Design and characterization of soluble biopolymer complexes produced by electrostatic self-assembly of a whey protein isolate and sodium alginate

Fioramonti, Silvana Alejandra; Pérez, Adrián A.; Aríngoli, E. Elena; Rubiolo, Amelia Catalina; Santiago, Liliana G.

doi:10.1016/j.foodhyd.2013.05.001

Cited by 95 publications

(57 citation statements)

References 51 publications

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“…[71] Moreover, temperatures up to 70°C were used to speed up the solubilisation process of sodium alginate. [72] Therefore, modification of surface properties of sodium alginate due to excessive heating during homogenization at 10,000 rpm and greater did not cause instability of the system.…”

Section: Active Compounds Of Clove Oil In the Continuous Phasementioning

confidence: 97%

Emulsion stability of clove oil in chitosan and sodium alginate matrix

Purwanti

Zehn

Pusfitasari

et al. 2018

International Journal of Food Properties

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Clove oil was emulsified in 1% w/w chitosan (CC emulsions) and 2.5% w/w sodium alginate matrix (CA emulsions) containing Tween 80 as the surfactant. Different homogenization speeds (5,000, 10,000, 15,000 and 20,000 rpm) were used to produce the emulsions, and the stability of the emulsions during storage (29 days) was determined. The stability of the emulsions containing clove oil prior to the solidification process was assessed when chitosan and sodium alginate were used as encapsulating materials. Different homogenization speeds resulted in polydisperse emulsions with a size of 2-3 μm and 90% of stability after 29 days of storage. Different homogenization speeds did not significantly affect the concentrations of the active compounds contained in the emulsions. However, these concentrations changed significantly after 29 days of storage when sodium alginate was used to make the emulsions and the homogenization speeds were ≥ 10,000 rpm. High temperature caused by the high viscosity of the solution and high energy dissipation during homogenization suggested that the emulsions composed of sodium alginate were unstable. Chitosan enabled a longer processing time during the clove oil encapsulation process compared to sodium alginate, when emulsification by homogenization was used. The stability of the emulsion of the clove oil-inchitosan matrix prior to the solidification step was superior. ARTICLE HISTORY

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Section: Active Compounds Of Clove Oil In the Continuous Phasementioning

confidence: 97%

Emulsion stability of clove oil in chitosan and sodium alginate matrix

Purwanti

Zehn

Pusfitasari

et al. 2018

International Journal of Food Properties

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“…Nowadays, many physic, chemical and biologic methods have been developed for the preparation of protein nanoparticle including desolvation, 20 hydrolysis, 21 pH-coacervation, 22 selfassembly 23 and emulsication dispersion. 24 Whereas, these methods still have some disadvantage with complicated process, sophisticated control and using of organic reagents.…”

Section: -4mentioning

confidence: 99%

Synthesis and characterization of calcium-induced peanut protein isolate nanoparticles

et al. 2017

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A convenient and green synthetic route using calcium ion induction was first used to prepare peanut protein isolate (PPI) nanoparticles. Through dynamic light scattering (DLS) and transmission electron microscopy (TEM), the role of each procedure in the formation of nanoparticles was systematically investigated by means of particle size, size distribution, and morphology observation. The size of the obtained nanoparticles ranged from 80 to 140 nm, and they exhibited a uniform size distribution and spherical shape. After dry processing, PPI nanoparticles still display a good state in terms of size and morphology.Stability test results indicated that PPI nanoparticles have good thermal stability, gastrointestinal pH stability, dilution stability and storage stability. In particular, these nanoparticles still have good stability with their concentration diluted to 0.05 mg mL À1 while they can be stored for up to 60 days with particle sizes still below 120 nm at room temperature. All these features endow PPI nanoparticles with great potential in the delivery of bioactive compounds.

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“…Therefore, the induction of a suitable structural modification could be used in the development of delivery systems with improved encapsulation efficiency, changes in binding affinity, and/or repercussions in the release of lipophilic bioactive molecules (Fioramonti et al 2014;Sponton et al 2014Sponton et al , 2015aPérez et al 2014b;Le Maux et al 2013). Fioramonti and collaborators have shown that a controlled heat treatment could promote conformational changes in the tertiary structure of whey proteins affecting their functional properties and interactions with other molecules (Fioramonti et al 2014). Structural modifications were attributed to exposition of reactive and hydrophobic amino acidic residues buried into the protein According to the literature, formation and characteristics of BLG aggregates strongly depend on heating temperature and on bulk conditions, such as pH, ionic strength, and salt type.…”

Section: Modified Proteins As Nanocarriers Of Bioactive Compoundsmentioning

confidence: 99%

“…This strategy could use biopolymer nanoparticles (BNPs) as matrices or vehicles for the transport, protection and controlled release of bioactive compounds as reported by many authors Mohammad et al 2015;Perez et al 2015). These particles could be obtained under aqueous medium conditions (pH, ionic strength, biopolymer concentration), in which protein-polysaccharide self-assembly takes place (Fioramonti et al 2014). The design of BNPs should involve the systematic study of the individual biopolymers functional properties, molecular interactions between biopolymers and bioactive compounds, and the process variables that govern such interactions.…”

Section: Particles Formed Using a Protein And Other Biopolymersmentioning

confidence: 99%