Complex coacervates obtained from peptide leucine and gum arabic: Formation and characterization

Gulão, Eliana da Silva; Souza, Clitor J.F.; Andrade, Cristina T.; Garcia‐Rojas, Edwin Elard

doi:10.1016/j.foodchem.2015.08.062

Cited by 38 publications

(20 citation statements)

References 31 publications

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“…At pH 2.0 and 3.0, the dispersion hydrated with freeze‐dried GA (Figure 3A) showed a binomial particle size distribution with broadened peaks; whereas, narrower peaks with particles smaller than 100 nm were observed at pH 4.0 to 7.4. The broad peak distribution at pH 2.0 and 3.0 may be explained by the reduced amount of negative charges of carboxylate groups with pKa of 2.3 resulting in the weakened electrostatic repulsion and therefore possible flocculation between GA molecules (Gulao et al., 2016). In contrast, fresh capsule dispersions (Figure 3B) had a narrow and unimodal particle distribution at all pH conditions between 2.0 and 7.4.…”

Section: Resultsmentioning

confidence: 99%

“…The proteinaceous moiety of GA allows it to adsorb strongly and effectively onto oil droplets, and the adsorption of GA on oil droplet surface results in the stability of oil‐in‐water emulsions at a wide pH range by repulsive steric and electrostatic mechanisms (Garti et al., 1993). The electrostatic force of GA is attributed to the negative charge of carboxylate groups with pKa of 2.3 (Gulao, de Souza, Andrade, & Garcia‐Rojas, 2016). The amphiphilic nature of GA has been used to encapsulate and stabilize insoluble substances such as natural colorants and tocopherols (Jian, Sun, & Wu, 2017; Khazaei, Jafari, Ghorbani, & Kakhki, 2014; Pitalua, Jimenez, Vernon‐Carter, & Beristain, 2010; Sanchez, Baeza, & Chirife, 2015).…”

Section: Introductionmentioning

confidence: 99%

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Encapsulation of vitamin D₃ in gum arabic to enhance bioavailability and stability for beverage applications

Lamsen

Wang

D’Souza

et al. 2020

Journal of Food Science

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Delivery of vitamin D3 (VD3) in foods should exhibit desirable physicochemical characteristics and improves absorption. In this study, gum arabic (GA) was investigated as a VD3 carrier to encapsulate VD3. VD3 dissolved in 5 mL ethanol corresponding to 0.3 to 6.0% mass of GA, was blended in 5.0% w/v GA solution, followed by freeze drying. The encapsulation efficiency decreased while loading capacity increased with an increased amount of VD3. At the highest VD3 level, the loading capacity (3.47%) was the highest, and the encapsulation efficiency (61.24%) was satisfactory, and the treatment was further studied. The magnitude of negative zeta‐potential increased from 3.1 to 31.0 mV at pH 2.0 to 7.4. During the 100‐day storage at 3 °C of capsules reconstituted at pH 2.0 to 7.4, the hydrodynamic diameter decreased at all pH conditions, most evident for reduction to 81.3 nm at pH 7.4, and no precipitation was observed, indicating the significance of steric repulsion on capsule stability. Bioaccessibility of VD3 in capsules (95.76%) was significantly higher than the nonencapsulated VD3 (68.98%). The in vivo pharmacokinetic study in Sprague–Dawley rats after a single‐dose of 300 µg VD3 showed the area‐under‐curve of serum 25(OHD) level in 48 hr of the encapsulation treatment was 4.32‐fold of the nonencapsulated VD3 and more than twice higher than the VD3‐GA physical mixture. During 2‐week supplementation of 60 µg VD3/d, rats receiving capsules or physical mixture had 25(OH)D levels of at least 81 ng/mL higher than that of the nonencapsulated VD3 group. The studied encapsulation system holds great potential as a value‐added ingredient to supplement VD3 in beverages with a wide pH range. Practical Application The findings of this study demonstrated the improved dispersion stability and absorption of vitamin D3 after encapsulation in gum arabic. The capsules exhibited good dispersion stability across a pH range between 2.0 and 7.4, showing potential application in beverages. Furthermore, the enhanced absorption of VD3 after encapsulation highlights the nutritional benefits of the studied encapsulation system.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Encapsulation of vitamin D₃ in gum arabic to enhance bioavailability and stability for beverage applications

Lamsen

Wang

D’Souza

et al. 2020

Journal of Food Science

View full text Add to dashboard Cite

show abstract

“…The equipment was calibrated for 100% transmittance (T) with ultrapure water. The turbidity was defined as t (cm À1 ), given by Equation 1, where I is the incident light intensity and I 0 is the light intensity after traversing the sample (Gulão, de Souza, Andrade & Garcia-Rojas, 2016). Solutions containing a defined BSA/Lys ratio and the respective NaCl concentration had their pH adjusted (2.0e12.0) with HCl and NaOH with the aid of a bench pH meter and a magnetic stirrer.…”

Section: Turbidimetric Titrationmentioning

confidence: 99%

Potential use of pearl millet ( Pennisetum glaucum (L.) R. Br.) in Brazil: Food security, processing, health benefits and nutritional products

Dias-Martins

Pessanha

Pacheco

et al. 2018

Food Research International

123

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Climate change can cause an increase in arid soils, warmer weather, and reduce water availability, which in turn can directly affect food security. This increases food prices and reduces the availability of food. Therefore, knowledge concerning the nutritional and technological potential of non-traditional crops and their resistance to heat and drought is very interesting. Pearl millet is known to produce small nutritious cereal grains, which can endure both heat and dry conditions, and is one of the basic cereals of several African and Asian countries. Although this species has been cultivated in Brazil for at least 50 years it is only used as a cover crop and animal feed, but not for human consumption. Nonetheless, pearl millet grains have a high potential as food for humans because they are gluten-free, higher in dietary fiber content than rice, similar in lipid content to maize and higher content of essential amino acids (leucine, isoleucine and lysine) than other traditional cereals, such as wheat and rye. In addition, the crop is low cost and less susceptible to contamination by aflatoxins compared to corn, for example. Most grains, including pearl millet, can be milled, decorticated, germinated, fermented, cooked and extruded to obtain products such as flours, biscuits, snacks, pasta and non-dairy probiotic beverages. Pearl millet also has functional properties; it has a low glycemic index and therefore it can be used as an alternative food for weight control and to reduce the risk of chronic diseases, such as diabetes. Thus, this review intends to show the potential of pearl millet as an alternative food security crop, particularly in countries, like Brazil, where it is not commonly consumed. Also this review presents different processes and products that have been already reported in the literature in order to introduce the great potential of this important small grain to producers and consumers.

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“…Pectin consists of a linear anionic backbone with regions of neutral side branches attached at certain regions, whose charge is due to carboxylic acid groups on galacturonic acids in the linear backbone (Courts, 2013). Gum arabic is a complex mixture of polysaccharides and glycoproteins whose negative charge is mainly due to carboxylic acid groups on guluronic acids in the polysaccharide fraction (Gulao, de Souza, Andrade, & Garcia-Rojas, 2016).…”

Section: Introductionmentioning

confidence: 99%

Utilization of anionic polysaccharides to improve the stability of rice glutelin emulsions: Impact of polysaccharide type, pH, salt, and temperature

Liu

et al. 2017

Food Hydrocolloids

109

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The objective of this study was to improve the physical stability of emulsions containing oil droplets stabilized by hydrolyzed rice glutelin (HRG) by coating them with anionic polysaccharides. Polysaccharide type and concentration had a strong influence on the properties of the coated droplets. Smaller particles with better pH-stability could be formed from xanthan gum or pectin than from alginate or gum arabic. The impact of environmental stresses on the stability of oil droplets coated with HRG-xanthan gum or HRG-pectin complexes was tested by measuring the impact of salt addition (0-500 mM NaCl, pH 3.5) and thermal processing (30-90 ºC 30 min, 0 mM NaCl, pH 3.5). The emulsions containing xanthan gum were stable at all NaCl concentrations, whereas those containing pectin were only stable at low salt levels. Emulsions containing xanthan gum or pectin were stable to thermal processing. The improved stability of the emulsions containing the polysaccharides can be attributed to an increase in electrostatic and steric repulsion between the droplets. These results are useful for expanding the application of rice glutelin as a functional ingredient in the food industry.

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Complex coacervates obtained from peptide leucine and gum arabic: Formation and characterization

Cited by 38 publications

References 31 publications

Encapsulation of vitamin D₃ in gum arabic to enhance bioavailability and stability for beverage applications

Encapsulation of vitamin D₃ in gum arabic to enhance bioavailability and stability for beverage applications

Potential use of pearl millet ( Pennisetum glaucum (L.) R. Br.) in Brazil: Food security, processing, health benefits and nutritional products

Utilization of anionic polysaccharides to improve the stability of rice glutelin emulsions: Impact of polysaccharide type, pH, salt, and temperature

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Complex coacervates obtained from peptide leucine and gum arabic: Formation and characterization

Cited by 38 publications

References 31 publications

Encapsulation of vitamin D3 in gum arabic to enhance bioavailability and stability for beverage applications

Encapsulation of vitamin D3 in gum arabic to enhance bioavailability and stability for beverage applications

Potential use of pearl millet ( Pennisetum glaucum (L.) R. Br.) in Brazil: Food security, processing, health benefits and nutritional products

Utilization of anionic polysaccharides to improve the stability of rice glutelin emulsions: Impact of polysaccharide type, pH, salt, and temperature

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About

Encapsulation of vitamin D₃ in gum arabic to enhance bioavailability and stability for beverage applications

Encapsulation of vitamin D₃ in gum arabic to enhance bioavailability and stability for beverage applications