, which limited its use in high concentration. To reduce the gel formation ability of glucomannan, acetylation was conducted. This work aims to stu...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Hana Nikma Ulya [verfasserIn] Hafiz R. Devara [verfasserIn] Dyah Hesti Wardhani [verfasserIn] Aulia Chusnullita [verfasserIn] Dwi Purwati [verfasserIn] Nita Aryanti [verfasserIn] |
|---|
| Format: |
E-Artikel |
|---|---|
| Sprache: |
Englisch ; Spanisch ; Portugiesisch |
| Erschienen: |
2022 |
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| Schlagwörter: |
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| Übergeordnetes Werk: |
In: Brazilian Journal of Food Technology - Instituto de Tecnologia de Alimentos (ITAL), 2012, 25(2022) |
|---|---|
| Übergeordnetes Werk: |
volume:25 ; year:2022 |
| Links: |
|---|
| DOI / URN: |
10.1590/1981-6723.03622 |
|---|
| Katalog-ID: |
DOAJ086528521 |
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| 520 | |a Abstract Well-known as a food additive, glucomannan has excellent biocompatibility and biodegradability properties. However, glucomannan is easily gelled, which limited its use in high concentration. To reduce the gel formation ability of glucomannan, acetylation was conducted. This work aims to study the effect of acetylation on physicochemical properties of glucomannan. Acetylation was performed in heterogeneous system which glucomannan was immersed in ethanol (96%) with various concentrations of glucomannan (5-25%) and acetic acid (5-99%). This modified glucomannan was subsequently used as an encapsulation matrix for producing iron beads. The results showed that higher concentration of acetic acid in acetylation impacted on higher solubility and viscosity of glucomannan. The transmittance intensity of Infrared (IR) spectra and morphology of glucomannan were changed due to the acetylation and encapsulation process. The highest viscosity of the matrix (484.33 cP) led to the highest Encapsulation Yield (EY) (53.3%). Gompertz’s model fitted to describe the release profile of iron in all samples (R2<0.92) that showed the burst phenomena in the initial release. This work found that acetylated glucomannan had higher solubility and has a potency to protect the iron taste during oral consumption as it releases slower in neutral pH solution. | ||
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10.1590/1981-6723.03622 doi (DE-627)DOAJ086528521 (DE-599)DOAJ9b0912f6e19341828e5c612ea613f25a DE-627 ger DE-627 rakwb eng spa por TX341-641 Hana Nikma Ulya verfasserin aut Physicochemical properties of heterogeneously acetylated glucomannan of A. oncophyllus and its performance for iron encapsulation 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract Well-known as a food additive, glucomannan has excellent biocompatibility and biodegradability properties. However, glucomannan is easily gelled, which limited its use in high concentration. To reduce the gel formation ability of glucomannan, acetylation was conducted. This work aims to study the effect of acetylation on physicochemical properties of glucomannan. Acetylation was performed in heterogeneous system which glucomannan was immersed in ethanol (96%) with various concentrations of glucomannan (5-25%) and acetic acid (5-99%). This modified glucomannan was subsequently used as an encapsulation matrix for producing iron beads. The results showed that higher concentration of acetic acid in acetylation impacted on higher solubility and viscosity of glucomannan. The transmittance intensity of Infrared (IR) spectra and morphology of glucomannan were changed due to the acetylation and encapsulation process. The highest viscosity of the matrix (484.33 cP) led to the highest Encapsulation Yield (EY) (53.3%). Gompertz’s model fitted to describe the release profile of iron in all samples (R2<0.92) that showed the burst phenomena in the initial release. This work found that acetylated glucomannan had higher solubility and has a potency to protect the iron taste during oral consumption as it releases slower in neutral pH solution. Glucomannan modification Glucomannan acetylation Gelation encapsulation Iron release Encapsulation yield Nutrition. Foods and food supply Hafiz R. Devara verfasserin aut Dyah Hesti Wardhani verfasserin aut Aulia Chusnullita verfasserin aut Dwi Purwati verfasserin aut Nita Aryanti verfasserin aut In Brazilian Journal of Food Technology Instituto de Tecnologia de Alimentos (ITAL), 2012 25(2022) (DE-627)551140208 (DE-600)2399959-7 19816723 nnns volume:25 year:2022 https://doi.org/10.1590/1981-6723.03622 kostenfrei https://doaj.org/article/9b0912f6e19341828e5c612ea613f25a kostenfrei http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232022000100450&tlng=en kostenfrei https://doaj.org/toc/1981-6723 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 25 2022 |
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10.1590/1981-6723.03622 doi (DE-627)DOAJ086528521 (DE-599)DOAJ9b0912f6e19341828e5c612ea613f25a DE-627 ger DE-627 rakwb eng spa por TX341-641 Hana Nikma Ulya verfasserin aut Physicochemical properties of heterogeneously acetylated glucomannan of A. oncophyllus and its performance for iron encapsulation 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract Well-known as a food additive, glucomannan has excellent biocompatibility and biodegradability properties. However, glucomannan is easily gelled, which limited its use in high concentration. To reduce the gel formation ability of glucomannan, acetylation was conducted. This work aims to study the effect of acetylation on physicochemical properties of glucomannan. Acetylation was performed in heterogeneous system which glucomannan was immersed in ethanol (96%) with various concentrations of glucomannan (5-25%) and acetic acid (5-99%). This modified glucomannan was subsequently used as an encapsulation matrix for producing iron beads. The results showed that higher concentration of acetic acid in acetylation impacted on higher solubility and viscosity of glucomannan. The transmittance intensity of Infrared (IR) spectra and morphology of glucomannan were changed due to the acetylation and encapsulation process. The highest viscosity of the matrix (484.33 cP) led to the highest Encapsulation Yield (EY) (53.3%). Gompertz’s model fitted to describe the release profile of iron in all samples (R2<0.92) that showed the burst phenomena in the initial release. This work found that acetylated glucomannan had higher solubility and has a potency to protect the iron taste during oral consumption as it releases slower in neutral pH solution. Glucomannan modification Glucomannan acetylation Gelation encapsulation Iron release Encapsulation yield Nutrition. Foods and food supply Hafiz R. Devara verfasserin aut Dyah Hesti Wardhani verfasserin aut Aulia Chusnullita verfasserin aut Dwi Purwati verfasserin aut Nita Aryanti verfasserin aut In Brazilian Journal of Food Technology Instituto de Tecnologia de Alimentos (ITAL), 2012 25(2022) (DE-627)551140208 (DE-600)2399959-7 19816723 nnns volume:25 year:2022 https://doi.org/10.1590/1981-6723.03622 kostenfrei https://doaj.org/article/9b0912f6e19341828e5c612ea613f25a kostenfrei http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232022000100450&tlng=en kostenfrei https://doaj.org/toc/1981-6723 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 25 2022 |
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10.1590/1981-6723.03622 doi (DE-627)DOAJ086528521 (DE-599)DOAJ9b0912f6e19341828e5c612ea613f25a DE-627 ger DE-627 rakwb eng spa por TX341-641 Hana Nikma Ulya verfasserin aut Physicochemical properties of heterogeneously acetylated glucomannan of A. oncophyllus and its performance for iron encapsulation 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract Well-known as a food additive, glucomannan has excellent biocompatibility and biodegradability properties. However, glucomannan is easily gelled, which limited its use in high concentration. To reduce the gel formation ability of glucomannan, acetylation was conducted. This work aims to study the effect of acetylation on physicochemical properties of glucomannan. Acetylation was performed in heterogeneous system which glucomannan was immersed in ethanol (96%) with various concentrations of glucomannan (5-25%) and acetic acid (5-99%). This modified glucomannan was subsequently used as an encapsulation matrix for producing iron beads. The results showed that higher concentration of acetic acid in acetylation impacted on higher solubility and viscosity of glucomannan. The transmittance intensity of Infrared (IR) spectra and morphology of glucomannan were changed due to the acetylation and encapsulation process. The highest viscosity of the matrix (484.33 cP) led to the highest Encapsulation Yield (EY) (53.3%). Gompertz’s model fitted to describe the release profile of iron in all samples (R2<0.92) that showed the burst phenomena in the initial release. This work found that acetylated glucomannan had higher solubility and has a potency to protect the iron taste during oral consumption as it releases slower in neutral pH solution. Glucomannan modification Glucomannan acetylation Gelation encapsulation Iron release Encapsulation yield Nutrition. Foods and food supply Hafiz R. Devara verfasserin aut Dyah Hesti Wardhani verfasserin aut Aulia Chusnullita verfasserin aut Dwi Purwati verfasserin aut Nita Aryanti verfasserin aut In Brazilian Journal of Food Technology Instituto de Tecnologia de Alimentos (ITAL), 2012 25(2022) (DE-627)551140208 (DE-600)2399959-7 19816723 nnns volume:25 year:2022 https://doi.org/10.1590/1981-6723.03622 kostenfrei https://doaj.org/article/9b0912f6e19341828e5c612ea613f25a kostenfrei http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232022000100450&tlng=en kostenfrei https://doaj.org/toc/1981-6723 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 25 2022 |
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10.1590/1981-6723.03622 doi (DE-627)DOAJ086528521 (DE-599)DOAJ9b0912f6e19341828e5c612ea613f25a DE-627 ger DE-627 rakwb eng spa por TX341-641 Hana Nikma Ulya verfasserin aut Physicochemical properties of heterogeneously acetylated glucomannan of A. oncophyllus and its performance for iron encapsulation 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract Well-known as a food additive, glucomannan has excellent biocompatibility and biodegradability properties. However, glucomannan is easily gelled, which limited its use in high concentration. To reduce the gel formation ability of glucomannan, acetylation was conducted. This work aims to study the effect of acetylation on physicochemical properties of glucomannan. Acetylation was performed in heterogeneous system which glucomannan was immersed in ethanol (96%) with various concentrations of glucomannan (5-25%) and acetic acid (5-99%). This modified glucomannan was subsequently used as an encapsulation matrix for producing iron beads. The results showed that higher concentration of acetic acid in acetylation impacted on higher solubility and viscosity of glucomannan. The transmittance intensity of Infrared (IR) spectra and morphology of glucomannan were changed due to the acetylation and encapsulation process. The highest viscosity of the matrix (484.33 cP) led to the highest Encapsulation Yield (EY) (53.3%). Gompertz’s model fitted to describe the release profile of iron in all samples (R2<0.92) that showed the burst phenomena in the initial release. This work found that acetylated glucomannan had higher solubility and has a potency to protect the iron taste during oral consumption as it releases slower in neutral pH solution. Glucomannan modification Glucomannan acetylation Gelation encapsulation Iron release Encapsulation yield Nutrition. Foods and food supply Hafiz R. Devara verfasserin aut Dyah Hesti Wardhani verfasserin aut Aulia Chusnullita verfasserin aut Dwi Purwati verfasserin aut Nita Aryanti verfasserin aut In Brazilian Journal of Food Technology Instituto de Tecnologia de Alimentos (ITAL), 2012 25(2022) (DE-627)551140208 (DE-600)2399959-7 19816723 nnns volume:25 year:2022 https://doi.org/10.1590/1981-6723.03622 kostenfrei https://doaj.org/article/9b0912f6e19341828e5c612ea613f25a kostenfrei http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232022000100450&tlng=en kostenfrei https://doaj.org/toc/1981-6723 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 25 2022 |
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10.1590/1981-6723.03622 doi (DE-627)DOAJ086528521 (DE-599)DOAJ9b0912f6e19341828e5c612ea613f25a DE-627 ger DE-627 rakwb eng spa por TX341-641 Hana Nikma Ulya verfasserin aut Physicochemical properties of heterogeneously acetylated glucomannan of A. oncophyllus and its performance for iron encapsulation 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract Well-known as a food additive, glucomannan has excellent biocompatibility and biodegradability properties. However, glucomannan is easily gelled, which limited its use in high concentration. To reduce the gel formation ability of glucomannan, acetylation was conducted. This work aims to study the effect of acetylation on physicochemical properties of glucomannan. Acetylation was performed in heterogeneous system which glucomannan was immersed in ethanol (96%) with various concentrations of glucomannan (5-25%) and acetic acid (5-99%). This modified glucomannan was subsequently used as an encapsulation matrix for producing iron beads. The results showed that higher concentration of acetic acid in acetylation impacted on higher solubility and viscosity of glucomannan. The transmittance intensity of Infrared (IR) spectra and morphology of glucomannan were changed due to the acetylation and encapsulation process. The highest viscosity of the matrix (484.33 cP) led to the highest Encapsulation Yield (EY) (53.3%). Gompertz’s model fitted to describe the release profile of iron in all samples (R2<0.92) that showed the burst phenomena in the initial release. This work found that acetylated glucomannan had higher solubility and has a potency to protect the iron taste during oral consumption as it releases slower in neutral pH solution. Glucomannan modification Glucomannan acetylation Gelation encapsulation Iron release Encapsulation yield Nutrition. Foods and food supply Hafiz R. Devara verfasserin aut Dyah Hesti Wardhani verfasserin aut Aulia Chusnullita verfasserin aut Dwi Purwati verfasserin aut Nita Aryanti verfasserin aut In Brazilian Journal of Food Technology Instituto de Tecnologia de Alimentos (ITAL), 2012 25(2022) (DE-627)551140208 (DE-600)2399959-7 19816723 nnns volume:25 year:2022 https://doi.org/10.1590/1981-6723.03622 kostenfrei https://doaj.org/article/9b0912f6e19341828e5c612ea613f25a kostenfrei http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232022000100450&tlng=en kostenfrei https://doaj.org/toc/1981-6723 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 25 2022 |
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TX341-641 Physicochemical properties of heterogeneously acetylated glucomannan of A. oncophyllus and its performance for iron encapsulation Glucomannan modification Glucomannan acetylation Gelation encapsulation Iron release Encapsulation yield |
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Physicochemical properties of heterogeneously acetylated glucomannan of A. oncophyllus and its performance for iron encapsulation |
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Abstract Well-known as a food additive, glucomannan has excellent biocompatibility and biodegradability properties. However, glucomannan is easily gelled, which limited its use in high concentration. To reduce the gel formation ability of glucomannan, acetylation was conducted. This work aims to study the effect of acetylation on physicochemical properties of glucomannan. Acetylation was performed in heterogeneous system which glucomannan was immersed in ethanol (96%) with various concentrations of glucomannan (5-25%) and acetic acid (5-99%). This modified glucomannan was subsequently used as an encapsulation matrix for producing iron beads. The results showed that higher concentration of acetic acid in acetylation impacted on higher solubility and viscosity of glucomannan. The transmittance intensity of Infrared (IR) spectra and morphology of glucomannan were changed due to the acetylation and encapsulation process. The highest viscosity of the matrix (484.33 cP) led to the highest Encapsulation Yield (EY) (53.3%). Gompertz’s model fitted to describe the release profile of iron in all samples (R2<0.92) that showed the burst phenomena in the initial release. This work found that acetylated glucomannan had higher solubility and has a potency to protect the iron taste during oral consumption as it releases slower in neutral pH solution. |
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Abstract Well-known as a food additive, glucomannan has excellent biocompatibility and biodegradability properties. However, glucomannan is easily gelled, which limited its use in high concentration. To reduce the gel formation ability of glucomannan, acetylation was conducted. This work aims to study the effect of acetylation on physicochemical properties of glucomannan. Acetylation was performed in heterogeneous system which glucomannan was immersed in ethanol (96%) with various concentrations of glucomannan (5-25%) and acetic acid (5-99%). This modified glucomannan was subsequently used as an encapsulation matrix for producing iron beads. The results showed that higher concentration of acetic acid in acetylation impacted on higher solubility and viscosity of glucomannan. The transmittance intensity of Infrared (IR) spectra and morphology of glucomannan were changed due to the acetylation and encapsulation process. The highest viscosity of the matrix (484.33 cP) led to the highest Encapsulation Yield (EY) (53.3%). Gompertz’s model fitted to describe the release profile of iron in all samples (R2<0.92) that showed the burst phenomena in the initial release. This work found that acetylated glucomannan had higher solubility and has a potency to protect the iron taste during oral consumption as it releases slower in neutral pH solution. |
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Abstract Well-known as a food additive, glucomannan has excellent biocompatibility and biodegradability properties. However, glucomannan is easily gelled, which limited its use in high concentration. To reduce the gel formation ability of glucomannan, acetylation was conducted. This work aims to study the effect of acetylation on physicochemical properties of glucomannan. Acetylation was performed in heterogeneous system which glucomannan was immersed in ethanol (96%) with various concentrations of glucomannan (5-25%) and acetic acid (5-99%). This modified glucomannan was subsequently used as an encapsulation matrix for producing iron beads. The results showed that higher concentration of acetic acid in acetylation impacted on higher solubility and viscosity of glucomannan. The transmittance intensity of Infrared (IR) spectra and morphology of glucomannan were changed due to the acetylation and encapsulation process. The highest viscosity of the matrix (484.33 cP) led to the highest Encapsulation Yield (EY) (53.3%). Gompertz’s model fitted to describe the release profile of iron in all samples (R2<0.92) that showed the burst phenomena in the initial release. This work found that acetylated glucomannan had higher solubility and has a potency to protect the iron taste during oral consumption as it releases slower in neutral pH solution. |
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