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dc.contributor.author
Aguirre Calvo, Tatiana Rocio
dc.contributor.author
Santagapita, Patricio Roman
dc.date.available
2021-11-25T06:32:55Z
dc.date.issued
2019-07
dc.identifier.citation
Aguirre Calvo, Tatiana Rocio; Santagapita, Patricio Roman; Freezing and drying of pink grapefruit-lycopene encapsulated in Ca(II)-alginate beads containing galactomannans; Association of Food Scientists and Technologists of India; Journal of Food Science and Technology; 56; 7; 7-2019; 3264-3271
dc.identifier.issn
0022-1155
dc.identifier.uri
http://hdl.handle.net/11336/147382
dc.description.abstract
Lycopene extracted from pink grapefruit was encapsulated on Ca(II)-alginate beads with the addition of trehalose and galactomannans to improve its stability against freezing and drying. Three galactomannans of different physicochemical properties were studied since their inclusion affects both loading efficiency and release of lycopene in wet beads; however, there is no information about their performance during freezing and dehydration operations. The remaining lycopene and its stability towards isomerization were analyzed in beads subjected to continuous freezing, freezing/thawing cycles and vacuum- and freeze-drying. Isothermal crystallization studies were conducted by LF-NMR and related to beads formulation and lycopene stability. In the absence of excipients, lycopene was severely affected by all the treatments, retaining less than 20% of the original content. Alginate beads containing trehalose with guar gum protected more than 80% of the lycopene regardless of the employed freezing or drying methods. These beads concomitantly showed higher solid fraction than the other two galactomannans-containing systems, displaying guar gum ability to associate water. On the other hand, the addition of vinal gum affected lycopene stability (between 40 and 60% were recovered after treatments), even compromising the positive effect of a well-established cryoprotectant as trehalose. Thus, the addition of secondary excipients should be carefully conducted. The differences among galactomannans could be related to the substitution degree of the polymer chains, affecting the overall systems interactions. These results can contribute to excipients selection for the encapsulation of labile biomolecules in Ca(II)-alginate beads subjected to freezing and drying.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Association of Food Scientists and Technologists of India
dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
CAROTENOIDS
dc.subject
ENCAPSULATION
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FREEZE-DRYING
dc.subject
FREEZING AND THAWING CYCLES
dc.subject
HYDROCOLLOIDS
dc.subject.classification
Físico-Química, Ciencia de los Polímeros, Electroquímica
dc.subject.classification
Ciencias Químicas
dc.subject.classification
CIENCIAS NATURALES Y EXACTAS
dc.title
Freezing and drying of pink grapefruit-lycopene encapsulated in Ca(II)-alginate beads containing galactomannans
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2020-11-25T17:59:11Z
dc.journal.volume
56
dc.journal.number
7
dc.journal.pagination
3264-3271
dc.journal.pais
India
dc.description.fil
Fil: Aguirre Calvo, Tatiana Rocio. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Químicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Químicos; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
dc.description.fil
Fil: Santagapita, Patricio Roman. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Químicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Químicos; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
dc.journal.title
Journal of Food Science and Technology
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://link.springer.com/article/10.1007/s13197-019-03783-w
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/https://doi.org/10.1007/s13197-019-03783-w