Degradation of β-carotene in amorphous polymer matrices. Effect of water sorption properties and physical state
| Autor: | Ximena A Ramoneda, María del Pilar Buera, Beatriz E. Elizalde, Peggy A Ponce-Cevallos |
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| Rok vydání: | 2011 |
| Předmět: |
food.ingredient
Food Handling Polymers Kinetics Gelatin Physical Phenomena Gum Arabic Freeze-drying chemistry.chemical_compound food Polysaccharides Transition Temperature Organic chemistry Desiccation chemistry.chemical_classification Nutrition and Dietetics Calorimetry Differential Scanning Pigmentation Chemistry Temperature Food Coloring Agents Water Sorption Polymer beta Carotene Maltodextrin Freeze Drying Models Chemical Chemical engineering Food Fortified Gum arabic Food Additives Adsorption Glass transition Agronomy and Crop Science Food Science Biotechnology |
| Zdroj: | Journal of the Science of Food and Agriculture. 91:2587-2593 |
| ISSN: | 0022-5142 |
| DOI: | 10.1002/jsfa.4497 |
| Popis: | BACKGROUND: The use of encapsulation in amorphous matrices of carbohydrate and/or polymer formed during dehydration processes to enhance the stability and retention of labile compounds is increasing in the food and pharmaceutical industries. Efforts to improve encapsulating properties have been made using mixtures of carbohydrates with proteins or gums in different proportions. The objective of the present work was to study the stability of encapsulated β-carotene and its degradation kinetics in maltodextrin/gum arabic and maltodextrin/gelatin matrices in relation to the physical properties and state of the dehydrated matrix. RESULTS: The degradation of β-carotene followed a first-order kinetic model of fractional retention for all encapsulating matrices. The Guggenheim–Anderson–de Boer (GAB) model was adequate to describe the sorption isotherms of the studied systems. β-Carotene losses were observed mainly at relative humidities (RHs) above the glass transition temperatures (Tg) of the corresponding systems, where the matrices were fully plasticised and collapsed (75 and 92% RH). At these high RHs the best β-carotene retention was obtained in the system containing gum arabic. CONCLUSION: The results showed that pigment degradation was determined by the physical state of the matrix, related to the degree of collapse. They represent a contribution to the knowledge of physical factors that affect the retention kinetics of labile biomolecules encapsulated in dehydrated matrices. Copyright © 2011 Society of Chemical Industry |
| Databáze: | OpenAIRE |
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