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Microencapsulation of purple Brazilian cherry juice in xanthan, tara gums and xanthan-tara hydrogel matrixes
•Brazilian cherry juice was encapsulated in xanthan, tara and xanthan-tara hydrogel.•Hydrogel was the best wall material for the release of carotenoids in GFS and IFS.•Stored microparticles in different conditions revealed carotenoid degradation.•Phenolic compounds were stable regardless of the wall...
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| Published in: | Carbohydrate polymers 2013-11, Vol.98 (2), p.1256-1265 |
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| Main Authors: | , , , , , , |
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| cited_by | cdi_FETCH-LOGICAL-c419t-52831fdfacadccf0335dcdd1aa503318a44f5e3137f68be55779123e735b1a5b3 |
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| cites | cdi_FETCH-LOGICAL-c419t-52831fdfacadccf0335dcdd1aa503318a44f5e3137f68be55779123e735b1a5b3 |
| container_end_page | 1265 |
| container_issue | 2 |
| container_start_page | 1256 |
| container_title | Carbohydrate polymers |
| container_volume | 98 |
| creator | Rutz, Josiane K. Zambiazi, Rui C. Borges, Caroline D. Krumreich, Fernanda D. da Luz, Suzane R. Hartwig, Naralice da Rosa, Cleonice G. |
| description | •Brazilian cherry juice was encapsulated in xanthan, tara and xanthan-tara hydrogel.•Hydrogel was the best wall material for the release of carotenoids in GFS and IFS.•Stored microparticles in different conditions revealed carotenoid degradation.•Phenolic compounds were stable regardless of the wall material employed.
The purple Brazilian cherry (Eugenia uniflora L.) juice was encapsulated in xanthan, tara and xanthan-tara hydrogel matrixes. Encapsulation efficiency, Differential Scanning Calorimetry (DSC), X-ray diffractometry, release profile, stability of carotenoids, phenolic compounds and antioxidant activity of microparticles were evaluated. Encapsulation was confirmed. The highest encapsulation efficiency was obtained with xanthan gum and hydrogel was mostly indicated for the release of carotenoids in GFS and IFS medium. Phenolic compounds had the highest release rate but not in a gradually way, regardless of wall material and fluids under analysis. Stored microparticles at 4 and 25°C, showed carotenoid degradation. Xanthan and hydrogel wall material provided the greatest stability to these compounds. The microparticles’ anti-oxidant activity decreased during storage due to the degradation of carotenoids. |
| doi_str_mv | 10.1016/j.carbpol.2013.07.058 |
| format | article |
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The purple Brazilian cherry (Eugenia uniflora L.) juice was encapsulated in xanthan, tara and xanthan-tara hydrogel matrixes. Encapsulation efficiency, Differential Scanning Calorimetry (DSC), X-ray diffractometry, release profile, stability of carotenoids, phenolic compounds and antioxidant activity of microparticles were evaluated. Encapsulation was confirmed. The highest encapsulation efficiency was obtained with xanthan gum and hydrogel was mostly indicated for the release of carotenoids in GFS and IFS medium. Phenolic compounds had the highest release rate but not in a gradually way, regardless of wall material and fluids under analysis. Stored microparticles at 4 and 25°C, showed carotenoid degradation. Xanthan and hydrogel wall material provided the greatest stability to these compounds. The microparticles’ anti-oxidant activity decreased during storage due to the degradation of carotenoids.</description><identifier>ISSN: 0144-8617</identifier><identifier>EISSN: 1879-1344</identifier><identifier>DOI: 10.1016/j.carbpol.2013.07.058</identifier><identifier>PMID: 24053801</identifier><identifier>CODEN: CAPOD8</identifier><language>eng</language><publisher>Kidlington: Elsevier Ltd</publisher><subject>antioxidant activity ; antioxidants ; Antioxidants - chemistry ; Applied sciences ; Beverages ; Bioactive compounds ; Biological and medical sciences ; Biphenyl Compounds - antagonists & inhibitors ; Brazil ; Calorimetry, Differential Scanning ; Carotenoids ; Carotenoids - chemistry ; differential scanning calorimetry ; Drug Compounding ; Eugenia uniflora ; Exact sciences and technology ; Food industries ; Fruit - chemistry ; Fundamental and applied biological sciences. Psychology ; General pharmacology ; hydrocolloids ; Hydrogels ; juices ; Medical sciences ; Microencapsulation ; Myrtaceae - chemistry ; Natural polymers ; Non alcoholic beverage industries and mineral waters ; Pharmaceutical technology. Pharmaceutical industry ; Pharmacology. Drug treatments ; Phenolic compounds ; Phenols - chemistry ; Physicochemistry of polymers ; Picrates - antagonists & inhibitors ; Plant Gums - chemistry ; Polysaccharides, Bacterial - chemistry ; Spectroscopy, Fourier Transform Infrared ; Stability ; Starch and polysaccharides ; X-radiation ; xanthan gum</subject><ispartof>Carbohydrate polymers, 2013-11, Vol.98 (2), p.1256-1265</ispartof><rights>2013 Elsevier Ltd</rights><rights>2014 INIST-CNRS</rights><rights>Copyright © 2013 Elsevier Ltd. All rights reserved.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c419t-52831fdfacadccf0335dcdd1aa503318a44f5e3137f68be55779123e735b1a5b3</citedby><cites>FETCH-LOGICAL-c419t-52831fdfacadccf0335dcdd1aa503318a44f5e3137f68be55779123e735b1a5b3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,27924,27925</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=27798326$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/24053801$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Rutz, Josiane K.</creatorcontrib><creatorcontrib>Zambiazi, Rui C.</creatorcontrib><creatorcontrib>Borges, Caroline D.</creatorcontrib><creatorcontrib>Krumreich, Fernanda D.</creatorcontrib><creatorcontrib>da Luz, Suzane R.</creatorcontrib><creatorcontrib>Hartwig, Naralice</creatorcontrib><creatorcontrib>da Rosa, Cleonice G.</creatorcontrib><title>Microencapsulation of purple Brazilian cherry juice in xanthan, tara gums and xanthan-tara hydrogel matrixes</title><title>Carbohydrate polymers</title><addtitle>Carbohydr Polym</addtitle><description>•Brazilian cherry juice was encapsulated in xanthan, tara and xanthan-tara hydrogel.•Hydrogel was the best wall material for the release of carotenoids in GFS and IFS.•Stored microparticles in different conditions revealed carotenoid degradation.•Phenolic compounds were stable regardless of the wall material employed.
The purple Brazilian cherry (Eugenia uniflora L.) juice was encapsulated in xanthan, tara and xanthan-tara hydrogel matrixes. Encapsulation efficiency, Differential Scanning Calorimetry (DSC), X-ray diffractometry, release profile, stability of carotenoids, phenolic compounds and antioxidant activity of microparticles were evaluated. Encapsulation was confirmed. The highest encapsulation efficiency was obtained with xanthan gum and hydrogel was mostly indicated for the release of carotenoids in GFS and IFS medium. Phenolic compounds had the highest release rate but not in a gradually way, regardless of wall material and fluids under analysis. Stored microparticles at 4 and 25°C, showed carotenoid degradation. Xanthan and hydrogel wall material provided the greatest stability to these compounds. The microparticles’ anti-oxidant activity decreased during storage due to the degradation of carotenoids.</description><subject>antioxidant activity</subject><subject>antioxidants</subject><subject>Antioxidants - chemistry</subject><subject>Applied sciences</subject><subject>Beverages</subject><subject>Bioactive compounds</subject><subject>Biological and medical sciences</subject><subject>Biphenyl Compounds - antagonists & inhibitors</subject><subject>Brazil</subject><subject>Calorimetry, Differential Scanning</subject><subject>Carotenoids</subject><subject>Carotenoids - chemistry</subject><subject>differential scanning calorimetry</subject><subject>Drug Compounding</subject><subject>Eugenia uniflora</subject><subject>Exact sciences and technology</subject><subject>Food industries</subject><subject>Fruit - chemistry</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>General pharmacology</subject><subject>hydrocolloids</subject><subject>Hydrogels</subject><subject>juices</subject><subject>Medical sciences</subject><subject>Microencapsulation</subject><subject>Myrtaceae - chemistry</subject><subject>Natural polymers</subject><subject>Non alcoholic beverage industries and mineral waters</subject><subject>Pharmaceutical technology. Pharmaceutical industry</subject><subject>Pharmacology. Drug treatments</subject><subject>Phenolic compounds</subject><subject>Phenols - chemistry</subject><subject>Physicochemistry of polymers</subject><subject>Picrates - antagonists & inhibitors</subject><subject>Plant Gums - chemistry</subject><subject>Polysaccharides, Bacterial - chemistry</subject><subject>Spectroscopy, Fourier Transform Infrared</subject><subject>Stability</subject><subject>Starch and polysaccharides</subject><subject>X-radiation</subject><subject>xanthan gum</subject><issn>0144-8617</issn><issn>1879-1344</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2013</creationdate><recordtype>article</recordtype><recordid>eNqFkUtv1DAQgC1ERZfCTwB8QeJAgh3bSfaEoAKKVMQBerYm9njXK-eBnaAuv75edluOWLJsjb556BtCXnBWcsbrd7vSQOymMZQV46JkTclU-4iseNusCy6kfExWjEtZtDVvzsnTlHYsn5qzJ-S8kkyJlvEVCd-8iSMOBqa0BJj9ONDR0WmJU0D6McIfHzwM1Gwxxj3dLd4g9QO9hWHewvCWzhCBbpY-URjsfbj4G93ubRw3GGgPc_S3mJ6RMwch4fPTe0FuPn_6eXlVXH__8vXyw3VhJF_PhapawZ11YMAa45gQyhprOYDKf96ClE6h4KJxdduhUk2z5pXARqiOg-rEBXlzrDvF8deCada9TwZDgAHHJWkuhWrzXcuMqiOaLaQU0ekp-h7iXnOmD6L1Tp9E64NozRqdRee8l6cWS9ejfci6N5uB1ycAkoHgIgzGp39cnrkVVZ25V0fOwahhEzNz8yN3qvOylJDqUOn9kcCs7LfHqJPxeWNofUQzazv6_wx7B2vzqWM</recordid><startdate>20131106</startdate><enddate>20131106</enddate><creator>Rutz, Josiane K.</creator><creator>Zambiazi, Rui C.</creator><creator>Borges, Caroline D.</creator><creator>Krumreich, Fernanda D.</creator><creator>da Luz, Suzane R.</creator><creator>Hartwig, Naralice</creator><creator>da Rosa, Cleonice G.</creator><general>Elsevier Ltd</general><general>Elsevier</general><scope>FBQ</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20131106</creationdate><title>Microencapsulation of purple Brazilian cherry juice in xanthan, tara gums and xanthan-tara hydrogel matrixes</title><author>Rutz, Josiane K. ; Zambiazi, Rui C. ; Borges, Caroline D. ; Krumreich, Fernanda D. ; da Luz, Suzane R. ; Hartwig, Naralice ; da Rosa, Cleonice G.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c419t-52831fdfacadccf0335dcdd1aa503318a44f5e3137f68be55779123e735b1a5b3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2013</creationdate><topic>antioxidant activity</topic><topic>antioxidants</topic><topic>Antioxidants - chemistry</topic><topic>Applied sciences</topic><topic>Beverages</topic><topic>Bioactive compounds</topic><topic>Biological and medical sciences</topic><topic>Biphenyl Compounds - antagonists & inhibitors</topic><topic>Brazil</topic><topic>Calorimetry, Differential Scanning</topic><topic>Carotenoids</topic><topic>Carotenoids - chemistry</topic><topic>differential scanning calorimetry</topic><topic>Drug Compounding</topic><topic>Eugenia uniflora</topic><topic>Exact sciences and technology</topic><topic>Food industries</topic><topic>Fruit - chemistry</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>General pharmacology</topic><topic>hydrocolloids</topic><topic>Hydrogels</topic><topic>juices</topic><topic>Medical sciences</topic><topic>Microencapsulation</topic><topic>Myrtaceae - chemistry</topic><topic>Natural polymers</topic><topic>Non alcoholic beverage industries and mineral waters</topic><topic>Pharmaceutical technology. Pharmaceutical industry</topic><topic>Pharmacology. Drug treatments</topic><topic>Phenolic compounds</topic><topic>Phenols - chemistry</topic><topic>Physicochemistry of polymers</topic><topic>Picrates - antagonists & inhibitors</topic><topic>Plant Gums - chemistry</topic><topic>Polysaccharides, Bacterial - chemistry</topic><topic>Spectroscopy, Fourier Transform Infrared</topic><topic>Stability</topic><topic>Starch and polysaccharides</topic><topic>X-radiation</topic><topic>xanthan gum</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Rutz, Josiane K.</creatorcontrib><creatorcontrib>Zambiazi, Rui C.</creatorcontrib><creatorcontrib>Borges, Caroline D.</creatorcontrib><creatorcontrib>Krumreich, Fernanda D.</creatorcontrib><creatorcontrib>da Luz, Suzane R.</creatorcontrib><creatorcontrib>Hartwig, Naralice</creatorcontrib><creatorcontrib>da Rosa, Cleonice G.</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Carbohydrate polymers</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Rutz, Josiane K.</au><au>Zambiazi, Rui C.</au><au>Borges, Caroline D.</au><au>Krumreich, Fernanda D.</au><au>da Luz, Suzane R.</au><au>Hartwig, Naralice</au><au>da Rosa, Cleonice G.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Microencapsulation of purple Brazilian cherry juice in xanthan, tara gums and xanthan-tara hydrogel matrixes</atitle><jtitle>Carbohydrate polymers</jtitle><addtitle>Carbohydr Polym</addtitle><date>2013-11-06</date><risdate>2013</risdate><volume>98</volume><issue>2</issue><spage>1256</spage><epage>1265</epage><pages>1256-1265</pages><issn>0144-8617</issn><eissn>1879-1344</eissn><coden>CAPOD8</coden><abstract>•Brazilian cherry juice was encapsulated in xanthan, tara and xanthan-tara hydrogel.•Hydrogel was the best wall material for the release of carotenoids in GFS and IFS.•Stored microparticles in different conditions revealed carotenoid degradation.•Phenolic compounds were stable regardless of the wall material employed.
The purple Brazilian cherry (Eugenia uniflora L.) juice was encapsulated in xanthan, tara and xanthan-tara hydrogel matrixes. Encapsulation efficiency, Differential Scanning Calorimetry (DSC), X-ray diffractometry, release profile, stability of carotenoids, phenolic compounds and antioxidant activity of microparticles were evaluated. Encapsulation was confirmed. The highest encapsulation efficiency was obtained with xanthan gum and hydrogel was mostly indicated for the release of carotenoids in GFS and IFS medium. Phenolic compounds had the highest release rate but not in a gradually way, regardless of wall material and fluids under analysis. Stored microparticles at 4 and 25°C, showed carotenoid degradation. Xanthan and hydrogel wall material provided the greatest stability to these compounds. The microparticles’ anti-oxidant activity decreased during storage due to the degradation of carotenoids.</abstract><cop>Kidlington</cop><pub>Elsevier Ltd</pub><pmid>24053801</pmid><doi>10.1016/j.carbpol.2013.07.058</doi><tpages>10</tpages></addata></record> |
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| subjects | antioxidant activity antioxidants Antioxidants - chemistry Applied sciences Beverages Bioactive compounds Biological and medical sciences Biphenyl Compounds - antagonists & inhibitors Brazil Calorimetry, Differential Scanning Carotenoids Carotenoids - chemistry differential scanning calorimetry Drug Compounding Eugenia uniflora Exact sciences and technology Food industries Fruit - chemistry Fundamental and applied biological sciences. Psychology General pharmacology hydrocolloids Hydrogels juices Medical sciences Microencapsulation Myrtaceae - chemistry Natural polymers Non alcoholic beverage industries and mineral waters Pharmaceutical technology. Pharmaceutical industry Pharmacology. Drug treatments Phenolic compounds Phenols - chemistry Physicochemistry of polymers Picrates - antagonists & inhibitors Plant Gums - chemistry Polysaccharides, Bacterial - chemistry Spectroscopy, Fourier Transform Infrared Stability Starch and polysaccharides X-radiation xanthan gum |
| title | Microencapsulation of purple Brazilian cherry juice in xanthan, tara gums and xanthan-tara hydrogel matrixes |
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