Protein adsorption onto alginate-pectin microparticles and films produced by ionic gelation

Aguilar, Karla Córdova; Tello, Fernando; Bierhalz, Andréa Cristiane Krause; Romo, Miguel P.; Martínez-Flores, Héctor Eduardo; Grosso, Carlos Raimundo Ferreira

doi:10.1016/j.jfoodeng.2014.12.020

Cited by 56 publications

(30 citation statements)

References 39 publications

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“…It was proposed that incorporation of whey protein concentrate in the treatments promoted an expulsion of part of the water present in the pectin particles, reducing their moisture content; and consequently, their size, since pectin carboxyl groups perform electrostatic interactions with the protein in preference to water molecules (CROUZIERet al, 2010). AGUILAR et al (2015) obtained sizes of 287 μm when producing pectin particles with protein coatings, while GEREZ et al (2012) produced particles with a size of 185 μm.…”

Section: Resultsmentioning

confidence: 99%

Improvement of the viability of probiotics (Lactobacillus acidophilus) by multilayer encapsulation

et al. 2019

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This study produced pectin microcapsules containing Lactobacillus acidophilus by external ionic gelation, followed by the adsorption of whey protein and pectin to form multilayers. The viability of free and microencapsulated lactobacilli was evaluated after in vitro exposure to gastrointestinal conditions. They were also assessed by heat treatment, and stability was examined at -18 °C, 5 °C and 25 °C for 120 days. Exposure to different pHs, simulating passage through the gastrointestinal tract, showed that treatment of the microcapsules with only pectin (LA/P0) and with one and two layers of whey protein (treatments LA/P1 and LA/P3, respectively), were able to protect Lactobacillus acidophilus , with microcapsules increasing the release of probiotics from the stomach into the intestines. Free cells showed a decrease in their counts over the course of the simulated gastrointestinal system. Regarding heat treatments, microcapsules with a layer of whey protein (LA/P1) maintained the viability of their encapsulated Lactobacillus acidophilus (9.57 log CFU/g -1 ). The best storage viability was at -18 °C, with a count of 7.86 log CFU/g -1 at 120 days for microcapsule LA/P1,with those consisting of two layers of whey protein (LA/P3) having a 6.55 log CFU/g -1 at 105 days. This study indicated that external ionic gelation was effective and could be used for the production of pectin microcapsules, with multilayer whey protein promoting greater protection and viability of Lactobacillus acidophilus. RESUMO:O objetivo deste trabalho foi produzir microcápsulas de pectina, contendo Lactobacillus acidophilus por gelificação iônica externa, seguida da adsorção de proteína de soro de leite e multicamadas formadoras de pectina. Além disso, a viabilidade de lactobacilos livres e microencapsulados, após exposição in vitro a condições gastrintestinais, foi avaliada após simulação de tratamentos térmicos e, finalmente, estabilidade a -18 ºC, 5 ºC e 25 ºC durante 120 dias de armazenamento. A exposição a diferentes pHs, simulando a passagem pelo trato gastrointestinal, mostrou que os tratamentos das microcápsulas com apenas pectina (LA/P0) e com uma e duas camadas proteína do soro (tratamentos LA/P1 e LA/P3, respectivamente), foram capazes de proteger o Lactobacillus acidophilus , enquanto as microcápsulas aumentaram a liberação de probióticos do estômago para o intestino. As células livres diminuíram suas contagens no curso do sistema. Em relação aos tratamentos térmicos aplicados, pode-se afirmar que a microcápsula com uma camada de proteína do soro (LA/P1) resistiu e manteve a viabilidade de Lactobacillus acidophilus (9,. A melhor viabilidade foi obtida no armazenamento a -18 ° C, com uma contagem de 7,86 log CFU / g -1 para essa mesma microcápsula (LA/P1) no final do armazenamento (120 dias) e 6,55 log CFU / g -1 para as microcápsulas com duas camadas de proteína do soro (LA/P3) por 105 dias. Este estudo indica que a gelificação iônica externa é eficaz e pode ser usada para a produção de microcápsulas de pectina com multicamadas de ...

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Section: Resultsmentioning

confidence: 99%

Improvement of the viability of probiotics (Lactobacillus acidophilus) by multilayer encapsulation

et al. 2019

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“…Citrus pectin was used to obtain one emulsion based on alginate–pectin–sunflower oil by spraying over a 2% w/w calcium chloride solution at room temperature with a double‐fluid atomizer. Then, films were fabricated in two different ways by crosslinking and hardening, such as in the production of microparticles …”

Section: Edible Active Matricesmentioning

confidence: 99%

Active edible films: Current state and future trends

Mellinas

Valdés

Ramos

et al. 2015

J of Applied Polymer Sci

168

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On the use of tris(nonylphenyl) phosphite as a chain extender in melt-blended poly(hydroxybutyrate-co-hydroxyvalerate)/ clay nanocomposites: Morphology, thermal stability, and mechanical properties J. González-Ausejo, E. Sánchez-Safont, J. Gámez-Pérez and L. Cabedo, J. Appl. Polym. Sci. 2015, DOI: 10.1002 Characterization of polyhydroxyalkanoate blends incorporating unpurified biosustainably produced poly(3-hydroxybutyrate-co-3-hydroxyvalerate) A. Martínez-Abad, L. Cabedo, C. S. S. Oliveira, L. Hilliou, M. Reis and J. M. Lagarón, J. Appl. Polym. Sci. 2015, DOI: 10.1002 Modification of poly (3-hydroxybutyrate-co-3-hydroxyvalerate) ABSTRACT: Active edible films represent one of the current and future trends in the development of new polymers for selected applications, particularly food packaging. Some biopolymers show excellent performance as carriers for active compounds extracted from natural sources and are able to be released at a controlled rate to packaged food. In this review we aim to present, in a comprehensive way, the most recent advances and updates in this subject, where much research is currently ongoing and new studies are reported very often. This review focuses on innovative biopolymer matrices, their processing to obtain edible active films, and present and future applications.

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“…Enquanto que o tamanho médio das micropartículas de pectina, situou-se entre 224,5 µm. Resultados semelhantes foram encontrados porAguilar et al (2015) quando produziram micropartículas de pectina-alginato com o tamanho médio de 261 µm. Entretanto,Gadalla et al (2015) produziram micropartículas de pectina-quitosana com tamanho médio de 580 µm a 720 µm(Gadalla et al, 2015).…”

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Nível de segurança de fórmulas infantis preparadas no Lactário de um hospital universitário do Estado do Rio de Janeiro

Siqueira¹,

Garcia²,

Lopes³

et al. 2019

Ciência E Tecnologia Dos Alimentos–Volume 4

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Protein adsorption onto alginate-pectin microparticles and films produced by ionic gelation

Cited by 56 publications

References 39 publications

Improvement of the viability of probiotics (Lactobacillus acidophilus) by multilayer encapsulation

Improvement of the viability of probiotics (Lactobacillus acidophilus) by multilayer encapsulation

Active edible films: Current state and future trends

Nível de segurança de fórmulas infantis preparadas no Lactário de um hospital universitário do Estado do Rio de Janeiro

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