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Impact of Prosopis alba exudate gum on sorption properties and physical stability of fish oil alginate beads prepared by ionic gelation
- Vasile, Franco Emanuel, Judis, María Alicia, Mazzobre, María Florencia
- Food chemistry 2018 v.250 pp. 75-82
- Prosopis alba, alginates, electrolytes, encapsulation, fish oils, gelation, hygroscopicity, lipid peroxidation, sorption, sorption isotherms, water content
- This study was conducted to evaluate the effect of Prosopis alba exudate gum (G) as encapsulating matrix component on water-solid interactions, physical state, oxidative damage and appearance properties of alginate-chitosan encapsulates containing fish oil. With this purpose, water sorption isotherms were obtained at 25 °C. G increased the hygroscopicity of encapsulates, showing a higher monolayer water content (7.87 ± 0.47% db.) than control (1.07 ± 0.04% db.). G introduction reduced the plasticizing effect of water, increasing the aw range (aw < 0.45) at which samples were in amorphous state and providing the highest protection against lipid oxidation. Appearance properties (chromatic and optical) were affected by hydration and were better maintained in samples containing G at aw > 0.52. These results allow considering Prosopis alba exudate gum, as a novel excipient to protect fish oil encapsulated in low moisture polyelectrolyte systems, with the added benefits of employing an undervalued natural resource.