Artículo
Mathematical modeling of the release of food active compounds from viscoelastic matrices
Orona, Jesica Daiana
; Niizawa, Ignacio
; Espinaco, Brenda Yanina
; Sihufe, Guillermo Adrian
; Zorrilla, Susana
; Peralta, Juan Manuel
Fecha de publicación:
07/2020
Editorial:
Elsevier
Revista:
Journal of Food Engineering
ISSN:
0260-8774
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Clasificación temática:
Resumen
The encapsulation of food active compounds (lipids, vitamins,peptides, antioxidants) and its addition in foods may result inpreventing its degradation, increasing its stability and bioavailability, anddelivering to specific sites of the gastrointestinal tract. The objective of thepresent work was to propose and validate a mathematical model for predicting therelease of an encapsulated active compound (active) considering simultaneously thediffusion of active through the encapsulating matrix (matrix), erosion andswelling of matrix. The proposed model describes the transport andtransformation of main species of the encapsulation system (water, polymer,non-dissolved active and dissolved active). The model was validated with dataof in vitro release of encapsulatedastaxanthin (active) in calcium alginate beads (matrix) (mean absolutepercentage error < 10%). The model can be used to describe the release ofactive compounds, and to design and optimize encapsulating systems.
Palabras clave:
ENCAPSULATION
,
FOODS
,
MATHEMATICAL MODELLING
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Colecciones
Articulos(INTEC)
Articulos de INST.DE DES.TECNOL.PARA LA IND.QUIMICA (I)
Articulos de INST.DE DES.TECNOL.PARA LA IND.QUIMICA (I)
Citación
Orona, Jesica Daiana; Niizawa, Ignacio; Espinaco, Brenda Yanina; Sihufe, Guillermo Adrian; Zorrilla, Susana; et al.; Mathematical modeling of the release of food active compounds from viscoelastic matrices; Elsevier; Journal of Food Engineering; 288; 7-2020; 110240-1/9
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