Prosopis alba exudate gum as novel excipient for fish oil encapsulation in polyelectrolyte bead system

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 distri...

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Autor principal:	Mazzobre, María Florencia
Publicado:	2017
Materias:	Calcium chloride Fish oil encapsulation Hydrocolloids interaction Ionotropic gelation Prosopis alba exudate gum Sodium alginate Alginate Calcium Efficiency Emulsification Fish Gelation Microstructural evolution Microstructure Polyelectrolytes Stability Bottom up approach Emulsion stability Encapsulation efficiency Fish oil Microstructural features Synergistic effect Encapsulation
Acceso en línea:	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_01448617_v166_n_p309_Vasile http://hdl.handle.net/20.500.12110/paper_01448617_v166_n_p309_Vasile
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

id	paper:paper_01448617_v166_n_p309_Vasile
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spelling	paper:paper_01448617_v166_n_p309_Vasile2023-06-08T15:12:03Z Prosopis alba exudate gum as novel excipient for fish oil encapsulation in polyelectrolyte bead system Mazzobre, María Florencia 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 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 Fil:Mazzobre, M.F. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 2017 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_01448617_v166_n_p309_Vasile http://hdl.handle.net/20.500.12110/paper_01448617_v166_n_p309_Vasile
institution	Universidad de Buenos Aires
institution_str	I-28
repository_str	R-134
collection	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic	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
spellingShingle	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 Mazzobre, María Florencia Prosopis alba exudate gum as novel excipient for fish oil encapsulation in polyelectrolyte bead system
topic_facet	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
description	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
author	Mazzobre, María Florencia
author_facet	Mazzobre, María Florencia
author_sort	Mazzobre, María Florencia
title	Prosopis alba exudate gum as novel excipient for fish oil encapsulation in polyelectrolyte bead system
title_short	Prosopis alba exudate gum as novel excipient for fish oil encapsulation in polyelectrolyte bead system
title_full	Prosopis alba exudate gum as novel excipient for fish oil encapsulation in polyelectrolyte bead system
title_fullStr	Prosopis alba exudate gum as novel excipient for fish oil encapsulation in polyelectrolyte bead system
title_full_unstemmed	Prosopis alba exudate gum as novel excipient for fish oil encapsulation in polyelectrolyte bead system
title_sort	prosopis alba exudate gum as novel excipient for fish oil encapsulation in polyelectrolyte bead system
publishDate	2017
url	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_01448617_v166_n_p309_Vasile http://hdl.handle.net/20.500.12110/paper_01448617_v166_n_p309_Vasile
work_keys_str_mv	AT mazzobremariaflorencia prosopisalbaexudategumasnovelexcipientforfishoilencapsulationinpolyelectrolytebeadsystem
_version_	1768546438378160128

Prosopis alba exudate gum as novel excipient for fish oil encapsulation in polyelectrolyte bead system

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