Encapsulation of Pecan nutshells’ bioactives with hydrocolloids by refractance window drying: Design, characterization, and modulated release studies

IF 7.1 3区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Structure-Netherlands Pub Date : 2026-04-01 Epub Date: 2026-06-03 DOI:10.1016/j.foostr.2026.100536

Miguel Esteban Cardona Jimenez , Misael Cortés Rodríguez , Mercedes Perullini , Lina Marcela Agudelo-Laverde , Patricio Román Santagapita

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引用次数: 0

Abstract

In search of suitable delivery systems, we evaluated refractance window (RW) drying to produce functional flakes capable of modulating the release of Pecan nutshell bioactives. Pecan nutshell represents 40–50% of nut weight; its aqueous extract is phenolic-rich with antioxidant power, but needs further processing for preservation, stabilization, and use. A custom optimal (combined) design was developed evaluating formulation with 1.75% (w/w) total hydrocolloids (sodium alginate (1.75–1.00% w/w) and guar gum (0.75–0% w/w)), and RW conditions (temperature and thickness). Three temperatures (50, 60, 70ºC) and two mold thickness (2, 3 mm) were evaluated. Responses included water activity, total phenolic compounds (TPC) and antioxidant activities (RSA-ABTS^+. and FRAP). Optimized flakes were obtained with 1.75% (w/v) sodium alginate, 60.3ºC, and 3 mm thickness, achieving 72–83% loading based on TPC/antioxidants measurements. Physicochemical characterization of optimized flakes (ATR-FTIR, TGA, DSC, SEM) indicated high thermal stability and an apparently homogeneous/non-porous surface. Using functional (release‑kinetics) and structural (USAXS) approaches, phenolic release was modeled from optimized flakes across four simulated food media. Flakes showed burst release of TPC (60% at 2.5 min) in hydrophilic medium, while acidic medium exhibited fast but incomplete release (60% at 4.5 min), as revealed by Weibull modeling, and consistent with the presence of nano-scale scattering features in the medium detected by USAXS. The lipophilic systems modulated a prolonged TPC release, providing a suitable antioxidant delivery vehicle for fat-rich and emulsified products. Since TPC release was negligible in lipidic environments, these functional flakes demonstrate remarkable versatility, successfully tailoring burst, controlled, or no release across diverse food matrices.

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通过折光窗干燥将水胶体包封山核桃壳的生物活性物质：设计、表征和调节释放研究

为了寻找合适的递送系统，我们评估了折射窗（RW）干燥，以生产能够调节山核桃果壳生物活性物质释放的功能薄片。山核桃果壳占坚果重量的40-50%；其水提取物富含酚类物质，具有抗氧化能力，但需要进一步处理以保存、稳定和使用。以总水胶体量为1.75% （w/w）的配方(海藻酸钠（1.75-1.00% w/w）和瓜尔胶（0.75-0% w/w），以及RW条件（温度和厚度）进行了自定义优化设计。评估了三种温度（50、60、70ºC）和两种模具厚度（2,3 mm）。反应包括水分活性、总酚类化合物（TPC）和抗氧化活性（RSA-ABTS+）。和收紧)。在1.75% （w/v）海藻酸钠浓度、60.3℃、3 mm的条件下获得最佳薄片，TPC/抗氧化剂的负载达到72-83%。优化后的薄片的理化表征（ATR-FTIR、TGA、DSC、SEM）表明其具有较高的热稳定性和明显的均匀/无孔表面。利用功能（释放动力学）和结构（USAXS）方法，从四种模拟食物介质中优化的薄片中模拟酚类物质的释放。Weibull模型显示，薄片在亲水介质中表现为爆发释放（在2.5 min时释放60%），而酸性介质中表现为快速但不完全释放（在4.5 min时释放60%），这与USAXS检测到的介质中存在纳米级散射特征一致。亲脂系统调节了TPC的长时间释放，为富含脂肪和乳化的产品提供了合适的抗氧化递送载体。由于TPC释放在脂质环境中可以忽略不计，这些功能薄片表现出显著的多功能性，可以成功地在不同的食物基质中剪裁爆发，控制或不释放。

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来源期刊

Food Structure-Netherlands Chemical Engineering-Bioengineering

CiteScore

7.20

自引率

0.00%

发文量

期刊介绍： Food Structure is the premier international forum devoted to the publication of high-quality original research on food structure. The focus of this journal is on food structure in the context of its relationship with molecular composition, processing and macroscopic properties (e.g., shelf stability, sensory properties, etc.). Manuscripts that only report qualitative findings and micrographs and that lack sound hypothesis-driven, quantitative structure-function research are not accepted. Significance of the research findings for the food science community and/or industry must also be highlighted.