Encapsulation and Stabilization of β-Carotene in Amaranth Matrices Obtained by Dry and Wet Assisted Ball Milling

Autores
Roa Acosta, Diego Fernando; Buera, Maria del Pilar; Tolaba, Marcela Patricia; Santagapita, Patricio Roman
Año de publicación
2017
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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.
Fil: Roa Acosta, Diego Fernando. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
Fil: Buera, Maria del Pilar. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Química Orgánica; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Tolaba, Marcela Patricia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
Fil: Santagapita, Patricio Roman. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Química Orgánica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Materia
Amaranth Flour
Amaranth Starch
Encapsulating Agent
Planetary Ball Milling
Thermal Degradation
Β-Carotene
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/59877
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/59877
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Encapsulation and Stabilization of β-Carotene in Amaranth Matrices Obtained by Dry and Wet Assisted Ball MillingRoa Acosta, Diego FernandoBuera, Maria del PilarTolaba, Marcela PatriciaSantagapita, Patricio RomanAmaranth FlourAmaranth StarchEncapsulating AgentPlanetary Ball MillingThermal DegradationΒ-Carotenehttps://purl.org/becyt/ford/1.4https://purl.org/becyt/ford/1Amaranth 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.Fil: Roa Acosta, Diego Fernando. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; ArgentinaFil: Buera, Maria del Pilar. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Química Orgánica; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Tolaba, Marcela Patricia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; ArgentinaFil: Santagapita, Patricio Roman. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Química Orgánica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaSpringer2017-03info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/59877Roa Acosta, Diego Fernando; Buera, Maria del Pilar; Tolaba, Marcela Patricia; Santagapita, Patricio Roman; Encapsulation and Stabilization of β-Carotene in Amaranth Matrices Obtained by Dry and Wet Assisted Ball Milling; Springer; Food and Bioprocess Technology; 10; 3; 3-2017; 512-5211935-51301935-5149CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1007/s11947-016-1830-yinfo:eu-repo/semantics/altIdentifier/url/https://link.springer.com/article/10.1007%2Fs11947-016-1830-yinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:52:42Zoai:ri.conicet.gov.ar:11336/59877instacron: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:34982025-09-03 09:52:42.287CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Encapsulation and Stabilization of β-Carotene in Amaranth Matrices Obtained by Dry and Wet Assisted Ball Milling
title Encapsulation and Stabilization of β-Carotene in Amaranth Matrices Obtained by Dry and Wet Assisted Ball Milling
spellingShingle Encapsulation and Stabilization of β-Carotene in Amaranth Matrices Obtained by Dry and Wet Assisted Ball Milling
Roa Acosta, Diego Fernando
Amaranth Flour
Amaranth Starch
Encapsulating Agent
Planetary Ball Milling
Thermal Degradation
Β-Carotene
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
dc.creator.none.fl_str_mv Roa Acosta, Diego Fernando
Buera, Maria del Pilar
Tolaba, Marcela Patricia
Santagapita, Patricio Roman
author Roa Acosta, Diego Fernando
author_facet Roa Acosta, Diego Fernando
Buera, Maria del Pilar
Tolaba, Marcela Patricia
Santagapita, Patricio Roman
author_role author
author2 Buera, Maria del Pilar
Tolaba, Marcela Patricia
Santagapita, Patricio Roman
author2_role author
author
author
dc.subject.none.fl_str_mv Amaranth Flour
Amaranth Starch
Encapsulating Agent
Planetary Ball Milling
Thermal Degradation
Β-Carotene
topic Amaranth Flour
Amaranth Starch
Encapsulating Agent
Planetary Ball Milling
Thermal Degradation
Β-Carotene
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.4
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv 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.
Fil: Roa Acosta, Diego Fernando. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
Fil: Buera, Maria del Pilar. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Química Orgánica; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Tolaba, Marcela Patricia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
Fil: Santagapita, Patricio Roman. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Química Orgánica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
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.
publishDate 2017
dc.date.none.fl_str_mv 2017-03
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/11336/59877
Roa Acosta, Diego Fernando; Buera, Maria del Pilar; Tolaba, Marcela Patricia; Santagapita, Patricio Roman; Encapsulation and Stabilization of β-Carotene in Amaranth Matrices Obtained by Dry and Wet Assisted Ball Milling; Springer; Food and Bioprocess Technology; 10; 3; 3-2017; 512-521
1935-5130
1935-5149
CONICET Digital
CONICET
url http://hdl.handle.net/11336/59877
identifier_str_mv Roa Acosta, Diego Fernando; Buera, Maria del Pilar; Tolaba, Marcela Patricia; Santagapita, Patricio Roman; Encapsulation and Stabilization of β-Carotene in Amaranth Matrices Obtained by Dry and Wet Assisted Ball Milling; Springer; Food and Bioprocess Technology; 10; 3; 3-2017; 512-521
1935-5130
1935-5149
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1007/s11947-016-1830-y
info:eu-repo/semantics/altIdentifier/url/https://link.springer.com/article/10.1007%2Fs11947-016-1830-y
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Springer
publisher.none.fl_str_mv Springer
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 13.13397

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