Stability and release of an encapsulated solvent-free lycopene extract in alginate-based beads

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...

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Autor principal: Aguirre Calvo, T.R
Otros Autores: Busch, V.M, Santagapita, P.R
Formato: Capítulo de libro
Lenguaje:Inglés
Publicado: Academic Press 2017
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100 1 |a Aguirre Calvo, T.R. 
245 1 0 |a Stability and release of an encapsulated solvent-free lycopene extract in alginate-based beads 
260 |b Academic Press  |c 2017 
270 1 0 |m Santagapita, P.R.; Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Intendente Güiraldes 2160, Ciudad Universitaria, Argentina; email: prs@di.fcen.uba.ar 
506 |2 openaire  |e Política editorial 
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520 3 |a 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  |l eng 
536 |a Detalles de la financiación: Agencia Nacional de Promoción Científica y Tecnológica, PICT 2013, PICT 2013-1331, 0434 
536 |a Detalles de la financiación: Consejo Nacional de Investigaciones Científicas y Técnicas, UBACyT 20020130100443BA 
536 |a Detalles de la financiación: The authors acknowledge the financial support of ANPCyT (PICT 2013 n? 0434, PICT 2013-1331), CONICET and UBA (Project UBACyT 20020130100443BA). We also acknowledge Dr. Pilar Buera for useful discussions. 
593 |a Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamentos de Industrias y Química Orgánica, Buenos Aires, Argentina 
593 |a Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Buenos Aires, Argentina 
690 1 0 |a BIOPOLYMERS 
690 1 0 |a CAROTENOIDS 
690 1 0 |a DIFFUSION COEFFICIENT 
690 1 0 |a RELEASE 
690 1 0 |a STABILITY 
690 1 0 |a ALGINATE 
690 1 0 |a BIOPOLYMERS 
690 1 0 |a CONVERGENCE OF NUMERICAL METHODS 
690 1 0 |a DIFFUSION 
690 1 0 |a EXTRACTION 
690 1 0 |a ISOMERIZATION 
690 1 0 |a ISOMERS 
690 1 0 |a TRANSPORT PROPERTIES 
690 1 0 |a ALGINATE BEADS 
690 1 0 |a CAROTENOIDS 
690 1 0 |a DESIGN FORMULATION 
690 1 0 |a FREE SOLVENTS 
690 1 0 |a GALACTOMANNANS 
690 1 0 |a LYCOPENE CONTENT 
690 1 0 |a NON CONVENTIONAL SOURCES 
690 1 0 |a RELEASE 
690 1 0 |a SOLVENT EXTRACTION 
700 1 |a Busch, V.M. 
700 1 |a Santagapita, P.R. 
773 0 |d Academic Press, 2017  |g v. 77  |h pp. 406-412  |p LWT - Food Sci. Technol.  |x 00236438  |w (AR-BaUEN)CENRE-292  |t LWT - Food Science and Technology 
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