Pink grapefruit lycopene encapsulated in alginate‐based beads: stability towards freezing and drying

Aguirre-Calvo, Tatiana Rocio; Santagapita, Patricio R.

doi:10.1111/ijfs.13946

Cited by 11 publications

(10 citation statements)

References 25 publications

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“…The concentration of lycopene decreased by almost 90% during the VD treatment and almost 80% after FD. Alginate by its own was not able to protect lycopene towards dehydration, confirming previous results (Aguirre Calvo and Santagapita 2019;Traffano-Schiffo et al 2017b). The addition of trehalose and of secondary biopolymers improved lycopene retention after both drying treatments.…”

Section: Drying: Lycopene Stability and Bead Characterizationsupporting

confidence: 89%

“…Figure 1 shows the remaining lycopene obtained for beads containing trehalose and galactomannans after freezing. As observed previously by Aguirre Calvo and Santagapita (2019) it is critical to include trehalose to retain more than 60% of initial lycopene content, since A-beads showed more than 60% of lycopene losses (Fig. 1) but is not the only determining factor that resulted in improved retention of the lycopene.…”

Section: Resultssupporting

confidence: 55%

“…1, obtaining R 2 [ 0.97) and those obtained at -70°C were fitted using the Johnson-Mehl-Avrami-Kolmogorov equation (Eq. 2, achieving R 2 [ 0.99), based on previous works (Aguirre Calvo and Santagapita 2019;Traffano-Schiffo et al 2017b, respectively).…”

Section: Low-field Proton Nuclear Magnetic Resonance Measurements (Lfmentioning

confidence: 75%

“…It was previously established that lycopene extracted from grapefruit pulp is prone to destabilization mediated by freezing and should be stabilized for further use in frozen products (Aguirre Calvo and Santagapita 2019;Shi 2000). Lycopene encapsulated in Ca(II)-alginate beads containing galactomannans were successfully produced achieving remaining lycopene values higher than 80% in presence of vinal gum (Aguirre .…”

Section: Resultsmentioning

confidence: 99%

“…Since the stability of lycopene is affected by freezing, and in turn with the formation of crystals, crystallization was studied by LF-NMR (Aguirre Calvo and Santagapita 2019;Traffano-Schiffo et al 2017b). Figure 3 shows the isothermal crystallization of selected wet and freeze-dried beads as a function of time at three different temperatures.…”

Section: Resultsmentioning

confidence: 99%

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Freezing and drying of pink grapefruit-lycopene encapsulated in Ca(II)-alginate beads containing galactomannans

Aguirre-Calvo

Santagapita

2019

J Food Sci Technol

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Lycopene extracted from pink grapefruit was encapsulated on Ca(II)-alginate beads with the addition of trehalose and galactomannans to improve its stability against freezing and drying. Three galactomannans of different physicochemical properties were studied since their inclusion affects both loading efficiency and release of lycopene in wet beads; however, there is no information about their performance during freezing and dehydration operations. The remaining lycopene and its stability towards isomerization were analyzed in beads subjected to continuous freezing, freezing/thawing cycles and vacuumand freeze-drying. Isothermal crystallization studies were conducted by LF-NMR and related to beads formulation and lycopene stability. In the absence of excipients, lycopene was severely affected by all the treatments, retaining less than 20% of the original content. Alginate beads containing trehalose with guar gum protected more than 80% of the lycopene regardless of the employed freezing or drying methods. These beads concomitantly showed higher solid fraction than the other two galactomannans-containing systems, displaying guar gum ability to associate water. On the other hand, the addition of vinal gum affected lycopene stability (between 40 and 60% were recovered after treatments), even compromising the positive effect of a well-established cryoprotectant as trehalose. Thus, the addition of secondary excipients should be carefully conducted. The differences among galactomannans could be related to the substitution degree of the polymer chains, affecting the overall systems interactions. These results can contribute to excipients selection for the encapsulation of labile biomolecules in Ca(II)-alginate beads subjected to freezing and drying.

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Section: Drying: Lycopene Stability and Bead Characterizationsupporting

confidence: 89%

Section: Resultssupporting

confidence: 55%

Section: Low-field Proton Nuclear Magnetic Resonance Measurements (Lfmentioning

confidence: 75%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

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Freezing and drying of pink grapefruit-lycopene encapsulated in Ca(II)-alginate beads containing galactomannans

Aguirre-Calvo

Santagapita

2019

J Food Sci Technol

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Alginate's ability to prevent metabolic illnesses, the degradation of the gut's protective layer, and alginate‐based encapsulation methods

Ahmad,

Riaz,

Desta

2024

Food Science & Nutrition

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The gut serves as the body's main immunological and digestive system. Furthermore, host immunity is mostly managed there. Nutrients are further broken down and absorbed here. Numerous research investigations have shown evidence that inflammation, oxidative stress, impairment of the intestinal barrier, and imbalance in the gut microbiota can all contribute to a variety of intestinal illnesses and other issues, underscoring the growing significance of intestinal health concerns. Because of their high biological activity and lack of negative side effects, the organic food‐derived chemicals known as brown algal polysaccharides—mainly fucoidan, laminaran, and alginate—have attracted a lot of attention from academics. Because of its many benefits, sodium alginate is one of the biopolymers that has garnered the greatest attention, research, and application. Carotenoids, which are found in our food, have several positive health effects. Their low solubility in water, oxidation susceptibility, chemical instability, accessibility, and restricted solubility in water, however, restrict their use in food and medicine. In this review and in overcoming these constraints, encapsulation might be helpful. Furthermore, the primary goal of our study is to provide a fresh perspective into the control and avoidance of intestinal diseases. It provides more potent alternatives to this system, clarifies the function of alginates in enhancing the encapsulation of carotenoids, and functions as a model for the synthesis of the intestinal protective agent fucoidan.

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From Bin to Benefit: Sustainable Valorization of Grapefruit (Citrus paradisi) Byproducts Towards the Circular Economy

Chaudhary,

Singh

2024

Curr Food Sci Tech Rep

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Pink grapefruit lycopene encapsulated in alginate‐based beads: stability towards freezing and drying

Cited by 11 publications

References 25 publications

Freezing and drying of pink grapefruit-lycopene encapsulated in Ca(II)-alginate beads containing galactomannans

Freezing and drying of pink grapefruit-lycopene encapsulated in Ca(II)-alginate beads containing galactomannans

Alginate's ability to prevent metabolic illnesses, the degradation of the gut's protective layer, and alginate‐based encapsulation methods

From Bin to Benefit: Sustainable Valorization of Grapefruit (Citrus paradisi) Byproducts Towards the Circular Economy

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