@misc{10481/72515,
year = {2022},
month = {1},
url = {http://hdl.handle.net/10481/72515},
abstract = {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.},
organization = {Teagasc, the Irish Agricultural and Food Development Authority (Fermoy, Ireland)},
organization = {Plan propio de Investigación y Transferencia” of the University of Granada under both programs “Intensificación de la Investigación, modalidad B},
organization = {European Research Commission (Research Executive Agency) under the research project Stance4Health (Grant Contract N 816303)},
publisher = {Elsevier},
keywords = {Alginate},
keywords = {Pectin},
keywords = {Microencapsulation},
keywords = {Tannins},
keywords = {Quebracho},
keywords = {Chestnut},
title = {Tannin-rich extracts improve the performance of amidated pectin as an alternative microencapsulation matrix to alginate},
doi = {https://doi.org/10.1016/j.crfs.2022.01.014},
author = {Molino, Silvia and Rufián Henares, José Ángel and Gómez-Mascaraque, Laura},
}