Encapsulation optimization and pH- and temperature-stability of the complex coacervation between soy protein isolate and inulin entrapping fish oil
Descripción del Articulo
Juan D. Rios-Mera and Erick Saldaña are grateful to the support of the Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica – CONCYTEC, from Peru (CIENCIACTIVA programme, PhD scholarship contracts: No. 238-2018-FONDECYT and No. 104-2016-FONDECYT). Juan D. Rios-Mera is also grateful for t...
| Autores: | , , , , , |
|---|---|
| Formato: | artículo |
| Fecha de Publicación: | 2019 |
| Institución: | Consejo Nacional de Ciencia Tecnología e Innovación |
| Repositorio: | CONCYTEC-Institucional |
| Lenguaje: | inglés |
| OAI Identifier: | oai:repositorio.concytec.gob.pe:20.500.12390/1230 |
| Enlace del recurso: | https://hdl.handle.net/20.500.12390/1230 https://doi.org/10.1016/j.lwt.2019.108555 |
| Nivel de acceso: | acceso abierto |
| Materia: | PUFAs EPA DHA Fibers Microencapsulation Oil retention https://purl.org/pe-repo/ocde/ford#4.04.01 |
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CONC |
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CONCYTEC-Institucional |
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4689 |
| dc.title.none.fl_str_mv |
Encapsulation optimization and pH- and temperature-stability of the complex coacervation between soy protein isolate and inulin entrapping fish oil |
| title |
Encapsulation optimization and pH- and temperature-stability of the complex coacervation between soy protein isolate and inulin entrapping fish oil |
| spellingShingle |
Encapsulation optimization and pH- and temperature-stability of the complex coacervation between soy protein isolate and inulin entrapping fish oil Rios-Mera, Juan D. PUFAs EPA EPA DHA DHA Fibers Fibers Microencapsulation Microencapsulation Oil retention https://purl.org/pe-repo/ocde/ford#4.04.01 |
| title_short |
Encapsulation optimization and pH- and temperature-stability of the complex coacervation between soy protein isolate and inulin entrapping fish oil |
| title_full |
Encapsulation optimization and pH- and temperature-stability of the complex coacervation between soy protein isolate and inulin entrapping fish oil |
| title_fullStr |
Encapsulation optimization and pH- and temperature-stability of the complex coacervation between soy protein isolate and inulin entrapping fish oil |
| title_full_unstemmed |
Encapsulation optimization and pH- and temperature-stability of the complex coacervation between soy protein isolate and inulin entrapping fish oil |
| title_sort |
Encapsulation optimization and pH- and temperature-stability of the complex coacervation between soy protein isolate and inulin entrapping fish oil |
| author |
Rios-Mera, Juan D. |
| author_facet |
Rios-Mera, Juan D. Saldana, Erick Ramirez, Yhosep Auquiñivin Silva, Erick Aldo Alvim, Izabela D. Contreras-Castillo, Carmen J. |
| author_role |
author |
| author2 |
Saldana, Erick Ramirez, Yhosep Auquiñivin Silva, Erick Aldo Alvim, Izabela D. Contreras-Castillo, Carmen J. |
| author2_role |
author author author author author |
| dc.contributor.author.fl_str_mv |
Rios-Mera, Juan D. Saldana, Erick Ramirez, Yhosep Auquiñivin Silva, Erick Aldo Alvim, Izabela D. Contreras-Castillo, Carmen J. |
| dc.subject.none.fl_str_mv |
PUFAs |
| topic |
PUFAs EPA EPA DHA DHA Fibers Fibers Microencapsulation Microencapsulation Oil retention https://purl.org/pe-repo/ocde/ford#4.04.01 |
| dc.subject.es_PE.fl_str_mv |
EPA EPA DHA DHA Fibers Fibers Microencapsulation Microencapsulation Oil retention |
| dc.subject.ocde.none.fl_str_mv |
https://purl.org/pe-repo/ocde/ford#4.04.01 |
| description |
Juan D. Rios-Mera and Erick Saldaña are grateful to the support of the Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica – CONCYTEC, from Peru (CIENCIACTIVA programme, PhD scholarship contracts: No. 238-2018-FONDECYT and No. 104-2016-FONDECYT). Juan D. Rios-Mera is also grateful for the scholarship granted by Coordenação de Aperfeiçoamento de Pessoal de Nível Superior – CAPES, from July 2017 to January 2019. |
| publishDate |
2019 |
| dc.date.accessioned.none.fl_str_mv |
2024-05-30T23:13:38Z |
| dc.date.available.none.fl_str_mv |
2024-05-30T23:13:38Z |
| dc.date.issued.fl_str_mv |
2019 |
| dc.type.none.fl_str_mv |
info:eu-repo/semantics/article |
| format |
article |
| dc.identifier.uri.none.fl_str_mv |
https://hdl.handle.net/20.500.12390/1230 |
| dc.identifier.doi.none.fl_str_mv |
https://doi.org/10.1016/j.lwt.2019.108555 |
| dc.identifier.isi.none.fl_str_mv |
491684900037 |
| url |
https://hdl.handle.net/20.500.12390/1230 https://doi.org/10.1016/j.lwt.2019.108555 |
| identifier_str_mv |
491684900037 |
| dc.language.iso.none.fl_str_mv |
eng |
| language |
eng |
| dc.relation.ispartof.none.fl_str_mv |
LWT - Food Science and Technology |
| dc.rights.none.fl_str_mv |
info:eu-repo/semantics/openAccess |
| eu_rights_str_mv |
openAccess |
| dc.publisher.none.fl_str_mv |
Elsevier Ltd |
| publisher.none.fl_str_mv |
Elsevier Ltd |
| dc.source.none.fl_str_mv |
reponame:CONCYTEC-Institucional instname:Consejo Nacional de Ciencia Tecnología e Innovación instacron:CONCYTEC |
| instname_str |
Consejo Nacional de Ciencia Tecnología e Innovación |
| instacron_str |
CONCYTEC |
| institution |
CONCYTEC |
| reponame_str |
CONCYTEC-Institucional |
| collection |
CONCYTEC-Institucional |
| repository.name.fl_str_mv |
Repositorio Institucional CONCYTEC |
| repository.mail.fl_str_mv |
repositorio@concytec.gob.pe |
| _version_ |
1844883036620980224 |
| spelling |
Publicationrp03524600rp03521600rp03520600rp04313600rp03523600rp03519600Rios-Mera, Juan D.Saldana, ErickRamirez, YhosepAuquiñivin Silva, Erick AldoAlvim, Izabela D.Contreras-Castillo, Carmen J.2024-05-30T23:13:38Z2024-05-30T23:13:38Z2019https://hdl.handle.net/20.500.12390/1230https://doi.org/10.1016/j.lwt.2019.108555491684900037Juan D. Rios-Mera and Erick Saldaña are grateful to the support of the Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica – CONCYTEC, from Peru (CIENCIACTIVA programme, PhD scholarship contracts: No. 238-2018-FONDECYT and No. 104-2016-FONDECYT). Juan D. Rios-Mera is also grateful for the scholarship granted by Coordenação de Aperfeiçoamento de Pessoal de Nível Superior – CAPES, from July 2017 to January 2019.Fish oil presents health benefits but sensorially generates off-flavors and unpleasant odors originated from the oxidation of polyunsaturated fatty acids. To counteract this problem, microencapsulation by complex coacervation can be applied. Inulin is a prebiotic fiber, but its use in the complex coacervation process was unexplored. The objectives were to optimize the fish oil microencapsulation using soy protein isolate (SPI) and inulin as wall materials, and to determine the effect of pH and temperature on the oil retention in the microparticles. A central composite rotatable design was used, in which the inulin:SPI ratio and the amount of oil added as a function of the amount of wall materials were the independent variables. A yield of 61% and encapsulation efficiency of 94% were obtained using small amounts of inulin (inulin:SPI = 0.4) and fish oil (20%). However, the optimized microparticles were not resistant when subjected to stress of pH (5.5–6.5) and temperature (50–100 °C). Conversely, the cross-linking with transglutaminase improved the resistance of the microparticles, helping to retain more than 81% of the microencapsulated oil. These cross-linked microparticles could be suitable for food matrices that have the pH range evaluated in this study and that receive thermal treatment.Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica - ConcytecengElsevier LtdLWT - Food Science and Technologyinfo:eu-repo/semantics/openAccessPUFAsEPA-1EPA-1DHA-1DHA-1Fibers-1Fibers-1Microencapsulation-1Microencapsulation-1Oil retention-1https://purl.org/pe-repo/ocde/ford#4.04.01-1Encapsulation optimization and pH- and temperature-stability of the complex coacervation between soy protein isolate and inulin entrapping fish oilinfo:eu-repo/semantics/articlereponame:CONCYTEC-Institucionalinstname:Consejo Nacional de Ciencia Tecnología e Innovacióninstacron:CONCYTEC#PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE#20.500.12390/1230oai:repositorio.concytec.gob.pe:20.500.12390/12302024-05-30 15:23:58.912http://purl.org/coar/access_right/c_14cbinfo:eu-repo/semantics/closedAccessmetadata only accesshttps://repositorio.concytec.gob.peRepositorio Institucional CONCYTECrepositorio@concytec.gob.pe#PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE#<Publication xmlns="https://www.openaire.eu/cerif-profile/1.1/" id="d8f5c0e4-0514-4637-9138-5dea586799fa"> <Type xmlns="https://www.openaire.eu/cerif-profile/vocab/COAR_Publication_Types">http://purl.org/coar/resource_type/c_1843</Type> <Language>eng</Language> <Title>Encapsulation optimization and pH- and temperature-stability of the complex coacervation between soy protein isolate and inulin entrapping fish oil</Title> <PublishedIn> <Publication> <Title>LWT - Food Science and Technology</Title> </Publication> </PublishedIn> <PublicationDate>2019</PublicationDate> <DOI>https://doi.org/10.1016/j.lwt.2019.108555</DOI> <ISI-Number>491684900037</ISI-Number> <Authors> <Author> <DisplayName>Rios-Mera, Juan D.</DisplayName> <Person id="rp03524" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Saldana, Erick</DisplayName> <Person id="rp03521" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Ramirez, Yhosep</DisplayName> <Person id="rp03520" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Auquiñivin Silva, Erick Aldo</DisplayName> <Person id="rp04313" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Alvim, Izabela D.</DisplayName> <Person id="rp03523" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Contreras-Castillo, Carmen J.</DisplayName> <Person id="rp03519" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> </Authors> <Editors> </Editors> <Publishers> <Publisher> <DisplayName>Elsevier Ltd</DisplayName> <OrgUnit /> </Publisher> </Publishers> <Keyword>PUFAs</Keyword> <Keyword>EPA</Keyword> <Keyword>EPA</Keyword> <Keyword>DHA</Keyword> <Keyword>DHA</Keyword> <Keyword>Fibers</Keyword> <Keyword>Fibers</Keyword> <Keyword>Microencapsulation</Keyword> <Keyword>Microencapsulation</Keyword> <Keyword>Oil retention</Keyword> <Abstract>Fish oil presents health benefits but sensorially generates off-flavors and unpleasant odors originated from the oxidation of polyunsaturated fatty acids. To counteract this problem, microencapsulation by complex coacervation can be applied. Inulin is a prebiotic fiber, but its use in the complex coacervation process was unexplored. The objectives were to optimize the fish oil microencapsulation using soy protein isolate (SPI) and inulin as wall materials, and to determine the effect of pH and temperature on the oil retention in the microparticles. A central composite rotatable design was used, in which the inulin:SPI ratio and the amount of oil added as a function of the amount of wall materials were the independent variables. A yield of 61% and encapsulation efficiency of 94% were obtained using small amounts of inulin (inulin:SPI = 0.4) and fish oil (20%). However, the optimized microparticles were not resistant when subjected to stress of pH (5.5–6.5) and temperature (50–100 °C). Conversely, the cross-linking with transglutaminase improved the resistance of the microparticles, helping to retain more than 81% of the microencapsulated oil. These cross-linked microparticles could be suitable for food matrices that have the pH range evaluated in this study and that receive thermal treatment.</Abstract> <Access xmlns="http://purl.org/coar/access_right" > </Access> </Publication> -1 |
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13.434648 |
Nota importante:
La información contenida en este registro es de entera responsabilidad de la institución que gestiona el repositorio institucional donde esta contenido este documento o set de datos. El CONCYTEC no se hace responsable por los contenidos (publicaciones y/o datos) accesibles a través del Repositorio Nacional Digital de Ciencia, Tecnología e Innovación de Acceso Abierto (ALICIA).
La información contenida en este registro es de entera responsabilidad de la institución que gestiona el repositorio institucional donde esta contenido este documento o set de datos. El CONCYTEC no se hace responsable por los contenidos (publicaciones y/o datos) accesibles a través del Repositorio Nacional Digital de Ciencia, Tecnología e Innovación de Acceso Abierto (ALICIA).
