Cashew gum and maltrodextrin particles for green tea ( Camellia sinensis var A ssamica ) extract encapsulation

Silva, Francisca; Torres, Lucicléia Barros de Vasconcelos; Silva, Larissa; Figueiredo, Raimundo Wilane de; Garruti, Déborah dos Santos; Araújo, Tamara Gonçalves de; Duarte, Antoniella Souza Gomes; Brito, Débora Hellen Almeida de; Ricardo, Nágila Maria Pontes Silva

doi:10.1016/j.foodchem.2018.04.028

Cited by 35 publications

(18 citation statements)

References 33 publications

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“…Non-cross-linked samples presented lower degradation temperature (312 ºC) than the cross-linked samples (316 ºC), reflecting about 70% of mass loss for both cases, indicating that the cross-linking process provided an increase in the material degradation temperature; and consequently, increased thermal stability. Similar results were reported by SILVA et al (2018) by encapsulating dry green tea extract using cashew gum and maltodextrin as wall materials. The authors observed degradation stages around 300 ºC.…”

Section: Scanning Electron Microscopysupporting

confidence: 87%

“…Thermogravimetric analysis (TGA) Figure 4 shows the differential thermogravimetric curves (DTG) for non-cross-linked ( Figure 4a) and cross-linked ( Figure 4b) microparticle samples. According to the figure, we can observe that there was a degradation event at a temperature close to 100 ºC in both situations, characterizing the loss of free and adsorbed water in the microparticles (SILVA et al, 2006;OLIVEIRA et al, 2014;XIAO et al, 2014;SILVA et al, 2018). It is also possible to observe that there is a beginning of the polysaccharide degradation at about 200 °C (SILVA et al, 2018).…”

Section: Scanning Electron Microscopymentioning

confidence: 87%

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Cross-linked coacervates of cashew gum and gelatin in the encapsulation of pequi oil

et al. 2019

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Pequi oil is rich in bioactive compounds which can be encapsulated to increase protection against extrinsic environmental factors. A delayed degradation of pequi oil may occur by using microencapsulation technology, in addition to masking unpleasant flavors and aromas. Complex coacervation is a technique based on the electrostatic interaction between two oppositely charged biopolymers which form a matrix complexed around an agent of interest. However, cross-linking the particles is often necessary in order to make them more rigid. The objective of this research was to produce and characterize pequi oil microparticles in a cashew gum (CG) and gelatin (GE) matrix cross-linked with tannic acid. Cross-linked pequi oil microparticles were produced by varying the concentrations of biopolymers (0.5% to 1.5%) and tannic acid (0.3% to 8.1%) using a rotational central compound design. Ratio of cashew gum, gelatin and oil was 2:1:1 (m/m/m);respectively, at pH 4.5. The cross-linking process was performed with tannic acid for 30 minutes at 40 °C. The optimized formulation by means of the rotational central compound design for microparticle formation was 0.65% biopolymers (CG and GE) and 6.9% tannic acid. Increasing the tannic acid percentage in the cross-linking of the pequi oil particles had a higher yield and encapsulation efficiency. Cross-linking provided an increase in the degradation temperature of material; and consequently, improved the thermal stability of the particles. The cross-linking process was advantageous in producing the microparticles.

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Section: Scanning Electron Microscopysupporting

confidence: 87%

Section: Scanning Electron Microscopymentioning

confidence: 87%

Cross-linked coacervates of cashew gum and gelatin in the encapsulation of pequi oil

et al. 2019

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“…In the second heating step, it occurred severe loss rates, with temperatures ranging between 220 and 450°C, representing 60% to 70% of the total weight, as a consequence of the decomposition and depolymerization of the polysaccharides branches. In general, these reactions occur at temperatures above 200°C (Silva et al, 2018). The disruptions occurring in the wall materials in this step resulted in the exposure of the encapsulated compounds, probably initiating their degradation.…”

Section: Resultsmentioning

confidence: 99%

Microwave‐assisted extraction of bioactive compounds fromAraucaria angustifoliabracts followed by encapsulation

Dorneles

Noreña

2020

J Food Process Preserv

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The aqueous extract of Araucaria angustifolia bracts was obtained by microwave‐assisted extraction and encapsulated by spray‐drying and freeze‐drying using pectin/hydrolyzed collagen (PEC‐HC) and polydextrose/partially hydrolyzed guar gum (PD‐PHGG) dispersions, added to the extract in the proportions of 0.25:0.75:9 and 0.5:0.5:9 (wt/wt/wt), respectively. The powders encapsulated with the PD‐PHGG mixture by spray‐drying and freeze‐drying showed the highest retention rates for total phenolic compounds (80.57% and 89.94%) and solubility (98.00 and 97.69 g 100 g−1), respectively. The scanning electron microscopy (SEM) images presented spherical forms on the spray‐dried powders, while the freeze‐dried powders exhibited irregular forms. The results obtained by FTIR suggested that the encapsulation occurred in all samples by physical interactions, whereas the thermogravimetric analysis showed that the PEC‐HC powders demonstrated greater thermal stability. Accelerated storage tests indicated that the PD‐PHGG freeze‐dried powders had lower decrease in the antioxidant capacity. Practical applications The industrial use of Araucaria angustifolia bracts (sterile seeds) is currently considered a type of waste. However, the bracts present bioactive compounds, including condensed tannins, considered among phenolic compounds, the most important natural antioxidants. The phenolic compounds of the bracts were extracted by microwave, using exclusively water as a solvent. The application of green technologies is an interesting alternative for the food industry since the use of organic solvents is completely replaced, as well shorter exposure times to high temperatures are obtained and, consequently, lower energy expenditure and lower antioxidant capacity loss. For the encapsulation of phenolic compounds, dietary fibers and protein were used as wall materials, which resulted in a powder containing natural antioxidants, fibers, and essential amino acids, which can be applied in several food formulations.

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“…The presence of available groups of glucuronic acids and hydroxyls in its framework, even in small percentages, adds a negative surface charge to the material, making it possible to carry out reactions with different polymers through different molecular interactions [9]. CG shows promising properties to be used in the formation of layer-by-layer films applied to nanobiomedical devices [10], as Pickering emulsions stabilizers [11], in aceclofenac toothpastes [12] and also showing antinociceptive and anti-inflammatory activity [13].…”

Section: Introductionmentioning

confidence: 99%

The Potential Role of Polyelectrolyte Complex Nanoparticles Based on Cashew Gum, Tripolyphosphate and Chitosan for the Loading of Insulin

et al. 2021

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Polyelectrolytic complexation has stood out due to its application in the development of drug delivery systems using biopolymers as raw materials. The formation of complexes between cashew gum and chitosan can be intermediated by cross-links, mediated by the action of the sodium tripolyphosphate crosslinking agent. These polymers have been used in the nanotechnological development of formulations to protect peptide drugs, such as insulin, allowing their oral administration. In this work, we describe the development of polyelectrolytic complexes from cashew gum and chitosan as biopolymers for oral administration of insulin. The obtained complexes showed a mean particle size of 234 nm and polydispersity index of 0.2. The complexes were 234 nm in size, PDI 0.2, zeta potential −4.5 mV and 22% trapping. The obtained complexes demonstrated considerable and promising characteristics for use as oral insulin delivery systems.

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Cashew gum and maltrodextrin particles for green tea ( Camellia sinensis var A ssamica ) extract encapsulation

Cited by 35 publications

References 33 publications

Cross-linked coacervates of cashew gum and gelatin in the encapsulation of pequi oil

Cross-linked coacervates of cashew gum and gelatin in the encapsulation of pequi oil

Microwave‐assisted extraction of bioactive compounds fromAraucaria angustifoliabracts followed by encapsulation

The Potential Role of Polyelectrolyte Complex Nanoparticles Based on Cashew Gum, Tripolyphosphate and Chitosan for the Loading of Insulin

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