Xyloglucan from Hymenaea courbaril var. courbaril seeds as encapsulating agent of L-ascorbic acid

被引：28

作者：

Farias, Mirla D. P. ^{[1
,2
]}

Albuquerque, Priscilla B. S. ^{[1
]}

Soares, Paulo A. G. ^{[3
,4
]}

de Sa, Daniele M. A. T. ^{[2
]}

Vicente, Antonio A. ^{[5
]}

Carneiro-da-Cunha, Maria G. ^{[1
]}

机构：

[1] Univ Fed Pernambuco UFPE, LIKA, Biochem Dept, Av Prof Moraes Rego S-N, BR-50670420 Recife, PE, Brazil

[2] Inst Fed Educ Ceara IFCE, Eixo Prod Alimenticia, Av Dr Guarani,317 Derby Clube, BR-62042030 Sobral, CE, Brazil

[3] Univ Fed Rio de Janeiro, Programa Glicobiol, Inst Bioquim Med Leopoldo Meis, BR-21941913 Rio De Janeiro, RJ, Brazil

[4] Univ Fed Rio de Janeiro, Programa Glicobiol, Hosp Univ Clementino Fraga Filho, BR-21941913 Rio De Janeiro, RJ, Brazil

[5] Univ Minho, CEB, Campus Gualtar, P-4710057 Braga, Portugal

来源：

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES | 2018年 / 107卷

关键词：

Additive; Antioxidant; Encapsulation; Hemicellulose; Microencapsulation; Spray drying; CONTROLLED-RELEASE; DRUG-RELEASE; VITAMIN-C; MICROENCAPSULATION; MICROPARTICLES; MICROSPHERES; MICROCAPSULES; GALACTOMANNAN;

D O I：

10.1016/j.ijbiomac.2017.10.016

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

This study evaluated the L-ascorbic acid (AA) encapsulation in microparticles of xyloglucan (XAA) extracted from Hymenaea courbaril seeds by spray drying (SD) and its application in tilapia fish burgers. The encapsulation efficiency was 96.34 +/- 1.6% and the retention of the antioxidant activity was of 89.48 +/- 0.88% after 60 days at 25 degrees C. SEM images showed microspheres with diameters ranging from 4.4 to 34.0 mu m. FTIR spectrum confirmed the presence of AA in xyloglucan microparticles, which was corroborated by DSC and TGA. The release of ascorbic acid was found to be pH-dependent. The application of XAA in tilapia fish burger did not change the pH after heating and the ascorbic acid retention was greater compared to its free form. The results indicate that xyloglucan can be used to encapsulate AA by SD and suggest that XAA was able to reduce undesirable organoleptic changes in fish burgers. (C) 2017 Elsevier B.V. All rights reserved.

引用

页码：1559 / 1566

页数：8

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