English   español  
Por favor, use este identificador para citar o enlazar a este item: http://hdl.handle.net/10261/160200
COMPARTIR / IMPACTO:
Estadísticas
logo share SHARE logo core CORE   Add this article to your Mendeley library MendeleyBASE

Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Exportar a otros formatos:
Título

Development and characterization of chitosan/gelatin electrosprayed microparticles as food grade delivery vehicles for anthocyanin extracts

AutorAtay, Elif; Fabra, María José ; Martínez Sanz, Marta ; Gómez-Mascaraque, Laura G. ; López-Rubio, Amparo
Palabras claveChitosan
Molecular weight
Food simulants
Anthocyanins extract
Anthocyanins extract
Electrospraying
Fecha de publicación8-nov-2017
EditorElsevier
CitaciónFood Hydrocolloids 77: 699-710 (2018)
ResumenThis 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.
Versión del editorhttps://doi.org/10.1016/j.foodhyd.2017.11.011
URIhttp://hdl.handle.net/10261/160200
DOI10.1016/j.foodhyd.2017.11.011
ISSN0268-005X
Aparece en las colecciones: (IATA) Artículos
Ficheros en este ítem:
Fichero Descripción Tamaño Formato  
Food Hyd_2017-Atay.pdfArtículo principal"1,22 MBAdobe PDFVista previa
Visualizar/Abrir
Mostrar el registro completo
 

Artículos relacionados:


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