Gum arabic microcapsules as protectors of the photoinduced degradation of riboflavin in whole milk
| Autor: | Maria Teresa Rodriguez-Estrada, Noelia Luciana Vanden Braber, Norman A. García, Mara Mandrioli, Claudio D. Borsarelli, María Laura Boiero, Mariana A. Montenegro |
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| Přispěvatelé: | M. L. Boiero, M. Mandrioli, M. T. Rodriguez-Estrada, N. Vanden Braber, N. A. García, C. D. Borsarelli, M. A. Montenegro |
| Rok vydání: | 2014 |
| Předmět: |
food.ingredient
Food Handling Riboflavin gum arabic riboflavin photodegradation Capsules Photochemistry Gum Arabic chemistry.chemical_compound food Reaction rate constant β-carotene Genetics Animals Triplet state Photodegradation reactive oxygen species chemistry.chemical_classification Reactive oxygen species Photolysis Quenching (fluorescence) Chemistry Otras Ciencias Químicas Ciencias Químicas Hydrogen-Ion Concentration beta Carotene Fluorescence Oxygen beta-carotene Milk Reactive oxygen specie Gum arabic Animal Science and Zoology Hydroxyl radical Reactive Oxygen Species CIENCIAS NATURALES Y EXACTAS Food Science |
| Zdroj: | Journal of Dairy Science. 97:5328-5336 |
| ISSN: | 0022-0302 |
| Popis: | Microcapsules (MC) made with gum arabic (GA) as shell material without and with β-carotene (βc) as core material were prepared by the spray-drying technique. The effect of these MC on the photodegradation of riboflavin (Rf) in whole milk by fluorescent daylight lamp irradiation was evaluated at a storage temperature of 4°C. The additions of 1.37 mg/mL of MC without βc (MC-GA) and with 0.54 μg/mL of βc (MC-βc-GA) decreased the apparent first-order rate constant of Rf photodegradation by approximately 26 and 30%, respectively. A systematic kinetic and mechanistic analysis of the results indicates that the global protective effect of the MC is mainly due to the combination of quenching of the electronically excited triplet state of Rf and scavenging of the photogenerated reactive oxygen species, such as singlet molecular oxygen, superoxide radical anion and hydroxyl radical. A minor contribution to the photoprotective effect can be also associated with the inner-filter effect exerted by the MC, which partially blocks the direct excitation of Rf. These results allow us to conclude that photodegradation of Rf in milk can be considerably reduced by the addition of small amounts of MC, avoiding large losses in the nutritional value of milk. Fil: Boiero, María Laura. Universidad Tecnologica Nacional. Facultad Regional Villa Maria; Argentina Fil: Mandrioli, Mara. Universidad de Bologna; Italia Fil: Vanden Braber, Noelia Luciana. Universidad Nacional de Villa María; Argentina Fil: Rodriguez Estrada, Maria T.. Universidad de Bologna; Italia Fil: Garcia, Norman Andino. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Río Cuarto. Facultad de Ciencias Exactas Fisicoquímicas y Naturales. Departamento de Química; Argentina Fil: Borsarelli, Claudio Darío. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Investigaciones y Transferencia de Santiago del Estero. Universidad Nacional de Santiago del Estero. Centro de Investigaciones y Transferencia de Santiago del Estero; Argentina Fil: Montenegro, Mariana Angélica. Universidad Tecnologica Nacional. Facultad Regional Villa Maria; Argentina. Universidad Nacional de Villa María; Argentina |
| Databáze: | OpenAIRE |
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