Antioxidant starch-based films with encapsulated eugenol. Application to sunflower oil preservation

[EN] Starch films containing eugenol, which was added to the film-forming dispersion in free form or encapsulated with different wall materials (whey protein or lecithin), were obtained by casting. The physical and the antioxidant properties of the films, the release kinetics of eugenol in different food simulants and their performance at preventing sunflower oil oxidation during storage were evaluated. Encapsulated eugenol modified the film microstructure, yielding less stretchable films with reduced water affinity, transparency and oxygen permeability as compared to films formulated with non-encapsulated eugenol. The addition of eugenol microcapsules containing oleic acid promoted the eugenol retention in the starch matrix during film formation and thus, these films exhibited the greatest antioxidant activity. Films developed with encapsulated eugenol powder containing lecithin and oleic acid were highly effective at preventing sunflower oil oxidation even throughout 53 days of storage at 30¿°C, maintaining low and almost constant values of peroxide index, conjugated dienes and trienes in comparison with the control samples.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 de Valencia for a FPI Grant (99/2011). The authors also thank the services rendered by the Electron Microscopy Service of the UPV.Talón-Argente, E.; Vargas, M.; Chiralt, A.; González Martínez, MC. (2019). Antioxidant starch-based films with encapsulated eugenol. Application to sunflower oil preservation. LWT - Food Science and Technology. 113:1-10. https://doi.org/10.1016/j.lwt.2019.108290S11011

Microwave vs. conventional extraction of pectin from Malus domestica 'Falticeni' pomace and its potential use in hydrocolloid-based films

[EN] Conventional extraction (CE) and microwave-assisted extraction (MAE) were compared in terms of efficiency and quality of pectin in two separate processes aimed to extract pectin from Malus domestica 'Falticeni' apple pomace. A similar extraction yield in a shorter extraction time was observed for the microwave-assisted procedure as compared to CE, while the galacturonic acid content and the degree of esterification of pectin were similar for both methods. Apple pectin extracted from this plant source by both methods had high galacturonic acid content, degree of esterification and molecular weight. Considering the high efficiency of microwave-assisted extraction and the composition of the obtained pectin, microwave-assisted apple pectin extracted under optimal conditions was used to produce edible films in combination with hydroxypropyl methylcellulose (HPMC). Films formulated with pectin from microwave extraction had significant lower oxygen permeability as compared to plasticized pure HPMC films, which makes microwave extracted pectin suitable for film-forming applications in which a good barrier to oxygen is required.This paper was supported by "DECIDE - Development through entrepreneurial education and innovative doctoral and post doctoral research, project code POCU/380/6/13/125031, project co-financed from the European Social Fund through the 2014-2020 Operational Program Human Capital". The author Mircea Oroian also acknowledge for the financial support of the Romania National Council for Higher Education Funding, CNFIS, project number CNFIS-FDI-2020-0615.Dranca, F.; Talón, E.; Vargas, M.; Oroian, M. (2021). Microwave vs. conventional extraction of pectin from Malus domestica 'Falticeni' pomace and its potential use in hydrocolloid-based films. Food Hydrocolloids. 121:1-12. https://doi.org/10.1016/j.foodhyd.2021.107026S11212

CAPSULTEK® Nº. 873827 - Unlocking the potential of thermo-sensitive bioactive ingredients through a disruptive encapsulation method.

The dataset is made available under the Open Database License. Any rights in individual contents of the database are licensed under the Database Contents License. Please, read the full ODbL 1.0 license text for the exact terms that apply. Users of the dataset are free to: Share: copy, distribute and use the database, either commercially or non-commercially. Create: produce derivative works from the database. Adapt: modify, transform and build upon the database. Under the following conditions: Attribution: You must attribute any public use of the database, or works produced from the database. For any use or redistribution of the database, or works produced from it, you must make clear to others the license of the original database. Share-Alike: If you publicly use any adapted version of this database, or works produced from an adapted database, you must also offer that adapted database under the ODbL.The objective of the Capsultek project is to scale-up the electrospraying assisted by pressurized gas (EAPG) technology for microencapsulation and drying of thermolabile active ingredients to subsequently validate it, reaching a production capacity of 10 tons/year in our facilities in Spain. Bearing in mind the aim of the project, the information related to the Data Management Plan (DMP), data collection registry, is provided. In relation to the data collection, the purpose was to analyze the real performance of our equipment and to improve our process for the up-scale phase. The data generated are related with temperatures, flowrates and other variables to demonstrate that we can accomplish our objectives.CAPSULTEK has received funding from the European Union ́s Horizon 2020 research and innovation programme under grant agreement Nº 873827Peer reviewe

Effect of Whey Protein Purity on the Characteristics of Algae Oil-Loaded Encapsulates Obtained by Electrospraying Assisted by Pressurized Gas

In this paper, the effect of protein purity in three different whey protein grades on the characteristics of algae oil encapsulates obtained via room-temperature electrospraying assisted by pressurized gas (EAPG) encapsulation process was studied. Three different commercial grades of whey protein purity were evaluated, namely 35, 80, and 90 wt.%. Oil nanodroplets with an average size of 600 nm were homogeneously entrapped into whey protein microparticles 3 µm in size. However, the sphericity and the surface smoothness of the microparticles increased by increasing the protein purity in the grades of whey protein studied. The porosity of the microparticles was also dependent on protein purity as determined by nitrogen adsorption-desorption isotherms, being smaller for larger contents of protein. Interestingly, the lowest extractable oil was obtained with WP35, probably due to the high content of lactose. The peroxide values confirmed the superior protective effect of the protein, obtaining the smallest peroxide value for WP90, a result that is consistent with its reduced porosity and with its lower permeability to oxygen, as confirmed by the fluorescence decay-oxygen consumption method. The accelerated stability assay against oxidation confirmed the higher protection of the WP80 and WP90. In addition, the increased content in protein implied a higher thermal stability according to the thermogravimetric analysis. These results further confirm the importance of the adequate selection of the composition of wall materials together with the encapsulation method.This research was funded by the Spanish Ministry of Science and Universities (project RTI-2018-097249-B-C21), the Valencian Innovation Agency (AVI) BIOENCAP project (reference number INNCAD00-18-31), H2020 EU FODIAC project (reference number 778388) and the H2020 EU projects CAPSULTEK (reference number 873827), CDTI-CIEN Dantian project (IDI-20190954) and the CYTED thematic network code 319RT0576.Peer reviewe

Vídeo Play del taller Robot-Pintor 2014

Video de propaganda del taller ROBOT- PINTOR DEL EXPOCIENCIA 2014. Desarrollado con el grupo de innovación Arte Sano y el grupo de investigación GID-CoSaEd

Antioxidant edible films based on chitosan and starch containing polyphenols from thyme extracts

The aim of this study was to analyse the antioxidant activity of different polymeric matrices based on chitosan and starch, incorporating a thyme extract (TE) rich in polyphenols. TE provided the films with remarkable antioxidant activity. When mixed with chitosan, the polyphenols interacted with the polymer chains, acting as crosslinkers and enhancing the tensile behaviour of films. The opposite effect was observed when incorporated into the starch matrix. All the films became darker, more reddish and less transparent when TE was incorporated. These colour changes were more marked in starch matrices, which suggests that TE compounds were poorly encapsulated. The use of chitosan-based matrices carrying TE polyphenols is recommended as a means of obtaining antioxidant films, on the basis of their tensile response and greater antioxidant activity, which could be associated with the development of polyphenol-chitosan interactions, contributing to a better protection of the functionality of polyphenols during film formation and conditioning