Stability of food grade antioxidants formulation to use as preservatives on stored peanut

Autores
Girardi, Natalia Soledad; García, Daiana; Nesci, Andrea Verónica; Passone, Maria Alejandra; Etcheverry, Miriam Graciela
Año de publicación
2015
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The aim of this study was to microencapsulate butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) by complex coacervation using gelatin-gum arabic system as encapsulating agent under different reticulation conditions (with or without crosslinking agent). Morphology, encapsulation efficiency (%EE) and permanence period of compounds in formulation at 25 ºC and in peanut grains stored at different temperatures (20, 25 and 30 ºC) and water activities (0.65, 0.75, 0.85 and 0.95) were evaluated. Significant statistically differences were observed between crosslinking agents, where microcapsules reticulated with glutaraldehyde were 19% and 21% higher than microcapsules with formaldehyde and without crosslinking agent. Microencapsulation technique used gave about 80 %EE for both antioxidants, regardless of reticulation condition. Permanence of both antioxidants was between 14.4 and 4.6 μg/g in the formulation stored at 25 ºC during 30 days and between 730 and 350 ng/g for BHA and BHT, respectively, in peanut system, after 40 days. This methodology is a promising technique for the addition of food grade antioxidants to peanut providing preservative effects for a storage period greater than 40 days, being and alternative for control of mould, mycotoxins and insects in peanut grains.
Fil: Girardi, Natalia Soledad. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Río Cuarto. Facultad de Ciencias Exactas, Fisicoquímicas y Naturales. Departamento de Microbiología e Inmunología; Argentina
Fil: García, Daiana. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Río Cuarto. Facultad de Ciencias Exactas, Fisicoquímicas y Naturales. Departamento de Microbiología e Inmunología; Argentina
Fil: Nesci, Andrea Verónica. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Río Cuarto. Facultad de Ciencias Exactas, Fisicoquímicas y Naturales. Departamento de Microbiología e Inmunología; Argentina
Fil: Passone, Maria Alejandra. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Río Cuarto. Facultad de Ciencias Exactas, Fisicoquímicas y Naturales. Departamento de Microbiología e Inmunología; Argentina
Fil: Etcheverry, Miriam Graciela. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Río Cuarto. Facultad de Ciencias Exactas, Fisicoquímicas y Naturales. Departamento de Microbiología e Inmunología; Argentina
Materia
Complex Coacervation
Butylated Hydroxyanisole
Butylated Hydroxytoluene
Microcapsules
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/44894
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/44894
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Stability of food grade antioxidants formulation to use as preservatives on stored peanutGirardi, Natalia SoledadGarcía, DaianaNesci, Andrea VerónicaPassone, Maria AlejandraEtcheverry, Miriam GracielaComplex CoacervationButylated HydroxyanisoleButylated HydroxytolueneMicrocapsuleshttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1The aim of this study was to microencapsulate butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) by complex coacervation using gelatin-gum arabic system as encapsulating agent under different reticulation conditions (with or without crosslinking agent). Morphology, encapsulation efficiency (%EE) and permanence period of compounds in formulation at 25 ºC and in peanut grains stored at different temperatures (20, 25 and 30 ºC) and water activities (0.65, 0.75, 0.85 and 0.95) were evaluated. Significant statistically differences were observed between crosslinking agents, where microcapsules reticulated with glutaraldehyde were 19% and 21% higher than microcapsules with formaldehyde and without crosslinking agent. Microencapsulation technique used gave about 80 %EE for both antioxidants, regardless of reticulation condition. Permanence of both antioxidants was between 14.4 and 4.6 μg/g in the formulation stored at 25 ºC during 30 days and between 730 and 350 ng/g for BHA and BHT, respectively, in peanut system, after 40 days. This methodology is a promising technique for the addition of food grade antioxidants to peanut providing preservative effects for a storage period greater than 40 days, being and alternative for control of mould, mycotoxins and insects in peanut grains.Fil: Girardi, Natalia Soledad. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Río Cuarto. Facultad de Ciencias Exactas, Fisicoquímicas y Naturales. Departamento de Microbiología e Inmunología; ArgentinaFil: García, Daiana. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Río Cuarto. Facultad de Ciencias Exactas, Fisicoquímicas y Naturales. Departamento de Microbiología e Inmunología; ArgentinaFil: Nesci, Andrea Verónica. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Río Cuarto. Facultad de Ciencias Exactas, Fisicoquímicas y Naturales. Departamento de Microbiología e Inmunología; ArgentinaFil: Passone, Maria Alejandra. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Río Cuarto. Facultad de Ciencias Exactas, Fisicoquímicas y Naturales. Departamento de Microbiología e Inmunología; ArgentinaFil: Etcheverry, Miriam Graciela. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Río Cuarto. Facultad de Ciencias Exactas, Fisicoquímicas y Naturales. Departamento de Microbiología e Inmunología; ArgentinaElsevier Science2015-02info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/44894Girardi, Natalia Soledad; García, Daiana; Nesci, Andrea Verónica; Passone, Maria Alejandra; Etcheverry, Miriam Graciela; Stability of food grade antioxidants formulation to use as preservatives on stored peanut; Elsevier Science; LWT - Food Science and Technology; 62; 2-2015; 1019-10260023-6438CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2015.01.052info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643815000687info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-10T13:24:25Zoai:ri.conicet.gov.ar:11336/44894instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-10 13:24:25.359CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Stability of food grade antioxidants formulation to use as preservatives on stored peanut
title Stability of food grade antioxidants formulation to use as preservatives on stored peanut
spellingShingle Stability of food grade antioxidants formulation to use as preservatives on stored peanut
Girardi, Natalia Soledad
Complex Coacervation
Butylated Hydroxyanisole
Butylated Hydroxytoluene
Microcapsules
title_short Stability of food grade antioxidants formulation to use as preservatives on stored peanut
title_full Stability of food grade antioxidants formulation to use as preservatives on stored peanut
title_fullStr Stability of food grade antioxidants formulation to use as preservatives on stored peanut
title_full_unstemmed Stability of food grade antioxidants formulation to use as preservatives on stored peanut
title_sort Stability of food grade antioxidants formulation to use as preservatives on stored peanut
dc.creator.none.fl_str_mv Girardi, Natalia Soledad
García, Daiana
Nesci, Andrea Verónica
Passone, Maria Alejandra
Etcheverry, Miriam Graciela
author Girardi, Natalia Soledad
author_facet Girardi, Natalia Soledad
García, Daiana
Nesci, Andrea Verónica
Passone, Maria Alejandra
Etcheverry, Miriam Graciela
author_role author
author2 García, Daiana
Nesci, Andrea Verónica
Passone, Maria Alejandra
Etcheverry, Miriam Graciela
author2_role author
author
author
author
dc.subject.none.fl_str_mv Complex Coacervation
Butylated Hydroxyanisole
Butylated Hydroxytoluene
Microcapsules
topic Complex Coacervation
Butylated Hydroxyanisole
Butylated Hydroxytoluene
Microcapsules
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv The aim of this study was to microencapsulate butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) by complex coacervation using gelatin-gum arabic system as encapsulating agent under different reticulation conditions (with or without crosslinking agent). Morphology, encapsulation efficiency (%EE) and permanence period of compounds in formulation at 25 ºC and in peanut grains stored at different temperatures (20, 25 and 30 ºC) and water activities (0.65, 0.75, 0.85 and 0.95) were evaluated. Significant statistically differences were observed between crosslinking agents, where microcapsules reticulated with glutaraldehyde were 19% and 21% higher than microcapsules with formaldehyde and without crosslinking agent. Microencapsulation technique used gave about 80 %EE for both antioxidants, regardless of reticulation condition. Permanence of both antioxidants was between 14.4 and 4.6 μg/g in the formulation stored at 25 ºC during 30 days and between 730 and 350 ng/g for BHA and BHT, respectively, in peanut system, after 40 days. This methodology is a promising technique for the addition of food grade antioxidants to peanut providing preservative effects for a storage period greater than 40 days, being and alternative for control of mould, mycotoxins and insects in peanut grains.
Fil: Girardi, Natalia Soledad. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Río Cuarto. Facultad de Ciencias Exactas, Fisicoquímicas y Naturales. Departamento de Microbiología e Inmunología; Argentina
Fil: García, Daiana. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Río Cuarto. Facultad de Ciencias Exactas, Fisicoquímicas y Naturales. Departamento de Microbiología e Inmunología; Argentina
Fil: Nesci, Andrea Verónica. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Río Cuarto. Facultad de Ciencias Exactas, Fisicoquímicas y Naturales. Departamento de Microbiología e Inmunología; Argentina
Fil: Passone, Maria Alejandra. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Río Cuarto. Facultad de Ciencias Exactas, Fisicoquímicas y Naturales. Departamento de Microbiología e Inmunología; Argentina
Fil: Etcheverry, Miriam Graciela. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Río Cuarto. Facultad de Ciencias Exactas, Fisicoquímicas y Naturales. Departamento de Microbiología e Inmunología; Argentina
description The aim of this study was to microencapsulate butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) by complex coacervation using gelatin-gum arabic system as encapsulating agent under different reticulation conditions (with or without crosslinking agent). Morphology, encapsulation efficiency (%EE) and permanence period of compounds in formulation at 25 ºC and in peanut grains stored at different temperatures (20, 25 and 30 ºC) and water activities (0.65, 0.75, 0.85 and 0.95) were evaluated. Significant statistically differences were observed between crosslinking agents, where microcapsules reticulated with glutaraldehyde were 19% and 21% higher than microcapsules with formaldehyde and without crosslinking agent. Microencapsulation technique used gave about 80 %EE for both antioxidants, regardless of reticulation condition. Permanence of both antioxidants was between 14.4 and 4.6 μg/g in the formulation stored at 25 ºC during 30 days and between 730 and 350 ng/g for BHA and BHT, respectively, in peanut system, after 40 days. This methodology is a promising technique for the addition of food grade antioxidants to peanut providing preservative effects for a storage period greater than 40 days, being and alternative for control of mould, mycotoxins and insects in peanut grains.
publishDate 2015
dc.date.none.fl_str_mv 2015-02
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/44894
Girardi, Natalia Soledad; García, Daiana; Nesci, Andrea Verónica; Passone, Maria Alejandra; Etcheverry, Miriam Graciela; Stability of food grade antioxidants formulation to use as preservatives on stored peanut; Elsevier Science; LWT - Food Science and Technology; 62; 2-2015; 1019-1026
0023-6438
CONICET Digital
CONICET
url http://hdl.handle.net/11336/44894
identifier_str_mv Girardi, Natalia Soledad; García, Daiana; Nesci, Andrea Verónica; Passone, Maria Alejandra; Etcheverry, Miriam Graciela; Stability of food grade antioxidants formulation to use as preservatives on stored peanut; Elsevier Science; LWT - Food Science and Technology; 62; 2-2015; 1019-1026
0023-6438
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2015.01.052
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643815000687
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 12.48226

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