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dc.contributor.author | Talón-Argente, Emmanuelle![]() |
es_ES |
dc.contributor.author | Lampi, Anna-Maija![]() |
es_ES |
dc.contributor.author | Vargas, Maria![]() |
es_ES |
dc.contributor.author | Chiralt, A.![]() |
es_ES |
dc.contributor.author | Jouppila, Kirsi![]() |
es_ES |
dc.contributor.author | González Martínez, María Consuelo![]() |
es_ES |
dc.date.accessioned | 2020-05-14T03:03:49Z | |
dc.date.available | 2020-05-14T03:03:49Z | |
dc.date.issued | 2019-10-15 | es_ES |
dc.identifier.issn | 0308-8146 | es_ES |
dc.identifier.uri | http://hdl.handle.net/10251/143117 | |
dc.description.abstract | [EN] The encapsulation of eugenol (E) by spray-drying using whey protein (WP) or soy lecithin (LE) and maltodextrin in combination with oleic acid (OA) and chitosan (CH) was analysed in order to obtain antioxidant and antimicrobial powders for food applications. Formulations with only WP or LE showed higher encapsulation efficiencies (EE) (95¿98%) and antibacterial effect against E. coli and L. innocua due to their greater E load. Incorporation of OA or CH promoted lower EE, which negatively affected the antimicrobial and antioxidant activities of the powders. Furthermore, the addition of CH implied less thermal protection against the E losses. The eugenol release was not notably affected by pH or polarity of the food simulant, but the release rate significantly decreased when incorporating OA and CH. The E-LE formulations better retained the eugenol than E-WP powders when heated above 200¿°C, this being relevant for the powder inclusion in thermally treated products. | es_ES |
dc.description.sponsorship | The authors acknowledge the financial support provided by the Spanish Ministerio de Educacion y Ciencia (Projects AGL2013-42989-R and AGL2016-76699-R). Author Emma Talon thanks the Universitat Politecnica Valencia (UPV) for a FPI Grant (99/2011). | es_ES |
dc.language | Inglés | es_ES |
dc.publisher | Elsevier | es_ES |
dc.relation | UPV/99/2011 | es_ES |
dc.relation.ispartof | Food Chemistry | es_ES |
dc.rights | Reserva de todos los derechos | es_ES |
dc.subject | Encapsulation efficiency | es_ES |
dc.subject | Release kinetics | es_ES |
dc.subject | Oleic acid | es_ES |
dc.subject | Chitosan | es_ES |
dc.subject | Antioxidant capacity | es_ES |
dc.subject | Antibacterial properties | es_ES |
dc.subject.classification | TECNOLOGIA DE ALIMENTOS | es_ES |
dc.title | Encapsulation of eugenol by spray-drying using whey protein isolate or lecithin: Release kinetics, antioxidant and antimicrobial properties | es_ES |
dc.type | Artículo | es_ES |
dc.identifier.doi | 10.1016/j.foodchem.2019.05.115 | es_ES |
dc.relation.projectID | info:eu-repo/grantAgreement/MINECO//AGL2013-42989-R/ES/NUEVOS MATERIALES BIODEGRADABLES MULTICAPA PARA ENVASADO ACTIVO DE ALIMENTOS SENSIBLES AL DETERIORO MICROBIANO Y%2FO OXIDATIVO/ | es_ES |
dc.relation.projectID | info:eu-repo/grantAgreement/MINECO//AGL2016-76699-R/ES/Materiales Biodegradables Multicapa de Alta Barrera para el Envasado Activo de Alimentos/ | es_ES |
dc.rights.accessRights | Abierto | es_ES |
dc.contributor.affiliation | Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments | es_ES |
dc.contributor.affiliation | Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament | es_ES |
dc.description.bibliographicCitation | Talón-Argente, E.; Lampi, A.; Vargas, M.; Chiralt, A.; Jouppila, K.; González Martínez, MC. (2019). Encapsulation of eugenol by spray-drying using whey protein isolate or lecithin: Release kinetics, antioxidant and antimicrobial properties. Food Chemistry. 295:588-598. https://doi.org/10.1016/j.foodchem.2019.05.115 | es_ES |
dc.description.accrualMethod | S | es_ES |
dc.relation.publisherversion | https://doi.org/10.1016/j.foodchem.2019.05.115 | es_ES |
dc.description.upvformatpinicio | 588 | es_ES |
dc.description.upvformatpfin | 598 | es_ES |
dc.type.version | info:eu-repo/semantics/publishedVersion | es_ES |
dc.description.volume | 295 | es_ES |
dc.identifier.pmid | 31174800 | es_ES |
dc.relation.pasarela | S\388564 | es_ES |
dc.contributor.funder | Universitat Politècnica de València | es_ES |
dc.contributor.funder | Ministerio de Economía y Competitividad | es_ES |