Freezing and drying of pink grapefruit-lycopene encapsulated in Ca(II)-alginate beads containing galactomannans
Abstract Lycopene extracted from pink grapefruit was encapsulated on Ca(II)-alginate beads with the addition of trehalose and galactomannans to improve its stability against freezing and drying. Three galactomannans of different physicochemical properties were studied since their inclusion affects b...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Aguirre Calvo, Tatiana Rocio [verfasserIn] |
|---|
| Format: |
Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2019 |
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| Schlagwörter: |
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| Anmerkung: |
© Association of Food Scientists & Technologists (India) 2019 |
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| Übergeordnetes Werk: |
Enthalten in: Journal of food science and technology - Springer India, 1964, 56(2019), 7 vom: 10. Juni, Seite 3264-3271 |
|---|---|
| Übergeordnetes Werk: |
volume:56 ; year:2019 ; number:7 ; day:10 ; month:06 ; pages:3264-3271 |
| Links: |
|---|
| DOI / URN: |
10.1007/s13197-019-03783-w |
|---|
| Katalog-ID: |
OLC2028437219 |
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| 520 | |a Abstract Lycopene extracted from pink grapefruit was encapsulated on Ca(II)-alginate beads with the addition of trehalose and galactomannans to improve its stability against freezing and drying. Three galactomannans of different physicochemical properties were studied since their inclusion affects both loading efficiency and release of lycopene in wet beads; however, there is no information about their performance during freezing and dehydration operations. The remaining lycopene and its stability towards isomerization were analyzed in beads subjected to continuous freezing, freezing/thawing cycles and vacuum- and freeze-drying. Isothermal crystallization studies were conducted by LF-NMR and related to beads formulation and lycopene stability. In the absence of excipients, lycopene was severely affected by all the treatments, retaining less than 20% of the original content. Alginate beads containing trehalose with guar gum protected more than 80% of the lycopene regardless of the employed freezing or drying methods. These beads concomitantly showed higher solid fraction than the other two galactomannans-containing systems, displaying guar gum ability to associate water. On the other hand, the addition of vinal gum affected lycopene stability (between 40 and 60% were recovered after treatments), even compromising the positive effect of a well-established cryoprotectant as trehalose. Thus, the addition of secondary excipients should be carefully conducted. The differences among galactomannans could be related to the substitution degree of the polymer chains, affecting the overall systems interactions. These results can contribute to excipients selection for the encapsulation of labile biomolecules in Ca(II)-alginate beads subjected to freezing and drying. | ||
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10.1007/s13197-019-03783-w doi (DE-627)OLC2028437219 (DE-He213)s13197-019-03783-w-p DE-627 ger DE-627 rakwb eng 660 VZ 58.00 bkl Aguirre Calvo, Tatiana Rocio verfasserin (orcid)0000-0003-1819-1477 aut Freezing and drying of pink grapefruit-lycopene encapsulated in Ca(II)-alginate beads containing galactomannans 2019 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © Association of Food Scientists & Technologists (India) 2019 Abstract Lycopene extracted from pink grapefruit was encapsulated on Ca(II)-alginate beads with the addition of trehalose and galactomannans to improve its stability against freezing and drying. Three galactomannans of different physicochemical properties were studied since their inclusion affects both loading efficiency and release of lycopene in wet beads; however, there is no information about their performance during freezing and dehydration operations. The remaining lycopene and its stability towards isomerization were analyzed in beads subjected to continuous freezing, freezing/thawing cycles and vacuum- and freeze-drying. Isothermal crystallization studies were conducted by LF-NMR and related to beads formulation and lycopene stability. In the absence of excipients, lycopene was severely affected by all the treatments, retaining less than 20% of the original content. Alginate beads containing trehalose with guar gum protected more than 80% of the lycopene regardless of the employed freezing or drying methods. These beads concomitantly showed higher solid fraction than the other two galactomannans-containing systems, displaying guar gum ability to associate water. On the other hand, the addition of vinal gum affected lycopene stability (between 40 and 60% were recovered after treatments), even compromising the positive effect of a well-established cryoprotectant as trehalose. Thus, the addition of secondary excipients should be carefully conducted. The differences among galactomannans could be related to the substitution degree of the polymer chains, affecting the overall systems interactions. These results can contribute to excipients selection for the encapsulation of labile biomolecules in Ca(II)-alginate beads subjected to freezing and drying. Carotenoids Hydrocolloids Encapsulation Freezing and thawing cycles Freeze-drying Santagapita, Patricio R. (orcid)0000-0003-1898-2199 aut Enthalten in Journal of food science and technology Springer India, 1964 56(2019), 7 vom: 10. Juni, Seite 3264-3271 (DE-627)129607991 (DE-600)242498-8 (DE-576)015102726 0022-1155 nnns volume:56 year:2019 number:7 day:10 month:06 pages:3264-3271 https://doi.org/10.1007/s13197-019-03783-w lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_70 GBV_ILN_4219 58.00 VZ AR 56 2019 7 10 06 3264-3271 |
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10.1007/s13197-019-03783-w doi (DE-627)OLC2028437219 (DE-He213)s13197-019-03783-w-p DE-627 ger DE-627 rakwb eng 660 VZ 58.00 bkl Aguirre Calvo, Tatiana Rocio verfasserin (orcid)0000-0003-1819-1477 aut Freezing and drying of pink grapefruit-lycopene encapsulated in Ca(II)-alginate beads containing galactomannans 2019 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © Association of Food Scientists & Technologists (India) 2019 Abstract Lycopene extracted from pink grapefruit was encapsulated on Ca(II)-alginate beads with the addition of trehalose and galactomannans to improve its stability against freezing and drying. Three galactomannans of different physicochemical properties were studied since their inclusion affects both loading efficiency and release of lycopene in wet beads; however, there is no information about their performance during freezing and dehydration operations. The remaining lycopene and its stability towards isomerization were analyzed in beads subjected to continuous freezing, freezing/thawing cycles and vacuum- and freeze-drying. Isothermal crystallization studies were conducted by LF-NMR and related to beads formulation and lycopene stability. In the absence of excipients, lycopene was severely affected by all the treatments, retaining less than 20% of the original content. Alginate beads containing trehalose with guar gum protected more than 80% of the lycopene regardless of the employed freezing or drying methods. These beads concomitantly showed higher solid fraction than the other two galactomannans-containing systems, displaying guar gum ability to associate water. On the other hand, the addition of vinal gum affected lycopene stability (between 40 and 60% were recovered after treatments), even compromising the positive effect of a well-established cryoprotectant as trehalose. Thus, the addition of secondary excipients should be carefully conducted. The differences among galactomannans could be related to the substitution degree of the polymer chains, affecting the overall systems interactions. These results can contribute to excipients selection for the encapsulation of labile biomolecules in Ca(II)-alginate beads subjected to freezing and drying. Carotenoids Hydrocolloids Encapsulation Freezing and thawing cycles Freeze-drying Santagapita, Patricio R. (orcid)0000-0003-1898-2199 aut Enthalten in Journal of food science and technology Springer India, 1964 56(2019), 7 vom: 10. Juni, Seite 3264-3271 (DE-627)129607991 (DE-600)242498-8 (DE-576)015102726 0022-1155 nnns volume:56 year:2019 number:7 day:10 month:06 pages:3264-3271 https://doi.org/10.1007/s13197-019-03783-w lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_70 GBV_ILN_4219 58.00 VZ AR 56 2019 7 10 06 3264-3271 |
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10.1007/s13197-019-03783-w doi (DE-627)OLC2028437219 (DE-He213)s13197-019-03783-w-p DE-627 ger DE-627 rakwb eng 660 VZ 58.00 bkl Aguirre Calvo, Tatiana Rocio verfasserin (orcid)0000-0003-1819-1477 aut Freezing and drying of pink grapefruit-lycopene encapsulated in Ca(II)-alginate beads containing galactomannans 2019 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © Association of Food Scientists & Technologists (India) 2019 Abstract Lycopene extracted from pink grapefruit was encapsulated on Ca(II)-alginate beads with the addition of trehalose and galactomannans to improve its stability against freezing and drying. Three galactomannans of different physicochemical properties were studied since their inclusion affects both loading efficiency and release of lycopene in wet beads; however, there is no information about their performance during freezing and dehydration operations. The remaining lycopene and its stability towards isomerization were analyzed in beads subjected to continuous freezing, freezing/thawing cycles and vacuum- and freeze-drying. Isothermal crystallization studies were conducted by LF-NMR and related to beads formulation and lycopene stability. In the absence of excipients, lycopene was severely affected by all the treatments, retaining less than 20% of the original content. Alginate beads containing trehalose with guar gum protected more than 80% of the lycopene regardless of the employed freezing or drying methods. These beads concomitantly showed higher solid fraction than the other two galactomannans-containing systems, displaying guar gum ability to associate water. On the other hand, the addition of vinal gum affected lycopene stability (between 40 and 60% were recovered after treatments), even compromising the positive effect of a well-established cryoprotectant as trehalose. Thus, the addition of secondary excipients should be carefully conducted. The differences among galactomannans could be related to the substitution degree of the polymer chains, affecting the overall systems interactions. These results can contribute to excipients selection for the encapsulation of labile biomolecules in Ca(II)-alginate beads subjected to freezing and drying. Carotenoids Hydrocolloids Encapsulation Freezing and thawing cycles Freeze-drying Santagapita, Patricio R. (orcid)0000-0003-1898-2199 aut Enthalten in Journal of food science and technology Springer India, 1964 56(2019), 7 vom: 10. Juni, Seite 3264-3271 (DE-627)129607991 (DE-600)242498-8 (DE-576)015102726 0022-1155 nnns volume:56 year:2019 number:7 day:10 month:06 pages:3264-3271 https://doi.org/10.1007/s13197-019-03783-w lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_70 GBV_ILN_4219 58.00 VZ AR 56 2019 7 10 06 3264-3271 |
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10.1007/s13197-019-03783-w doi (DE-627)OLC2028437219 (DE-He213)s13197-019-03783-w-p DE-627 ger DE-627 rakwb eng 660 VZ 58.00 bkl Aguirre Calvo, Tatiana Rocio verfasserin (orcid)0000-0003-1819-1477 aut Freezing and drying of pink grapefruit-lycopene encapsulated in Ca(II)-alginate beads containing galactomannans 2019 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © Association of Food Scientists & Technologists (India) 2019 Abstract Lycopene extracted from pink grapefruit was encapsulated on Ca(II)-alginate beads with the addition of trehalose and galactomannans to improve its stability against freezing and drying. Three galactomannans of different physicochemical properties were studied since their inclusion affects both loading efficiency and release of lycopene in wet beads; however, there is no information about their performance during freezing and dehydration operations. The remaining lycopene and its stability towards isomerization were analyzed in beads subjected to continuous freezing, freezing/thawing cycles and vacuum- and freeze-drying. Isothermal crystallization studies were conducted by LF-NMR and related to beads formulation and lycopene stability. In the absence of excipients, lycopene was severely affected by all the treatments, retaining less than 20% of the original content. Alginate beads containing trehalose with guar gum protected more than 80% of the lycopene regardless of the employed freezing or drying methods. These beads concomitantly showed higher solid fraction than the other two galactomannans-containing systems, displaying guar gum ability to associate water. On the other hand, the addition of vinal gum affected lycopene stability (between 40 and 60% were recovered after treatments), even compromising the positive effect of a well-established cryoprotectant as trehalose. Thus, the addition of secondary excipients should be carefully conducted. The differences among galactomannans could be related to the substitution degree of the polymer chains, affecting the overall systems interactions. These results can contribute to excipients selection for the encapsulation of labile biomolecules in Ca(II)-alginate beads subjected to freezing and drying. Carotenoids Hydrocolloids Encapsulation Freezing and thawing cycles Freeze-drying Santagapita, Patricio R. (orcid)0000-0003-1898-2199 aut Enthalten in Journal of food science and technology Springer India, 1964 56(2019), 7 vom: 10. Juni, Seite 3264-3271 (DE-627)129607991 (DE-600)242498-8 (DE-576)015102726 0022-1155 nnns volume:56 year:2019 number:7 day:10 month:06 pages:3264-3271 https://doi.org/10.1007/s13197-019-03783-w lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_70 GBV_ILN_4219 58.00 VZ AR 56 2019 7 10 06 3264-3271 |
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10.1007/s13197-019-03783-w doi (DE-627)OLC2028437219 (DE-He213)s13197-019-03783-w-p DE-627 ger DE-627 rakwb eng 660 VZ 58.00 bkl Aguirre Calvo, Tatiana Rocio verfasserin (orcid)0000-0003-1819-1477 aut Freezing and drying of pink grapefruit-lycopene encapsulated in Ca(II)-alginate beads containing galactomannans 2019 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © Association of Food Scientists & Technologists (India) 2019 Abstract Lycopene extracted from pink grapefruit was encapsulated on Ca(II)-alginate beads with the addition of trehalose and galactomannans to improve its stability against freezing and drying. Three galactomannans of different physicochemical properties were studied since their inclusion affects both loading efficiency and release of lycopene in wet beads; however, there is no information about their performance during freezing and dehydration operations. The remaining lycopene and its stability towards isomerization were analyzed in beads subjected to continuous freezing, freezing/thawing cycles and vacuum- and freeze-drying. Isothermal crystallization studies were conducted by LF-NMR and related to beads formulation and lycopene stability. In the absence of excipients, lycopene was severely affected by all the treatments, retaining less than 20% of the original content. Alginate beads containing trehalose with guar gum protected more than 80% of the lycopene regardless of the employed freezing or drying methods. These beads concomitantly showed higher solid fraction than the other two galactomannans-containing systems, displaying guar gum ability to associate water. On the other hand, the addition of vinal gum affected lycopene stability (between 40 and 60% were recovered after treatments), even compromising the positive effect of a well-established cryoprotectant as trehalose. Thus, the addition of secondary excipients should be carefully conducted. The differences among galactomannans could be related to the substitution degree of the polymer chains, affecting the overall systems interactions. These results can contribute to excipients selection for the encapsulation of labile biomolecules in Ca(II)-alginate beads subjected to freezing and drying. Carotenoids Hydrocolloids Encapsulation Freezing and thawing cycles Freeze-drying Santagapita, Patricio R. (orcid)0000-0003-1898-2199 aut Enthalten in Journal of food science and technology Springer India, 1964 56(2019), 7 vom: 10. Juni, Seite 3264-3271 (DE-627)129607991 (DE-600)242498-8 (DE-576)015102726 0022-1155 nnns volume:56 year:2019 number:7 day:10 month:06 pages:3264-3271 https://doi.org/10.1007/s13197-019-03783-w lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_70 GBV_ILN_4219 58.00 VZ AR 56 2019 7 10 06 3264-3271 |
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Aguirre Calvo, Tatiana Rocio |
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Aguirre Calvo, Tatiana Rocio ddc 660 bkl 58.00 misc Carotenoids misc Hydrocolloids misc Encapsulation misc Freezing and thawing cycles misc Freeze-drying Freezing and drying of pink grapefruit-lycopene encapsulated in Ca(II)-alginate beads containing galactomannans |
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660 VZ 58.00 bkl Freezing and drying of pink grapefruit-lycopene encapsulated in Ca(II)-alginate beads containing galactomannans Carotenoids Hydrocolloids Encapsulation Freezing and thawing cycles Freeze-drying |
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Freezing and drying of pink grapefruit-lycopene encapsulated in Ca(II)-alginate beads containing galactomannans |
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Freezing and drying of pink grapefruit-lycopene encapsulated in Ca(II)-alginate beads containing galactomannans |
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freezing and drying of pink grapefruit-lycopene encapsulated in ca(ii)-alginate beads containing galactomannans |
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Freezing and drying of pink grapefruit-lycopene encapsulated in Ca(II)-alginate beads containing galactomannans |
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Abstract Lycopene extracted from pink grapefruit was encapsulated on Ca(II)-alginate beads with the addition of trehalose and galactomannans to improve its stability against freezing and drying. Three galactomannans of different physicochemical properties were studied since their inclusion affects both loading efficiency and release of lycopene in wet beads; however, there is no information about their performance during freezing and dehydration operations. The remaining lycopene and its stability towards isomerization were analyzed in beads subjected to continuous freezing, freezing/thawing cycles and vacuum- and freeze-drying. Isothermal crystallization studies were conducted by LF-NMR and related to beads formulation and lycopene stability. In the absence of excipients, lycopene was severely affected by all the treatments, retaining less than 20% of the original content. Alginate beads containing trehalose with guar gum protected more than 80% of the lycopene regardless of the employed freezing or drying methods. These beads concomitantly showed higher solid fraction than the other two galactomannans-containing systems, displaying guar gum ability to associate water. On the other hand, the addition of vinal gum affected lycopene stability (between 40 and 60% were recovered after treatments), even compromising the positive effect of a well-established cryoprotectant as trehalose. Thus, the addition of secondary excipients should be carefully conducted. The differences among galactomannans could be related to the substitution degree of the polymer chains, affecting the overall systems interactions. These results can contribute to excipients selection for the encapsulation of labile biomolecules in Ca(II)-alginate beads subjected to freezing and drying. © Association of Food Scientists & Technologists (India) 2019 |
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Abstract Lycopene extracted from pink grapefruit was encapsulated on Ca(II)-alginate beads with the addition of trehalose and galactomannans to improve its stability against freezing and drying. Three galactomannans of different physicochemical properties were studied since their inclusion affects both loading efficiency and release of lycopene in wet beads; however, there is no information about their performance during freezing and dehydration operations. The remaining lycopene and its stability towards isomerization were analyzed in beads subjected to continuous freezing, freezing/thawing cycles and vacuum- and freeze-drying. Isothermal crystallization studies were conducted by LF-NMR and related to beads formulation and lycopene stability. In the absence of excipients, lycopene was severely affected by all the treatments, retaining less than 20% of the original content. Alginate beads containing trehalose with guar gum protected more than 80% of the lycopene regardless of the employed freezing or drying methods. These beads concomitantly showed higher solid fraction than the other two galactomannans-containing systems, displaying guar gum ability to associate water. On the other hand, the addition of vinal gum affected lycopene stability (between 40 and 60% were recovered after treatments), even compromising the positive effect of a well-established cryoprotectant as trehalose. Thus, the addition of secondary excipients should be carefully conducted. The differences among galactomannans could be related to the substitution degree of the polymer chains, affecting the overall systems interactions. These results can contribute to excipients selection for the encapsulation of labile biomolecules in Ca(II)-alginate beads subjected to freezing and drying. © Association of Food Scientists & Technologists (India) 2019 |
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Abstract Lycopene extracted from pink grapefruit was encapsulated on Ca(II)-alginate beads with the addition of trehalose and galactomannans to improve its stability against freezing and drying. Three galactomannans of different physicochemical properties were studied since their inclusion affects both loading efficiency and release of lycopene in wet beads; however, there is no information about their performance during freezing and dehydration operations. The remaining lycopene and its stability towards isomerization were analyzed in beads subjected to continuous freezing, freezing/thawing cycles and vacuum- and freeze-drying. Isothermal crystallization studies were conducted by LF-NMR and related to beads formulation and lycopene stability. In the absence of excipients, lycopene was severely affected by all the treatments, retaining less than 20% of the original content. Alginate beads containing trehalose with guar gum protected more than 80% of the lycopene regardless of the employed freezing or drying methods. These beads concomitantly showed higher solid fraction than the other two galactomannans-containing systems, displaying guar gum ability to associate water. On the other hand, the addition of vinal gum affected lycopene stability (between 40 and 60% were recovered after treatments), even compromising the positive effect of a well-established cryoprotectant as trehalose. Thus, the addition of secondary excipients should be carefully conducted. The differences among galactomannans could be related to the substitution degree of the polymer chains, affecting the overall systems interactions. These results can contribute to excipients selection for the encapsulation of labile biomolecules in Ca(II)-alginate beads subjected to freezing and drying. © Association of Food Scientists & Technologists (India) 2019 |
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Freezing and drying of pink grapefruit-lycopene encapsulated in Ca(II)-alginate beads containing galactomannans |
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