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| 6. |  | SANTOS, M. B.; SANTOS, C. H. C. DOS; CARVALHO, M. G. DE; CARVALHO, C. W. P. de; GARCIA-ROJAS, E. E. Physicochemical, thermal and rheological properties of synthesized carboxymethyl tara gum (Caesalpinia spinosa). International Journal of Biological Macromolecules, v. 134, n. 1, p. 595-603, 2019.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria de Alimentos. Para informações adicionais entre em contato com ctaa.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
18/11/2020 |
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Data da última atualização: |
09/05/2024 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 1 |
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Autoria: |
SANTOS, M. B.; CARVALHO, C. W. P. de; GARCIA-ROJAS, E. E. |
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Afiliação: |
MONIQUE BARRETO SANTOS, UNIVERSIDADE FEDERAL RURAL DO RIO DE JANEIRO; CARLOS WANDERLEI PILER DE CARVALHO, CTAA; EDWIN ELARD GARCIA-ROJAS, UNIVERSIDADE FEDERAL RURAL DO RIO DE JANEIRO; UNIVERSIDADE FEDERAL FULUMINENSE. |
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Título: |
Microencapsulation of vitamin D3 by complex coacervation using carboxymethyl tara gum (Caesalpinia spinosa) and gelatin A. |
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Ano de publicação: |
2021 |
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Fonte/Imprenta: |
Food Chemistry, v. 343, n. 1, 128529, 2021. |
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DOI: |
https://doi.org/10.1016/j.foodchem.2020.128529 |
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Idioma: |
Inglês |
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Conteúdo: |
Vitamin D3 plays a fundamental role in human health; however, it is highly susceptible to environmental con-ditions and the gastrointestinal tract. In this study, complex coacervates obtained from gelatin A and carbox-ymethyl tara gum (CMTG) were used as wall materials for the encapsulation of vitamin D3 (VD3). Zeta potential and turbidity measurements were employed to optimize the pH and ratio (gelatin A:CMTG), and the results showed that the ideal conditions for the complex coacervation were pH 4.0 and a 6:1 ratio. The encapsulation efficiency (EE) was determined as a function of the total concentration of biopolymers (TC%) and the core-to- wall ratio, and the greatest EE (80%) was achieved at a TC of 1% and a ratio of 1:2; spherical particles with an average size of 0.25 ?m were obtained. The microencapsulation increased the thermal stability of VD3, and FTIR confirmed the presence of the biopolymers and VD3 in the capsules. An in vitro simulation showed a more pronounced release in the small intestine with a vitamin bioaccessibility of 56%. The encapsulation of bioactive lipophilic compounds by complex coacervates of gelatin A and CMTG resulted in improved stability and pro-longed release during digestion. |
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Palavras-Chave: |
Controlled release; Microparticles. |
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Thesaurus NAL: |
Biopolymers; Encapsulation; Food technology; Galactomannans. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 01970naa a2200229 a 4500
001 2126762
005 2024-05-09
008 2021 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1016/j.foodchem.2020.128529$2DOI
100 1 $aSANTOS, M. B.
245 $aMicroencapsulation of vitamin D3 by complex coacervation using carboxymethyl tara gum (Caesalpinia spinosa) and gelatin A.$h[electronic resource]
260 $c2021
520 $aVitamin D3 plays a fundamental role in human health; however, it is highly susceptible to environmental con-ditions and the gastrointestinal tract. In this study, complex coacervates obtained from gelatin A and carbox-ymethyl tara gum (CMTG) were used as wall materials for the encapsulation of vitamin D3 (VD3). Zeta potential and turbidity measurements were employed to optimize the pH and ratio (gelatin A:CMTG), and the results showed that the ideal conditions for the complex coacervation were pH 4.0 and a 6:1 ratio. The encapsulation efficiency (EE) was determined as a function of the total concentration of biopolymers (TC%) and the core-to- wall ratio, and the greatest EE (80%) was achieved at a TC of 1% and a ratio of 1:2; spherical particles with an average size of 0.25 ?m were obtained. The microencapsulation increased the thermal stability of VD3, and FTIR confirmed the presence of the biopolymers and VD3 in the capsules. An in vitro simulation showed a more pronounced release in the small intestine with a vitamin bioaccessibility of 56%. The encapsulation of bioactive lipophilic compounds by complex coacervates of gelatin A and CMTG resulted in improved stability and pro-longed release during digestion.
650 $aBiopolymers
650 $aEncapsulation
650 $aFood technology
650 $aGalactomannans
653 $aControlled release
653 $aMicroparticles
700 1 $aCARVALHO, C. W. P. de
700 1 $aGARCIA-ROJAS, E. E.
773 $tFood Chemistry$gv. 343, n. 1, 128529, 2021.
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Embrapa Agroindústria de Alimentos (CTAA) |
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