Artículo
Influence of egg albumin and whey protein in the co-encapsulation of betalains and phenolic compounds from Bougainvillea glabra bracts in Ca(II)-alginate beads
Fecha de publicación:
09/2021
Editorial:
Wiley Blackwell Publishing, Inc
Revista:
Journal of Food Processing and Preservation
ISSN:
0145-8892
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Clasificación temática:
Resumen
Bougainvillea glabra bracts aqueous extract was co-encapsulated in Ca(II)-alginate beads, with the inclusion of egg albumin and whey protein isolate. Rheological measurements of the dispersions prepared in advance to beads formation showed a viscosity reduction by WPI, however, albumin increased the viscosity due to higher intermolecular association with alginate, as confirmed by FT-IR. The beads supplemented with proteins showed higher encapsulation efficiencies, with values higher than 70% for phenolic compounds and 50% for betalains. Rupture strength varied from 31.1 to 38.9 N for beads containing whey protein and albumin, respectively, indicating that the inclusion of these proteins resulted in beads with different mechanical properties and applications. Thermogravimetric analysis and FT-IR indicated molecular interactions between B. glabra compounds, sodium alginate, and proteins. The beads structural characterization determined by Small Angle X-ray Scattering demonstrated that Ca(II)-alginate microstructure was highly affected by proteins, especially albumin, revealing strong interactions between these biopolymers. Novelty impact statement: This study employs a novel matrix to encapsulate phenolic compounds and betalains from B. glabra bracts in Ca(II)-alginate beads using egg albumin and whey protein isolate to reinforce the structure of the beads and improve their chemical stability. Small Angle X-ray Scattering (SAXS) technique showed that proteins affected the beads microstructure, revealing strong interaction with Ca(II)-alginate. The inclusion of egg albumin and whey protein resulted in beads with different mechanical properties allowing their application in several food products.
Palabras clave:
antixodiants
,
extracts
,
SAXS
,
encapsulation
Archivos asociados
Licencia
Identificadores
Colecciones
Articulos(CIHIDECAR)
Articulos de CENTRO DE INVESTIGACIONES EN HIDRATOS DE CARBONO
Articulos de CENTRO DE INVESTIGACIONES EN HIDRATOS DE CARBONO
Citación
Kuhn, Fernanda; Santagapita, Patricio Roman; Pelayo Zapata Noreña, Caciano; Influence of egg albumin and whey protein in the co-encapsulation of betalains and phenolic compounds from Bougainvillea glabra bracts in Ca(II)-alginate beads; Wiley Blackwell Publishing, Inc; Journal of Food Processing and Preservation; 45; 11; 9-2021; 1-13
Compartir
Altmétricas