Prosopis alba exudate gum as excipient for improving fish oil stability in alginate-chitosan beads

Food Chemistry

Volumn 190, Issue , 2016, Pages 1093-1101

  Vasile, Franco Emanuel ^a,c   Romero, Ana María ^a   Judis, María Alicia ^a   Mazzobre, María Florencia ^b,c  

^a Universidad Nacional del Chaco Austral ^*  (Argentina)

^b UNIVERSIDAD DE BUENOS AIRES   (Argentina)

^c Facultad de Ciencias Naturales e Instituto M Lillo   (Argentina)

Author keywords

DHA; Exudate gum; Ionic gelation; Prosopis alba

Indexed keywords

ALGINATE; CHITIN; CHITOSAN; FISH; FOOD STORAGE; GELATION; STORAGE (MATERIALS);

CONTROLLED CONDITIONS; DHA; EXUDATE GUM; FATTY ACID PROFILES; IONIC GELATIONS; OXIDATION PRODUCTS; OXIDATIVE STABILITY; PROSOPIS ALBA;

FATTY ACIDS;

ALGINIC ACID; CHITOSAN; EXCIPIENT; EXUDATE GUM; FISH OIL; HYDROGEN; OXYGEN; POLYELECTROLYTE; UNCLASSIFIED DRUG; WATER; GLUCURONIC ACID; HEXURONIC ACID; PLANT GUM; PROSOPIS GUM;

ARTICLE; CONTROLLED STUDY; CROSS LINKING; FLUORESCENT LIGHTING; FOOD STORAGE; HUMIDITY; HYDROGEN BOND; INFRARED SPECTROSCOPY; LIPID MEMBRANE; LIPID OXIDATION; MOISTURE; MOLECULAR STABILITY; MOLECULAR WEIGHT; NONHUMAN; OXIDATIVE STABILITY; OXIDATIVE STRESS; OXYGEN CONSUMPTION; OXYGEN DIFFUSION; POLYMERIZATION; PROSOPIS; PROSOPIS ALBA; STATIC ELECTRICITY; WATER CONTENT; WATER RETENTION; CHEMISTRY;

PROSOPIS ALBA;

ALGINATES; CHITOSAN; EXCIPIENTS; FISH OILS; GLUCURONIC ACID; HEXURONIC ACIDS; PLANT GUMS; PROSOPIS;

EID: 84933060314     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.06.071     Document Type: Article

References (40)

1. M. Aghbashlo, H. Mobli, A. Madadlou, and S. Rafiee The correlation of wall material composition with flow characteristics and encapsulation behavior of fish oil emulsion Food Research International 49 1 2012 379 388
2. M.J. Akhtar, M. Jacquot, E. Arab-Tehrany, C. Gaïani, M. Linder, and S. Desobry Control of salmon oil photo-oxidation during storage in HPMC packaging film: Influence of film colour Food Chemistry 120 2 2010 395 401
3. AOAC Official Method 957.13 (1995). Acids (polyunsaturated) in oils and fats. AOAC Official Methods of Analyses.
4. AOAC Official Method 969.33 (2000). Fatty Acids in Oils and Fats. AOAC Official Methods of Analyses.
5. AOAC Official Method Cd 14.019 (1984). Acid hydrolisis Method. AOAC Official Methods of Analyses.
6. AOAC Official Method Cd 19-90 (1993). 2-Thibarbituric Acid Value Direct Method. AOAC Official Methods of Analyses.
7. O. Berdeaux, S. Marmesat, J. Velasco, and M.C. Dobarganes Apparent and quantitative loss of fatty acids and triacylglycerols at frying temperatures Grasas y aceites 63 3 2012 284 289
8. E.G. Bligh, and W.J. Dyer A rapid method of total lipid extraction and purification Canadian Journal of Biochemistry and Physiology 37 8 1959 911 917
9. D.A. Botrel, R.V. de Barros Fernandes, S.V. Borges, and M.I. Yoshida Influence of wall matrix systems on the properties of spray-dried microparticles containing fish oil Food Research International 62 2014 344 352
10. P. Calvo, Á.L. Castaño, M. Lozano, and D. González-Gómez Influence of the microencapsulation on the quality parameters and shelf-life of extra-virgin olive oil encapsulated in the presence of BHT and different capsule wall components Food Research International 45 1 2012 256 261
11. E.-S. Chan Preparation of Ca-alginate beads containing high oil content: Influence of process variables on encapsulation efficiency and bead properties Carbohydrate Polymers 84 4 2011 1267 1275
12. R. Das, S. Biswas, R. Bandyopadhyay, and P. Pramanik Polymerized linseed oil coated quartz crystal microbalance for the detection of volatile organic vapours Sensors and Actuators B: Chemical 185 2013 293 300
13. L. Deladino, P.S. Anbinder, A.S. Navarro, and M.N. Martino Encapsulation of natural antioxidants extracted from Ilex paraguariensis Carbohydrate Polymers 71 1 2008 126 134
14. S.A. Desobry, F.M. Netto, and T.P. Labuza Influence of maltodextrin systems at an equivalent 25DE on encapsulated β-carotene loss during storage Journal of Food Processing Preservation 23 1 1999 39 55
15. S. Drusch, and S. Mannino Patent-based review on industrial approaches for the microencapsulation of oils rich in polyunsaturated fatty acids Trends in Food Science and Technology 20 6-7 2009 237 244
16. S. Drusch, Y. Serfert, A. Van Den Heuvel, and K. Schwarz Physicochemical characterization and oxidative stability of fish oil encapsulated in an amorphous matrix containing trehalose Food Research International 39 7 2006 807 815
17. G. Gallardo, L. Guida, V. Martinez, M.C. López, D. Bernhardt, and R. Blasco Microencapsulation of linseed oil by spray drying for functional food application Food Research International 52 2 2013 473 482
18. A.E. Hagerman, K.M. Riedl, G.A. Jones, K.N. Sovik, N.T. Ritchard, and P.W. Hartzfeld High molecular weight plant polyphenolics (tannins) as biological antioxidants Journal of Agricultural and Food Chemistry 46 5 1998 1887 1892
19. H. Hosseini, M. Mahmoudzadeh, M. Rezaei, L. Mahmoudzadeh, R. Khaksar, and N.K. Khosroshahi Effect of different cooking methods on minerals, vitamins and nutritional quality indices of kutum roach (Rutilus frisii kutum) Food Chemistry 148 2014 86 91
20. IDF IDF Standard 74A. Anhydrous milk fat, determination of peroxide value 1991 International Dairy Federation Brussels, Belgium
21. C.O. Illanes, E. Quiroga, G.E. Camí, and N.A. Ochoa Evidence of structural changes of an enzymatic extract entrapped into alginate beads Biochemical Engineering Journal 70 2013 23 28
22. D.M. Jiménez-Aguilar, A.E. Ortega-Regules, J.D. Lozada-Ramírez, M.C. Pérez-Pérez, E.J. Vernon-Carter, and J. Welti-Chanes Color and chemical stability of spray-dried blueberry extract using mesquite gum as wall material Journal of Food Composition and Analysis 24 6 2011 889 894
23. N.M. Josquin, J.P.H. Linssen, and Jacques H. Houben Quality characteristics of Dutch-style fermented sausages manufactured with partial replacement of pork back-fat with pure, pre-emulsified or encapsulated fish oil Meat Science 90 1 2012 81 86
24. L. Liao, Y. Luo, M. Zhao, and Q. Wang Preparation and characterization of succinic acid deamidated wheat gluten microspheres for encapsulation of fish oil Colloids and Surfaces B: Biointerfaces 92 2012 305 314
25. Y.L. López-Franco, R.E. Córdova-Moreno, F.M. Goycoolea, M.A. Valdez, J. Juárez-Onofre, and J. Lizardi-Mendoza Classification and physicochemical characterization of mesquite gum (Prosopis spp.) Food Hydrocolloids 26 1 2012 159 166
26. A.K. Nayak, B. Das, and R. Maji Calcium alginate/gum Arabic beads containing glibenclamide: Development and in vitro characterization International Journal of Biological Macromolecules 51 5 2012 1070 1078
27. Pinheiro, J. C., & Bates, D. M. (2000). Mixed-effects models in S and S-PLUS: Springer Science & Business Media.
28. S. Polavarapu, C.M. Oliver, S. Ajlouni, and M.A. Augustin Physicochemical characterisation and oxidative stability of fish oil and fish oil-extra virgin olive oil microencapsulated by sugar beet pectin Food Chemistry 127 4 2011 1694 1705
29. T. Pongjanyakul, and S. Puttipipatkhachorn Xanthan-alginate composite gel beads: Molecular interaction and in vitro characterization International Journal of Pharmaceutics 331 1 2007 61 71
30. P.R. Santagapita, L.G. Brizuela, M.F. Mazzobre, H.L. Ramírez, H.R. Corti, and R.V. Santana Structure/function relationships of several biopolymers as related to invertase stability in dehydrated systems Biomacromolecules 9 2008 741 747
31. F. Shahidi, and Y. Zhong Marine Mammal Oils F. Shahidi, Bailey's industrial oil & fats products 3 2005 John Wiley & Sons Inc Canada 259 278
32. D. Sun-Waterhouse, J. Zhou, G.M. Miskelly, R. Wibisono, and S.S. Wadhwa Stability of encapsulated olive oil in the presence of caffeic acid Food Chemistry 126 3 2011 1049 1056
33. T.L.V. Ulbricht, and D.A.T. Southgate Coronary heart-disease: seven dietary factors Lancet 338 1991 985 992
34. J. Velasco, C. Dobarganes, F. Holgado, and G. Márquez-Ruiz A follow-up oxidation study in dried microencapsulated oils under the accelerated conditions of the Rancimat test Food Research International 42 1 2009 56 62
35. J. Velasco, C. Dobarganes, and G. Márquez-Ruiz Variables affecting lipid oxidation in dried microencapsulated oils Grasas y aceites 54 2003 304 314
36. J. Velasco, F. Holgado, C. Dobarganes, and G. Márquez-Ruiz Influence of relative humidity on oxidation of the free and encapsulated oil fractions in freeze-dried microencapsulated oils Food Research International 42 10 2009 1492 1500
37. E.J. Vernon-Carter, C.I. Beristain, G. Mosqueira, R. Pedroza-Islas, and R.C. Moreno-Terrazas Color degradation and coalescence kinectics of aztec marigold oleoresin in water emulsions stabilized by mesquite or Arabic gums and their blends Journal of Texture Studies 27 6 1996 625 641
38. J. Vongsvivut, P. Heraud, W. Zhang, J.A. Kralovec, D. McNaughton, and C.J. Barrow Quantitative determination of fatty acid compositions in micro-encapsulated fish-oil supplements using Fourier transform infrared (FTIR) spectroscopy Food Chemistry 135 2 2012 603 609
39. W. Wang, G.I.N. Waterhouse, and D. Sun-Waterhouse Co-extrusion encapsulation of canola oil with alginate: Effect of quercetin addition to oil core and pectin addition to alginate shell on oil stability Food Research International 54 1 2013 837 851
40. X.C. Yao, Y. Cao, and S.J. Wu Antioxidant activity and antibacterial activity of peach gum derived oligosaccharides International Journal of Biological Macromolecules 62 2013 1 3