Use of a crosslinked casein micelle hydrogel as a carrier for jaboticaba (Myrciaria cauliflora) extract
| العنوان: | Use of a crosslinked casein micelle hydrogel as a carrier for jaboticaba (Myrciaria cauliflora) extract |
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| المؤلفون: | De Sa Peixoto, P., Nascimento, Luis Gustavo Lima, Casanova, Federico, Silva, Naaman Francisco Nogueira, Teixeira, Álvaro Viana Novaes de Carvalho, Júnior, Paulo Peres de Sá Peixoto, Vidigal, Márcia Cristina Teixeira Ribeiro, Stringheta, Paulo Cesar, Carvalho, Antônio Fernandes de |
| المساهمون: | Processus aux Interfaces et Hygiène des Matériaux (PIHM), Institut National de la Recherche Agronomique (INRA), Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Technical University of Denmark [Lyngby] (DTU), Centro de Ciencias da Natureza, Universidade Federal de Sao Carlos, Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa (UFC), National Council for Scientific and Technological Development (CNPq) Minas Gerais State Research Foundation (FAPEMIG) CAPES001 |
| المصدر: | Food Hydrocolloids Food Hydrocolloids, Elsevier, 2020, 106, pp.105872. ⟨10.1016/j.foodhyd.2020.105872⟩ Lima Nascimento, L G, Casanova, F, Nogueira Silva, N F, Novaes de Carvalho Teixeira, Á V, Peres de Sá Peixoto Júnior, P, Teixeira Ribeiro Vidigal, M C, Stringheta, P C & Fernandes de Carvalho, A 2020, ' Use of a crosslinked casein micelle hydrogel as a carrier for jaboticaba (Myrciaria cauliflora) extract ', Food Hydrocolloids, vol. 106, 105872 . https://doi.org/10.1016/j.foodhyd.2020.105872 |
| بيانات النشر: | Elsevier BV, 2020. |
| سنة النشر: | 2020 |
| مصطلحات موضوعية: | 030309 nutrition & dietetics, General Chemical Engineering, Casein micelles, Micelle, Anthocyanins, 03 medical and health sciences, 0404 agricultural biotechnology, Rheology, Casein, [CHIM]Chemical Sciences, Jaboticaca crude extract, [PHYS.COND]Physics [physics]/Condensed Matter [cond-mat], ComputingMilieux_MISCELLANEOUS, [PHYS]Physics [physics], chemistry.chemical_classification, 0303 health sciences, technology, industry, and agriculture, Release profile, 04 agricultural and veterinary sciences, General Chemistry, Transglutaminase, 040401 food science, Hydrogel, Enzyme, Polymerization, chemistry, 13. Climate action, Ultrapure water, Self-healing hydrogels, Lactone, Food Science, Nuclear chemistry |
| الوصف: | Casein micelle hydrogels were developed using transglutaminase (Tgase) as a crosslink agent in order to encapsulate anthocyanins from jaboticaba fruit (Myrciaria cauliflora). Spray dried casein micelles (CMs) powder was rehydrated in ultrapure water at a concentration of 4.5% w/w, and Tgase was added at 3 units/g of casein. The suspensions were incubated at 45 °C for 1 h, followed by enzyme deactivation at 85 °C for 5 min. Jaboticaba extract (JE), obtained from jaboticaba peel, was added to the suspensions at a concentration of 2% (w/w) at 25 °C. In the suspensions, Tgase promoted a reduction in CMs size and an increase in the degree of casein polymerization. The presence of JE did not affect CMs size or charge. The hydrogel samples were produced by acidification of the suspensions using 2% w/w of glucono – δ – lactone until pH 4.5 at 30 °C. The hydrogels were analyzed using small deformation rheology and confocal laser scanning microscopy. Tgase treatment promoted the formation of a more compact protein matrix compared to the samples without the enzyme. The presence of JE decreased hydrogel elasticity and increased hydrogel pore size. The JE release profile was evaluated by immersing the hydrogels in three buffer solutions at pH 2.0, 4.5 and 7.0. The release rates for the hydrogels with Tgase were lower for all pH values. Solutions with higher pH values induced faster release rates. These findings can be applied to specific delivery systems, such as the transport of JE in an intestinal environment. |
| وصف الملف: | application/pdf |
| تدمد: | 0268-005X 1873-7137 |
| URL الوصول: | https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ee9b9b71b787cab7f6d24dd8f6f19cef https://doi.org/10.1016/j.foodhyd.2020.105872 |
| حقوق: | OPEN |
| رقم الأكسشن: | edsair.doi.dedup.....ee9b9b71b787cab7f6d24dd8f6f19cef |
| قاعدة البيانات: | OpenAIRE |
| تدمد: | 0268005X 18737137 |
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