English   español  
Por favor, use este identificador para citar o enlazar a este item: http://hdl.handle.net/10261/111070
Compartir / Impacto:
Estadísticas
Add this article to your Mendeley library MendeleyBASE
Citado 13 veces en Web of Knowledge®  |  Ver citas en Google académico
Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Exportar otros formatos: Exportar EndNote (RIS)Exportar EndNote (RIS)Exportar EndNote (RIS)
Título

Development and Optimization of Novel Encapsulation Structures of Interest in Functional Foods Through Electrospraying

Autor Pérez Masiá, Rocío ; Lagarón Cabello, José María ; López-Rubio, Amparo
Palabras clave Hydrocolloids
Bioactives
Encapsulation
Electrospraying
Electrospinning
Fecha de publicación 2014
EditorSpringer
Citación Food and Bioprocess Technology 7: 3236- 3245 (2014)
ResumenThe aim of this work was to establish strategies for the development of electrosprayed encapsulation structures, of interest in food applications, based on aqueous hydrocolloid dispersions. Specifically, various polysaccharides and two different proteins were evaluated for capsule formation. To this aim, the hydrocolloid dispersion properties were analysed and compared with the solution properties of two polymers readily spinnable in water (polyvinyl alcohol (PVOH) and polyethylene oxide (PEO)). Increasing the hydrocolloid concentration to promote chain entanglements resulted in a valid strategy only for a few matrices (related to their greater Mw). As alternative strategies to improve the physical properties and, thus, the sprayability of the dispersions, addition of gums and surfactants to modify their viscosity and surface tension, respectively, was evaluated. Moreover, denaturation of proteins was also carried out in order to investigate the effect of this treatment on the electrospraying process and on capsule formation. Results showed that the incorporation of some of these molecules, as well as protein denaturation, significantly changed the physical properties, allowing the development of encapsulation structures from all the hydrocolloids assayed. The morphology of the structures obtained was characterized, and the molecular organization of some of the capsules was studied and related to the electrosprayability and capsules morphology.
URI http://hdl.handle.net/10261/111070
DOI10.1007/s11947-014-1304-z
Identificadoresdoi: 10.1007/s11947-014-1304-z
issn: 1935-5149
Aparece en las colecciones: (IATA) Artículos
Ficheros en este ítem:
Fichero Descripción Tamaño Formato  
Food Bioprocess Technol-2014-Perez Masia.pdf1,36 MBAdobe PDFVista previa
Visualizar/Abrir
Mostrar el registro completo
 



NOTA: Los ítems de Digital.CSIC están protegidos por copyright, con todos los derechos reservados, a menos que se indique lo contrario.