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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Effect of different polysaccharides and crosslinkers on echium oil microcapsules

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Author(s):
Comunian, Talita A. [1] ; Gomez-Estaca, Joaquin [1, 2] ; Ferro-Furtado, Roselayne [3] ; Andrade Conceicao, Gelson Jose [1] ; Freitas Moraes, Izabel Cristina [1] ; de Castro, Inar Alves [4] ; Favaro-Trindade, Carmen S. [1]
Total Authors: 7
Affiliation:
[1] Univ Sao Paulo, Fac Anim Sci & Food Engn, Ave Duque Caxias Norte 225, BR-13535900 Pirassununga, SP - Brazil
[2] Inst Food Sci Technol & Nutr ICTAN CSIC, C Jose Antonio Novais 10, Madrid 28040 - Spain
[3] Embrapa Agroind Trop, Rua Dra Sara Mesquita 2270, BR-60511110 Fortaleza, Ceara - Brazil
[4] Univ Sao Paulo, Fac Pharmaceut Sci, Ave Prof Lineu Prestes 580, BR-05434070 Sao Paulo, SP - Brazil
Total Affiliations: 4
Document type: Journal article
Source: Carbohydrate Polymers; v. 150, p. 319-329, OCT 5 2016.
Web of Science Citations: 15
Abstract

Microencapsulation by complex coacervation using gelatin and arabic gum (AG) as wall materials and transglutaminase for crosslinking is commonly used. However, AG is only produced in a few countries and transglutaminase is expensive. This work aimed to evaluate the encapsulation of echium oil by complex coacervation using gelatin and cashew gum (CG) as wall materials and sinapic acid (S) as crosslinker. Treatments were analyzed in relation to morphology, particle size, circularity, accelerated oxidation and submitted to different stress conditions. Rounded microcapsules were obtained for treatments with AG (45.45 tim) and microcapsules of undefined format were obtained for treatments with CG (22.06 tim). The S incorporation for 12 h improved the oil stability by three fold compared to oil encapsulated without crosslinkers. Treatments with CG and S were resistant to different stress conditions similar to treatments with AG and transglutaminase, making this an alternative for delivery/application of compounds in food products. (C) 2016 Elsevier Ltd. All rights reserved. (AU)

FAPESP's process: 12/08058-5 - Antioxidant activity of the lipophilizated and microencapsulated phenolic compound added to an emulsion containing omega 3 fatty acids and phytosterols
Grantee:Inar Castro Erger
Support Opportunities: Regular Research Grants
FAPESP's process: 13/25862-5 - Simultaneous encapsulation of Echium (Echium plantagineum L.) seed oil, phytosterols and phenolic compounds: characterization and application of microcapsules
Grantee:Talita Aline Comunian
Support Opportunities: Scholarships in Brazil - Doctorate