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dc.contributor.author
Di Marco, Andrea Esther
dc.contributor.author
Ixtaina, Vanesa Yanet
dc.contributor.author
Tomás, Mabel Cristina
dc.date.available
2023-05-16T14:51:40Z
dc.date.issued
2022-06
dc.identifier.citation
Di Marco, Andrea Esther; Ixtaina, Vanesa Yanet; Tomás, Mabel Cristina; Analytical and technological aspects of amylose inclusion complexes for potential applications in functional foods; Elsevier; Food Bioscience; 47; 6-2022; 101625-101625
dc.identifier.issn
2212-4306
dc.identifier.uri
http://hdl.handle.net/11336/197711
dc.description.abstract
The linear component of starch, amylose, has the ability to interact with hydrophobic molecules forming inclusion complexes (ICs). These structures have gained a particular interest for potential food applications, either as dietary fiber or as delivery systems of bioactive compounds. In the second case, the complexation of sensitive molecules is directed to protect them from processing, storage and stomach conditions and to guarantee a sustained release in the gastrointestinal tract.The present review covers the analytical and technological aspects of inclusion complexes, with focus on their potential application in the development of functional foods. It was addressed by first explaining the methodologies used for the analytical assessment of their structural, thermal, and functional properties, followed by the study of the functionality of ICs as carrier agents of different bioactive compounds and food ingredients, including alpha-lipoic acid, α-linolenic and linoleic fatty acids, conjugated linoleic acid, ascorbyl palmitate, phenolic compounds, and flavors. It also covers the application of ICs in food products and the analysis of the potential industrial scalability of the formation process.The analytical methodologies allowed a complete characterization of the ICs. These structures have shown suitable functional properties as delivery systems of the bioactive compounds and flavors covered in this review. The incorporation of ICs in food has led to the development of products with improved nutritional and/or functional value. The successful formation of complexes using methods suitable for an industrial scale represents promising preliminary results to achieve the scalability of the ICs production in the near future.
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
AMYLOSE INCLUSION COMPLEX
dc.subject
DELIVERY SYATEM
dc.subject
BIOACTIVE COMPOUND
dc.subject
V-TYPE STRUCTURE
dc.subject.classification
Alimentos y Bebidas
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Otras Ingenierías y Tecnologías
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
dc.title
Analytical and technological aspects of amylose inclusion complexes for potential applications in functional foods
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2023-04-27T18:29:27Z
dc.journal.volume
47
dc.journal.pagination
101625-101625
dc.journal.pais
Reino Unido
dc.description.fil
Fil: Di Marco, Andrea Esther. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
dc.description.fil
Fil: Ixtaina, Vanesa Yanet. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
dc.description.fil
Fil: Tomás, Mabel Cristina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
dc.journal.title
Food Bioscience
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.fbio.2022.101625
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S2212429222000840
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