info:eu-repo/semantics/article
Pink grapefruit lycopene encapsulated in alginate-based beads: stability towards freezing and drying
Fecha
2019-02Registro en:
Aguirre Calvo, Tatiana Rocio; Santagapita, Patricio Roman; Pink grapefruit lycopene encapsulated in alginate-based beads: stability towards freezing and drying; Wiley Blackwell Publishing, Inc; International Journal of Food Science and Technology; 54; 2; 2-2019; 368-375
0950-5423
CONICET Digital
CONICET
Autor
Aguirre Calvo, Tatiana Rocio
Santagapita, Patricio Roman
Resumen
Alginate-based beads containing lycopene extract were produced with the addition of various sugars and biopolymers. In present work, lycopene stability was studied on beads subjected to thermal treatments: continuous freezing (−18 °C, 30 days), four freezing/thawing (f/t) cycles, dehydration by vacuum- and freeze-drying. The progress of crystallisation was assessed using transversal relaxation times (T2) obtaining isothermal curves at different temperatures. Alginate beads containing trehalose with β-cyclodextrin and arabic gum retained a high lycopene content (>80%) after freezing and drying, regardless of the freezing or drying method. Instead, beads containing only alginate showed sever lycopene decrease in all cases. Continuous freezing affected both lycopene content and stability to a higher extent than f/t cycles. Isothermal studies revealed the lower amount of crystallised water in beads containing trehalose (with or w/o other excipients), reducing also the time to arrive at the 50% of crystallisation during freezing.