Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/241720
Type: Artigo
Title: Alginate and pectin-based particles coated with globular proteins: production, characterization and anti-oxidative properties
Author: Tello, Fernando
Falfan-Cortés, Reyna Nallely
Martinez-Bustos, Fernando
Silva, Vanessa Martins da
Hubinger, Miriam Dupas
Grosso, Carlos
Abstract: The aim of this work was to produce and characterize particles obtained by ionic gelation with pectin or alginate and coated with egg white proteins, whey protein or a mixture of both; the ability of these particles to protect a model oil against lipid oxidation was also assessed. The zeta potentials of the protein solutions, the polysaccharide-oil emulsions and the particles were measured. The encapsulation efficiency, calcium content, size, solids, morphology and adsorbed protein of the particles were determined. High encapsulation efficiencies (91.70 and 95.50%) and average particle sizes (140 and 215 mu m) for alginate and pectin particles, respectively, were obtained. Lower amounts of calcium were observed for particles of pectin (1.44 mu mol Ca/mg of particle) than for particles of alginate (2.48 mu mol Ca/mg of particle). After cross linking with calcium, the zeta potential of the particles was significantly lower than the zeta potential of their respective emulsions. More concentrated protein solutions resulted in increased amounts of adsorbed protein. The coated particles produced with alginate increased in size, whereas the coated particles produced with pectin decreased in size. The particles coated with protein were better able to protect the encapsulated oil against lipid oxidation than the uncoated particles. The highest protective capacity was observed for the particles made with pectin and coated with egg white proteins. (C) 2014 Elsevier Ltd. All rights reserved.
The aim of this work was to produce and characterize particles obtained by ionic gelation with pectin or alginate and coated with egg white proteins, whey protein or a mixture of both; the ability of these particles to protect a model oil against lipid oxidation was also assessed. The zeta potentials of the protein solutions, the polysaccharide-oil emulsions and the particles were measured. The encapsulation efficiency, calcium content, size, solids, morphology and adsorbed protein of the particles were determined. High encapsulation efficiencies (91.70 and 95.50%) and average particle sizes (140 and 215 mu m) for alginate and pectin particles, respectively, were obtained. Lower amounts of calcium were observed for particles of pectin (1.44 mu mol Ca/mg of particle) than for particles of alginate (2.48 mu mol Ca/mg of particle). After cross linking with calcium, the zeta potential of the particles was significantly lower than the zeta potential of their respective emulsions. More concentrated protein solutions resulted in increased amounts of adsorbed protein. The coated particles produced with alginate increased in size, whereas the coated particles produced with pectin decreased in size. The particles coated with protein were better able to protect the encapsulated oil against lipid oxidation than the uncoated particles. The highest protective capacity was observed for the particles made with pectin and coated with egg white proteins. (C) 2014 Elsevier Ltd. All rights reserved.
Subject: Ovalbumina
Country: Inglaterra
Editor: Elsevier BV
Citation: Alginate And Pectin-based Particles Coated With Globular Proteins: Production, Characterization And Anti-oxidative Properties. Elsevier Sci Ltd, v. 43, p. 670-678 JAN-2015.
Rights: fechado
Identifier DOI: 10.1016/j.foodhyd.2014.07.029
Address: http://www.sciencedirect.com/science/article/pii/S0268005X14002720
Date Issue: 2015
Appears in Collections:FEA - Artigos e Outros Documentos

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