RT Journal Article
T1 Tannin-rich extracts improve the performance of amidated pectin as an alternative microencapsulation matrix to alginate.
A1 Molino, Silvia
A1 Rufian Henares, Jose Angel
A1 Gomez-Mascaraque, Laura G
K1 Chestnut
K1 Microencapsulation
K1 Pectin
K1 Quebracho
AB Microencapsulation of tannin extracts through extrusion-gelation method was performed comparing two alternative encapsulation matrices: alginate and amidated pectin. The microstructure of the generated microbeads was studied, as well as their microencapsulation efficiency and release properties. Overall, pectin-based beads performed better than their alginate-based counterparts. This, combined with a greater incorporation of tannins in the feed formulations led to a higher tannin load in the final beads. The best microencapsulation efficiency was given by pectin microbeads loaded with 10% tannin extract (w/w), but the final tannin content could be further increased by adding a 20% (w/w) concentration of the extracts. During a 14-days storage, only a marginal loss of tannins was recorded for pectin-based microbeads. The results reveal that great potential exists in producing pectin-based microbeads in presence of tannins, which allow better loading capacities and improving structural properties, thanks to the interactions between the tannins and the amidated polysaccharide.
PB Elsevier BV
YR 2022
FD 2022-01-17
LK http://hdl.handle.net/10668/22143
UL http://hdl.handle.net/10668/22143
LA en
NO Molino S, Rufián Henares JÁ, Gómez-Mascaraque LG. Tannin-rich extracts improve the performance of amidated pectin as an alternative microencapsulation matrix to alginate. Curr Res Food Sci. 2022 Jan 21;5:243-250
DS RISalud
RD Apr 6, 2025