Department of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP) - Campinas, São Paulo, Brazil.
Department of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP) - Campinas, São Paulo, Brazil.
Food Res Int. 2023 Dec;174(Pt 1):113590. doi: 10.1016/j.foodres.2023.113590. Epub 2023 Oct 14.
This study aimed at producing pectin hydrogel beads by ionic gelation proce to carry pomegranate extract (PE) evaluating approaches to increase its retention and protect the polyphenols from environmental conditions that interfere in the stability and color of these compounds, such as the pH of the medium. Several strategies were tested to reduce the mass transfer and consequently increase its retention. The insertion of a filler (gelatinized starch), the employment of different concentrations from the external environment, the adsorption using blank pectin-starch beads, and the electrostatic coating using chitosan were performed. The release of entrapped compounds over time was employed to evaluate the release pattern of PE in water media. Diffusion coefficients calculated from these experiments were then used to estimate the PE release behavior. The encapsulation efficiency (EE) was significantly improved (42 % to 101 %) when equalizing the concentration of the external medium with that from the beads formulation. Furthermore, the increase in the PE concentration was proportional to the rise in the mechanical strength (MS) of the beads which indicates a modification of internal structure due to the presence of polyphenols. The adsorption was efficient in entrapping the active compound, and despite the high PE content observed for all beads (average value of 2960.26 mg of gallic acid equivalent/100 g sample), they had the lowest diffusion coefficient from the release in water media. Finally, the coating was able to reduce the release rate in most of the tests (D uncoated = 0.5 D coated), however, during the electrostatic deposition a loss of about 32 % of the phenolic compounds in the chitosan solution was observed which led to a reduced EE. Despite the obtention of retarded release, coating studies need to be improved. Some adjustments in the execution of this technique are necessary so that the losses are reduced and the process becomes viable for the use of beads in food.
本研究旨在通过离子凝胶化法制备携带石榴提取物（PE）的果胶水凝胶珠，评估增加其保留率的方法，并保护多酚免受环境条件的影响，这些条件会干扰这些化合物的稳定性和颜色，例如介质的 pH 值。测试了几种策略来减少传质，从而增加其保留率。插入填充剂（糊化淀粉）、使用外部环境的不同浓度、使用空白果胶-淀粉珠吸附和使用壳聚糖静电涂覆。随着时间的推移释放包埋化合物，以评估 PE 在水介质中的释放模式。然后使用这些实验计算的扩散系数来估计 PE 的释放行为。当使外部介质的浓度与珠粒配方中的浓度相同时，包封效率（EE）显著提高（42%至 101%）。此外，PE 浓度的增加与珠粒机械强度（MS）的升高成正比，这表明由于多酚的存在，内部结构发生了变化。吸附在包埋活性化合物方面非常有效，尽管所有珠粒中观察到的 PE 含量都很高（平均为 2960.26 毫克没食子酸当量/100 克样品），但它们在水中释放的扩散系数最低。最后，涂层能够在大多数测试中降低释放率（未涂层的 D = 0.5 涂层的 D），然而，在静电沉积过程中，壳聚糖溶液中的酚类化合物损失了约 32%，导致 EE 降低。尽管获得了延迟释放，但仍需要改进涂层研究。在执行该技术时需要进行一些调整，以减少损失并使该过程在珠粒用于食品方面变得可行。
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