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(Referência obtida automaticamente do Web of Science, por meio da informação sobre o financiamento pela FAPESP e o número do processo correspondente, incluída na publicação pelos autores.)

Sodium caseinate-corn starch hydrolysates conjugates obtained through the Maillard reaction as stabilizing agents in resveratrol-loaded emulsions

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Autor(es):
Consoli, Larissa [1] ; Dias, Ramonita A. O. [1] ; Rabelo, Renata S. [1] ; Furtado, Guilherme F. [1] ; Sussulini, Alessandra [2] ; Cunha, Rosiane L. [1] ; Hubinger, Miriam Dupas [1]
Número total de Autores: 7
Afiliação do(s) autor(es):
[1] Univ Estadual Campinas, Sch Food Engn, Dept Food Engn, 80 Monteiro Lobato St, BR-13083862 Campinas, SP - Brazil
[2] Univ Estadual Campinas, Inst Chem, Dept Analit Chem, POB 6154, BR-13083970 Campinas, SP - Brazil
Número total de Afiliações: 2
Tipo de documento: Artigo Científico
Fonte: FOOD HYDROCOLLOIDS; v. 84, p. 458-472, NOV 2018.
Citações Web of Science: 9
Resumo

Functional properties of proteins can be improved by inducing the Maillard reaction in protein-carbohydrate mixtures. Wet-heating methods have been less explored than dry-heating for this purpose, despite its advantages such as faster reaction and the non-requirement of the lyophilization stage. Our work main goals were to produce Maillard-glycated products with sodium caseinate, maltodextrin and dried glucose syrup, using wet-heating conditions, and to evaluate their emulsifying properties in resveratrol-loaded emulsions. Protein-polysaccharide conjugates were prepared by heating aqueous mixtures at 75 degrees C from 0 (control sample) to 24 h. Changes in pH, colour, zeta-potential, antioxidant capacity (AOC), electrophoretic and size exclusion chromatography profiles were monitored. The conjugates were used to stabilize resveratrol-loaded emulsions, which were characterized by droplet size, kinetic stability, zeta-potential, AOC and interfacial properties. Increased heating times gave products with lower pH, more intense brown colour, higher AOC and formation of high molecular mass compounds. Emulsions produced with these conjugates showed larger droplet size, improved kinetic stability and higher AOC compared to the control emulsions (prepared with the control sample). Resveratrol increased droplet size and marginally affected interfacial tension. Wet-heating was efficient to produce Maillard-glycated conjugates with high potential use as emulsifying/encapsulating agents, with antioxidant properties, capable of providing extra protection to bioactive compounds such as resveratrol. (AU)

Processo FAPESP: 09/54137-1 - EMUS: aquisição de um analisador de distribuição de tamanho de partículas, um medidor de potencial zeta, um spray dryer e um sistema de cromatografia líquida de ultra alta pressão / espectrômetro de massa
Beneficiário:Miriam Dupas Hubinger
Linha de fomento: Auxílio à Pesquisa - Programa Equipamentos Multiusuários
Processo FAPESP: 15/11984-7 - Produção de micropartículas contendo ativos lipossolúveis através da secagem por atomização em spray drying: influência das propriedades das emulsões nas características do produto final
Beneficiário:Miriam Dupas Hubinger
Linha de fomento: Auxílio à Pesquisa - Regular
Processo FAPESP: 11/06083-0 - Emulsificação por microcanais
Beneficiário:Rosiane Lopes da Cunha
Linha de fomento: Auxílio à Pesquisa - Regular