Physicochemical properties of heterogeneously acetylated glucomannan of A. oncophyllus and its performance for iron encapsulation
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Brazilian Journal of Food Technology |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232022000100450 |
Resumo: | Abstract Well-known as a food additive, glucomannan has excellent biocompatibility and biodegradability properties. However, glucomannan is easily gelled, which limited its use in high concentration. To reduce the gel formation ability of glucomannan, acetylation was conducted. This work aims to study the effect of acetylation on physicochemical properties of glucomannan. Acetylation was performed in heterogeneous system which glucomannan was immersed in ethanol (96%) with various concentrations of glucomannan (5-25%) and acetic acid (5-99%). This modified glucomannan was subsequently used as an encapsulation matrix for producing iron beads. The results showed that higher concentration of acetic acid in acetylation impacted on higher solubility and viscosity of glucomannan. The transmittance intensity of Infrared (IR) spectra and morphology of glucomannan were changed due to the acetylation and encapsulation process. The highest viscosity of the matrix (484.33 cP) led to the highest Encapsulation Yield (EY) (53.3%). Gompertz’s model fitted to describe the release profile of iron in all samples (R2>0.92) that showed the burst phenomena in the initial release. This work found that acetylated glucomannan had higher solubility and has a potency to protect the iron taste during oral consumption as it releases slower in neutral pH solution. |
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Brazilian Journal of Food Technology |
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Physicochemical properties of heterogeneously acetylated glucomannan of A. oncophyllus and its performance for iron encapsulationGlucomannan modificationGlucomannan acetylationGelation encapsulationIron releaseEncapsulation yieldAbstract Well-known as a food additive, glucomannan has excellent biocompatibility and biodegradability properties. However, glucomannan is easily gelled, which limited its use in high concentration. To reduce the gel formation ability of glucomannan, acetylation was conducted. This work aims to study the effect of acetylation on physicochemical properties of glucomannan. Acetylation was performed in heterogeneous system which glucomannan was immersed in ethanol (96%) with various concentrations of glucomannan (5-25%) and acetic acid (5-99%). This modified glucomannan was subsequently used as an encapsulation matrix for producing iron beads. The results showed that higher concentration of acetic acid in acetylation impacted on higher solubility and viscosity of glucomannan. The transmittance intensity of Infrared (IR) spectra and morphology of glucomannan were changed due to the acetylation and encapsulation process. The highest viscosity of the matrix (484.33 cP) led to the highest Encapsulation Yield (EY) (53.3%). Gompertz’s model fitted to describe the release profile of iron in all samples (R2>0.92) that showed the burst phenomena in the initial release. This work found that acetylated glucomannan had higher solubility and has a potency to protect the iron taste during oral consumption as it releases slower in neutral pH solution.Instituto de Tecnologia de Alimentos - ITAL2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232022000100450Brazilian Journal of Food Technology v.25 2022reponame:Brazilian Journal of Food Technologyinstname:Instituto de Tecnologia de Alimentos (ITAL)instacron:ITAL10.1590/1981-6723.03622info:eu-repo/semantics/openAccessUlya,Hana NikmaDevara,Hafiz R.Wardhani,Dyah HestiChusnullita,AuliaPurwati,DwiAryanti,Nitaeng2022-11-04T00:00:00Zoai:scielo:S1981-67232022000100450Revistahttp://bjft.ital.sp.gov.br/https://old.scielo.br/oai/scielo-oai.phpbjftsec@ital.sp.gov.br||bjftsec@ital.sp.gov.br1981-67231516-7275opendoar:2022-11-04T00:00Brazilian Journal of Food Technology - Instituto de Tecnologia de Alimentos (ITAL)false |
dc.title.none.fl_str_mv |
Physicochemical properties of heterogeneously acetylated glucomannan of A. oncophyllus and its performance for iron encapsulation |
title |
Physicochemical properties of heterogeneously acetylated glucomannan of A. oncophyllus and its performance for iron encapsulation |
spellingShingle |
Physicochemical properties of heterogeneously acetylated glucomannan of A. oncophyllus and its performance for iron encapsulation Ulya,Hana Nikma Glucomannan modification Glucomannan acetylation Gelation encapsulation Iron release Encapsulation yield |
title_short |
Physicochemical properties of heterogeneously acetylated glucomannan of A. oncophyllus and its performance for iron encapsulation |
title_full |
Physicochemical properties of heterogeneously acetylated glucomannan of A. oncophyllus and its performance for iron encapsulation |
title_fullStr |
Physicochemical properties of heterogeneously acetylated glucomannan of A. oncophyllus and its performance for iron encapsulation |
title_full_unstemmed |
Physicochemical properties of heterogeneously acetylated glucomannan of A. oncophyllus and its performance for iron encapsulation |
title_sort |
Physicochemical properties of heterogeneously acetylated glucomannan of A. oncophyllus and its performance for iron encapsulation |
author |
Ulya,Hana Nikma |
author_facet |
Ulya,Hana Nikma Devara,Hafiz R. Wardhani,Dyah Hesti Chusnullita,Aulia Purwati,Dwi Aryanti,Nita |
author_role |
author |
author2 |
Devara,Hafiz R. Wardhani,Dyah Hesti Chusnullita,Aulia Purwati,Dwi Aryanti,Nita |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
Ulya,Hana Nikma Devara,Hafiz R. Wardhani,Dyah Hesti Chusnullita,Aulia Purwati,Dwi Aryanti,Nita |
dc.subject.por.fl_str_mv |
Glucomannan modification Glucomannan acetylation Gelation encapsulation Iron release Encapsulation yield |
topic |
Glucomannan modification Glucomannan acetylation Gelation encapsulation Iron release Encapsulation yield |
description |
Abstract Well-known as a food additive, glucomannan has excellent biocompatibility and biodegradability properties. However, glucomannan is easily gelled, which limited its use in high concentration. To reduce the gel formation ability of glucomannan, acetylation was conducted. This work aims to study the effect of acetylation on physicochemical properties of glucomannan. Acetylation was performed in heterogeneous system which glucomannan was immersed in ethanol (96%) with various concentrations of glucomannan (5-25%) and acetic acid (5-99%). This modified glucomannan was subsequently used as an encapsulation matrix for producing iron beads. The results showed that higher concentration of acetic acid in acetylation impacted on higher solubility and viscosity of glucomannan. The transmittance intensity of Infrared (IR) spectra and morphology of glucomannan were changed due to the acetylation and encapsulation process. The highest viscosity of the matrix (484.33 cP) led to the highest Encapsulation Yield (EY) (53.3%). Gompertz’s model fitted to describe the release profile of iron in all samples (R2>0.92) that showed the burst phenomena in the initial release. This work found that acetylated glucomannan had higher solubility and has a potency to protect the iron taste during oral consumption as it releases slower in neutral pH solution. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-01-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232022000100450 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232022000100450 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/1981-6723.03622 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Instituto de Tecnologia de Alimentos - ITAL |
publisher.none.fl_str_mv |
Instituto de Tecnologia de Alimentos - ITAL |
dc.source.none.fl_str_mv |
Brazilian Journal of Food Technology v.25 2022 reponame:Brazilian Journal of Food Technology instname:Instituto de Tecnologia de Alimentos (ITAL) instacron:ITAL |
instname_str |
Instituto de Tecnologia de Alimentos (ITAL) |
instacron_str |
ITAL |
institution |
ITAL |
reponame_str |
Brazilian Journal of Food Technology |
collection |
Brazilian Journal of Food Technology |
repository.name.fl_str_mv |
Brazilian Journal of Food Technology - Instituto de Tecnologia de Alimentos (ITAL) |
repository.mail.fl_str_mv |
bjftsec@ital.sp.gov.br||bjftsec@ital.sp.gov.br |
_version_ |
1752128703019614208 |