Encapsulation and Stabilization of β-Carotene in Amaranth Matrices Obtained by Dry and Wet Assisted Ball Milling
Amaranth starchy fractions have recently awakened interest from the industry, mainly due to its potential functional characteristics. The encapsulating efficiencies of starch-enriched fraction (SEF) and native starch (NS) obtained, respectively, by dry and wet assisted ball milling were studied. The...
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2017
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| LEADER | 16361caa a22012617a 4500 | ||
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| 001 | PAPER-15158 | ||
| 003 | AR-BaUEN | ||
| 005 | 20230518204549.0 | ||
| 008 | 190410s2017 xx ||||fo|||| 00| 0 eng|d | ||
| 024 | 7 | |2 scopus |a 2-s2.0-85000915472 | |
| 040 | |a Scopus |b spa |c AR-BaUEN |d AR-BaUEN | ||
| 100 | 1 | |a Roa, D.F. | |
| 245 | 1 | 0 | |a Encapsulation and Stabilization of β-Carotene in Amaranth Matrices Obtained by Dry and Wet Assisted Ball Milling |
| 260 | |b Springer New York LLC |c 2017 | ||
| 270 | 1 | 0 | |m Santagapita, P.R.; Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires (FCEN-UBA), Intendente Güiraldes 2160, Argentina; email: prs@di.fcen.uba.ar |
| 506 | |2 openaire |e Política editorial | ||
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| 520 | 3 | |a Amaranth starchy fractions have recently awakened interest from the industry, mainly due to its potential functional characteristics. The encapsulating efficiencies of starch-enriched fraction (SEF) and native starch (NS) obtained, respectively, by dry and wet assisted ball milling were studied. The effects of high impact milling, gelatin addition, and storage temperature (5–45 °C, 45 days) on the retention of β-carotene were investigated. Significant effects of both milling and amaranth protein present in SEF matrix on emulsification and subsequent retention of β-carotene were found. Ball milled SEF matrix showed the best encapsulation performance, with up to three times of total β-carotene content in comparison with the NS-containing matrices. Degradation of surface and encapsulated β-carotene followed a first-order kinetic model and was strongly influenced by storage temperature. The activation energy of surface β-carotene degradation doubled that of encapsulated β-carotene (86 vs. 48 kJ/mol, respectively). This difference indicates that encapsulated β-carotene is more stable to temperature changes than surface β-carotene and revealed the protective capability of the SEF matrix even at high temperatures. The color coordinates a* and L* for samples stored at 25 and 45 °C positively correlated with the remaining β-carotene, revealing the potentiality of color measurement as an adequate index of β-carotene retention. The starch-enriched amaranth fraction modified by high impact milling showed a high technological potential as an encapsulating agent and its own protein content served as a good emulsifier-stabilizer. © 2016, Springer Science+Business Media New York. |l eng | |
| 536 | |a Detalles de la financiación: Secretaría de Ciencia y Técnica, Universidad de Buenos Aires, UBACyT 20020100100397, 20020130100442BA | ||
| 536 | |a Detalles de la financiación: Agencia Nacional de Promoción Científica y Tecnológica, PICT 2013-1331, PICT 2013-0434 | ||
| 536 | |a Detalles de la financiación: Consejo Nacional de Investigaciones Científicas y Técnicas | ||
| 536 | |a Detalles de la financiación: The authors acknowledge the financial support from UBACYT (Project UBACyT 20020100100397 and 20020130100442BA) and ANPCYT (PICT 2013-0434 and PICT 2013-1331). PRS and MPB are members of CONICET, Argentina. | ||
| 593 | |a Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires (FCEN-UBA), Intendente Güiraldes 2160, Buenos Aires, C1428EGA, Argentina | ||
| 593 | |a Departamento de Química Orgánica, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires (FCEN-UBA), Buenos Aires, Argentina | ||
| 593 | |a Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Buenos Aires, Argentina | ||
| 690 | 1 | 0 | |a AMARANTH FLOUR |
| 690 | 1 | 0 | |a AMARANTH STARCH |
| 690 | 1 | 0 | |a ENCAPSULATING AGENT |
| 690 | 1 | 0 | |a PLANETARY BALL MILLING |
| 690 | 1 | 0 | |a THERMAL DEGRADATION |
| 690 | 1 | 0 | |a Β-CAROTENE |
| 690 | 1 | 0 | |a ACTIVATION ENERGY |
| 690 | 1 | 0 | |a EMULSIFICATION |
| 690 | 1 | 0 | |a FOOD STORAGE |
| 690 | 1 | 0 | |a MILLING (MACHINING) |
| 690 | 1 | 0 | |a PROTEINS |
| 690 | 1 | 0 | |a PYROLYSIS |
| 690 | 1 | 0 | |a SKIN |
| 690 | 1 | 0 | |a STARCH |
| 690 | 1 | 0 | |a AMARANTH FLOUR |
| 690 | 1 | 0 | |a AMARANTH STARCHES |
| 690 | 1 | 0 | |a COLOR MEASUREMENTS |
| 690 | 1 | 0 | |a FIRST-ORDER KINETIC MODELS |
| 690 | 1 | 0 | |a FUNCTIONAL CHARACTERISTICS |
| 690 | 1 | 0 | |a PLANETARY BALL MILLING |
| 690 | 1 | 0 | |a STORAGE TEMPERATURES |
| 690 | 1 | 0 | |a TEMPERATURE CHANGES |
| 690 | 1 | 0 | |a BALL MILLING |
| 700 | 1 | |a Buera, M.P. | |
| 700 | 1 | |a Tolaba, M.P. | |
| 700 | 1 | |a Santagapita, P.R. | |
| 773 | 0 | |d Springer New York LLC, 2017 |g v. 10 |h pp. 512-521 |k n. 3 |p Food. Bioprocess Technol. |x 19355130 |t Food and Bioprocess Technology | |
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