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Formation of zein nanoparticles by electrohydrodynamic atomization: effect of the main processing variables and suitability for encapsulating the food coloring and active ingredient curcumin

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Formation of zein nanoparticles by electrohydrodynamic atomization: effect of the main processing variables and suitability for encapsulating the food coloring and active ingredient curcumin

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dc.contributor.author Gómez Estaca, Joaquin es_ES
dc.contributor.author Balaguer Grimaldo, María de la Paz es_ES
dc.contributor.author GAVARA CLEMENTE, RAFAEL es_ES
dc.contributor.author Hernandez Muñoz, Maria Pilar es_ES
dc.date.accessioned 2017-03-29T09:57:14Z
dc.date.available 2017-03-29T09:57:14Z
dc.date.issued 2012
dc.identifier.issn 0268-005X
dc.identifier.uri http://hdl.handle.net/10251/79228
dc.description.abstract Nanoparticles with a compact spherical structure and a narrow size distribution were prepared from a zein protein polymer by electrohydrodynamic atomization. The effects of key parameters of the process (polymer concentration, flow rate and applied voltage) on the size and morphology of the particles was studied. Zein nanoparticles could be obtained from zein concentrations ranging from 2.5% to 15% (w/w). The sizes of these particles, ranging from 175 to 900 nm, increased with increasing polymer concentration. Compact nanostructures were obtained for 2.5% and 5% zein solutions whereas 10% and 15% solutions yielded collapsed and shrunken particles. Flow rate also exerted an effect, the lower the flow rate the smaller the nanoparticles. The morphology of the nanoparticles did not change after incorporating curcumin in proportions ranging from 1: 500 to 1: 10 (curcumin: zein), and the encapsulation efficiency was around 85-90%. Fluorescence microscopy images showed that the nanostuctures obtained took the form of matrix systems with the curcumin homogeneously distributed in the zein matrix. The curcumin remained in the amorphous state in the nanoparticle, as revealed by X-Ray diffractometry, evidencing intimate contact with the polymer. After three months of storage at 23 degrees C and 43% relative humidity in the dark, neither the size or the morphology of the nanoparticles had undergone significant changes, nor had the curcumin content altered. Thanks to encapsulation, the curcumin presented good dispersion in an aqueous food matrix: semi-skimmed milk. (C) 2011 Elsevier Ltd. All rights reserved. es_ES
dc.language Inglés es_ES
dc.publisher Elsevier es_ES
dc.relation.ispartof Food Hydrocolloids es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Electrohydrodynamic atomization es_ES
dc.subject Curcumin es_ES
dc.subject Zein es_ES
dc.subject Encapsulation es_ES
dc.subject Nanoparticles es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Formation of zein nanoparticles by electrohydrodynamic atomization: effect of the main processing variables and suitability for encapsulating the food coloring and active ingredient curcumin es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1016/j.foodhyd.2011.11.013
dc.rights.accessRights Cerrado es_ES
dc.contributor.affiliation Universitat Politècnica de València. Instituto de Agroquímica y Tecnologia de Alimentos - Institut d'Agroquímica i Tecnologia d'Aliments es_ES
dc.contributor.affiliation Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural es_ES
dc.description.bibliographicCitation Gómez Estaca, J.; Balaguer Grimaldo, MDLP.; Gavara Clemente, R.; Hernandez Muñoz, MP. (2012). Formation of zein nanoparticles by electrohydrodynamic atomization: effect of the main processing variables and suitability for encapsulating the food coloring and active ingredient curcumin. Food Hydrocolloids. 28(1):82-91. doi:10.1016/j.foodhyd.2011.11.013 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion http://dx.doi.org/10.1016/j.foodhyd.2011.11.013 es_ES
dc.description.upvformatpinicio 82 es_ES
dc.description.upvformatpfin 91 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 28 es_ES
dc.description.issue 1 es_ES
dc.relation.senia 215346 es_ES
dc.identifier.eissn 0268-005X


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