Microencapsulation of red beet extract using chitosan‐Persian gum complex coacervates.
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| Title: | Microencapsulation of red beet extract using chitosan‐Persian gum complex coacervates. |
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| Authors: | Namazzadeh, Ghazal1 (AUTHOR), Ehsani, Ali2 (AUTHOR), Ghasempour, Zahra2 (AUTHOR) ghasempourz@tbzmed.ac.ir |
| Source: | Journal of Food Processing & Preservation. Dec2022, Vol. 46 Issue 12, p1-11. 11p. |
| Subjects: | Microencapsulation, Surface charges, Beets, Zeta potential, Chitosan, Biopolymers, Polysaccharides, Xanthan gum |
| Abstract: | The coacervation technique is an efficient encapsulation process in which macromolecules with opposite surface charges interact, resulting in polymeric complexes. Hydroethanolic solvent (52%) was selected to obtain bioactive compounds from red beet using the mixture experimental design. Red beet extract was encapsulated in a complex of chitosan and negatively charged Persian gum. The optimum condition for coacervate formation was received at the chitosan to Persian gum ratio of 18:82 at pH 5.3. The coacervation yield of the two polysaccharides was 80%, and the zeta potential of dispersion was close to zero. Complex formation between two biopolymers was confirmed through FTIR. Micro‐sized coacervates showed 90% encapsulation efficiency for the betalain extract to coacervate dispersion ratio of 14.3%. The betalain‐loaded chitosan/Persian gum complex presented superior thermal stability compared with pure polysaccharides. The obtained complex can be applied to improve the stability of betalains and control their release in food and pharmaceutical applications. Novelty Impact Statement: Equal mixture of water:ethanol resulted in maximum betalain extraction. Strong electrostatic complexation was approved between Persian gum and chitosan. Persian gum/chitosan coacervate demonstrated high loading capacity for betalains. [ABSTRACT FROM AUTHOR] |
| Copyright of Journal of Food Processing & Preservation is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.) | |
| Database: | Engineering Source |
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| Header | DbId: egs DbLabel: Engineering Source An: 162103754 AccessLevel: 6 PubType: Academic Journal PubTypeId: academicJournal PreciseRelevancyScore: 0 |
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| Items | – Name: Title Label: Title Group: Ti Data: Microencapsulation of red beet extract using chitosan‐Persian gum complex coacervates. – Name: Author Label: Authors Group: Au Data: <searchLink fieldCode="AR" term="%22Namazzadeh%2C+Ghazal%22">Namazzadeh, Ghazal</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Ehsani%2C+Ali%22">Ehsani, Ali</searchLink><relatesTo>2</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Ghasempour%2C+Zahra%22">Ghasempour, Zahra</searchLink><relatesTo>2</relatesTo> (AUTHOR)<i> ghasempourz@tbzmed.ac.ir</i> – Name: TitleSource Label: Source Group: Src Data: <searchLink fieldCode="JN" term="%22Journal+of+Food+Processing+%26+Preservation%22">Journal of Food Processing & Preservation</searchLink>. Dec2022, Vol. 46 Issue 12, p1-11. 11p. – Name: Subject Label: Subjects Group: Su Data: <searchLink fieldCode="DE" term="%22Microencapsulation%22">Microencapsulation</searchLink><br /><searchLink fieldCode="DE" term="%22Surface+charges%22">Surface charges</searchLink><br /><searchLink fieldCode="DE" term="%22Beets%22">Beets</searchLink><br /><searchLink fieldCode="DE" term="%22Zeta+potential%22">Zeta potential</searchLink><br /><searchLink fieldCode="DE" term="%22Chitosan%22">Chitosan</searchLink><br /><searchLink fieldCode="DE" term="%22Biopolymers%22">Biopolymers</searchLink><br /><searchLink fieldCode="DE" term="%22Polysaccharides%22">Polysaccharides</searchLink><br /><searchLink fieldCode="DE" term="%22Xanthan+gum%22">Xanthan gum</searchLink> – Name: Abstract Label: Abstract Group: Ab Data: The coacervation technique is an efficient encapsulation process in which macromolecules with opposite surface charges interact, resulting in polymeric complexes. Hydroethanolic solvent (52%) was selected to obtain bioactive compounds from red beet using the mixture experimental design. Red beet extract was encapsulated in a complex of chitosan and negatively charged Persian gum. The optimum condition for coacervate formation was received at the chitosan to Persian gum ratio of 18:82 at pH 5.3. The coacervation yield of the two polysaccharides was 80%, and the zeta potential of dispersion was close to zero. Complex formation between two biopolymers was confirmed through FTIR. Micro‐sized coacervates showed 90% encapsulation efficiency for the betalain extract to coacervate dispersion ratio of 14.3%. The betalain‐loaded chitosan/Persian gum complex presented superior thermal stability compared with pure polysaccharides. The obtained complex can be applied to improve the stability of betalains and control their release in food and pharmaceutical applications. Novelty Impact Statement: Equal mixture of water:ethanol resulted in maximum betalain extraction. Strong electrostatic complexation was approved between Persian gum and chitosan. Persian gum/chitosan coacervate demonstrated high loading capacity for betalains. [ABSTRACT FROM AUTHOR] – Name: AbstractSuppliedCopyright Label: Group: Ab Data: <i>Copyright of Journal of Food Processing & Preservation is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.) |
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| RecordInfo | BibRecord: BibEntity: Identifiers: – Type: doi Value: 10.1111/jfpp.17148 Languages: – Code: eng Text: English PhysicalDescription: Pagination: PageCount: 11 StartPage: 1 Subjects: – SubjectFull: Microencapsulation Type: general – SubjectFull: Surface charges Type: general – SubjectFull: Beets Type: general – SubjectFull: Zeta potential Type: general – SubjectFull: Chitosan Type: general – SubjectFull: Biopolymers Type: general – SubjectFull: Polysaccharides Type: general – SubjectFull: Xanthan gum Type: general Titles: – TitleFull: Microencapsulation of red beet extract using chitosan‐Persian gum complex coacervates. Type: main BibRelationships: HasContributorRelationships: – PersonEntity: Name: NameFull: Namazzadeh, Ghazal – PersonEntity: Name: NameFull: Ehsani, Ali – PersonEntity: Name: NameFull: Ghasempour, Zahra IsPartOfRelationships: – BibEntity: Dates: – D: 01 M: 12 Text: Dec2022 Type: published Y: 2022 Identifiers: – Type: issn-print Value: 01458892 Numbering: – Type: volume Value: 46 – Type: issue Value: 12 Titles: – TitleFull: Journal of Food Processing & Preservation Type: main |
| ResultId | 1 |
