Encapsulation of natural antioxidants extracted from Ilex paraguariensis

Deladino, Lorena; Anbinder, Pablo Sebastián; Navarro, Alba Sofía del Rosario; Martino, Miriam Nora

doi:10.1016/j.carbpol.2007.05.030

Cited by 219 publications

(176 citation statements)

References 23 publications

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“…Capsules whit liquid smoke showed a high load capacity, 96.57±0.02 and 98.11±0.0 for ca-alginate and ca-alginatechitosan, respectively; similarly, Deladino et al (Deladino et al 2008) obtained values higher than 85 % in ca-alginate loaded capsules with antioxidant extracts of yerba mate. Similar results were obtained by Bajpai and Tankhiwale (Bajpai and Tankhiwale 2006).…”

Section: Beads Characterizationmentioning

confidence: 75%

“…Capsules formation was carried out according to the dripping method of Deladino et al (Deladino et al 2008), with slight modifications. Beads were obtained by mixing mechanically the active component (commercial water-soluble liquid smoke, 1 % w/v) with the sodium alginate, forming a stable solution.…”

Section: Capsules Formationmentioning

confidence: 99%

“…The possible dissolution of alginate at higher pH is prevented by the chitosan which is stable at higher pH ranges (George and Abraham 2006). Alginate-chitosan capsules have been proposed to encapsulate natural antioxidants from yerba mate (Deladino et al 2008) and some micronutrients such as ferrous fumarate, ascorbic acid and β-carotene (Han et al 2008).…”

Section: Introductionmentioning

confidence: 99%

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Encapsulation of liquid smoke flavoring in ca-alginate and ca-alginate-chitosan beads

et al. 2013

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Encapsulation is a technique used in foods that may protect some compounds with sensory impact, in particular flavoring as liquid smoke. We used the dripping method, obtaining two different layers for encapsulation of liquid smoke: calcium alginate and calcium alginate-chitosan. The results show that the load capacity of liquid smoke encapsulation reached values above 96 %. The beads exhibit syneresis at room temperature, but in opposite side, refrigeration temperature stabilizes the hydrogel of beads, allowing the samples loss weight less than 3 % after 72 h. Heated capsules with liquid smoke released several volatile compounds in the headspace and may identify 66 compounds. Among these volatile compounds, phenols derivatives can be considered sensory descriptors to contribute to the specific flavor of smoke. We conclude that the dripping method is highly efficient to encapsulate liquid smoke and released several volatile compounds, although it is necessary to minimize syneresis at room temperature.

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Section: Beads Characterizationmentioning

confidence: 75%

Section: Capsules Formationmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Encapsulation of liquid smoke flavoring in ca-alginate and ca-alginate-chitosan beads

et al. 2013

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“…The solution was filtered. The filtrate was used for measuring the antioxidant activity, metal chelation activity, and reducing power [18,23] .…”

Section: Scanning Electron Microscope (Sem)mentioning

confidence: 99%

Encapsulation characteristics of protein hydrolysate extracted from Ziziphus jujube seed

Kanbargi

Sonawane

Arya

2017

International Journal of Food Properties

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Food protein hydrolysates and peptides are known as a promising functional food ingredient. Encapsulation can be used for improving the bioavailability and organoleptic properties of peptides. In the present study, good entrapment efficiency was obtained when 2.5% sodium alginate, 3% protein concentration, and 2% calcium chloride. Fourier transform infra-red analysis (FTIR) and scanning electron microscope presented that papain hydrolysate was cross-linked in calcium alginate beads. The peptide showed high antioxidant activity, metal ion chelation activity, and reducing power as compared to encapsulated peptide. ARTICLE HISTORY

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“…The exploration of I.paraguariensis is an important agricultural activity in Brazil and Argentina due to socioeconomic issues. The yerba maté is able to stimulate the central nervous system due to its content of methylxanthine alkaloids, as caffeine, acids and phenolic compounds with antioxidant activity (Bassani and Campos, 1997;Saldanha et al, 1999;Deladino et al;2007;Bastos et al, 2007). Tealike infusions are worldwide popular and Camellia sinensis infusions (black tea, white tea, green tea, oolong tea) are the most consumed beverages after coffee.…”

Section: Introductionmentioning

confidence: 99%