Use este identificador para citar ou linkar para este item: http://repositorio.ufla.br/jspui/handle/1/50648
Título: Development of alginate/pectin microcapsules by a dual process combining emulsification and ultrasonic gelation for encapsulation and controlled release of anthocyanins from grapes (Vitis labrusca L.)
Palavras-chave: Ultrasonic gelation
Anthocyanins
Sodium alginate
Pectin
Grape peel extract
Gelificação
Antocianinas
Alginato de Sódio
Pectina
Casca de uva - Extrato
Data do documento: Out-2022
Editor: Elsevier
Citação: NORCINO, L. B. et al. Development of alginate/pectin microcapsules by a dual process combining emulsification and ultrasonic gelation for encapsulation and controlled release of anthocyanins from grapes (Vitis labrusca L.). Food Chemistry, [S.I.], v. 391, 133256, Oct. 2022. DOI: https://doi.org/10.1016/j.foodchem.2022.133256.
Resumo: The aim of this study was to investigate the physicochemical, morphological, and gastrointestinal release properties of an anthocyanin-rich extract of grapes in alginate and pectin beads as carriers; the effects of ultrasonic gelation combined with emulsification were also investigated. In general, the alginate beads showed smaller size and more regular shape compared to pectin. The effect of emulsification combined with ionic gelation was more pronounced in the alginate beads and resulted in higher retention of anthocyanins, higher antioxidant capacity, and also allowed the best release profile during intestinal digestion. Thus, the simultaneous strategy could be an interesting delivery system and enhance the release of anthocyanins, providing an opportunity for the development of ingredients with different bioactive properties.
URI: https://doi.org/10.1016/j.foodchem.2022.133256
http://repositorio.ufla.br/jspui/handle/1/50648
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