Protein-polysaccharide associative phase separation applied to obtain a linoleic acid dried ingredient

Autores
Sponton, Osvaldo Ernesto; Perez, Adrián Alejandro; Santiago, Liliana G.
Año de publicación
2017
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
This paper gives experimental information about the application of protein-polysaccharide associative phase separation to produce a dried ingredient (powder) of linoleic acid (LA). Powder production process consisted in: (i) LA binding to a well-characterized ovalbumin nanosized heat-induced aggregate (OVAn) to form LA-OVAn complexes in solution, (ii) polysaccharides (PS) addition to promote the associative phase separation of LA-OVAn complexes, and (iii) freeze-drying of the precipitated phase in order to obtain LA-OVAn-PS powders. For this, OVAn and anionic PS (gum Arabic -GA- and high methoxyl pectin -HMP-) mixed systems were studied at different OVAn-PS concentration ratio (ROVAn:PS) and aqueous medium pH by means of a complementary techniques set: optical density at 400 nm (as a measure of turbidity), zeta potential and biopolymer phase composition determination. Biopolymer associative phase separation process was described in terms of OVAn and PS separation yield (YOVAn and YPS, respectively) and PS content necessary to precipitate OVAn (PSp). YOVAn and PSp results suggest that ROVAn:PS 1:1 and 2:1 for OVAn-GA and OVAn-HMP systems, respectively, and pH 3.0 were the most suitable conditions to obtain LA-OVAn-PS freeze-dried powders. Powders water dispersibility and LA oxidative stability were evaluated over 13 days (expressed as non-deteriorated LA percent -LAND-). Results revealed that water dispersion behavior of LA-OVAn-HMP powder was better than LA-OVAn-GA; besides it has the highest LAND (~ 80%) at the 13 day. These experimental findings highlighted that OVAn-PS associative phase separation was a convenient strategy, besides this information could be relevant to produce a LA functional ingredient.
Fil: Sponton, Osvaldo Ernesto. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina
Fil: Perez, Adrián Alejandro. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina
Fil: Santiago, Liliana G.. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
Materia
Ovalbumin Nanoparticles
Gum Arabic
High Methoxyl Pectin
Linoleic Acid
Encapsulation
Powder
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:11336/33627
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/33627
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Protein-polysaccharide associative phase separation applied to obtain a linoleic acid dried ingredientSponton, Osvaldo ErnestoPerez, Adrián AlejandroSantiago, Liliana G.Ovalbumin NanoparticlesGum ArabicHigh Methoxyl PectinLinoleic AcidEncapsulationPowderhttps://purl.org/becyt/ford/2.10https://purl.org/becyt/ford/2This paper gives experimental information about the application of protein-polysaccharide associative phase separation to produce a dried ingredient (powder) of linoleic acid (LA). Powder production process consisted in: (i) LA binding to a well-characterized ovalbumin nanosized heat-induced aggregate (OVAn) to form LA-OVAn complexes in solution, (ii) polysaccharides (PS) addition to promote the associative phase separation of LA-OVAn complexes, and (iii) freeze-drying of the precipitated phase in order to obtain LA-OVAn-PS powders. For this, OVAn and anionic PS (gum Arabic -GA- and high methoxyl pectin -HMP-) mixed systems were studied at different OVAn-PS concentration ratio (ROVAn:PS) and aqueous medium pH by means of a complementary techniques set: optical density at 400 nm (as a measure of turbidity), zeta potential and biopolymer phase composition determination. Biopolymer associative phase separation process was described in terms of OVAn and PS separation yield (YOVAn and YPS, respectively) and PS content necessary to precipitate OVAn (PSp). YOVAn and PSp results suggest that ROVAn:PS 1:1 and 2:1 for OVAn-GA and OVAn-HMP systems, respectively, and pH 3.0 were the most suitable conditions to obtain LA-OVAn-PS freeze-dried powders. Powders water dispersibility and LA oxidative stability were evaluated over 13 days (expressed as non-deteriorated LA percent -LAND-). Results revealed that water dispersion behavior of LA-OVAn-HMP powder was better than LA-OVAn-GA; besides it has the highest LAND (~ 80%) at the 13 day. These experimental findings highlighted that OVAn-PS associative phase separation was a convenient strategy, besides this information could be relevant to produce a LA functional ingredient.Fil: Sponton, Osvaldo Ernesto. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; ArgentinaFil: Perez, Adrián Alejandro. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; ArgentinaFil: Santiago, Liliana G.. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; ArgentinaElsevier2017-10info: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/11336/33627Perez, Adrián Alejandro; Sponton, Osvaldo Ernesto; Santiago, Liliana G.; Protein-polysaccharide associative phase separation applied to obtain a linoleic acid dried ingredient; Elsevier; Food Hydrocolloids; 71; 10-2017; 158-1670268-005XCONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://linkinghub.elsevier.com/retrieve/pii/S0268005X1630875Xinfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodhyd.2017.05.020info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-22T12:00:29Zoai:ri.conicet.gov.ar:11336/33627instacron: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:34982025-10-22 12:00:30.113CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Protein-polysaccharide associative phase separation applied to obtain a linoleic acid dried ingredient
title Protein-polysaccharide associative phase separation applied to obtain a linoleic acid dried ingredient
spellingShingle Protein-polysaccharide associative phase separation applied to obtain a linoleic acid dried ingredient
Sponton, Osvaldo Ernesto
Ovalbumin Nanoparticles
Gum Arabic
High Methoxyl Pectin
Linoleic Acid
Encapsulation
Powder
title_short Protein-polysaccharide associative phase separation applied to obtain a linoleic acid dried ingredient
title_full Protein-polysaccharide associative phase separation applied to obtain a linoleic acid dried ingredient
title_fullStr Protein-polysaccharide associative phase separation applied to obtain a linoleic acid dried ingredient
title_full_unstemmed Protein-polysaccharide associative phase separation applied to obtain a linoleic acid dried ingredient
title_sort Protein-polysaccharide associative phase separation applied to obtain a linoleic acid dried ingredient
dc.creator.none.fl_str_mv Sponton, Osvaldo Ernesto
Perez, Adrián Alejandro
Santiago, Liliana G.
author Sponton, Osvaldo Ernesto
author_facet Sponton, Osvaldo Ernesto
Perez, Adrián Alejandro
Santiago, Liliana G.
author_role author
author2 Perez, Adrián Alejandro
Santiago, Liliana G.
author2_role author
author
dc.subject.none.fl_str_mv Ovalbumin Nanoparticles
Gum Arabic
High Methoxyl Pectin
Linoleic Acid
Encapsulation
Powder
topic Ovalbumin Nanoparticles
Gum Arabic
High Methoxyl Pectin
Linoleic Acid
Encapsulation
Powder
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.10
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv This paper gives experimental information about the application of protein-polysaccharide associative phase separation to produce a dried ingredient (powder) of linoleic acid (LA). Powder production process consisted in: (i) LA binding to a well-characterized ovalbumin nanosized heat-induced aggregate (OVAn) to form LA-OVAn complexes in solution, (ii) polysaccharides (PS) addition to promote the associative phase separation of LA-OVAn complexes, and (iii) freeze-drying of the precipitated phase in order to obtain LA-OVAn-PS powders. For this, OVAn and anionic PS (gum Arabic -GA- and high methoxyl pectin -HMP-) mixed systems were studied at different OVAn-PS concentration ratio (ROVAn:PS) and aqueous medium pH by means of a complementary techniques set: optical density at 400 nm (as a measure of turbidity), zeta potential and biopolymer phase composition determination. Biopolymer associative phase separation process was described in terms of OVAn and PS separation yield (YOVAn and YPS, respectively) and PS content necessary to precipitate OVAn (PSp). YOVAn and PSp results suggest that ROVAn:PS 1:1 and 2:1 for OVAn-GA and OVAn-HMP systems, respectively, and pH 3.0 were the most suitable conditions to obtain LA-OVAn-PS freeze-dried powders. Powders water dispersibility and LA oxidative stability were evaluated over 13 days (expressed as non-deteriorated LA percent -LAND-). Results revealed that water dispersion behavior of LA-OVAn-HMP powder was better than LA-OVAn-GA; besides it has the highest LAND (~ 80%) at the 13 day. These experimental findings highlighted that OVAn-PS associative phase separation was a convenient strategy, besides this information could be relevant to produce a LA functional ingredient.
Fil: Sponton, Osvaldo Ernesto. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina
Fil: Perez, Adrián Alejandro. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina
Fil: Santiago, Liliana G.. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
description This paper gives experimental information about the application of protein-polysaccharide associative phase separation to produce a dried ingredient (powder) of linoleic acid (LA). Powder production process consisted in: (i) LA binding to a well-characterized ovalbumin nanosized heat-induced aggregate (OVAn) to form LA-OVAn complexes in solution, (ii) polysaccharides (PS) addition to promote the associative phase separation of LA-OVAn complexes, and (iii) freeze-drying of the precipitated phase in order to obtain LA-OVAn-PS powders. For this, OVAn and anionic PS (gum Arabic -GA- and high methoxyl pectin -HMP-) mixed systems were studied at different OVAn-PS concentration ratio (ROVAn:PS) and aqueous medium pH by means of a complementary techniques set: optical density at 400 nm (as a measure of turbidity), zeta potential and biopolymer phase composition determination. Biopolymer associative phase separation process was described in terms of OVAn and PS separation yield (YOVAn and YPS, respectively) and PS content necessary to precipitate OVAn (PSp). YOVAn and PSp results suggest that ROVAn:PS 1:1 and 2:1 for OVAn-GA and OVAn-HMP systems, respectively, and pH 3.0 were the most suitable conditions to obtain LA-OVAn-PS freeze-dried powders. Powders water dispersibility and LA oxidative stability were evaluated over 13 days (expressed as non-deteriorated LA percent -LAND-). Results revealed that water dispersion behavior of LA-OVAn-HMP powder was better than LA-OVAn-GA; besides it has the highest LAND (~ 80%) at the 13 day. These experimental findings highlighted that OVAn-PS associative phase separation was a convenient strategy, besides this information could be relevant to produce a LA functional ingredient.
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/11336/33627
Perez, Adrián Alejandro; Sponton, Osvaldo Ernesto; Santiago, Liliana G.; Protein-polysaccharide associative phase separation applied to obtain a linoleic acid dried ingredient; Elsevier; Food Hydrocolloids; 71; 10-2017; 158-167
0268-005X
CONICET Digital
CONICET
url http://hdl.handle.net/11336/33627
identifier_str_mv Perez, Adrián Alejandro; Sponton, Osvaldo Ernesto; Santiago, Liliana G.; Protein-polysaccharide associative phase separation applied to obtain a linoleic acid dried ingredient; Elsevier; Food Hydrocolloids; 71; 10-2017; 158-167
0268-005X
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://linkinghub.elsevier.com/retrieve/pii/S0268005X1630875X
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodhyd.2017.05.020
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
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
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 12.982451

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