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Development and characterization of maltodextrin microparticles to encapsulate heme and non-heme iron

Autordc.contributor.authorChurio, Osmaly 
Autordc.contributor.authorValenzuela Venegas, Carolina 
Fecha ingresodc.date.accessioned2019-01-10T20:09:32Z
Fecha disponibledc.date.available2019-01-10T20:09:32Z
Fecha de publicacióndc.date.issued2018
Cita de ítemdc.identifier.citationLWT - Food Science and Technology 96 (2018) 568–575es_ES
Identificadordc.identifier.other10.1016/j.lwt.2018.05.072
Identificadordc.identifier.urihttp://repositorio.uchile.cl/handle/2250/159342
Resumendc.description.abstractSelection of an appropriate encapsulating material and its properties are critical issues to optimize iron encapsulation systems. Therefore, the aim of this work was to develop and characterize different types of heme and non-heme iron-maltodextrin microparticles. Different concentrations of bovine erythrocytes (BE) and ferrous sulfate (FS) were encapsulated using an optimal maltodextrin concentration of 40% w/v by spray-drying. The microparticles were characterized by iron content, yield, Z potential, size, color, SEM, FTIR and iron release under simulated gastrointestinal conditions. Results indicate that FS microparticles exhibited a higher iron content (54-90 mg/g) than BE microparticles (0.28-0.77 mg/g), Z Potential for all microparticles was negative and FS microparticles had a smaller size (918-981 nm) than BE microparticles (10,390-16,643 nm). FS micro particles had an irregular spherical shape and a shriveled surface, while BE microparticles exhibited a spherical shape and a smooth surface. The main interactions of FS microparticles were O-H bridges and C-O bonds, whereas for BE microparticles these were O-H, C-O and N-H bonds. Iron was released from both types of microparticles: high amounts under gastric conditions, and quickly under intestinal conditions.es_ES
Patrocinadordc.description.sponsorshipFONDECYT 11140249es_ES
Idiomadc.language.isoenes_ES
Publicadordc.publisherElsevieres_ES
Tipo de licenciadc.rightsAttribution-NonCommercial-NoDerivs 3.0 Chile*
Link a Licenciadc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/cl/*
Fuentedc.sourceLWT - Food Science and Technologyes_ES
Palabras clavesdc.subjectEncapsulationes_ES
Palabras clavesdc.subjectIrones_ES
Palabras clavesdc.subjectMaltodextrines_ES
Palabras clavesdc.subjectSpray-dryinges_ES
Títulodc.titleDevelopment and characterization of maltodextrin microparticles to encapsulate heme and non-heme irones_ES
Tipo de documentodc.typeArtículo de revistaes_ES
Catalogadoruchile.catalogadorlajes_ES
Indizaciónuchile.indexArtículo de publicación ISIes_ES


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Attribution-NonCommercial-NoDerivs 3.0 Chile
Excepto si se señala otra cosa, la licencia del ítem se describe como Attribution-NonCommercial-NoDerivs 3.0 Chile