Degradation of β-carotene in amorphous polymer matrices. Effect of water sorption properties and physical state

Background: The use of encapsulation in amorphous matrices of carbohydrate and/or polymer formed during dehydration processes to enhance the stability and retention of labile compounds is increasing in the food and pharmaceutical industries. Efforts to improve encapsulating properties have been made...

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Autores principales:	Ramoneda, X.A., Ponce-Cevallos, P.A., Buera, M.D.P., Elizalde, B.E.
Formato:	JOUR
Materias:	β-carotene retention Encapsulation Glass transition Gum arabic beta carotene food additive food dye gelatin gum arabic maltodextrin polymer polysaccharide water adsorption article chemical model chemistry comparative study desiccation diet supplementation differential scanning calorimetry food handling freeze drying kinetics physical phenomena pigmentation temperature transition temperature Adsorption beta Carotene Calorimetry, Differential Scanning Desiccation Food Additives Food Coloring Agents Food Handling Food, Fortified Freeze Drying Gelatin Gum Arabic Kinetics Models, Chemical Physical Phenomena Pigmentation Polymers Polysaccharides Temperature Transition Temperature Water Acacia senegal
Acceso en línea:	http://hdl.handle.net/20.500.12110/paper_00225142_v91_n14_p2587_Ramoneda
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

id	todo:paper_00225142_v91_n14_p2587_Ramoneda
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spelling	todo:paper_00225142_v91_n14_p2587_Ramoneda2023-10-03T14:33:34Z Degradation of β-carotene in amorphous polymer matrices. Effect of water sorption properties and physical state Ramoneda, X.A. Ponce-Cevallos, P.A. Buera, M.D.P. Elizalde, B.E. β-carotene retention Encapsulation Glass transition Gum arabic beta carotene food additive food dye gelatin gum arabic maltodextrin polymer polysaccharide water adsorption article chemical model chemistry comparative study desiccation diet supplementation differential scanning calorimetry food handling freeze drying kinetics physical phenomena pigmentation temperature transition temperature Adsorption beta Carotene Calorimetry, Differential Scanning Desiccation Food Additives Food Coloring Agents Food Handling Food, Fortified Freeze Drying Gelatin Gum Arabic Kinetics Models, Chemical Physical Phenomena Pigmentation Polymers Polysaccharides Temperature Transition Temperature Water Acacia senegal Background: The use of encapsulation in amorphous matrices of carbohydrate and/or polymer formed during dehydration processes to enhance the stability and retention of labile compounds is increasing in the food and pharmaceutical industries. Efforts to improve encapsulating properties have been made using mixtures of carbohydrates with proteins or gums in different proportions. The objective of the present work was to study the stability of encapsulated β-carotene and its degradation kinetics in maltodextrin/gum arabic and maltodextrin/gelatin matrices in relation to the physical properties and state of the dehydrated matrix. Results: The degradation of β-carotene followed a first-order kinetic model of fractional retention for all encapsulating matrices. The Guggenheim-Anderson-de Boer (GAB) model was adequate to describe the sorption isotherms of the studied systems. β-Carotene losses were observed mainly at relative humidities (RHs) above the glass transition temperatures (Tg) of the corresponding systems, where the matrices were fully plasticised and collapsed (75 and 92% RH). At these high RHs the best β-carotene retention was obtained in the system containing gum arabic. Conclusion: The results showed that pigment degradation was determined by the physical state of the matrix, related to the degree of collapse. They represent a contribution to the knowledge of physical factors that affect the retention kinetics of labile biomolecules encapsulated in dehydrated matrices. © 2011 Society of Chemical Industry. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_00225142_v91_n14_p2587_Ramoneda
institution	Universidad de Buenos Aires
institution_str	I-28
repository_str	R-134
collection	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic	β-carotene retention Encapsulation Glass transition Gum arabic beta carotene food additive food dye gelatin gum arabic maltodextrin polymer polysaccharide water adsorption article chemical model chemistry comparative study desiccation diet supplementation differential scanning calorimetry food handling freeze drying kinetics physical phenomena pigmentation temperature transition temperature Adsorption beta Carotene Calorimetry, Differential Scanning Desiccation Food Additives Food Coloring Agents Food Handling Food, Fortified Freeze Drying Gelatin Gum Arabic Kinetics Models, Chemical Physical Phenomena Pigmentation Polymers Polysaccharides Temperature Transition Temperature Water Acacia senegal
spellingShingle	β-carotene retention Encapsulation Glass transition Gum arabic beta carotene food additive food dye gelatin gum arabic maltodextrin polymer polysaccharide water adsorption article chemical model chemistry comparative study desiccation diet supplementation differential scanning calorimetry food handling freeze drying kinetics physical phenomena pigmentation temperature transition temperature Adsorption beta Carotene Calorimetry, Differential Scanning Desiccation Food Additives Food Coloring Agents Food Handling Food, Fortified Freeze Drying Gelatin Gum Arabic Kinetics Models, Chemical Physical Phenomena Pigmentation Polymers Polysaccharides Temperature Transition Temperature Water Acacia senegal Ramoneda, X.A. Ponce-Cevallos, P.A. Buera, M.D.P. Elizalde, B.E. Degradation of β-carotene in amorphous polymer matrices. Effect of water sorption properties and physical state
topic_facet	β-carotene retention Encapsulation Glass transition Gum arabic beta carotene food additive food dye gelatin gum arabic maltodextrin polymer polysaccharide water adsorption article chemical model chemistry comparative study desiccation diet supplementation differential scanning calorimetry food handling freeze drying kinetics physical phenomena pigmentation temperature transition temperature Adsorption beta Carotene Calorimetry, Differential Scanning Desiccation Food Additives Food Coloring Agents Food Handling Food, Fortified Freeze Drying Gelatin Gum Arabic Kinetics Models, Chemical Physical Phenomena Pigmentation Polymers Polysaccharides Temperature Transition Temperature Water Acacia senegal
description	Background: The use of encapsulation in amorphous matrices of carbohydrate and/or polymer formed during dehydration processes to enhance the stability and retention of labile compounds is increasing in the food and pharmaceutical industries. Efforts to improve encapsulating properties have been made using mixtures of carbohydrates with proteins or gums in different proportions. The objective of the present work was to study the stability of encapsulated β-carotene and its degradation kinetics in maltodextrin/gum arabic and maltodextrin/gelatin matrices in relation to the physical properties and state of the dehydrated matrix. Results: The degradation of β-carotene followed a first-order kinetic model of fractional retention for all encapsulating matrices. The Guggenheim-Anderson-de Boer (GAB) model was adequate to describe the sorption isotherms of the studied systems. β-Carotene losses were observed mainly at relative humidities (RHs) above the glass transition temperatures (Tg) of the corresponding systems, where the matrices were fully plasticised and collapsed (75 and 92% RH). At these high RHs the best β-carotene retention was obtained in the system containing gum arabic. Conclusion: The results showed that pigment degradation was determined by the physical state of the matrix, related to the degree of collapse. They represent a contribution to the knowledge of physical factors that affect the retention kinetics of labile biomolecules encapsulated in dehydrated matrices. © 2011 Society of Chemical Industry.
format	JOUR
author	Ramoneda, X.A. Ponce-Cevallos, P.A. Buera, M.D.P. Elizalde, B.E.
author_facet	Ramoneda, X.A. Ponce-Cevallos, P.A. Buera, M.D.P. Elizalde, B.E.
author_sort	Ramoneda, X.A.
title	Degradation of β-carotene in amorphous polymer matrices. Effect of water sorption properties and physical state
title_short	Degradation of β-carotene in amorphous polymer matrices. Effect of water sorption properties and physical state
title_full	Degradation of β-carotene in amorphous polymer matrices. Effect of water sorption properties and physical state
title_fullStr	Degradation of β-carotene in amorphous polymer matrices. Effect of water sorption properties and physical state
title_full_unstemmed	Degradation of β-carotene in amorphous polymer matrices. Effect of water sorption properties and physical state
title_sort	degradation of β-carotene in amorphous polymer matrices. effect of water sorption properties and physical state
url	http://hdl.handle.net/20.500.12110/paper_00225142_v91_n14_p2587_Ramoneda
work_keys_str_mv	AT ramonedaxa degradationofbcaroteneinamorphouspolymermatriceseffectofwatersorptionpropertiesandphysicalstate AT poncecevallospa degradationofbcaroteneinamorphouspolymermatriceseffectofwatersorptionpropertiesandphysicalstate AT bueramdp degradationofbcaroteneinamorphouspolymermatriceseffectofwatersorptionpropertiesandphysicalstate AT elizaldebe degradationofbcaroteneinamorphouspolymermatriceseffectofwatersorptionpropertiesandphysicalstate
_version_	1782029629154918400

Degradation of β-carotene in amorphous polymer matrices. Effect of water sorption properties and physical state

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