Micropores and Their Relationship with Carotenoids Stability: A New Tool to Study Preservation of Solid Foods

Carotenoids were encapsulated by means of coacervation by using a nanostructured material (NE) prepared with alginate/zeolite valfor 100 (1:3) and another that was non-nanostructured (AA) prepared with alginate at 2 %. The diameter of the AA and NE capsules was ≈1,200 μm. The NE protected the carote...

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Bibliographic Details
Published in:Food and bioprocess technology 2014-04, Vol.7 (4), p.1160-1170
Main Authors: Pascual-Pineda, Luz A., Flores-Andrade, Enrique, Alamilla-Beltrán, Liliana, Chanona-Pérez, Jose J., Beristain, César I., Gutiérrez-López, Gustavo F., Azuara, Ebner
Format: Article
Language:English
Subjects:
Adsorbed water
Adsorption
Agriculture
Alginates
Alginic acid
Atomic force microscopes
Atomic force microscopy
Biotechnology
Carotenoids
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Coacervation
Control stability
Enthalpy
Entropy
Food
Food Science
Moisture content
Nanostructure
Nanostructured materials
Nutrients
Original Paper
Porosity
Preservation
Thermodynamic properties
Water chemistry
Water content
Zeolites
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Summary:Carotenoids were encapsulated by means of coacervation by using a nanostructured material (NE) prepared with alginate/zeolite valfor 100 (1:3) and another that was non-nanostructured (AA) prepared with alginate at 2 %. The diameter of the AA and NE capsules was ≈1,200 μm. The NE protected the carotenoids at higher water activities ( a w ) than the AA. The highest retention of carotenoids (7,200 mg/kg dry solids for NE and 2,230 mg/kg dry solids for AA) was observed at water activities corresponding to the minimal integral entropy (≈0.35–0.45 for NE and ≈0.1 for AA). According to the enthalpy–entropy compensation, the water adsorption in the AA capsules was enthalpy driven at a w range of 0.115–0.973. However, the NE showed two zones: (1) at low a w (0.115–0.4), the water adsorption was controlled by entropy and (2) over an a w range of 0.4–0.973, controlled by enthalpy. Atomic force microscope images, moisture content corresponding to micropore volume and thermodynamic properties suggest that the adsorption process and the carotenoids stability were controlled by entropic barriers when the water molecules were adsorbed in the micropores (nanopores with pore diameter
ISSN:1935-5130
1935-5149
DOI:10.1007/s11947-013-1162-0