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dc.contributor.author
Marengo, Robinson Cristian  
dc.contributor.author
Olivares, María Laura  
dc.contributor.author
Berli, Claudio Luis Alberto  
dc.date.available
2020-06-03T14:04:35Z  
dc.date.issued
2019-10  
dc.identifier.citation
Marengo, Robinson Cristian; Olivares, María Laura; Berli, Claudio Luis Alberto; Generation of egg white/carrageenan microparticles by droplet-based microfluidics; Elsevier; Journal of Food Engineering; 259; 10-2019; 21-28  
dc.identifier.issn
0260-8774  
dc.identifier.uri
http://hdl.handle.net/11336/106575  
dc.description.abstract
Microparticles capable to transport and release bioactive compounds are being increasingly used in the food industry, as they provide functionalities for a variety of applications. At the same time, droplet-based microfluidics is becoming a powerful technology for producing engineered microparticles. This work reports on the development and use of microfluidic devices for the efficient generation of hybrid protein/polysaccharide microparticles. Microfluidic chips were designed and fabricated in our laboratory by laser micromachining on crystalline poly-methyl methacrylate. The chips were used for the generation of egg white/carrageenan droplets in oil phase, which were loaded with a model active component to analyze the transport and release capacities. The protein/polysaccharide droplets were cured by using either chemical (glutaraldehyde-induced crosslinking)or physical (microwave radiation-induced crosslinking)procedures. The generated microparticles had diameters in the range of 200?220 μm and were stable for several months, retaining the encapsulated hydrophilic active in oil medium. No surfactant was necessary neither for the droplet-based generation nor the storing. Different release profiles were attained after each curing process, which provides a great potential for the production of engineered microparticles for specific applications.  
dc.format
application/pdf  
dc.language.iso
eng  
dc.publisher
Elsevier  
dc.rights
info:eu-repo/semantics/restrictedAccess  
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/  
dc.subject
MICROPARTÍCULAS  
dc.subject
GENERACIÓN MICROFLUÍDICA  
dc.subject
MEZCLAS PROTEÍNAS-POLISACÁRIDOS  
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LIBERACIÓN CONTROLADA  
dc.subject.classification
Alimentos y Bebidas  
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Otras Ingenierías y Tecnologías  
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS  
dc.title
Generation of egg white/carrageenan microparticles by droplet-based microfluidics  
dc.type
info:eu-repo/semantics/article  
dc.type
info:ar-repo/semantics/artículo  
dc.type
info:eu-repo/semantics/publishedVersion  
dc.date.updated
2020-06-01T13:40:39Z  
dc.journal.volume
259  
dc.journal.pagination
21-28  
dc.journal.pais
Países Bajos  
dc.journal.ciudad
Amsterdam  
dc.description.fil
Fil: Marengo, Robinson Cristian. Universidad Nacional del Litoral; Argentina  
dc.description.fil
Fil: Olivares, María Laura. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina  
dc.description.fil
Fil: Berli, Claudio Luis Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina  
dc.journal.title
Journal of Food Engineering  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://linkinghub.elsevier.com/retrieve/pii/S0260877419301773  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.jfoodeng.2019.04.019