Cryogels from albumin and low methoxyl amidated pectin as a matrix for betalain encapsulation

Nenhuma Miniatura disponível

Data

2020-01-01

Orientador

Coorientador

Pós-graduação

Curso de graduação

Título da Revista

ISSN da Revista

Título de Volume

Editor

Tipo

Artigo

Direito de acesso

Resumo

Betalain from beetroot (Beta vulgaris) was encapsulated in cryogels consisting of albumin (ALB) and albumin-pectin (ALB-PEC). The color characteristics, encapsulation efficiency (EE), and release profile, as well as the molecular interactions and morphological characteristics of the cryogels, were evaluated. All of the cryogels had a reddish-purple tonality and showed high EE, with values between 88% and 97%. The release profile was affected by the PEC concentration and the methodology used in the preparation of the cryogels (pre-load or post-load). The betalain release percentage after 4 hr of exposure, ranged between 10%–12% (pH 2), 29%–33% (pH 7), and 26%–31% (pH 10) for pre-loaded cryogels, whereas for post-loaded cryogels, the ranges were 8%–18% (pH 2), 21%–43% (pH 7), and 30%–49% (pH 10).The ALB cryogels showed a compact structure, whereas the ALB-PEC cryogels showed a cohesive and fibrous structures compared with that of the ALB cryogels. Practical application: Cryogels from albumin and low methoxyl amidated pectin can be considered an interesting tool for encapsulation of bioactive compounds such as betalain and formulate functional food. Cryogels are a potential biodegradable matrix as an alternative for a controlled release system of the bioactive compounds.

Descrição

Palavras-chave

Idioma

Inglês

Como citar

Journal of Food Processing and Preservation.

Itens relacionados

Financiadores