Volatile composition and physicochemical characteristics of mussel ( Perna perna ) protein hydrolysate microencapsulated with maltodextrin and n-OSA modified starch

Breternitz, Nirse Ruscheinsky; Fidelis, Carlos Henrique de Vasconcelos; Silva, Vanessa Martins; Eberlin, Marcos N.; Hubinger, Míriam Dupas

doi:10.1016/j.fbp.2017.05.008

Cited by 20 publications

(4 citation statements)

References 32 publications

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“…[40,41] Polymers of this type have garnered attention for their potential applications in the transport of active ingredients through encapsulation, for food or pharmaceutical purposes, owing to their commercial acceptability, non-toxicity, low degradability, and ability to release active ingredients in controlled ways. [43,44]…”

Section: Amylose Content and Functional Characterizationmentioning

confidence: 99%

Morphological, Structural, and Functional Evaluation of Rice Starch Acylated in a System Catalyzed by the B‐Lipase of Candida antarctica

et al. 2020

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Starch modification by acylation induces significant changes in the mechanical and thermal properties of this polymer, widening the scope of its applicability to many different industries. In this work, the B-lipase of Candida antarctica is used as a catalyzer for the acylation of F60 variety rice starch, using linoleic and stearic acids as acyl donors in a homogeneous reaction system. Esterification is validated by infrared spectroscopy of the 1650-1750 cm −1 band, attributes to the carbonyl group (C═O). Amylose and crystallinity analysis reveales a reduction in the amylose content and a direct correlation with the crystalline configuration of the polymer. The modification increases the solubility, water absorption, and swelling, which is attributed to the crystallinity loss. Following the modification, the granules increase in size and lose their hexagonal shape. These variations in the physicochemical, morphological, and functional properties may directly affect the production chain, enabling entrance to growing markets worldwide.

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Section: Amylose Content and Functional Characterizationmentioning

confidence: 99%

Morphological, Structural, and Functional Evaluation of Rice Starch Acylated in a System Catalyzed by the B‐Lipase of Candida antarctica

et al. 2020

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“…An amphiphilic biopolymer, such as whey protein isolate or gum Arabic (GA), is generally incorporated to entrap the bioactive compound and stabilise the core material during rehydration (Fernandes et al ., 2014; Dong et al ., 2015). Carbohydrates, such as maltodextrins (MD) or trehalose, are selected as bulking agents and barrier materials due to their low cost, low molecular weight, and high glass transition temperature (Breternitz et al ., 2017). A combination of proteins and carbohydrates are generally selected as wall materials to increase the physicochemical stability of the encapsulating agents.…”

Section: Introductionmentioning

confidence: 99%

Improving the oxygen barrier of microcapsules using cellulose nanofibres

Kak

Parhi

Rasco

et al. 2021

Int J of Food Sci Tech

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Summary In this study, the oxygen barrier and physical properties of two maltodextrin/gum Arabic (MD/GA) (3:1 w/w) microcapsules with dextrose equivalence (DE) 26 and 6 were assessed with or without the incorporation of cellulose nanofibres (CNF). The oxygen diffusion coefficient (Deff) was between 10.6 × 10−15 m2 s−1 and 17.3 × 10−15 m2 s−1 for all microcapsules. The addition of CNF improved the oxygen barrier of MD/GA microcapsules. The incorporation of CNF did not significantly impact Tg due to the low quantity of CNF present in the microcapsules. Wettability was higher in CNF incorporated microcapsules, and dispersibility was lower only for microcapsules with maltodextrin of DE 26. Spray‐dried microcapsules exhibited poor flowability and high cohesiveness due to the moisture content (2.0–2.5%) of the powders. The results suggest that incorporation of CNF can increase the oxygen barrier of MD/GA microcapsules which may lead to better oxidative stability of micronutrients incorporated in the microcapsules.

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“…Maltodextrin is a common wall material used for microencapsulation in food applications, which is obtained by acidification or hydrolysis of starch with various dextrose equivalent (DE) values. It has high water solubility, low viscosity with white color, and bland taste (Breternitz, Fidelis, Silva, Eberlin, & Hubinger, ; Mahdavi, Jafari, Assadpoor, & Dehnad, ). Those characteristics make maltodextrin a potential carrier to encapsulate NaCl and modify the release of the sodium without affecting flavor and color of the food.…”

Section: Introductionmentioning

confidence: 99%

Controlling sodium release using maltodextrin and octenyl‐succinic‐anhydride‐modified starch with two types of spray‐dryer nozzles

Cai

Lee

2019

J Food Process Engineering

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Controlling sodium release is a promising way to achieve sodium reduction in foods.Microencapsulation can be effective technique to control sodium release. Maltodextrin and octenyl-succinic-anhydride (OSA)-modified starch were evaluated as carriers to encapsulate NaCl using spray drying technique with two-fluid and three-fluid nozzles. The sodium release was measured using a conductivity probe. Increasing the concentration of maltodextrin and OSA-modified starch decreased R max (maximum sodium release rate) and C 20 , C 50 , and C 150 (sodium concentration at 20, 50, and 150 s, respectively). Generally, the samples spray dried with maltodextrin released sodium in faster rate than the samples with OSA-modified starch, and samples with two-fluid nozzle released faster than the ones with the three-fluid nozzle. This study indicated that the release of sodium could be altered by the type and concentration of carriers and the types of spray-dryer nozzles, which may provide strategies to reduce sodium content in foods, especially in salty snacks. Practical ApplicationsThis study aims to explore an innovative method to control sodium release and enhance saltiness perception during mastication of crispy salty snacks. It may provide a way to reduce sodium content without altering the flavor of foods. At the same time, the application of a three-fluid nozzle as a novel spraying technique was examined for encapsulation of NaCl. The information obtained from this study can be used to modify the technique and to expand the application to various core-carrier combinations.

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Volatile composition and physicochemical characteristics of mussel ( Perna perna ) protein hydrolysate microencapsulated with maltodextrin and n-OSA modified starch

Cited by 20 publications

References 32 publications

Morphological, Structural, and Functional Evaluation of Rice Starch Acylated in a System Catalyzed by the B‐Lipase of Candida antarctica

Morphological, Structural, and Functional Evaluation of Rice Starch Acylated in a System Catalyzed by the B‐Lipase of Candida antarctica

Improving the oxygen barrier of microcapsules using cellulose nanofibres

Controlling sodium release using maltodextrin and octenyl‐succinic‐anhydride‐modified starch with two types of spray‐dryer nozzles

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