Preparation and characterization of nanocapsules with the acid fraction of potato protein by electrospraying
This version of the article has been accepted for publication, after peer review (when applicable) and is subject to Springer Nature’s AM terms of use, but is not the Version of Record and does not reflect post-acceptance improvements, or any corrections. The Version of Record is available online at...
| Autores: | , , , , , , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión aceptada para publicación |
| Fecha de publicación: | 2024 |
| País: | España |
| Institución: | Consejo Superior de Investigaciones Científicas (CSIC) |
| Repositorio: | DIGITAL.CSIC. Repositorio Institucional del CSIC |
| OAI Identifier: | oai:digital.csic.es:10261/374675 |
| Acceso en línea: | http://hdl.handle.net/10261/374675 https://api.elsevier.com/content/abstract/scopus_id/85207535991 |
| Access Level: | acceso abierto |
| Palabra clave: | Capsules Electrospraying Encapsulation Polyphenols Potato protein polyphenols potatoes proteins |
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Preparation and characterization of nanocapsules with the acid fraction of potato protein by electrosprayingGonzález-Cruz, Elda MargaritaSilos Espino, HéctorCalderón Santoyo, MontserratRagazzo Sánchez, Juan ArturoPrieto López, CristinaFarías-Cervantes, Vania SbeydeLagarón, José MaríaAndrade González, IsaacCapsulesElectrosprayingEncapsulationPolyphenolsPotato proteinpolyphenolspotatoesproteinsThis version of the article has been accepted for publication, after peer review (when applicable) and is subject to Springer Nature’s AM terms of use, but is not the Version of Record and does not reflect post-acceptance improvements, or any corrections. The Version of Record is available online at: http://dx.doi.org/10.1007/s11694-024-02949-1The aim of the present study was to examine the electrospray properties of the acid fraction of potato protein (AFPP). The potential of AFPP in solution to form capsules of a vegetal extract through electrospraying was evaluated both independently and in conjunction with the use of adjuvants. The physical properties of the solutions were analyzed to determine their conductivity, surface tension, and pH levels. The capsules were then evaluated in terms of their morphological, structural, photoprotective, and thermal properties. The physical characteristics of the solutions with the AFPP alone indicated that it was susceptible to electrospraying. However, the AFPP did not remain stable in the electrospray process for extended periods. The inclusion of the adjuvants resulted in a reduction in conductivity and surface tension, thereby enhancing the stability of the electrospraying process. The AFPP formed capsules with a spherical shape, a smooth surface, and no cracks or protuberances. The capsules were also found to be below 1 micron in size. The capsules containing 20 and 30% AFPP with adjuvants demonstrated encapsulation efficiency values exceeding 50%. Furthermore, the capsules demonstrated photoprotective properties against polyphenolic compounds. FTIR spectra verified the absence of chemical reactions between the materials during the electrospray treatment. The thermal resistance of AFPP was substantiated by thermal analysis, indicating its suitability as an encapsulation material for hydrophilic compounds in electrospraying processes. Physicochemical analysis showed that the acid fraction of potato protein could be used as an encapsulating medium in the electrospining process of food and pharmaceutical compounds.The author’s thanks to Tecnológico Nacional de México (Project code 11293.21-P/ 14366.22-P) for their support in conducting the work throughout this project, CONAHCYT (Mexico) for the scholarship granted (number 467459).Peer reviewedSpringer NatureTecnológico Nacional de MéxicoAndrade González, Isaac [0000-0002-4004-6308]Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]202420242024info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Postprintinfo:eu-repo/semantics/acceptedVersionapplication/pdfhttp://hdl.handle.net/10261/374675https://api.elsevier.com/content/abstract/scopus_id/85207535991reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)InglésJournal of Food Measurement and Characterizationhttps://doi.org/10.1007/s11694-024-02949-1Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/3746752026-05-22T06:33:51Z |
| dc.title.none.fl_str_mv |
Preparation and characterization of nanocapsules with the acid fraction of potato protein by electrospraying |
| title |
Preparation and characterization of nanocapsules with the acid fraction of potato protein by electrospraying |
| spellingShingle |
Preparation and characterization of nanocapsules with the acid fraction of potato protein by electrospraying González-Cruz, Elda Margarita Capsules Electrospraying Encapsulation Polyphenols Potato protein polyphenols potatoes proteins |
| title_short |
Preparation and characterization of nanocapsules with the acid fraction of potato protein by electrospraying |
| title_full |
Preparation and characterization of nanocapsules with the acid fraction of potato protein by electrospraying |
| title_fullStr |
Preparation and characterization of nanocapsules with the acid fraction of potato protein by electrospraying |
| title_full_unstemmed |
Preparation and characterization of nanocapsules with the acid fraction of potato protein by electrospraying |
| title_sort |
Preparation and characterization of nanocapsules with the acid fraction of potato protein by electrospraying |
| dc.creator.none.fl_str_mv |
González-Cruz, Elda Margarita Silos Espino, Héctor Calderón Santoyo, Montserrat Ragazzo Sánchez, Juan Arturo Prieto López, Cristina Farías-Cervantes, Vania Sbeyde Lagarón, José María Andrade González, Isaac |
| author |
González-Cruz, Elda Margarita |
| author_facet |
González-Cruz, Elda Margarita Silos Espino, Héctor Calderón Santoyo, Montserrat Ragazzo Sánchez, Juan Arturo Prieto López, Cristina Farías-Cervantes, Vania Sbeyde Lagarón, José María Andrade González, Isaac |
| author_role |
author |
| author2 |
Silos Espino, Héctor Calderón Santoyo, Montserrat Ragazzo Sánchez, Juan Arturo Prieto López, Cristina Farías-Cervantes, Vania Sbeyde Lagarón, José María Andrade González, Isaac |
| author2_role |
author author author author author author author |
| dc.contributor.none.fl_str_mv |
Tecnológico Nacional de México Andrade González, Isaac [0000-0002-4004-6308] Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72] |
| dc.subject.none.fl_str_mv |
Capsules Electrospraying Encapsulation Polyphenols Potato protein polyphenols potatoes proteins |
| topic |
Capsules Electrospraying Encapsulation Polyphenols Potato protein polyphenols potatoes proteins |
| description |
This version of the article has been accepted for publication, after peer review (when applicable) and is subject to Springer Nature’s AM terms of use, but is not the Version of Record and does not reflect post-acceptance improvements, or any corrections. The Version of Record is available online at: http://dx.doi.org/10.1007/s11694-024-02949-1 |
| publishDate |
2024 |
| dc.date.none.fl_str_mv |
2024 2024 2024 |
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info:eu-repo/semantics/article http://purl.org/coar/resource_type/c_6501 Postprint info:eu-repo/semantics/acceptedVersion |
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article |
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acceptedVersion |
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http://hdl.handle.net/10261/374675 https://api.elsevier.com/content/abstract/scopus_id/85207535991 |
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http://hdl.handle.net/10261/374675 https://api.elsevier.com/content/abstract/scopus_id/85207535991 |
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Inglés |
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Inglés |
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Journal of Food Measurement and Characterization https://doi.org/10.1007/s11694-024-02949-1 Sí |
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info:eu-repo/semantics/openAccess |
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openAccess |
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application/pdf |
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Springer Nature |
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Springer Nature |
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reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC instname:Consejo Superior de Investigaciones Científicas (CSIC) |
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Consejo Superior de Investigaciones Científicas (CSIC) |
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DIGITAL.CSIC. Repositorio Institucional del CSIC |
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DIGITAL.CSIC. Repositorio Institucional del CSIC |
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