Molino, SilviaRufian Henares, Jose AngelGomez-Mascaraque, Laura G2023-05-032023-05-032022-01-17Molino 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;5:243-250http://hdl.handle.net/10668/22143Microencapsulation 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.enAttribution-NonCommercial-NoDerivatives 4.0 Internationalhttp://creativecommons.org/licenses/by-nc-nd/4.0/ChestnutMicroencapsulationPectinQuebrachoPectinsAlginatesTanninsMicrospheresPolysaccharidesGelsresearch article35146441open accessAlginatosGelesMicroesferasPectinasPolisacáridosTaninos10.1016/j.crfs.2022.01.0142665-9271PMC8801355https://doi.org/10.1016/j.crfs.2022.01.014https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8801355/pdf