2024-03-29T04:35:20Zhttp://digital.csic.es/dspace-oai/requestoai:digital.csic.es:10261/1841292022-12-20T16:50:39Zcom_10261_131com_10261_2col_10261_384
2019-06-14T10:22:39Z
urn:hdl:10261/184129
Development of gelatin-coated ι-carrageenan hydrogel capsules by electric field-aided extrusion. Impact of phenolic compounds on their performance
Gómez-Mascaraque, Laura G.
Martínez Sanz, Marta
Fabra, María José
López-Rubio, Amparo
Ministerio de Economía y Competitividad (España)
Gelatin
Carrageenan
Polyphenol
Electrospraying
Encapsulation
Tannic acid
The aim of this work was to develop edible encapsulation structures based on gelatin-coated ι-carrageenan hydrogel beads, and to study the impact of incorporating different phenolic compounds within them in their microstructure, physic-chemical properties and release performance. The developed capsules were produced in aqueous solutions and mild conditions (i.e. suitable for food applications and sensitive bioactive compounds) by electric field-aided extrusion of ι-carrageenan solutions onto a gelatin bath containing calcium chloride, and exhibited shape-memory behaviour upon re-hydration in water after freeze-drying. The impact of loading them with gallic acid, catechin, chlorogenic acid and tannic acid was evaluated, and the results showed that only tannic acid could be efficiently incorporated within the hydrogel structures, while it limited the binding of the gelatin coating and altered the structure and thermal properties of the capsules. Reducing the concentration of tannic acid minimised its impact on the structure of the beads without negatively affecting its release, which was found to be however affected by the capsule size. The potential of these structures for the encapsulation of hydrophobic compounds was also anticipated.
2019-06-14T10:22:39Z
2019-06-14T10:22:39Z
2018-12-11
artículo
Food Hydrocolloids 90: 523-533 (2019)
0268-005X
http://hdl.handle.net/10261/184129
10.1016/j.foodhyd.2018.12.017
http://dx.doi.org/10.13039/501100003329
eng
Postprint
https://doi.org/10.1016/j.foodhyd.2018.12.017
Sí
info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2015-63855-C2-1-R
http://creativecommons.org/licenses/by-nc-nd/4.0/
openAccess
Elsevier