Tannin-rich extracts improve the performance of amidated pectin as an alternative microencapsulation matrix to alginate
Identificadores
URI: http://hdl.handle.net/10481/72515Metadatos
Mostrar el registro completo del ítemEditorial
Elsevier
Materia
Alginate Pectin Microencapsulation Tannins Quebracho Chestnut
Fecha
2022-01-21Referencia bibliográfica
S. Molino et al. Tannin-rich extracts improve the performance of amidated pectin as an alternative microencapsulation matrix to alginate. Current Research in Food Science 5 (2022) 243–250 [https://doi.org/10.1016/j.crfs.2022.01.014]
Patrocinador
Teagasc, the Irish Agricultural and Food Development Authority (Fermoy, Ireland); Plan propio de Investigación y Transferencia” of the University of Granada under both programs “Intensificación de la Investigación, modalidad B; European Research Commission (Research Executive Agency) under the research project Stance4Health (Grant Contract N 816303)Resumen
Microencapsulation of tannin extracts through extrusion-gelation method was performed comparing two alter-
native encapsulation matrices: alginate and amidated pectin. The microstructure of the generated microbeads
was studied, as well as their microencapsulation efficiency and release properties. Overall, pectin-based beads
performed better than their alginate-based counterparts. This, combined with a greater incorporation of tannins
in the feed formulations led to a higher tannin load in the final beads. The best microencapsulation efficiency was
given by pectin microbeads loaded with 10% tannin extract (w/w), but the final tannin content could be further
increased by adding a 20% (w/w) concentration of the extracts. During a 14-days storage, only a marginal loss of
tannins was recorded for pectin-based microbeads. The results reveal that great potential exists in producing
pectin-based microbeads in presence of tannins, which allow better loading capacities and improving structural
properties, thanks to the interactions between the tannins and the amidated polysaccharide.