Encapsulation of lactase in Ca(II)-alginate beads: Effect of stabilizers and drying methods

Autores
Traffano Schiffo, Maria Victoria; Castro Giraldez, Marta; Fito Suñer, Pedro Jose; Santagapita, Patricio Roman
Año de publicación
2017
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The purpose of the present work was to analyze the effect of trehalose, arabic and guar gums on the preservation of β-galactosidase activity in freeze-dried and vacuum dried Ca(II)-alginate beads. Freezing process was also studied as a first step of freeze-drying. Trehalose was critical for β-galactosidase conservation, and guar gum as a second excipient showed the highest conservation effect (close to 95%). Systems with Tg values ~ 40 °C which were stables at ambient temperature were obtained, being trehalose the main responsible of the formation of an amorphous matrix. Vacuum dried beads showed smaller size (with Feret's diameter below 1.08 ± 0.09 mm), higher circularity (reaching 0.78 ± 0.06) and large cracks in their surface than freeze-dried beads, which were more spongy and voluminous. Ice crystallization of the beads revealed that the crystallization of Ca(II)-alginate system follows the Avrami kinetics of nucleation and growth. Particularly, Ca(II)-alginate showed an Avrami index of 2.03 ± 0.07, which means that crystal growing is bidimensional. Neither the addition of trehalose nor gums affected the dimension of the ice growing or its rate. These results open an opportunity in the development of new lactic products able to be consumed by lactose intolerance people.
Fil: Traffano Schiffo, Maria Victoria. Universidad Politécnica de Valencia; España
Fil: Castro Giraldez, Marta. Universidad Politécnica de Valencia; España
Fil: Fito Suñer, Pedro Jose. Universidad Politécnica de Valencia; España
Fil: Santagapita, Patricio Roman. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Quimicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Quimicos.; Argentina
Materia
Freeze-Drying
Hydrogels
Microstructure
Stability
Vacuum Drying
Β-Galactosidase
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:11336/60139
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/60139
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Encapsulation of lactase in Ca(II)-alginate beads: Effect of stabilizers and drying methodsTraffano Schiffo, Maria VictoriaCastro Giraldez, MartaFito Suñer, Pedro JoseSantagapita, Patricio RomanFreeze-DryingHydrogelsMicrostructureStabilityVacuum DryingΒ-Galactosidasehttps://purl.org/becyt/ford/1.4https://purl.org/becyt/ford/1The purpose of the present work was to analyze the effect of trehalose, arabic and guar gums on the preservation of β-galactosidase activity in freeze-dried and vacuum dried Ca(II)-alginate beads. Freezing process was also studied as a first step of freeze-drying. Trehalose was critical for β-galactosidase conservation, and guar gum as a second excipient showed the highest conservation effect (close to 95%). Systems with Tg values ~ 40 °C which were stables at ambient temperature were obtained, being trehalose the main responsible of the formation of an amorphous matrix. Vacuum dried beads showed smaller size (with Feret's diameter below 1.08 ± 0.09 mm), higher circularity (reaching 0.78 ± 0.06) and large cracks in their surface than freeze-dried beads, which were more spongy and voluminous. Ice crystallization of the beads revealed that the crystallization of Ca(II)-alginate system follows the Avrami kinetics of nucleation and growth. Particularly, Ca(II)-alginate showed an Avrami index of 2.03 ± 0.07, which means that crystal growing is bidimensional. Neither the addition of trehalose nor gums affected the dimension of the ice growing or its rate. These results open an opportunity in the development of new lactic products able to be consumed by lactose intolerance people.Fil: Traffano Schiffo, Maria Victoria. Universidad Politécnica de Valencia; EspañaFil: Castro Giraldez, Marta. Universidad Politécnica de Valencia; EspañaFil: Fito Suñer, Pedro Jose. Universidad Politécnica de Valencia; EspañaFil: Santagapita, Patricio Roman. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Quimicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Quimicos.; ArgentinaElsevier Science2017-10info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/60139Traffano Schiffo, Maria Victoria; Castro Giraldez, Marta; Fito Suñer, Pedro Jose; Santagapita, Patricio Roman; Encapsulation of lactase in Ca(II)-alginate beads: Effect of stabilizers and drying methods; Elsevier Science; Food Research International; 100; 10-2017; 296-3030963-9969CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodres.2017.07.020info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0963996917303411info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:52:41Zoai:ri.conicet.gov.ar:11336/60139instacron: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:34982025-09-29 09:52:41.758CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Encapsulation of lactase in Ca(II)-alginate beads: Effect of stabilizers and drying methods
title Encapsulation of lactase in Ca(II)-alginate beads: Effect of stabilizers and drying methods
spellingShingle Encapsulation of lactase in Ca(II)-alginate beads: Effect of stabilizers and drying methods
Traffano Schiffo, Maria Victoria
Freeze-Drying
Hydrogels
Microstructure
Stability
Vacuum Drying
Β-Galactosidase
title_short Encapsulation of lactase in Ca(II)-alginate beads: Effect of stabilizers and drying methods
title_full Encapsulation of lactase in Ca(II)-alginate beads: Effect of stabilizers and drying methods
title_fullStr Encapsulation of lactase in Ca(II)-alginate beads: Effect of stabilizers and drying methods
title_full_unstemmed Encapsulation of lactase in Ca(II)-alginate beads: Effect of stabilizers and drying methods
title_sort Encapsulation of lactase in Ca(II)-alginate beads: Effect of stabilizers and drying methods
dc.creator.none.fl_str_mv Traffano Schiffo, Maria Victoria
Castro Giraldez, Marta
Fito Suñer, Pedro Jose
Santagapita, Patricio Roman
author Traffano Schiffo, Maria Victoria
author_facet Traffano Schiffo, Maria Victoria
Castro Giraldez, Marta
Fito Suñer, Pedro Jose
Santagapita, Patricio Roman
author_role author
author2 Castro Giraldez, Marta
Fito Suñer, Pedro Jose
Santagapita, Patricio Roman
author2_role author
author
author
dc.subject.none.fl_str_mv Freeze-Drying
Hydrogels
Microstructure
Stability
Vacuum Drying
Β-Galactosidase
topic Freeze-Drying
Hydrogels
Microstructure
Stability
Vacuum Drying
Β-Galactosidase
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.4
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv The purpose of the present work was to analyze the effect of trehalose, arabic and guar gums on the preservation of β-galactosidase activity in freeze-dried and vacuum dried Ca(II)-alginate beads. Freezing process was also studied as a first step of freeze-drying. Trehalose was critical for β-galactosidase conservation, and guar gum as a second excipient showed the highest conservation effect (close to 95%). Systems with Tg values ~ 40 °C which were stables at ambient temperature were obtained, being trehalose the main responsible of the formation of an amorphous matrix. Vacuum dried beads showed smaller size (with Feret's diameter below 1.08 ± 0.09 mm), higher circularity (reaching 0.78 ± 0.06) and large cracks in their surface than freeze-dried beads, which were more spongy and voluminous. Ice crystallization of the beads revealed that the crystallization of Ca(II)-alginate system follows the Avrami kinetics of nucleation and growth. Particularly, Ca(II)-alginate showed an Avrami index of 2.03 ± 0.07, which means that crystal growing is bidimensional. Neither the addition of trehalose nor gums affected the dimension of the ice growing or its rate. These results open an opportunity in the development of new lactic products able to be consumed by lactose intolerance people.
Fil: Traffano Schiffo, Maria Victoria. Universidad Politécnica de Valencia; España
Fil: Castro Giraldez, Marta. Universidad Politécnica de Valencia; España
Fil: Fito Suñer, Pedro Jose. Universidad Politécnica de Valencia; España
Fil: Santagapita, Patricio Roman. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Quimicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Quimicos.; Argentina
description The purpose of the present work was to analyze the effect of trehalose, arabic and guar gums on the preservation of β-galactosidase activity in freeze-dried and vacuum dried Ca(II)-alginate beads. Freezing process was also studied as a first step of freeze-drying. Trehalose was critical for β-galactosidase conservation, and guar gum as a second excipient showed the highest conservation effect (close to 95%). Systems with Tg values ~ 40 °C which were stables at ambient temperature were obtained, being trehalose the main responsible of the formation of an amorphous matrix. Vacuum dried beads showed smaller size (with Feret's diameter below 1.08 ± 0.09 mm), higher circularity (reaching 0.78 ± 0.06) and large cracks in their surface than freeze-dried beads, which were more spongy and voluminous. Ice crystallization of the beads revealed that the crystallization of Ca(II)-alginate system follows the Avrami kinetics of nucleation and growth. Particularly, Ca(II)-alginate showed an Avrami index of 2.03 ± 0.07, which means that crystal growing is bidimensional. Neither the addition of trehalose nor gums affected the dimension of the ice growing or its rate. These results open an opportunity in the development of new lactic products able to be consumed by lactose intolerance people.
publishDate 2017
dc.date.none.fl_str_mv 2017-10
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/11336/60139
Traffano Schiffo, Maria Victoria; Castro Giraldez, Marta; Fito Suñer, Pedro Jose; Santagapita, Patricio Roman; Encapsulation of lactase in Ca(II)-alginate beads: Effect of stabilizers and drying methods; Elsevier Science; Food Research International; 100; 10-2017; 296-303
0963-9969
CONICET Digital
CONICET
url http://hdl.handle.net/11336/60139
identifier_str_mv Traffano Schiffo, Maria Victoria; Castro Giraldez, Marta; Fito Suñer, Pedro Jose; Santagapita, Patricio Roman; Encapsulation of lactase in Ca(II)-alginate beads: Effect of stabilizers and drying methods; Elsevier Science; Food Research International; 100; 10-2017; 296-303
0963-9969
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.foodres.2017.07.020
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0963996917303411
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
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
_version_ 1844613615363031040
score 13.070432

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