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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| Acceso en línea: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_19355130_v10_n3_p512_Roa http://hdl.handle.net/20.500.12110/paper_19355130_v10_n3_p512_Roa |
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paper:paper_19355130_v10_n3_p512_Roa2023-06-08T16:31:55Z Encapsulation and Stabilization of β-Carotene in Amaranth Matrices Obtained by Dry and Wet Assisted Ball Milling Buera, María del Pilar Tolaba, Marcela Patricia Santagapita, Patricio Román Amaranth flour Amaranth starch Encapsulating agent Planetary ball milling Thermal degradation β-Carotene Activation energy Emulsification Food storage Milling (machining) Proteins Pyrolysis Skin Starch Amaranth flour Amaranth starches Color measurements First-order kinetic models Functional characteristics Planetary ball milling Storage temperatures Temperature changes 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 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. Fil:Buera, M.P. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Tolaba, M.P. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Santagapita, P.R. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 2017 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_19355130_v10_n3_p512_Roa http://hdl.handle.net/20.500.12110/paper_19355130_v10_n3_p512_Roa |
| institution |
Universidad de Buenos Aires |
| institution_str |
I-28 |
| repository_str |
R-134 |
| collection |
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) |
| topic |
Amaranth flour Amaranth starch Encapsulating agent Planetary ball milling Thermal degradation β-Carotene Activation energy Emulsification Food storage Milling (machining) Proteins Pyrolysis Skin Starch Amaranth flour Amaranth starches Color measurements First-order kinetic models Functional characteristics Planetary ball milling Storage temperatures Temperature changes Ball milling |
| spellingShingle |
Amaranth flour Amaranth starch Encapsulating agent Planetary ball milling Thermal degradation β-Carotene Activation energy Emulsification Food storage Milling (machining) Proteins Pyrolysis Skin Starch Amaranth flour Amaranth starches Color measurements First-order kinetic models Functional characteristics Planetary ball milling Storage temperatures Temperature changes Ball milling Buera, María del Pilar Tolaba, Marcela Patricia Santagapita, Patricio Román Encapsulation and Stabilization of β-Carotene in Amaranth Matrices Obtained by Dry and Wet Assisted Ball Milling |
| topic_facet |
Amaranth flour Amaranth starch Encapsulating agent Planetary ball milling Thermal degradation β-Carotene Activation energy Emulsification Food storage Milling (machining) Proteins Pyrolysis Skin Starch Amaranth flour Amaranth starches Color measurements First-order kinetic models Functional characteristics Planetary ball milling Storage temperatures Temperature changes Ball milling |
| description |
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. |
| author |
Buera, María del Pilar Tolaba, Marcela Patricia Santagapita, Patricio Román |
| author_facet |
Buera, María del Pilar Tolaba, Marcela Patricia Santagapita, Patricio Román |
| author_sort |
Buera, María del Pilar |
| title |
Encapsulation and Stabilization of β-Carotene in Amaranth Matrices Obtained by Dry and Wet Assisted Ball Milling |
| title_short |
Encapsulation and Stabilization of β-Carotene in Amaranth Matrices Obtained by Dry and Wet Assisted Ball Milling |
| title_full |
Encapsulation and Stabilization of β-Carotene in Amaranth Matrices Obtained by Dry and Wet Assisted Ball Milling |
| title_fullStr |
Encapsulation and Stabilization of β-Carotene in Amaranth Matrices Obtained by Dry and Wet Assisted Ball Milling |
| title_full_unstemmed |
Encapsulation and Stabilization of β-Carotene in Amaranth Matrices Obtained by Dry and Wet Assisted Ball Milling |
| title_sort |
encapsulation and stabilization of β-carotene in amaranth matrices obtained by dry and wet assisted ball milling |
| publishDate |
2017 |
| url |
https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_19355130_v10_n3_p512_Roa http://hdl.handle.net/20.500.12110/paper_19355130_v10_n3_p512_Roa |
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| _version_ |
1768543104995950592 |