Optimization of a Wall Material Formulation to Microencapsulate a Grape Seed Extract Using a Mixture Design of Experiments
Tóm tắt
Từ khóa
Tài liệu tham khảo
Amendola, D., De Faveri, D. M., & Spigno, G. (2010). Grape marc phenolics: extraction kinetics, quality and stability of extracts. Journal of Food Engineering, 97(3), 384–392.
Andry, M. C., Vezin, H., Dumistracel, I., Bernier, J. L., & Lévy, M. C. (1998). Proanthocyanidin microcapsules: preparation, properties and free radical scavenging activity. International Journal of Pharmaceutics, 171(2), 217–226.
Buffo, R., & Reineccius, G. (2001). Comparison among assorted drying processes for the encapsulation of flavors. Perfumer & Flavorist, 26(4), 58–67.
Convention, U. S. P. (2006). The United States Pharmacopeia : USP 30: the National Formulary : NF 25 : by authority of the United States Pharmacopeial Convention, Inc., meeting at Washington, D.C., March 9–13, 2005: United States Pharmacopeial Convention.
Davidov-Pardo, G., Barrera, L., Casares, I., & Fontanot, A. (2008). Utilization of a mix experiment design to create a flavor for water. Bebidas Mexicanas, 17(3), 24–31.
Davidov-Pardo, G., Arozarena, I., & Marín-Arroyo, M. R. (2011). Stability of polyphenolic extracts from grape seeds after thermal treatments. European Food Research and Technology, 232(2), 211–220.
Downton, G. E., Flores-Luna, J. L., & King, C. J. (1982). Mechanism of stickiness in hygroscopic, amorphous powders. Industrial and Engineering Chemistry Fundamentals, 21(4), 447–451.
Duodu, K. G., Taylor, J. R. N., Belton, P. S., & Hamaker, B. R. (2003). Factors affecting sorghum protein digestibility. Journal of Cereal Science, 38(2), 117–131.
EEC (1990). Commission Regulation (EEC) Nº 2676/90 determining Community methods for the analysis of wine. 178–179.
Ersus, S., & Yurdagel, U. (2007). Microencapsulation of anthocyanin pigments of black carrot (Daucus carota L.) by spray drier. Journal of Food Engineering, 80(3), 805–812.
Espinosa-Andrews H, Lobato-Calleros C, Loeza-Corte J M, Beristain C I, Rodríguez-Huezo M E & Vernon-Carter E J (2008). Quantification of the composition of gum Arabic-chitosan coacervates by HPLC. Revista Mexicana de Ingeniería Química, 7(293–298.
Fakirov S & Bhattacharya D (2007). Handbook of engineering biopolymers: homopolymers, blends and composites. Hanser, pp 542.
Gharsallaoui, A., Roudaut, G., Chambin, O., Voilley, A., & Saurel, R. (2007). Applications of spray-drying in microencapsulation of food ingredients: an overview. Food Research International, 40(9), 1107–1121.
Gharsallaoui A, Saurel R, Chambin O & Voilley A (2011) Pea (Pisum sativum, L.) protein isolate stabilized emulsions: a novel system for microencapsulation of lipophilic ingredients by spray drying. Food and Bioprocess Technology, 1–11. doi: 10.1007/s11947-010-0497-z .
Gouin, S. (2004). Microencapsulation: industrial appraisal of existing technologies and trends. Trends in Food Science & Technology, 15(7–8), 330–347.
Goula, A. M., & Adamopoulos, K. G. (2010). A new technique for spray drying orange juice concentrate. Innovative Food Science & Emerging Technologies, 11(2), 342–351.
Guendez, R., Kallithraka, S., Makris, D. P., & Kefalas, P. (2005). Determination of low molecular weight polyphenolic constituents in grape (Vitis vinifera sp.) seed extracts: correlation with antiradical activity. Food Chemistry, 89(1), 1–9.
Hurtado-López, P., & Murdan, S. (2006). Zein microspheres as drug/antigen carriers: a study of their degradation and erosion, in the presence and absence of enzymes. Journal of Microencapsulation, 23(3), 303–314.
Janet, T., Taylor, J. R. N., Belton, P. S., & Amanda, M. (2009). Kafirin microparticle encapsulation of catechin and sorghum condensed tannins. Journal of Agricultural and Food Chemistry, 57(16), 7523–7528.
Klein, M., Aserin, A., Ishai, P. B., & Garti, N. (2010). Interactions between whey protein isolate and gum Arabic. Colloids and Surfaces. B, Biointerfaces, 79(2), 377–383.
Lee, S. J., & Rosenberg, M. (2000). Whey protein-based microcapsules prepared by double emulsification and heat gelation. LWT-Food Science and Technology, 33(2), 80–88.
Makris, D. P., Boskou, G., & Andrikopoulos, N. K. (2007). Recovery of antioxidant phenolics from white vinification solid by-products employing water/ethanol mixtures. Bioresource Technology, 98(15), 2963–2967.
Murugesan R & Orsat V (2012) Spray drying for the production of nutraceutical ingredients—a review. Food and Bioprocess Technology, 5(1), 3–14.
Obreque-Slier, E., Peña-Neira, A., & López-Solís, R. (2011). Precipitation of low molecular weight phenolic compounds of grape seeds cv. Carménère (Vitis vinifera L.) by whole saliva. European Food Research and Technology, 232(1), 113–121.
Osorio, C., Acevedo, B., Hillebrand, S., Carriazo, J., Winterhalter, P., & Morales, A. L. (2010). Microencapsulation by spray-drying of anthocyanin pigments from corozo (Bactris guineensis) fruit. Journal of Agricultural and Food Chemistry, 58(11), 6977–6985.
Paramera, E. I., Konteles, S. J., & Karathanos, V. T. (2011). Stability and release properties of curcumin encapsulated in Saccharomyces cerevisiae, β-cyclodextrin and modified starch. Food Chemistry, 125(3), 913–922.
Pedroza-Islas, R., Carter, E. J. V., Bazúa, M. C. D. d., & Chávez-Martínez, M. P. (1999a). Situación actual de los alimentos microencapsulados para larvas de crustáceos y presentación de un problema tipo utilizando polisacáridos como agentes encapsulantes. In: Avances en Nutrición Acuícola III. Memorias del Tercer Simposio Internacional de Nutrición y Tecnología de Alimentos. pp 673. Universidad Autónoma de Nuevo León, Monterrey, N.L.
Pedroza-Islas, R., Vernon-Carter, E. J., Durán-Domínguez, C., & Trejo-Martínez, S. (1999b). Using biopolymer blends for shrimp feedstuff microencapsulation—I. Microcapsule particle size, morphology and microstructure. Food Research International, 32(5), 367–374.
Pedroza-Islas, R., Alvarez-Ramírez, J., & Vernon-Carter, E. J. (2000). Using biopolymer blends for shrimp feedstuff microencapsulation. II: Dissolution and floatability kinetics as selection criteria. Food Research International, 33(2), 119–124.
Pérez-Alonso, C., Baez-Gonzalez, J. G., Beristain, C. I., Vernon-Carter, E. J., & Vizcarra-Mendoza, M. G. (2003). Estimation of the activation energy of carbohydrate polymers blends as selection criteria for their use as wall material for spray-dried microcapsules. Carbohydrate Polymers, 53(2), 197–203.
Quispe-Condori, S., SaldaÒa, M. D. A., & Temelli, F. (2011). Microencapsulation of flax oil with zein using spray and freeze drying. LWT- Food Science and Technology, 44(9), 1880–1887.
Rivero-Pérez, M. D., Muñiz, P., & González-Sanjosé, M. L. (2007). Antioxidant profile of red wines evaluated by total antioxidant capacity, scavenger activity, and biomarkers of oxidative stress methodologies. Journal of Agricultural and Food Chemistry, 55(14), 5476–5483.
Sabino, M. A., Pauchard, L., Allain, C., Mangavel, C., Zeng, M., & Lourdin, D. (2008). Influence of dehydration rate on the vitrification of corn protein. Journal of Applied Polymer Science, 110(1), 1–7.
Shi, J., Yu, J., Pohorly, J. E., & Kakuda, Y. (2003). Polyphenolics in grape seeds: biochemistry and functionality. Journal of Medicinal Food, 6(4), 291–299.
Shutava, T. G., Balkundi, S. S., & Lvov, Y. M. (2009). (−)-Epigallocatechin gallate/gelatin layer-by-layer assembled films and microcapsules. Journal of Colloid and Interface Science, 330(2), 276–283.
Wang, A., Wu, L., Jia, L., Li, X., & Sun, Y. (2011). Alginate-chitosan microspheres for controlled release of tea polyphenol. Advanced Materials Research, 152–153, 1726–1729.
Zhang, L., Mou, D., & Du, Y. (2007). Procyanidins: extraction and micro-encapsulation. Journal of the Science of Food and Agriculture, 87(12), 2192–2197.