Effect of temperature and relative humidity on the stability of betalains encapsulated in cryogels from protein and polysaccharide
ABSTRACT: The stability of betalains (Bet) encapsulated in cryogels made with a mixture of albumin (ALB) and albumin-pectin (ALB-PEC) as wall materials were evaluated during storage at 32% and 83% relative humidity (RH) at several different temperature conditions (4 C, 30 C and 40 C). The retention...
- Autores:
-
Chaux Gutiérrez, Ana María
Pérez Monterroza, Ezequiel José
Granda Restrepo, Diana María
Aparecida Mauro, María
- Tipo de recurso:
- Article of investigation
- Fecha de publicación:
- 2021
- Institución:
- Universidad de Antioquia
- Repositorio:
- Repositorio UdeA
- Idioma:
- eng
- OAI Identifier:
- oai:bibliotecadigital.udea.edu.co:10495/38221
- Acceso en línea:
- https://hdl.handle.net/10495/38221
- Palabra clave:
- Albúminas
Albumins
Antioxidantes
Antioxidants
Compuestos Fenólicos
Phenolic Compounds
Remolacha
Beetroot
Betaina
Betaine
http://aims.fao.org/aos/agrovoc/c_867
http://aims.fao.org/aos/agrovoc/c_26760
https://id.nlm.nih.gov/mesh/D000418
https://id.nlm.nih.gov/mesh/D000975
- Rights
- openAccess
- License
- http://creativecommons.org/licenses/by-nc-nd/2.5/co/
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| dc.title.spa.fl_str_mv |
Effect of temperature and relative humidity on the stability of betalains encapsulated in cryogels from protein and polysaccharide |
| title |
Effect of temperature and relative humidity on the stability of betalains encapsulated in cryogels from protein and polysaccharide |
| spellingShingle |
Effect of temperature and relative humidity on the stability of betalains encapsulated in cryogels from protein and polysaccharide Albúminas Albumins Antioxidantes Antioxidants Compuestos Fenólicos Phenolic Compounds Remolacha Beetroot Betaina Betaine http://aims.fao.org/aos/agrovoc/c_867 http://aims.fao.org/aos/agrovoc/c_26760 https://id.nlm.nih.gov/mesh/D000418 https://id.nlm.nih.gov/mesh/D000975 |
| title_short |
Effect of temperature and relative humidity on the stability of betalains encapsulated in cryogels from protein and polysaccharide |
| title_full |
Effect of temperature and relative humidity on the stability of betalains encapsulated in cryogels from protein and polysaccharide |
| title_fullStr |
Effect of temperature and relative humidity on the stability of betalains encapsulated in cryogels from protein and polysaccharide |
| title_full_unstemmed |
Effect of temperature and relative humidity on the stability of betalains encapsulated in cryogels from protein and polysaccharide |
| title_sort |
Effect of temperature and relative humidity on the stability of betalains encapsulated in cryogels from protein and polysaccharide |
| dc.creator.fl_str_mv |
Chaux Gutiérrez, Ana María Pérez Monterroza, Ezequiel José Granda Restrepo, Diana María Aparecida Mauro, María |
| dc.contributor.author.none.fl_str_mv |
Chaux Gutiérrez, Ana María Pérez Monterroza, Ezequiel José Granda Restrepo, Diana María Aparecida Mauro, María |
| dc.contributor.researchgroup.spa.fl_str_mv |
BIOALI Biotecnología de Alimentos |
| dc.subject.decs.none.fl_str_mv |
Albúminas Albumins Antioxidantes Antioxidants Compuestos Fenólicos Phenolic Compounds |
| topic |
Albúminas Albumins Antioxidantes Antioxidants Compuestos Fenólicos Phenolic Compounds Remolacha Beetroot Betaina Betaine http://aims.fao.org/aos/agrovoc/c_867 http://aims.fao.org/aos/agrovoc/c_26760 https://id.nlm.nih.gov/mesh/D000418 https://id.nlm.nih.gov/mesh/D000975 |
| dc.subject.agrovoc.none.fl_str_mv |
Remolacha Beetroot Betaina Betaine |
| dc.subject.agrovocuri.none.fl_str_mv |
http://aims.fao.org/aos/agrovoc/c_867 http://aims.fao.org/aos/agrovoc/c_26760 |
| dc.subject.meshuri.none.fl_str_mv |
https://id.nlm.nih.gov/mesh/D000418 https://id.nlm.nih.gov/mesh/D000975 |
| description |
ABSTRACT: The stability of betalains (Bet) encapsulated in cryogels made with a mixture of albumin (ALB) and albumin-pectin (ALB-PEC) as wall materials were evaluated during storage at 32% and 83% relative humidity (RH) at several different temperature conditions (4 C, 30 C and 40 C). The retention of betalains (betanin ? isobetanin) and phenolic compounds and the antioxidant activity were determined by high-performance liquid chromatography, the Folin–Ciocalteu method and radical ABTS*? capture methodology. The color parameters and images of the encapsulated betalains were obtained. Cryogels prepared with ALB at 32% RH and at 4 C provided betanin and isobetanin retention of 72% and 82%, with half-life times of 108 and 165 days, respectively. The antioxidant activity and phenolic compounds showed retention greater than 70% during storage at 32% RH at all temperatures. Cryogels prepared with ALB-PEC also conferred high retention percentages of phenolic compounds at 83% RH, but this high RH caused a significant decrease in the retention of betalains. Both ALB and ALB-PEC improved betalain stability during storage compared with the extracts without encapsulating. Therefore, cryogels could be used as protection matrices for betalains. |
| publishDate |
2021 |
| dc.date.issued.none.fl_str_mv |
2021 |
| dc.date.accessioned.none.fl_str_mv |
2024-02-19T17:10:41Z |
| dc.date.available.none.fl_str_mv |
2024-02-19T17:10:41Z |
| dc.type.spa.fl_str_mv |
Artículo de investigación |
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http://purl.org/coar/resource_type/c_2df8fbb1 |
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https://purl.org/redcol/resource_type/ART |
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http://purl.org/coar/version/c_970fb48d4fbd8a85 |
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info:eu-repo/semantics/article |
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info:eu-repo/semantics/publishedVersion |
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http://purl.org/coar/resource_type/c_2df8fbb1 |
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publishedVersion |
| dc.identifier.citation.spa.fl_str_mv |
Chaux-Gutiérrez AM, Pérez-Monterroza EJ, Granda-Restrepo DM, Mauro MA. Effect of temperature and relative humidity on the stability of betalains encapsulated in cryogels from protein and polysaccharide. J Food Sci Technol. 2021 May;58(5):2007-2018. doi: 10.1007/s13197-020-04713-x. |
| dc.identifier.issn.none.fl_str_mv |
0022-1155 |
| dc.identifier.uri.none.fl_str_mv |
https://hdl.handle.net/10495/38221 |
| dc.identifier.doi.none.fl_str_mv |
10.1007/s13197-020-04713-x |
| dc.identifier.eissn.none.fl_str_mv |
0975-8402 |
| identifier_str_mv |
Chaux-Gutiérrez AM, Pérez-Monterroza EJ, Granda-Restrepo DM, Mauro MA. Effect of temperature and relative humidity on the stability of betalains encapsulated in cryogels from protein and polysaccharide. J Food Sci Technol. 2021 May;58(5):2007-2018. doi: 10.1007/s13197-020-04713-x. 0022-1155 10.1007/s13197-020-04713-x 0975-8402 |
| url |
https://hdl.handle.net/10495/38221 |
| dc.language.iso.spa.fl_str_mv |
eng |
| language |
eng |
| dc.relation.ispartofjournalabbrev.spa.fl_str_mv |
J. Food. Sci. Technol. |
| dc.relation.citationendpage.spa.fl_str_mv |
2019 |
| dc.relation.citationissue.spa.fl_str_mv |
5 |
| dc.relation.citationstartpage.spa.fl_str_mv |
2007 |
| dc.relation.citationvolume.spa.fl_str_mv |
58 |
| dc.relation.ispartofjournal.spa.fl_str_mv |
Journal of Food Science and Technology |
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http://creativecommons.org/licenses/by-nc-nd/2.5/co/ |
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info:eu-repo/semantics/openAccess |
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openAccess |
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12 páginas |
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application/pdf |
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Springer |
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Nueva Delhi, India |
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Chaux Gutiérrez, Ana MaríaPérez Monterroza, Ezequiel JoséGranda Restrepo, Diana MaríaAparecida Mauro, MaríaBIOALI Biotecnología de Alimentos2024-02-19T17:10:41Z2024-02-19T17:10:41Z2021Chaux-Gutiérrez AM, Pérez-Monterroza EJ, Granda-Restrepo DM, Mauro MA. Effect of temperature and relative humidity on the stability of betalains encapsulated in cryogels from protein and polysaccharide. J Food Sci Technol. 2021 May;58(5):2007-2018. doi: 10.1007/s13197-020-04713-x.0022-1155https://hdl.handle.net/10495/3822110.1007/s13197-020-04713-x0975-8402ABSTRACT: The stability of betalains (Bet) encapsulated in cryogels made with a mixture of albumin (ALB) and albumin-pectin (ALB-PEC) as wall materials were evaluated during storage at 32% and 83% relative humidity (RH) at several different temperature conditions (4 C, 30 C and 40 C). The retention of betalains (betanin ? isobetanin) and phenolic compounds and the antioxidant activity were determined by high-performance liquid chromatography, the Folin–Ciocalteu method and radical ABTS*? capture methodology. The color parameters and images of the encapsulated betalains were obtained. Cryogels prepared with ALB at 32% RH and at 4 C provided betanin and isobetanin retention of 72% and 82%, with half-life times of 108 and 165 days, respectively. The antioxidant activity and phenolic compounds showed retention greater than 70% during storage at 32% RH at all temperatures. Cryogels prepared with ALB-PEC also conferred high retention percentages of phenolic compounds at 83% RH, but this high RH caused a significant decrease in the retention of betalains. Both ALB and ALB-PEC improved betalain stability during storage compared with the extracts without encapsulating. Therefore, cryogels could be used as protection matrices for betalains.COL003837912 páginasapplication/pdfengSpringerNueva Delhi, Indiahttp://creativecommons.org/licenses/by-nc-nd/2.5/co/https://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccesshttp://purl.org/coar/access_right/c_abf2Effect of temperature and relative humidity on the stability of betalains encapsulated in cryogels from protein and polysaccharideArtículo de investigaciónhttp://purl.org/coar/resource_type/c_2df8fbb1https://purl.org/redcol/resource_type/ARThttp://purl.org/coar/version/c_970fb48d4fbd8a85info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionAlbúminasAlbuminsAntioxidantesAntioxidantsCompuestos FenólicosPhenolic CompoundsRemolachaBeetrootBetainaBetainehttp://aims.fao.org/aos/agrovoc/c_867http://aims.fao.org/aos/agrovoc/c_26760https://id.nlm.nih.gov/mesh/D000418https://id.nlm.nih.gov/mesh/D000975J. Food. Sci. 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