High iron bioaccessibility from co-microencapsulated iron/ascorbic acid using chelating polypeptides from brewers’ spent grain protein as wall material

Autores
Cian, Raúl Esteban; Proaño Miniguano, Janina Lissette; Salgado, Pablo Rodrigo; Mauri, Adriana Noemi; Drago, Silvina Rosa
Año de publicación
2021
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Iron fortification is an important and difficult task since most of the bioavailable iron sources are reactive against food matrix. Microencapsulation technology can prevent iron interaction with food matrix. Co-microencapsulation of iron and ascorbic acid was carried out by spray-drying using a protein concentrate obtained from brewers’ spent grain (BSG-PC) and locust bean gum as chelating wall materials. Microcapsules were formulated using a 22 factorial design. The effect of BSG-PC/wall material (8.6 and 17.2 g protein 100 g−1) and ascorbic acid/iron molar ratio (0.9:1 and 1.8:1) on iron encapsulation yield (FeE), ascorbic acid encapsulation (AAE), iron chelated by wall material (FeC), iron bioaccessibility (FeB), particle size, zeta potential, and surface hydrophobicity of the microcapsules were assessed. Higher level of BSG-PC increased FeB at low ascorbic acid/iron molar ratio due to the high iron-chelating activity of BSG proteins (IC50: 7.9 ± 1.2 mg mL−1). At low levels of BSG-PC, FeB was promoted by ascorbic acid in a dose response way. A multiple response maximization of FeE, AAE, FeB, and FeC was performed and validated. Optimal microcapsule formula resulted with 29% of FeB after simulated gastrointestinal digestion. The optimization procedure allowed obtaining a fortifier with the higher iron bioaccessibility and iron content.
Fil: Cian, Raúl Esteban. Universidad Nacional del Litoral. Facultad de Ingeniería Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Proaño Miniguano, Janina Lissette. Universidad Nacional del Litoral. Facultad de Ingeniería Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Salgado, Pablo Rodrigo. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Mauri, Adriana Noemi. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Drago, Silvina Rosa. Universidad Nacional del Litoral. Facultad de Ingeniería Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Materia
BREWERS' SPENT GRAIN PROTEINS
CHELATING PROTEINS
IRON BIOACCESSIBILITY
IRON MICROENCAPSULATION
SPRAY-DRYING MICROENCAPSULATION
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:11336/147299
Acceder
id CONICETDig_a7edab389a66465a90e7cc793c566677
oai_identifier_str oai:ri.conicet.gov.ar:11336/147299
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling High iron bioaccessibility from co-microencapsulated iron/ascorbic acid using chelating polypeptides from brewers’ spent grain protein as wall materialCian, Raúl EstebanProaño Miniguano, Janina LissetteSalgado, Pablo RodrigoMauri, Adriana NoemiDrago, Silvina RosaBREWERS' SPENT GRAIN PROTEINSCHELATING PROTEINSIRON BIOACCESSIBILITYIRON MICROENCAPSULATIONSPRAY-DRYING MICROENCAPSULATIONhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Iron fortification is an important and difficult task since most of the bioavailable iron sources are reactive against food matrix. Microencapsulation technology can prevent iron interaction with food matrix. Co-microencapsulation of iron and ascorbic acid was carried out by spray-drying using a protein concentrate obtained from brewers’ spent grain (BSG-PC) and locust bean gum as chelating wall materials. Microcapsules were formulated using a 22 factorial design. The effect of BSG-PC/wall material (8.6 and 17.2 g protein 100 g−1) and ascorbic acid/iron molar ratio (0.9:1 and 1.8:1) on iron encapsulation yield (FeE), ascorbic acid encapsulation (AAE), iron chelated by wall material (FeC), iron bioaccessibility (FeB), particle size, zeta potential, and surface hydrophobicity of the microcapsules were assessed. Higher level of BSG-PC increased FeB at low ascorbic acid/iron molar ratio due to the high iron-chelating activity of BSG proteins (IC50: 7.9 ± 1.2 mg mL−1). At low levels of BSG-PC, FeB was promoted by ascorbic acid in a dose response way. A multiple response maximization of FeE, AAE, FeB, and FeC was performed and validated. Optimal microcapsule formula resulted with 29% of FeB after simulated gastrointestinal digestion. The optimization procedure allowed obtaining a fortifier with the higher iron bioaccessibility and iron content.Fil: Cian, Raúl Esteban. Universidad Nacional del Litoral. Facultad de Ingeniería Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Proaño Miniguano, Janina Lissette. Universidad Nacional del Litoral. Facultad de Ingeniería Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Salgado, Pablo Rodrigo. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Mauri, Adriana Noemi. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Drago, Silvina Rosa. Universidad Nacional del Litoral. Facultad de Ingeniería Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaAcademic Press Inc Elsevier Science2021-03info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/147299Cian, Raúl Esteban; Proaño Miniguano, Janina Lissette; Salgado, Pablo Rodrigo; Mauri, Adriana Noemi; Drago, Silvina Rosa; High iron bioaccessibility from co-microencapsulated iron/ascorbic acid using chelating polypeptides from brewers’ spent grain protein as wall material; Academic Press Inc Elsevier Science; LWT - Food Science and Technology; 139; 3-2021; 1-80023-6438CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://bit.ly/3l5mvE7info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2020.110579info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:52:11Zoai:ri.conicet.gov.ar:11336/147299instacron: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 09:52:12.109CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv High iron bioaccessibility from co-microencapsulated iron/ascorbic acid using chelating polypeptides from brewers’ spent grain protein as wall material
title High iron bioaccessibility from co-microencapsulated iron/ascorbic acid using chelating polypeptides from brewers’ spent grain protein as wall material
spellingShingle High iron bioaccessibility from co-microencapsulated iron/ascorbic acid using chelating polypeptides from brewers’ spent grain protein as wall material
Cian, Raúl Esteban
BREWERS' SPENT GRAIN PROTEINS
CHELATING PROTEINS
IRON BIOACCESSIBILITY
IRON MICROENCAPSULATION
SPRAY-DRYING MICROENCAPSULATION
title_short High iron bioaccessibility from co-microencapsulated iron/ascorbic acid using chelating polypeptides from brewers’ spent grain protein as wall material
title_full High iron bioaccessibility from co-microencapsulated iron/ascorbic acid using chelating polypeptides from brewers’ spent grain protein as wall material
title_fullStr High iron bioaccessibility from co-microencapsulated iron/ascorbic acid using chelating polypeptides from brewers’ spent grain protein as wall material
title_full_unstemmed High iron bioaccessibility from co-microencapsulated iron/ascorbic acid using chelating polypeptides from brewers’ spent grain protein as wall material
title_sort High iron bioaccessibility from co-microencapsulated iron/ascorbic acid using chelating polypeptides from brewers’ spent grain protein as wall material
dc.creator.none.fl_str_mv Cian, Raúl Esteban
Proaño Miniguano, Janina Lissette
Salgado, Pablo Rodrigo
Mauri, Adriana Noemi
Drago, Silvina Rosa
author Cian, Raúl Esteban
author_facet Cian, Raúl Esteban
Proaño Miniguano, Janina Lissette
Salgado, Pablo Rodrigo
Mauri, Adriana Noemi
Drago, Silvina Rosa
author_role author
author2 Proaño Miniguano, Janina Lissette
Salgado, Pablo Rodrigo
Mauri, Adriana Noemi
Drago, Silvina Rosa
author2_role author
author
author
author
dc.subject.none.fl_str_mv BREWERS' SPENT GRAIN PROTEINS
CHELATING PROTEINS
IRON BIOACCESSIBILITY
IRON MICROENCAPSULATION
SPRAY-DRYING MICROENCAPSULATION
topic BREWERS' SPENT GRAIN PROTEINS
CHELATING PROTEINS
IRON BIOACCESSIBILITY
IRON MICROENCAPSULATION
SPRAY-DRYING MICROENCAPSULATION
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Iron fortification is an important and difficult task since most of the bioavailable iron sources are reactive against food matrix. Microencapsulation technology can prevent iron interaction with food matrix. Co-microencapsulation of iron and ascorbic acid was carried out by spray-drying using a protein concentrate obtained from brewers’ spent grain (BSG-PC) and locust bean gum as chelating wall materials. Microcapsules were formulated using a 22 factorial design. The effect of BSG-PC/wall material (8.6 and 17.2 g protein 100 g−1) and ascorbic acid/iron molar ratio (0.9:1 and 1.8:1) on iron encapsulation yield (FeE), ascorbic acid encapsulation (AAE), iron chelated by wall material (FeC), iron bioaccessibility (FeB), particle size, zeta potential, and surface hydrophobicity of the microcapsules were assessed. Higher level of BSG-PC increased FeB at low ascorbic acid/iron molar ratio due to the high iron-chelating activity of BSG proteins (IC50: 7.9 ± 1.2 mg mL−1). At low levels of BSG-PC, FeB was promoted by ascorbic acid in a dose response way. A multiple response maximization of FeE, AAE, FeB, and FeC was performed and validated. Optimal microcapsule formula resulted with 29% of FeB after simulated gastrointestinal digestion. The optimization procedure allowed obtaining a fortifier with the higher iron bioaccessibility and iron content.
Fil: Cian, Raúl Esteban. Universidad Nacional del Litoral. Facultad de Ingeniería Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Proaño Miniguano, Janina Lissette. Universidad Nacional del Litoral. Facultad de Ingeniería Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Salgado, Pablo Rodrigo. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Mauri, Adriana Noemi. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Drago, Silvina Rosa. Universidad Nacional del Litoral. Facultad de Ingeniería Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
description Iron fortification is an important and difficult task since most of the bioavailable iron sources are reactive against food matrix. Microencapsulation technology can prevent iron interaction with food matrix. Co-microencapsulation of iron and ascorbic acid was carried out by spray-drying using a protein concentrate obtained from brewers’ spent grain (BSG-PC) and locust bean gum as chelating wall materials. Microcapsules were formulated using a 22 factorial design. The effect of BSG-PC/wall material (8.6 and 17.2 g protein 100 g−1) and ascorbic acid/iron molar ratio (0.9:1 and 1.8:1) on iron encapsulation yield (FeE), ascorbic acid encapsulation (AAE), iron chelated by wall material (FeC), iron bioaccessibility (FeB), particle size, zeta potential, and surface hydrophobicity of the microcapsules were assessed. Higher level of BSG-PC increased FeB at low ascorbic acid/iron molar ratio due to the high iron-chelating activity of BSG proteins (IC50: 7.9 ± 1.2 mg mL−1). At low levels of BSG-PC, FeB was promoted by ascorbic acid in a dose response way. A multiple response maximization of FeE, AAE, FeB, and FeC was performed and validated. Optimal microcapsule formula resulted with 29% of FeB after simulated gastrointestinal digestion. The optimization procedure allowed obtaining a fortifier with the higher iron bioaccessibility and iron content.
publishDate 2021
dc.date.none.fl_str_mv 2021-03
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/11336/147299
Cian, Raúl Esteban; Proaño Miniguano, Janina Lissette; Salgado, Pablo Rodrigo; Mauri, Adriana Noemi; Drago, Silvina Rosa; High iron bioaccessibility from co-microencapsulated iron/ascorbic acid using chelating polypeptides from brewers’ spent grain protein as wall material; Academic Press Inc Elsevier Science; LWT - Food Science and Technology; 139; 3-2021; 1-8
0023-6438
CONICET Digital
CONICET
url http://hdl.handle.net/11336/147299
identifier_str_mv Cian, Raúl Esteban; Proaño Miniguano, Janina Lissette; Salgado, Pablo Rodrigo; Mauri, Adriana Noemi; Drago, Silvina Rosa; High iron bioaccessibility from co-microencapsulated iron/ascorbic acid using chelating polypeptides from brewers’ spent grain protein as wall material; Academic Press Inc Elsevier Science; LWT - Food Science and Technology; 139; 3-2021; 1-8
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/url/https://bit.ly/3l5mvE7
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2020.110579
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
dc.publisher.none.fl_str_mv Academic Press Inc Elsevier Science
publisher.none.fl_str_mv Academic Press Inc 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_ 1842269142834479104
score 13.13397

Publicaciones similares