Laboratorio de Industrias Alimentarias II, Universidad Nacional del Chaco Austral, Comandante Fernández 755, Presidencia Roque Sáenz Peña 3700, Chaco, Argentina; Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Argentina.
Laboratorio de Industrias Alimentarias II, Universidad Nacional del Chaco Austral, Comandante Fernández 755, Presidencia Roque Sáenz Peña 3700, Chaco, Argentina.
Food Chem. 2018 Jun 1;250:75-82. doi: 10.1016/j.foodchem.2018.01.018. Epub 2018 Jan 2.
This study was conducted to evaluate the effect of Prosopis alba exudate gum (G) as encapsulating matrix component on water-solid interactions, physical state, oxidative damage and appearance properties of alginate-chitosan encapsulates containing fish oil. With this purpose, water sorption isotherms were obtained at 25 °C. G increased the hygroscopicity of encapsulates, showing a higher monolayer water content (7.87 ± 0.47% db.) than control (1.07 ± 0.04% db.). G introduction reduced the plasticizing effect of water, increasing the a range (a < 0.45) at which samples were in amorphous state and providing the highest protection against lipid oxidation. Appearance properties (chromatic and optical) were affected by hydration and were better maintained in samples containing G at a > 0.52. These results allow considering Prosopis alba exudate gum, as a novel excipient to protect fish oil encapsulated in low moisture polyelectrolyte systems, with the added benefits of employing an undervalued natural resource.
本研究旨在评估洋槐渗出胶（G）作为包埋基质成分对水-固相互作用、物理状态、氧化损伤和含鱼油海藻酸盐-壳聚糖包封物外观特性的影响。为此，在 25°C 下获得了水分吸附等温线。G 增加了包封物的吸湿性，表现出比对照（1.07 ± 0.04% db.）更高的单层水分含量（7.87 ± 0.47% db.）。G 的引入降低了水的增塑作用，增加了样品处于无定形状态的 a 范围（a < 0.45），并提供了对脂质氧化的最高保护。外观特性（色度和光学）受水合作用的影响，在含有 G 的样品中保持得更好（> 0.52）。这些结果表明，洋槐渗出胶可作为保护低水分聚电解质体系中包封鱼油的新型赋形剂，其额外的益处是利用了一种被低估的天然资源。
