Enhancing hygroscopic stability of agave fructans capsules obtained by electrospraying

Enhancing hygroscopic stability of agave fructans capsules obtained by electrospraying

“This is a post-peer-review, pre-copyedit version of an article published in Journal of Food Science and Technology. The final authenticated version is available online at: http://dx.doi.org/10.1007/s13197-020-04672-3”

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Main Authors: Ramos-Hernández, Jorge A., Lagarón Cabello, José María, Calderón-Santoyo, Montserrat, Prieto, Cristina, Ragazzo-Sánchez, Juan A.
Other Authors: Consejo Nacional de Ciencia y Tecnología (México)
Format: artículo biblioteca
Language:English
Published: Springer 2020-08-07
Subjects:Agave fructans, Whey protein, Hygroscopicity, Sea grape extract, Thermal stability, Controlled release,
Online Access:http://hdl.handle.net/10261/239157
http://dx.doi.org/10.13039/501100003141
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spelling dig-iata-es-10261-2391572021-12-27T15:38:15Z Enhancing hygroscopic stability of agave fructans capsules obtained by electrospraying Ramos-Hernández, Jorge A. Lagarón Cabello, José María Calderón-Santoyo, Montserrat Prieto, Cristina Ragazzo-Sánchez, Juan A. Consejo Nacional de Ciencia y Tecnología (México) Ministerio de Ciencia, Innovación y Universidades (España) Agave fructans Whey protein Hygroscopicity Sea grape extract Thermal stability Controlled release “This is a post-peer-review, pre-copyedit version of an article published in Journal of Food Science and Technology. The final authenticated version is available online at: http://dx.doi.org/10.1007/s13197-020-04672-3” In this work, different whey protein (WP) ratios (5, 10, 20, 30, 40 and 50% w/w) were added as stabilizers to high degree of polymerization Agave fructans (HDPAF) capsules to decrease the hygroscopicity. Results showed that the WP and HDPAF in 1:520:80 ratio (20/80 w/w) decreased significantly the hygroscopicity of capsules from 12.19 to 8.34%. Additionally, this polymeric mixture was assessed for the encapsulation of sea grape (Coccoloba uvifera L.) leaf extract was achieved by via electrospray, using this biopolymers mixture. Scanning electron microscopy (SEM) images exhibited spherical particles with sizes from 655 to 7250 nm. The thermal stability of encapsulated extract was demonstrated by via thermogravimetric analysis. The in vitro release study in simulated stomach (0–180 min) and intestine conditions (0–300 min) showed the controlled release of the controlled release of the encapsulated extract. The encapsulated extract and its bioavailability in simulating the stomach (0–180 min) and small intestine (0–300 min) Therefore, HDPAF–WP is a viable option as an encapsulating matrix susceptible to be used in the food, pharmaceutical, and cosmetic industries. This study was supported by the Consejo Nacional de Ciencia y Tecnología (CONACyT, Mexico) for the scholarship granted (Number 702624) to Jorge Alberto Ramos-Hernández; CYTED thematic network code 319RT0576 and Spanish Ministry of Science, Innovation and Universities (Project Code RTI2018-097249-B-C21). Peer reviewed 2021-04-23T05:31:29Z 2021-04-23T05:31:29Z 2020-08-07 artículo http://purl.org/coar/resource_type/c_6501 Journal of Food Science and Technology 58: 1593-1603 (2021) 0022-1155 http://hdl.handle.net/10261/239157 10.1007/s13197-020-04672-3 http://dx.doi.org/10.13039/501100003141 33746286 en #PLACEHOLDER_PARENT_METADATA_VALUE# info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/RTI2018-097249-B-C21 Postprint https://doi.org/10.1007/s13197-020-04672-3 Sí open Springer
institution IATA ES
collection DSpace
country España
countrycode ES
component Bibliográfico
access En linea
databasecode dig-iata-es
tag biblioteca
region Europa del Sur
libraryname Biblioteca del IATA España
language English
topic Agave fructans
Whey protein
Hygroscopicity
Sea grape extract
Thermal stability
Controlled release
Agave fructans
Whey protein
Hygroscopicity
Sea grape extract
Thermal stability
Controlled release
spellingShingle Agave fructans
Whey protein
Hygroscopicity
Sea grape extract
Thermal stability
Controlled release
Agave fructans
Whey protein
Hygroscopicity
Sea grape extract
Thermal stability
Controlled release
Ramos-Hernández, Jorge A.
Lagarón Cabello, José María
Calderón-Santoyo, Montserrat
Prieto, Cristina
Ragazzo-Sánchez, Juan A.
Enhancing hygroscopic stability of agave fructans capsules obtained by electrospraying
description “This is a post-peer-review, pre-copyedit version of an article published in Journal of Food Science and Technology. The final authenticated version is available online at: http://dx.doi.org/10.1007/s13197-020-04672-3”
author2 Consejo Nacional de Ciencia y Tecnología (México)
author_facet Consejo Nacional de Ciencia y Tecnología (México)
Ramos-Hernández, Jorge A.
Lagarón Cabello, José María
Calderón-Santoyo, Montserrat
Prieto, Cristina
Ragazzo-Sánchez, Juan A.
format artículo
topic_facet Agave fructans
Whey protein
Hygroscopicity
Sea grape extract
Thermal stability
Controlled release
author Ramos-Hernández, Jorge A.
Lagarón Cabello, José María
Calderón-Santoyo, Montserrat
Prieto, Cristina
Ragazzo-Sánchez, Juan A.
author_sort Ramos-Hernández, Jorge A.
title Enhancing hygroscopic stability of agave fructans capsules obtained by electrospraying
title_short Enhancing hygroscopic stability of agave fructans capsules obtained by electrospraying
title_full Enhancing hygroscopic stability of agave fructans capsules obtained by electrospraying
title_fullStr Enhancing hygroscopic stability of agave fructans capsules obtained by electrospraying
title_full_unstemmed Enhancing hygroscopic stability of agave fructans capsules obtained by electrospraying
title_sort enhancing hygroscopic stability of agave fructans capsules obtained by electrospraying
publisher Springer
publishDate 2020-08-07
url http://hdl.handle.net/10261/239157
http://dx.doi.org/10.13039/501100003141
work_keys_str_mv AT ramoshernandezjorgea enhancinghygroscopicstabilityofagavefructanscapsulesobtainedbyelectrospraying
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AT calderonsantoyomontserrat enhancinghygroscopicstabilityofagavefructanscapsulesobtainedbyelectrospraying
AT prietocristina enhancinghygroscopicstabilityofagavefructanscapsulesobtainedbyelectrospraying
AT ragazzosanchezjuana enhancinghygroscopicstabilityofagavefructanscapsulesobtainedbyelectrospraying
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