Ahmad El Ghazzaqui Barbosa , Augusto Bene Tomé Constantino , Lívia Pinto Heckert Bastos , Edwin Elard Garcia-Rojas
{"title":"香樟油在羧甲基纤维素和乳铁蛋白形成的复合凝聚层中的包埋控制β-胡萝卜素的释放","authors":"Ahmad El Ghazzaqui Barbosa , Augusto Bene Tomé Constantino , Lívia Pinto Heckert Bastos , Edwin Elard Garcia-Rojas","doi":"10.1016/j.fhfh.2021.100047","DOIUrl":null,"url":null,"abstract":"<div><p>This research studied the formation of complex coacervates formed by carboxymethylcellulose (CMC) and lactoferrin (Lf) as wall materials for encapsulation of β-carotene present in sacha inchi oil (SIO). According to zeta-potential and turbidimetric analyses, the optimum conditions for the formation of CMC:Lf complex coacervates were pH 5.0 and a 1:14 ratio. Isothermal titration calorimetry showed that the complexes were formed in two stages: first, the interaction was driven by electrostatic attraction, and second, electrostatic and other interactions (such as hydrogen bonding) or structural conformations were present. The capsules formed with CMC:Lf complex coacervates had a spherical appearance with a well-defined core and were able to encapsulate 97% of SIO. The presence of SIO, CMC, and Lf in the capsules was confirmed by Fourier transform infrared analysis. The <em>in vitro</em> gastrointestinal digestion of capsules showed that 84.31% of β-carotene present in SIO was released in the intestine, with high bioaccessibility (67%). Additionally, Fickian diffusion was the mechanism observed for β-carotene release in the food model. Thus, it is possible to conclude that CMC:Lf complex coacervates are good wall material for encapsulating and protecting β-carotene for food fortification.</p></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":null,"pages":null},"PeriodicalIF":4.6000,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S266702592100039X/pdfft?md5=21ec8a1d90eb7b401810e7d9999c886e&pid=1-s2.0-S266702592100039X-main.pdf","citationCount":"7","resultStr":"{\"title\":\"Encapsulation of sacha inchi oil in complex coacervates formed by carboxymethylcellulose and lactoferrin for controlled release of β-carotene\",\"authors\":\"Ahmad El Ghazzaqui Barbosa , Augusto Bene Tomé Constantino , Lívia Pinto Heckert Bastos , Edwin Elard Garcia-Rojas\",\"doi\":\"10.1016/j.fhfh.2021.100047\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>This research studied the formation of complex coacervates formed by carboxymethylcellulose (CMC) and lactoferrin (Lf) as wall materials for encapsulation of β-carotene present in sacha inchi oil (SIO). According to zeta-potential and turbidimetric analyses, the optimum conditions for the formation of CMC:Lf complex coacervates were pH 5.0 and a 1:14 ratio. Isothermal titration calorimetry showed that the complexes were formed in two stages: first, the interaction was driven by electrostatic attraction, and second, electrostatic and other interactions (such as hydrogen bonding) or structural conformations were present. The capsules formed with CMC:Lf complex coacervates had a spherical appearance with a well-defined core and were able to encapsulate 97% of SIO. The presence of SIO, CMC, and Lf in the capsules was confirmed by Fourier transform infrared analysis. The <em>in vitro</em> gastrointestinal digestion of capsules showed that 84.31% of β-carotene present in SIO was released in the intestine, with high bioaccessibility (67%). Additionally, Fickian diffusion was the mechanism observed for β-carotene release in the food model. Thus, it is possible to conclude that CMC:Lf complex coacervates are good wall material for encapsulating and protecting β-carotene for food fortification.</p></div>\",\"PeriodicalId\":12385,\"journal\":{\"name\":\"Food Hydrocolloids for Health\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":4.6000,\"publicationDate\":\"2022-12-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://www.sciencedirect.com/science/article/pii/S266702592100039X/pdfft?md5=21ec8a1d90eb7b401810e7d9999c886e&pid=1-s2.0-S266702592100039X-main.pdf\",\"citationCount\":\"7\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Hydrocolloids for Health\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S266702592100039X\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Hydrocolloids for Health","FirstCategoryId":"1085","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S266702592100039X","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
Encapsulation of sacha inchi oil in complex coacervates formed by carboxymethylcellulose and lactoferrin for controlled release of β-carotene
This research studied the formation of complex coacervates formed by carboxymethylcellulose (CMC) and lactoferrin (Lf) as wall materials for encapsulation of β-carotene present in sacha inchi oil (SIO). According to zeta-potential and turbidimetric analyses, the optimum conditions for the formation of CMC:Lf complex coacervates were pH 5.0 and a 1:14 ratio. Isothermal titration calorimetry showed that the complexes were formed in two stages: first, the interaction was driven by electrostatic attraction, and second, electrostatic and other interactions (such as hydrogen bonding) or structural conformations were present. The capsules formed with CMC:Lf complex coacervates had a spherical appearance with a well-defined core and were able to encapsulate 97% of SIO. The presence of SIO, CMC, and Lf in the capsules was confirmed by Fourier transform infrared analysis. The in vitro gastrointestinal digestion of capsules showed that 84.31% of β-carotene present in SIO was released in the intestine, with high bioaccessibility (67%). Additionally, Fickian diffusion was the mechanism observed for β-carotene release in the food model. Thus, it is possible to conclude that CMC:Lf complex coacervates are good wall material for encapsulating and protecting β-carotene for food fortification.