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In this work, a bottom-up approach based on the study of polyelectrolyte interactions was performed in order to evaluate the effect of Prosopis alba exudate gum as novel excipient for fish oil encapsulation in composed calcium-alginate-chitosan beads. Emulsion and beads properties such as oil distribution, encapsulation efficiency, yield, microstructure and thermo-oxidative protection were evaluated. Alginate and gum exert a synergistic effect on emulsion stability properties, which conducted to better oil distribution in the beads and higher encapsulation efficiencies (98%) and yield (89%). The positive effect of including the gum as wall material was observed in terms of a higher oil retention capacity of the alginate beads, improved oxidative thermal stability and better microstructural features. Present results are promising and allowed considering P. alba gum as a novel non-conventional polyelectrolyte for improving Ca-alginate beads microstructure and stability with the added benefit of taking advantage of an available resource currently untapped. © 2017 Elsevier Ltd


Documento: Artículo
Título:Prosopis alba exudate gum as novel excipient for fish oil encapsulation in polyelectrolyte bead system
Autor:Vasile, F.E.; Judis, M.A.; Mazzobre, M.F.
Filiación:Laboratorio de Industrias Alimentarias II, Universidad Nacional del Chaco Austral, Comandante Fernández 755, Presidencia Roque Sáenz Peña, Comandante Fernández, Chaco, 3700, Argentina
Laboratorio de Conservación de Biomoléculas, Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria – Pabellón Industrias, Buenos Aires, 1428, Argentina
Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Argentina
Palabras clave:Calcium chloride; Fish oil encapsulation; Hydrocolloids interaction; Ionotropic gelation; Prosopis alba exudate gum; Sodium alginate; Alginate; Calcium; Calcium chloride; Efficiency; Emulsification; Fish; Gelation; Ionotropic gelation; Microstructural evolution; Microstructure; Polyelectrolytes; Sodium alginate; Stability; Bottom up approach; Emulsion stability; Encapsulation efficiency; Fish oil; Hydrocolloids interaction; Microstructural features; Prosopis alba exudate gum; Synergistic effect; Encapsulation
Página de inicio:309
Página de fin:319
Título revista:Carbohydrate Polymers
Título revista abreviado:Carbohydr Polym


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---------- APA ----------
Vasile, F.E., Judis, M.A. & Mazzobre, M.F. (2017) . Prosopis alba exudate gum as novel excipient for fish oil encapsulation in polyelectrolyte bead system. Carbohydrate Polymers, 166, 309-319.
---------- CHICAGO ----------
Vasile, F.E., Judis, M.A., Mazzobre, M.F. "Prosopis alba exudate gum as novel excipient for fish oil encapsulation in polyelectrolyte bead system" . Carbohydrate Polymers 166 (2017) : 309-319.
---------- MLA ----------
Vasile, F.E., Judis, M.A., Mazzobre, M.F. "Prosopis alba exudate gum as novel excipient for fish oil encapsulation in polyelectrolyte bead system" . Carbohydrate Polymers, vol. 166, 2017, pp. 309-319.
---------- VANCOUVER ----------
Vasile, F.E., Judis, M.A., Mazzobre, M.F. Prosopis alba exudate gum as novel excipient for fish oil encapsulation in polyelectrolyte bead system. Carbohydr Polym. 2017;166:309-319.