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dc.contributor.authorGómez-Mascaraque, Laura G.es_ES
dc.contributor.authorHernández Rojas, Maraies_ES
dc.contributor.authorTarancón, Paulaes_ES
dc.contributor.authorTenon, Mathieues_ES
dc.contributor.authorFeuillère, Nicolases_ES
dc.contributor.authorVélez Ruiz, Jorgees_ES
dc.contributor.authorFiszman, Susanaes_ES
dc.contributor.authorLópez-Rubio, Amparoes_ES
dc.date.accessioned2017-03-29T09:48:54Z-
dc.date.available2017-03-29T09:48:54Z-
dc.date.issued2017-03-23-
dc.identifier.citationLWT-Food Science and Technology 81: 77-86 (2017)es_ES
dc.identifier.issn0023-6438-
dc.identifier.urihttp://hdl.handle.net/10261/147523-
dc.description.abstractIn this work, a green tea extract (GTE) was encapsulated within electrosprayed protein (i.e. gelatin and zein) microparticles, and the protective ability of both systems on the green tea catechins was assessed. The microparticles (with encapsulation efficiencies ∼90 g/100 g), proved to be very effective in stabilizing the catechins during a thermal treatment at 180 °C (12 min), preserving 85–90 g/100 g of their initial catechins content, while free GTE lost almost 40 g/100 g of its catechins content. In order to assess the impact of microencapsulation in a real food system, the GTE-loaded electrosprayed microparticles were added to biscuits dough. Results showed that microencapsulation did not significantly protect during biscuit processing and emphasized the need of assessing the behaviour of microencapsulation systems in real food processing conditions. The sensorial analysis of the biscuits indicated that addition of the GTE-loaded microparticles did not impact the acceptability of the biscuits, as perceived by consumers.es_ES
dc.description.sponsorshipLaura G. Gómez-Mascaraque is recipient of a predoctoral contract from the Spanish Ministry of Economy and Competitiveness (MINECO), Call 2013. The authors would like to thank the Spanish MINECO project AGL2015-63855-C2-1 for financial support.es_ES
dc.language.isoenges_ES
dc.publisherElsevieres_ES
dc.relationMINECO/ICTI2013-2016/AGL2015-63855-C2-1-Res_ES
dc.relation.isversionofPostprintes_ES
dc.rightsopenAccessen_EN
dc.subjectElectrosprayinges_ES
dc.subjectEncapsulationes_ES
dc.subjectGreen tea extractes_ES
dc.subjectCatechines_ES
dc.subjectBiscuitses_ES
dc.titleImpact of microencapsulation within electrosprayed proteins on the formulation of green tea extract-enriched biscuitses_ES
dc.typeartículoes_ES
dc.identifier.doi10.1016/j.lwt.2017.03.041-
dc.description.peerreviewedPeer reviewedes_ES
dc.relation.publisherversionhttp://dx.doi.org/10.1016/j.lwt.2017.03.041es_ES
dc.embargo.terms2018-03-23es_ES
dc.rights.licensehttp://creativecommons.org/licenses/by-nc-nd/4.0/es_ES
dc.contributor.funderMinisterio de Economía, Industria y Competitividad (España)es_ES
dc.relation.csices_ES
oprm.item.hasRevisionno ko 0 false*
dc.identifier.funderhttp://dx.doi.org/10.13039/501100010198es_ES
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