Characterization and singlet oxygen quenching capacity of spray-dried microcapsules of edible biopolymers containing antioxidant molecules
Microcapsules of gum arabic or maltodextrin 20DE containing antioxidant molecules (AOx), for example, carotenoids and tocopherol derivatives, were prepared by the spray-drying technique. The properties of these microcapsules were evaluated by several techniques, such as dynamic light scattering, sca...
| Autores: | , , , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2010 |
| País: | Argentina |
| Institución: | Consejo Nacional de Investigaciones Científicas y Técnicas |
| Repositorio: | CONICET Digital (CONICET) |
| Idioma: | inglés |
| OAI Identifier: | oai:ri.conicet.gov.ar:11336/77615 |
| Acceso en línea: | http://hdl.handle.net/11336/77615 |
| Access Level: | acceso abierto |
| Palabra clave: | ANTIOXIDANT ACTIVITY CAROTENOIDS MICROENCAPSULATION PYRENE FLUORESCENCE SINGLET OXYGEN SPRAY DRYING TOCOPHEROLS https://purl.org/becyt/ford/1.4 https://purl.org/becyt/ford/1 |
| Sumario: | Microcapsules of gum arabic or maltodextrin 20DE containing antioxidant molecules (AOx), for example, carotenoids and tocopherol derivatives, were prepared by the spray-drying technique. The properties of these microcapsules were evaluated by several techniques, such as dynamic light scattering, scanning electronic microscopy, and steady-state and time-resolved fluorescence spectroscopy of microencapsulated pyrene. The quenching of photochemically generated singlet molecular oxygen (1O2) by the AOx in homogeneous solvents as well as in microcapsule solutions was evaluated using time-resolved phosphorescence detection of 1O2. The quenching rate constant of the process, KQ AOx, was strongly dependent on the type of the AOx. These results are explained by compartmentalization effects of the AOx in the core of the microcapsules and the accessibility of 1O2. The contribution of the biopolymer as quencher of 1O2 was also investigated. The present results can be applied to the design of edible antioxidant microcapsules within the food and cosmetic industries. © 2010 American Chemical Society. |
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