Pectin and pectin/chitosan hydrogel beads as coffee essential oils carrier systems

Two pectin fractions extracted from coffee pulp, one high-methoxylated (Coffea arabica pectin, CAP) and other low-methoxylated (chelating agent-soluble pectic fraction, CSP), were used for the development of hydrogel beads loaded with coffee roasted and green essential oils (EOs). The aim of the stu...

Descripción completa

Detalles Bibliográficos
Autores: Reichembach, Luis Henrique Santolin, De Oliveira Petkowicz, Carmen Lúcia, Guerrero Manso, Pedro Manuel, De la Caba Ciriza, María Coro
Tipo de recurso: artículo
Fecha de publicación:2024
País:España
Institución:Universidad del País Vasco
Repositorio:Addi. Archivo Digital para la Docencia y la Investigación
OAI Identifier:oai:addi.ehu.eus:10810/66887
Acceso en línea:http://hdl.handle.net/10810/66887
Access Level:acceso abierto
Palabra clave:pectin
chitosan
essential oils
controlled release
id ES_add2a79cb1cac4e3903d6fe41cef76e9
oai_identifier_str oai:addi.ehu.eus:10810/66887
network_acronym_str ES
network_name_str España
repository_id_str
spelling Pectin and pectin/chitosan hydrogel beads as coffee essential oils carrier systemsReichembach, Luis Henrique SantolinDe Oliveira Petkowicz, Carmen LúciaGuerrero Manso, Pedro ManuelDe la Caba Ciriza, María Coropectinchitosanessential oilscontrolled releaseTwo pectin fractions extracted from coffee pulp, one high-methoxylated (Coffea arabica pectin, CAP) and other low-methoxylated (chelating agent-soluble pectic fraction, CSP), were used for the development of hydrogel beads loaded with coffee roasted and green essential oils (EOs). The aim of the study was to compare the two types of pectin, with or without chitosan, on their encapsulation performance for the delivery of EOs. Systems were analyzed regarding their rheological, morphological, physicochemical and mechanical properties. Association with chitosan reinforced the beads, which showed better mechanical properties and resisted to acidic and basic treatments, influenced by EO type. ATR-FTIRspectroscopy and X-ray diffraction were performed to assess structural characteristics and interactions of the different samples. The analyses showed that alkaline treatment caused more structural modifications than the acidic treatment in the polysaccharide matrix. Swelling ability of CAP was higher than that of CSP, and green coffee oil prevented bead degradation by acids. Controlled release was carried out in fatty food simulant, and the formulations containing CAP and chitosan had the highest release values. DPPH radical scavenging activity showed that coffee essential oils can act as antioxidants, with the roasted coffee oil presenting superior antioxidant activity.This work has been supported by PID 2021-124294OB-C22 project funded by MCIN/AEI/10.13039/501100011033/FEDER, UE and by the Basque Government (IT1658-22).Elsevier202420242024info:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10810/66887reponame:Addi. Archivo Digital para la Docencia y la Investigacióninstname:Universidad del País VascoInglésinfo:eu-repo/grantAgreement/MICINN/PID 2021-124294OB-C22/https://www.sciencedirect.com/science/article/pii/S0268005X24000882info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-nd/3.0/es/© 2024 The Authors. Published by Elsevier Ltd. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by- nc-nd/4.0/).Atribución-NoComercial-SinDerivadas 3.0 Españaoai:addi.ehu.eus:10810/668872026-06-18T09:23:17Z
dc.title.none.fl_str_mv Pectin and pectin/chitosan hydrogel beads as coffee essential oils carrier systems
title Pectin and pectin/chitosan hydrogel beads as coffee essential oils carrier systems
spellingShingle Pectin and pectin/chitosan hydrogel beads as coffee essential oils carrier systems
Reichembach, Luis Henrique Santolin
pectin
chitosan
essential oils
controlled release
title_short Pectin and pectin/chitosan hydrogel beads as coffee essential oils carrier systems
title_full Pectin and pectin/chitosan hydrogel beads as coffee essential oils carrier systems
title_fullStr Pectin and pectin/chitosan hydrogel beads as coffee essential oils carrier systems
title_full_unstemmed Pectin and pectin/chitosan hydrogel beads as coffee essential oils carrier systems
title_sort Pectin and pectin/chitosan hydrogel beads as coffee essential oils carrier systems
dc.creator.none.fl_str_mv Reichembach, Luis Henrique Santolin
De Oliveira Petkowicz, Carmen Lúcia
Guerrero Manso, Pedro Manuel
De la Caba Ciriza, María Coro
author Reichembach, Luis Henrique Santolin
author_facet Reichembach, Luis Henrique Santolin
De Oliveira Petkowicz, Carmen Lúcia
Guerrero Manso, Pedro Manuel
De la Caba Ciriza, María Coro
author_role author
author2 De Oliveira Petkowicz, Carmen Lúcia
Guerrero Manso, Pedro Manuel
De la Caba Ciriza, María Coro
author2_role author
author
author
dc.subject.none.fl_str_mv pectin
chitosan
essential oils
controlled release
topic pectin
chitosan
essential oils
controlled release
description Two pectin fractions extracted from coffee pulp, one high-methoxylated (Coffea arabica pectin, CAP) and other low-methoxylated (chelating agent-soluble pectic fraction, CSP), were used for the development of hydrogel beads loaded with coffee roasted and green essential oils (EOs). The aim of the study was to compare the two types of pectin, with or without chitosan, on their encapsulation performance for the delivery of EOs. Systems were analyzed regarding their rheological, morphological, physicochemical and mechanical properties. Association with chitosan reinforced the beads, which showed better mechanical properties and resisted to acidic and basic treatments, influenced by EO type. ATR-FTIRspectroscopy and X-ray diffraction were performed to assess structural characteristics and interactions of the different samples. The analyses showed that alkaline treatment caused more structural modifications than the acidic treatment in the polysaccharide matrix. Swelling ability of CAP was higher than that of CSP, and green coffee oil prevented bead degradation by acids. Controlled release was carried out in fatty food simulant, and the formulations containing CAP and chitosan had the highest release values. DPPH radical scavenging activity showed that coffee essential oils can act as antioxidants, with the roasted coffee oil presenting superior antioxidant activity.
publishDate 2024
dc.date.none.fl_str_mv 2024
2024
2024
dc.type.none.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv http://hdl.handle.net/10810/66887
url http://hdl.handle.net/10810/66887
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv info:eu-repo/grantAgreement/MICINN/PID 2021-124294OB-C22/
https://www.sciencedirect.com/science/article/pii/S0268005X24000882
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-nd/3.0/es/
Atribución-NoComercial-SinDerivadas 3.0 España
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-nd/3.0/es/
Atribución-NoComercial-SinDerivadas 3.0 España
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:Addi. Archivo Digital para la Docencia y la Investigación
instname:Universidad del País Vasco
instname_str Universidad del País Vasco
reponame_str Addi. Archivo Digital para la Docencia y la Investigación
collection Addi. Archivo Digital para la Docencia y la Investigación
repository.name.fl_str_mv
repository.mail.fl_str_mv
_version_ 1869416491351277568
score 15.300719

Similares en LA Referencia