Carrier systems for yerba mate extract (Ilex paraguariensis) to enrich instant soups. Release mechanisms under different pH conditions

Autores
Deladino, Lorena; Navarro, Alba Sofia del Rosario; Martino, Miriam Nora
Año de publicación
2013
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The high antioxidant properties of yerba mate (Ilex paraguariensis) extract make it suitable as a natural food additive. Encapsulation of herbal extracts is often necessary to enhance handling and product stability. Release strategies depend on the encapsulation system and the intended use. Calcium alginate capsules, with and without a chitosan layer, containing the yerba mate extract were analyzed, in wet and dried state. Polyphenol release was quantified in gastric (HCl solution, pH ¼ 2) and intestinal (phosphate buffer pH ¼ 7.4) simulated fluids. Most of the encapsulated polyphenols were released in the acidic medium. However, wet capsules with chitosan maintained a higher amount of the active compound before reaching the intestinal medium. Several models were tested to fit kinetic release data; wet and dry capsules showed different release mechanisms in the acidic solution. The dry capsules hydrated, while the wet ones eroded before releasing their content mainly by diffusion. Carrier systems with yerba mate extract were added to instant vegetable soups. Capsules addition increased polyphenols content without modifying the flowability of the soups. The sensory evaluation carried out by a non-trained panel showed no significant differences between enriched and commercial soups.
Fil: Deladino, Lorena. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones En Criotecnología de Alimentos (i); Argentina
Fil: Navarro, Alba Sofia del Rosario. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones En Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata. Facultad de Ingenieria; Argentina
Fil: Martino, Miriam Nora. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones En Criotecnología de Alimentos (i); Argentina
Materia
Yerba Mate
Antioxidants
Encapsulation
Instant Soup
Release Mechanism
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:11336/10227
Acceder
id CONICETDig_d3615396c2f3a6289db750baaa22f0a5
oai_identifier_str oai:ri.conicet.gov.ar:11336/10227
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Carrier systems for yerba mate extract (Ilex paraguariensis) to enrich instant soups. Release mechanisms under different pH conditionsDeladino, LorenaNavarro, Alba Sofia del RosarioMartino, Miriam NoraYerba MateAntioxidantsEncapsulationInstant SoupRelease Mechanismhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The high antioxidant properties of yerba mate (Ilex paraguariensis) extract make it suitable as a natural food additive. Encapsulation of herbal extracts is often necessary to enhance handling and product stability. Release strategies depend on the encapsulation system and the intended use. Calcium alginate capsules, with and without a chitosan layer, containing the yerba mate extract were analyzed, in wet and dried state. Polyphenol release was quantified in gastric (HCl solution, pH ¼ 2) and intestinal (phosphate buffer pH ¼ 7.4) simulated fluids. Most of the encapsulated polyphenols were released in the acidic medium. However, wet capsules with chitosan maintained a higher amount of the active compound before reaching the intestinal medium. Several models were tested to fit kinetic release data; wet and dry capsules showed different release mechanisms in the acidic solution. The dry capsules hydrated, while the wet ones eroded before releasing their content mainly by diffusion. Carrier systems with yerba mate extract were added to instant vegetable soups. Capsules addition increased polyphenols content without modifying the flowability of the soups. The sensory evaluation carried out by a non-trained panel showed no significant differences between enriched and commercial soups.Fil: Deladino, Lorena. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones En Criotecnología de Alimentos (i); ArgentinaFil: Navarro, Alba Sofia del Rosario. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones En Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata. Facultad de Ingenieria; ArgentinaFil: Martino, Miriam Nora. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones En Criotecnología de Alimentos (i); ArgentinaElsevier Science2013-09info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/10227Deladino, Lorena; Navarro, Alba Sofia del Rosario; Martino, Miriam Nora; Carrier systems for yerba mate extract (Ilex paraguariensis) to enrich instant soups. Release mechanisms under different pH conditions; Elsevier Science; Lwt - Food Science And Technology; 53; 1; 9-2013; 163-1690023-6438enginfo:eu-repo/semantics/altIdentifier/url/http://dx.doi.org/10.1016/j.lwt.2013.01.030info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0023643813000443info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T15:31:43Zoai:ri.conicet.gov.ar:11336/10227instacron: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:34982025-10-15 15:31:44.175CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Carrier systems for yerba mate extract (Ilex paraguariensis) to enrich instant soups. Release mechanisms under different pH conditions
title Carrier systems for yerba mate extract (Ilex paraguariensis) to enrich instant soups. Release mechanisms under different pH conditions
spellingShingle Carrier systems for yerba mate extract (Ilex paraguariensis) to enrich instant soups. Release mechanisms under different pH conditions
Deladino, Lorena
Yerba Mate
Antioxidants
Encapsulation
Instant Soup
Release Mechanism
title_short Carrier systems for yerba mate extract (Ilex paraguariensis) to enrich instant soups. Release mechanisms under different pH conditions
title_full Carrier systems for yerba mate extract (Ilex paraguariensis) to enrich instant soups. Release mechanisms under different pH conditions
title_fullStr Carrier systems for yerba mate extract (Ilex paraguariensis) to enrich instant soups. Release mechanisms under different pH conditions
title_full_unstemmed Carrier systems for yerba mate extract (Ilex paraguariensis) to enrich instant soups. Release mechanisms under different pH conditions
title_sort Carrier systems for yerba mate extract (Ilex paraguariensis) to enrich instant soups. Release mechanisms under different pH conditions
dc.creator.none.fl_str_mv Deladino, Lorena
Navarro, Alba Sofia del Rosario
Martino, Miriam Nora
author Deladino, Lorena
author_facet Deladino, Lorena
Navarro, Alba Sofia del Rosario
Martino, Miriam Nora
author_role author
author2 Navarro, Alba Sofia del Rosario
Martino, Miriam Nora
author2_role author
author
dc.subject.none.fl_str_mv Yerba Mate
Antioxidants
Encapsulation
Instant Soup
Release Mechanism
topic Yerba Mate
Antioxidants
Encapsulation
Instant Soup
Release Mechanism
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The high antioxidant properties of yerba mate (Ilex paraguariensis) extract make it suitable as a natural food additive. Encapsulation of herbal extracts is often necessary to enhance handling and product stability. Release strategies depend on the encapsulation system and the intended use. Calcium alginate capsules, with and without a chitosan layer, containing the yerba mate extract were analyzed, in wet and dried state. Polyphenol release was quantified in gastric (HCl solution, pH ¼ 2) and intestinal (phosphate buffer pH ¼ 7.4) simulated fluids. Most of the encapsulated polyphenols were released in the acidic medium. However, wet capsules with chitosan maintained a higher amount of the active compound before reaching the intestinal medium. Several models were tested to fit kinetic release data; wet and dry capsules showed different release mechanisms in the acidic solution. The dry capsules hydrated, while the wet ones eroded before releasing their content mainly by diffusion. Carrier systems with yerba mate extract were added to instant vegetable soups. Capsules addition increased polyphenols content without modifying the flowability of the soups. The sensory evaluation carried out by a non-trained panel showed no significant differences between enriched and commercial soups.
Fil: Deladino, Lorena. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones En Criotecnología de Alimentos (i); Argentina
Fil: Navarro, Alba Sofia del Rosario. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones En Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata. Facultad de Ingenieria; Argentina
Fil: Martino, Miriam Nora. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones En Criotecnología de Alimentos (i); Argentina
description The high antioxidant properties of yerba mate (Ilex paraguariensis) extract make it suitable as a natural food additive. Encapsulation of herbal extracts is often necessary to enhance handling and product stability. Release strategies depend on the encapsulation system and the intended use. Calcium alginate capsules, with and without a chitosan layer, containing the yerba mate extract were analyzed, in wet and dried state. Polyphenol release was quantified in gastric (HCl solution, pH ¼ 2) and intestinal (phosphate buffer pH ¼ 7.4) simulated fluids. Most of the encapsulated polyphenols were released in the acidic medium. However, wet capsules with chitosan maintained a higher amount of the active compound before reaching the intestinal medium. Several models were tested to fit kinetic release data; wet and dry capsules showed different release mechanisms in the acidic solution. The dry capsules hydrated, while the wet ones eroded before releasing their content mainly by diffusion. Carrier systems with yerba mate extract were added to instant vegetable soups. Capsules addition increased polyphenols content without modifying the flowability of the soups. The sensory evaluation carried out by a non-trained panel showed no significant differences between enriched and commercial soups.
publishDate 2013
dc.date.none.fl_str_mv 2013-09
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/11336/10227
Deladino, Lorena; Navarro, Alba Sofia del Rosario; Martino, Miriam Nora; Carrier systems for yerba mate extract (Ilex paraguariensis) to enrich instant soups. Release mechanisms under different pH conditions; Elsevier Science; Lwt - Food Science And Technology; 53; 1; 9-2013; 163-169
0023-6438
url http://hdl.handle.net/11336/10227
identifier_str_mv Deladino, Lorena; Navarro, Alba Sofia del Rosario; Martino, Miriam Nora; Carrier systems for yerba mate extract (Ilex paraguariensis) to enrich instant soups. Release mechanisms under different pH conditions; Elsevier Science; Lwt - Food Science And Technology; 53; 1; 9-2013; 163-169
0023-6438
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://dx.doi.org/10.1016/j.lwt.2013.01.030
info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0023643813000443
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
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_ 1846083452467675136
score 13.22299

Publicaciones similares