Fine-tuning of functional and structural properties of Ca(II)-alginate beads containing artichoke waste extracts
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UFRGS |
Texto Completo: | http://hdl.handle.net/10183/262356 |
Resumo: | Artichoke harvest waste is rich in phenolic compounds, which we retrieved with green extractions to exploit this otherwise undervalued material. Here, to protect these labile compounds, we encapsulated the extract into Ca(II)-alginate beads and optimized their physico-chemical and structural properties via response surface methodology. Moreover, we corroborated the carryover of predominant phenolic compounds from waste to bead via high-performance liquid chromatography coupled with diode-array detection and mass spectrometry (HPLC-DAD-MS). We found that maximum bioactive capacity is obtained at higher concentrations of alginate precursor and lower gel consolidation times and that strength, size, and roundness of the beads were influenced mainly by the alginate precursor concentration. Additionally, through small angle X-ray scattering we revealed a deep relationship between synthesis conditions and the microstructure of the gel, related to the crosslinking degree and ramification of the final arrangement, which in turn impacts its strength. We validated the model by running an optimal point of 2 min of gelling time and 2.25 % of alginate and obtaining satisfactory experimental errors for the parameters analyzed. This holistic approach enables modulation and bottom-up tuning of the structure of beads for advanced delivery applications. |
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Zazzali , IgnacioJaramillo, GabrielaGabilondo, JulietaMallmann, Luana PeixotoRodrigues, EliseuPerullini, MercedesSantagapita, Patricio R.2023-07-19T03:40:33Z20222667-0259http://hdl.handle.net/10183/262356001168708Artichoke harvest waste is rich in phenolic compounds, which we retrieved with green extractions to exploit this otherwise undervalued material. Here, to protect these labile compounds, we encapsulated the extract into Ca(II)-alginate beads and optimized their physico-chemical and structural properties via response surface methodology. Moreover, we corroborated the carryover of predominant phenolic compounds from waste to bead via high-performance liquid chromatography coupled with diode-array detection and mass spectrometry (HPLC-DAD-MS). We found that maximum bioactive capacity is obtained at higher concentrations of alginate precursor and lower gel consolidation times and that strength, size, and roundness of the beads were influenced mainly by the alginate precursor concentration. Additionally, through small angle X-ray scattering we revealed a deep relationship between synthesis conditions and the microstructure of the gel, related to the crosslinking degree and ramification of the final arrangement, which in turn impacts its strength. We validated the model by running an optimal point of 2 min of gelling time and 2.25 % of alginate and obtaining satisfactory experimental errors for the parameters analyzed. This holistic approach enables modulation and bottom-up tuning of the structure of beads for advanced delivery applications.application/pdfengFood hydrocolloids for Health. Amsterdam. Vol. 2 (Dec. 2022), 100097Compostos bioativosCompostos fenólicosResíduo de alimentosAlcachofraEncapsulationMicrostructure BiopolymersBioactive compoundsRSMFine-tuning of functional and structural properties of Ca(II)-alginate beads containing artichoke waste extractsEstrangeiroinfo:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da UFRGSinstname:Universidade Federal do Rio Grande do Sul (UFRGS)instacron:UFRGSTEXT001168708.pdf.txt001168708.pdf.txtExtracted Texttext/plain50325http://www.lume.ufrgs.br/bitstream/10183/262356/2/001168708.pdf.txt82e9f3752bdf3b57a99a3fd2b59417d5MD52ORIGINAL001168708.pdfTexto completo (inglês)application/pdf1824139http://www.lume.ufrgs.br/bitstream/10183/262356/1/001168708.pdfe3e10bb8ea33c34c89622934bf2ce7c7MD5110183/2623562023-07-20 03:35:56.087261oai:www.lume.ufrgs.br:10183/262356Repositório de PublicaçõesPUBhttps://lume.ufrgs.br/oai/requestopendoar:2023-07-20T06:35:56Repositório Institucional da UFRGS - Universidade Federal do Rio Grande do Sul (UFRGS)false |
dc.title.pt_BR.fl_str_mv |
Fine-tuning of functional and structural properties of Ca(II)-alginate beads containing artichoke waste extracts |
title |
Fine-tuning of functional and structural properties of Ca(II)-alginate beads containing artichoke waste extracts |
spellingShingle |
Fine-tuning of functional and structural properties of Ca(II)-alginate beads containing artichoke waste extracts Zazzali , Ignacio Compostos bioativos Compostos fenólicos Resíduo de alimentos Alcachofra Encapsulation Microstructure Biopolymers Bioactive compounds RSM |
title_short |
Fine-tuning of functional and structural properties of Ca(II)-alginate beads containing artichoke waste extracts |
title_full |
Fine-tuning of functional and structural properties of Ca(II)-alginate beads containing artichoke waste extracts |
title_fullStr |
Fine-tuning of functional and structural properties of Ca(II)-alginate beads containing artichoke waste extracts |
title_full_unstemmed |
Fine-tuning of functional and structural properties of Ca(II)-alginate beads containing artichoke waste extracts |
title_sort |
Fine-tuning of functional and structural properties of Ca(II)-alginate beads containing artichoke waste extracts |
author |
Zazzali , Ignacio |
author_facet |
Zazzali , Ignacio Jaramillo, Gabriela Gabilondo, Julieta Mallmann, Luana Peixoto Rodrigues, Eliseu Perullini, Mercedes Santagapita, Patricio R. |
author_role |
author |
author2 |
Jaramillo, Gabriela Gabilondo, Julieta Mallmann, Luana Peixoto Rodrigues, Eliseu Perullini, Mercedes Santagapita, Patricio R. |
author2_role |
author author author author author author |
dc.contributor.author.fl_str_mv |
Zazzali , Ignacio Jaramillo, Gabriela Gabilondo, Julieta Mallmann, Luana Peixoto Rodrigues, Eliseu Perullini, Mercedes Santagapita, Patricio R. |
dc.subject.por.fl_str_mv |
Compostos bioativos Compostos fenólicos Resíduo de alimentos Alcachofra |
topic |
Compostos bioativos Compostos fenólicos Resíduo de alimentos Alcachofra Encapsulation Microstructure Biopolymers Bioactive compounds RSM |
dc.subject.eng.fl_str_mv |
Encapsulation Microstructure Biopolymers Bioactive compounds RSM |
description |
Artichoke harvest waste is rich in phenolic compounds, which we retrieved with green extractions to exploit this otherwise undervalued material. Here, to protect these labile compounds, we encapsulated the extract into Ca(II)-alginate beads and optimized their physico-chemical and structural properties via response surface methodology. Moreover, we corroborated the carryover of predominant phenolic compounds from waste to bead via high-performance liquid chromatography coupled with diode-array detection and mass spectrometry (HPLC-DAD-MS). We found that maximum bioactive capacity is obtained at higher concentrations of alginate precursor and lower gel consolidation times and that strength, size, and roundness of the beads were influenced mainly by the alginate precursor concentration. Additionally, through small angle X-ray scattering we revealed a deep relationship between synthesis conditions and the microstructure of the gel, related to the crosslinking degree and ramification of the final arrangement, which in turn impacts its strength. We validated the model by running an optimal point of 2 min of gelling time and 2.25 % of alginate and obtaining satisfactory experimental errors for the parameters analyzed. This holistic approach enables modulation and bottom-up tuning of the structure of beads for advanced delivery applications. |
publishDate |
2022 |
dc.date.issued.fl_str_mv |
2022 |
dc.date.accessioned.fl_str_mv |
2023-07-19T03:40:33Z |
dc.type.driver.fl_str_mv |
Estrangeiro 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://hdl.handle.net/10183/262356 |
dc.identifier.issn.pt_BR.fl_str_mv |
2667-0259 |
dc.identifier.nrb.pt_BR.fl_str_mv |
001168708 |
identifier_str_mv |
2667-0259 001168708 |
url |
http://hdl.handle.net/10183/262356 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.ispartof.pt_BR.fl_str_mv |
Food hydrocolloids for Health. Amsterdam. Vol. 2 (Dec. 2022), 100097 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
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application/pdf |
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reponame:Repositório Institucional da UFRGS instname:Universidade Federal do Rio Grande do Sul (UFRGS) instacron:UFRGS |
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Universidade Federal do Rio Grande do Sul (UFRGS) |
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UFRGS |
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Repositório Institucional da UFRGS |
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Repositório Institucional da UFRGS |
bitstream.url.fl_str_mv |
http://www.lume.ufrgs.br/bitstream/10183/262356/2/001168708.pdf.txt http://www.lume.ufrgs.br/bitstream/10183/262356/1/001168708.pdf |
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