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dc.contributor.author
Aguirre Calvo, Tatiana Rocio
dc.contributor.author
Santagapita, Patricio Roman
dc.date.available
2019-11-21T20:24:02Z
dc.date.issued
2019-02
dc.identifier.citation
Aguirre Calvo, Tatiana Rocio; Santagapita, Patricio Roman; Pink grapefruit lycopene encapsulated in alginate-based beads: stability towards freezing and drying; Wiley Blackwell Publishing, Inc; International Journal of Food Science and Technology; 54; 2; 2-2019; 368-375
dc.identifier.issn
0950-5423
dc.identifier.uri
http://hdl.handle.net/11336/89477
dc.description.abstract
Alginate-based beads containing lycopene extract were produced with the addition of various sugars and biopolymers. In present work, lycopene stability was studied on beads subjected to thermal treatments: continuous freezing (−18 °C, 30 days), four freezing/thawing (f/t) cycles, dehydration by vacuum- and freeze-drying. The progress of crystallisation was assessed using transversal relaxation times (T2) obtaining isothermal curves at different temperatures. Alginate beads containing trehalose with β-cyclodextrin and arabic gum retained a high lycopene content (>80%) after freezing and drying, regardless of the freezing or drying method. Instead, beads containing only alginate showed sever lycopene decrease in all cases. Continuous freezing affected both lycopene content and stability to a higher extent than f/t cycles. Isothermal studies revealed the lower amount of crystallised water in beads containing trehalose (with or w/o other excipients), reducing also the time to arrive at the 50% of crystallisation during freezing.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Wiley Blackwell Publishing, Inc
dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
ENCAPSULATION
dc.subject
FREEZE-DRYING
dc.subject
FREEZING AND THAWING CYCLES
dc.subject
HYDROCOLLOIDS
dc.subject
LYCOPENE
dc.subject.classification
Físico-Química, Ciencia de los Polímeros, Electroquímica
dc.subject.classification
Ciencias Químicas
dc.subject.classification
CIENCIAS NATURALES Y EXACTAS
dc.title
Pink grapefruit lycopene encapsulated in alginate-based beads: stability towards freezing and drying
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2019-10-21T19:17:22Z
dc.journal.volume
54
dc.journal.number
2
dc.journal.pagination
368-375
dc.journal.pais
Reino Unido
dc.journal.ciudad
Londres
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 Quimicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Quimicos.; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Química Orgánica; 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 Quimicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Quimicos.; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Química Orgánica; Argentina
dc.journal.title
International Journal of Food Science and Technology
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/abs/10.1111/ijfs.13946
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1111/ijfs.13946
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