کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7589312 | 1492090 | 2016 | 36 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Encapsulating betalains from Opuntia ficus-indica fruits by ionic gelation: Pigment chemical stability during storage of beads
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کلمات کلیدی
GABTGADSCBetacyaninsBSA - BSAbovine serum albumin - آلبومین سرم گاوAntioxidants - آنتی اکسیدانCAB - تاکسیThermogravimetric analysis - تجزیه و تحلیل ترموگرافیCalcium alginate beads - دانه های آلژینات کلسیمRelative humidity - رطوبت نسبیAntiradical activity - فعالیت ضد سرطانSEM - مدل معادلات ساختاری / میکروسکوپ الکترونی روبشیScanning electron microscopy - میکروسکوپ الکترونی روبشیDifferential scanning calorimetry - کالریمتری روبشی افتراقیhigh performance liquid chromatography - کروماتوگرافی مایع با کارایی بالاHPLC - کروماتوگرافی مایعی کاراCapsules - کپسولEncapsulation - کپسوله سازیCactus pear - گلابی کاکتوس
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
Betalain encapsulation was performed by ionic gelation as a stabilization strategy for these natural pigments. Betalains were extracted from purple cactus fruits and encapsulated in calcium-alginate and in combination of calcium alginate and bovine serum albumin. Beads were characterised by scanning electron microscopy and thermal analysis using differential scanning calorimetry and thermogravimetry. Moisture sorption isotherms were determined. Bead morphology was affected by matrix composition. Pigments storage stability was evaluated at different equilibrium relative humidity and temperatures. Pigment composition of beads was determined by HPLC-MS-MS and degradation products were also analysed after storage; betalamic acid being the major one. Both types of matrices protected the encapsulated pigments, being their storage stability better at low relative humidity than that of the non-encapsulated control material. Antiradical activities of beads were proportional to remaining betalain contents. At high relative humidity, there was no protection and low storage stability was observed in the samples.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 202, 1 July 2016, Pages 373-382
Journal: Food Chemistry - Volume 202, 1 July 2016, Pages 373-382
نویسندگان
MarÃa Carolina Otálora, José Gregorio Carriazo, Laura Iturriaga, Coralia Osorio, Mónica Azucena Nazareno,