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A free-solvent lycopene extract was obtained from a natural and non-conventional source such as pink grapefruit. Five matrices were evaluated to select the matrix for lycopene extraction, choosing freeze-dried pulp based on the high content and conservation of all-trans lycopene. The extraction was dependent on both partial preservation of the fruit cellular/tissular structure and water content. The extract was then encapsulated in alginate beads with the addition of sugars and galactomannans. The influence of beads composition was studied on stability towards isomerization, transport properties and release of lycopene. Alginate beads and those supplemented with trehalose and vinal gum were the ones that best preserved lycopene content and minimized isomerization changes. Transport properties measured by LF-NMR showed that lower diffusion coefficients could be related to higher lycopene content in alginate-trehalose beads. Lycopene release was strongly influenced by composition. Then, it is possible to design formulations with different release rates for particular applications. © 2016 Elsevier Ltd


Documento: Artículo
Título:Stability and release of an encapsulated solvent-free lycopene extract in alginate-based beads
Autor:Aguirre Calvo, T.R.; Busch, V.M.; Santagapita, P.R.
Filiación:Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamentos de Industrias y Química Orgánica, Buenos Aires, Argentina
Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Buenos Aires, Argentina
Palabras clave:Biopolymers; Carotenoids; Diffusion coefficient; Release; Stability; Alginate; Biopolymers; Convergence of numerical methods; Diffusion; Extraction; Isomerization; Isomers; Transport properties; Alginate beads; Carotenoids; Design formulation; Free solvents; Galactomannans; Lycopene content; Non conventional sources; Release; Solvent extraction
Página de inicio:406
Página de fin:412
Título revista:LWT - Food Science and Technology
Título revista abreviado:LWT - Food Sci. Technol.


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---------- APA ----------
Aguirre Calvo, T.R., Busch, V.M. & Santagapita, P.R. (2017) . Stability and release of an encapsulated solvent-free lycopene extract in alginate-based beads. LWT - Food Science and Technology, 77, 406-412.
---------- CHICAGO ----------
Aguirre Calvo, T.R., Busch, V.M., Santagapita, P.R. "Stability and release of an encapsulated solvent-free lycopene extract in alginate-based beads" . LWT - Food Science and Technology 77 (2017) : 406-412.
---------- MLA ----------
Aguirre Calvo, T.R., Busch, V.M., Santagapita, P.R. "Stability and release of an encapsulated solvent-free lycopene extract in alginate-based beads" . LWT - Food Science and Technology, vol. 77, 2017, pp. 406-412.
---------- VANCOUVER ----------
Aguirre Calvo, T.R., Busch, V.M., Santagapita, P.R. Stability and release of an encapsulated solvent-free lycopene extract in alginate-based beads. LWT - Food Sci. Technol. 2017;77:406-412.