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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Ultrasound-assisted production of emulsion-filled pectin hydrogels to encapsulate vitamin complex: Impact of the addition of xylooligosaccharides, ascorbic acid and supercritical CO2 drying

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Author(s):
Mekala, Srujana [1] ; Silva, Eric Keven [1] ; Saldana, Marleny D. A. [1]
Total Authors: 3
Affiliation:
[1] Univ Alberta, Dept Agr Food & Nutr Sci, Edmonton, AB T6G 2P5 - Canada
Total Affiliations: 1
Document type: Journal article
Source: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES; v. 76, MAR 2022.
Web of Science Citations: 0
Abstract

Emulsion-filled hydrogels are a promising approach to encapsulate lipophilic bioactive compounds and protect them throughout storage. This study aimed to investigate the chemical stability of a vitamin complex (beta-carotene, cholecalciferol, alpha-tocopherol, and ascorbic acid) in lentil protein emulsion-filled pectin hydrogel produced using high-intensity ultrasound (HIUS) as homogenization technique. The impacts of HIUS nominal power, the addition of xylooligosaccharides (XOS) and ascorbic acid on the viscoelastic properties, chemical stability, microstructure, color, lipid oxidation and antioxidant activity of the formed emulsion-filled hydrogels were evaluated. Overall, the hydrogels showed shear-thinning behavior. The addition of ascorbic acid had no significant effect on the rheological properties. The samples processed at 900 W for beta-carotene and ascorbic acid contents and 600 W for cholecalciferol and alpha-tocopherol contents after 21 days of storage had maximum retention capacity. The presence of ascorbic acid contributed to the improved antioxidant activity, thus reducing the lipid oxidation in the samples. The FT-IR spectra showed no conformational difference before and after HIUS processing, indicating no degradation of the vitamin structures and XOS used. The emulsion-filled hydrogels were then dried to form aerogels using supercritical carbon dioxide (SC-CO2) technology. The concentration of pectin used influenced the drying of aerogels. Emulsion-filled hydrogels and aerogels with improved stability of the complex vitamins were produced. (AU)

FAPESP's process: 18/14550-6 - Non-thermal processing of functional beverage using supercritical carbon dioxide technology and high-pressure processing
Grantee:Eric Keven Silva
Support Opportunities: Scholarships abroad - Research Internship - Post-doctor