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dc.contributor.authorAtay, Elifes_ES
dc.contributor.authorFabra, María Josées_ES
dc.contributor.authorMartínez Sanz, Martaes_ES
dc.contributor.authorGómez-Mascaraque, Laura G.es_ES
dc.contributor.authorLópez-Rubio, Amparoes_ES
dc.date.accessioned2018-02-06T12:35:49Z-
dc.date.available2018-02-06T12:35:49Z-
dc.date.issued2017-11-08-
dc.identifier.citationFood Hydrocolloids 77: 699-710 (2018)es_ES
dc.identifier.issn0268-005X-
dc.identifier.urihttp://hdl.handle.net/10261/160200-
dc.description.abstractThis work reports on the development of electrosprayed chitosan/gelatin microparticles for encapsulation purposes. Initially, the effects of the chitosan molecular weight (Mw), biopolymers and solvent composition on solution properties and capsule formation were investigated. Results demonstrated that the sprayability of the blend solutions was mainly determined by a critical range of solids content, which was needed for chain entanglement and subsequent capsule formation, and by their rheological properties. SAXS experiments from selected electrospraying solutions showed that clustered networks between both biopolymers were formed due to the electrostatic interactions between the positively charged amino groups in chitosan and negatively charged amino acid residues in gelatin. As a model bioactive extract, an anthocyanin-rich black carrot extract (BCE) was loaded into selected chitosan/gelatin electrosprayed structures and the encapsulation efficiency and release into two food simulants (ethanol 10% and acetic acid 3%) was evaluated. Faster and greater release was observed in the acetic acid medium as expected and the results showed that the main factor affecting the bioactive release was the blend composition, i.e. increasing the chitosan content of the formulations limited BCE release.es_ES
dc.description.sponsorshipFinancial support from the Spanish Ministry of Economy, Industry and Competitiveness MINECO (AGL2015-63855-C2-1-R project) and the financial support of EU FEDER funds. L.G. Gómez-Mascaraque is recipient of a predoctoral contract (BES-2013-065883) from MINECO. M. Martínez-Sanz and M.J. Fabra are recipients of Juan de la Cierva (IJCI-2015-23389) and Ramon y Cajal (RYC-2014-158) contracts from MINECO, respectively.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.subjectChitosanes_ES
dc.subjectMolecular weightes_ES
dc.subjectFood simulantses_ES
dc.subjectAnthocyanins extractes_ES
dc.subjectAnthocyanins extractes_ES
dc.subjectElectrosprayinges_ES
dc.titleDevelopment and characterization of chitosan/gelatin electrosprayed microparticles as food grade delivery vehicles for anthocyanin extractses_ES
dc.typeartículoes_ES
dc.identifier.doi10.1016/j.foodhyd.2017.11.011-
dc.description.peerreviewedPeer reviewedes_ES
dc.relation.publisherversionhttps://doi.org/10.1016/j.foodhyd.2017.11.011es_ES
dc.embargo.terms2018-11-08es_ES
dc.rights.licensehttp://creativecommons.org/licenses/by-nc-nd/4.0/es_ES
dc.contributor.funderMinisterio de Economía y Competitividad (España)es_ES
dc.contributor.funderEuropean Commissiones_ES
dc.relation.csices_ES
oprm.item.hasRevisionno ko 0 false*
dc.identifier.funderhttp://dx.doi.org/10.13039/501100003329es_ES
dc.identifier.funderhttp://dx.doi.org/10.13039/501100000780es_ES
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