Preparation, study and characterization of complex coacervates formed between gelatin and cactus mucilage extracted from cladodes of Opuntia ficus-indica

被引：28

作者：

Carolina Otalora, Maria ^{[1
]}

Gomez Castano, Jovanny A. ^{[2
]}

Wilches-Torres, Andrea ^{[1
]}

机构：

[1] Univ Boyaca, Fac Ciencias & Ingn, Grp Invest Ciencias Bas NUCLEO, Tunja, Boyaca, Colombia

[2] UPTC, Grp Quim Fis Mol & Modelamiento Computat QUIMOL, Fac Ciencias, Ave Cent Norte, Tunja, Boyaca, Colombia

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2019年 / 112卷

关键词：

Gelatin; Cactus mucilage; Complex coacervation; Microcapsules; RHEOLOGICAL PROPERTIES; PROTEIN ISOLATE; CASHEW GUM; ENCAPSULATION; STABILITY; MICROENCAPSULATION; STARCH;

D O I：

10.1016/j.lwt.2019.06.001

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The phenomenon of complex coacervation between gelatin (G) and cactus mucilage (CM) extracted from cladodes of Opuntia ficus-indica was studied as a function of the pH and the G/CM ratio. The complex was freeze-dried and structural (FTIR), morphological (SEM) and thermal (DSC/TGA) properties were analyzed. Optimal values of pH and G/CM ratio for complex coacervation were determined to be 4.0 and 1:1, respectively. The morphology and thermal behavior of the microcapsules revealed intermolecular attraction between G and CM by the presence of a network structure and thermal stability. FTIR analysis showed that G-CM complex formation occurred via electrostatic interactions. Thus, G/CM complex coacervates can be recommended for use as wall systems to protect bioactive compounds of interest in the food industry.

引用

页数：6

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