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Tannin-rich extracts improve the performance of amidated pectin as an alternative microencapsulation matrix to alginate
dc.contributor.author | Molino, Silvia | |
dc.contributor.author | Rufián Henares, José Ángel | |
dc.contributor.author | Gómez-Mascaraque, Laura | |
dc.date.accessioned | 2022-01-27T09:36:28Z | |
dc.date.available | 2022-01-27T09:36:28Z | |
dc.date.issued | 2022-01-21 | |
dc.identifier.citation | 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] | es_ES |
dc.identifier.uri | http://hdl.handle.net/10481/72515 | |
dc.description | This work was funded by Teagasc, the Irish Agricultural and Food Development Authority (Fermoy, Ireland), by the “Plan propio de Investigaci ́on y Transferencia” of the University of Granada under both programs “Intensificaci ́on de la Investigaci ́on, modalidad B′′ and by the European Research Commission (Research Executive Agency) under the research project Stance4Health (Grant Contract N 816303) granted to Jos ́e A. Rufi ́an-Henares. | es_ES |
dc.description.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. | es_ES |
dc.description.sponsorship | Teagasc, the Irish Agricultural and Food Development Authority (Fermoy, Ireland) | es_ES |
dc.description.sponsorship | Plan propio de Investigación y Transferencia” of the University of Granada under both programs “Intensificación de la Investigación, modalidad B | es_ES |
dc.description.sponsorship | European Research Commission (Research Executive Agency) under the research project Stance4Health (Grant Contract N 816303) | es_ES |
dc.language.iso | eng | es_ES |
dc.publisher | Elsevier | es_ES |
dc.rights | Atribución-NoComercial-CompartirIgual 3.0 España | * |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-sa/3.0/es/ | * |
dc.subject | Alginate | es_ES |
dc.subject | Pectin | es_ES |
dc.subject | Microencapsulation | es_ES |
dc.subject | Tannins | es_ES |
dc.subject | Quebracho | es_ES |
dc.subject | Chestnut | es_ES |
dc.title | Tannin-rich extracts improve the performance of amidated pectin as an alternative microencapsulation matrix to alginate | es_ES |
dc.type | info:eu-repo/semantics/article | es_ES |
dc.relation.projectID | info:eu-repo/grantAgreement/EC/H2020/816303 | es_ES |
dc.rights.accessRights | info:eu-repo/semantics/openAccess | es_ES |
dc.identifier.doi | https://doi.org/10.1016/j.crfs.2022.01.014 | |
dc.type.hasVersion | info:eu-repo/semantics/publishedVersion | es_ES |
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