| Autor: |
Ahmad El Ghazzaqui Barbosa, Augusto Bene Tomé Constantino, Lívia Pinto Heckert Bastos, Edwin Elard Garcia-Rojas |
| Jazyk: |
angličtina |
| Rok vydání: |
2022 |
| Předmět: |
|
| Zdroj: |
Food Hydrocolloids for Health, Vol 2, Iss , Pp 100047- (2022) |
| Druh dokumentu: |
article |
| ISSN: |
2667-0259 |
| DOI: |
10.1016/j.fhfh.2021.100047 |
| Popis: |
This research studied the formation of complex coacervates formed by carboxymethylcellulose (CMC) and lactoferrin (Lf) as wall materials for encapsulation of β-carotene present in sacha inchi oil (SIO). According to zeta-potential and turbidimetric analyses, the optimum conditions for the formation of CMC:Lf complex coacervates were pH 5.0 and a 1:14 ratio. Isothermal titration calorimetry showed that the complexes were formed in two stages: first, the interaction was driven by electrostatic attraction, and second, electrostatic and other interactions (such as hydrogen bonding) or structural conformations were present. The capsules formed with CMC:Lf complex coacervates had a spherical appearance with a well-defined core and were able to encapsulate 97% of SIO. The presence of SIO, CMC, and Lf in the capsules was confirmed by Fourier transform infrared analysis. The in vitro gastrointestinal digestion of capsules showed that 84.31% of β-carotene present in SIO was released in the intestine, with high bioaccessibility (67%). Additionally, Fickian diffusion was the mechanism observed for β-carotene release in the food model. Thus, it is possible to conclude that CMC:Lf complex coacervates are good wall material for encapsulating and protecting β-carotene for food fortification. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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