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https://doi.org/10.37358/Rev.Chim.1949

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Revista de Chimie (Rev. Chim.), Year 2019, Volume 70, Issue 12, 4233-4237

https://doi.org/10.37358/RC.19.12.7738

Guadalupe Toriz Cerón, J. Efrén Ramírez Bribiesca, Leonor Miranda Jimenez, Rosy G. Cruz Monterrosa, Hilda A. Zavaleta Mancera, María M. Crosby Galván, Jesús A. Ramos-Juárez, David Hernández Sánchez

Design of Pectin Microcapsules Protected with Shellac and Sodium Alginate with Sensibility of Degradation in Intestinal pH of Bovine

Abstract:

Pectin is a polysaccharide present in food, its basic structure is an anhydro-D-galacturonic acid chain with α 1,4-bonds with methylated carboxyl groups (COOH) that allow the pectin to form a viscous gel and bind with the β-carotene in the intestine and decreases its absorption, consequently it could reduce the yellow color of the covering fat in the bovine carcass. The objective of the study was to design and evaluate pectin microcapsules at different pH. These were made with the extrusion technique using Sodium alginate (SA) and shellac (SH). The treatments were: T1: 8 g of pectin + 5.2 of SA + 2 g of SH (dissolved in 30 mL of ethyl alcohol) in 400 mL of deionized water + one SH layer by immersion. T2: Same ingredients of T1 + SH by aspersion. T3: 8 g of pectin + 5.2 of SA in 400 mL of deionized water + one SH layer by immersion. T4: Same ingredient as T3 + SH spray. T3 showed the highest release of D-galacturonic acid (70%) at pH 3 (P [0.05), without microscopic morphological differences between treatments. It is concluded that the elaboration of microcapsules with the described evaluation characteristics are stable and offers an alternative to capture β-carotene at the duodenum level.
Keywords:
pectin; microcapsules; shellac; sodium alginate

Issue: 2019, Volume 70, Issue 12
Pages: 4233-4237
Publication date: 2020/1/20
https://doi.org/10.37358/RC.19.12.7738
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Creative Commons License
This article is published under the Creative Commons Attribution 4.0 International License
Citation Styles
Cite this article as:
CERÓN, G.T., BRIBIESCA, J.E.R., JIMENEZ, L.M., MONTERROSA, R.G.C., MANCERA, H.A.Z., GALVÁN, M.M.C., RAMOS-JUÁREZ, J.A., SÁNCHEZ, D.H., Design of Pectin Microcapsules Protected with Shellac and Sodium Alginate with Sensibility of Degradation in Intestinal pH of Bovine, Rev. Chim., 70(12), 2019, 4233-4237.

Vancouver
Cerón GT, Bribiesca JER, Jimenez LM, Monterrosa RGC, Mancera HAZ, Galván MMC, Ramos-Juárez JA, Sánchez DH. Design of Pectin Microcapsules Protected with Shellac and Sodium Alginate with Sensibility of Degradation in Intestinal pH of Bovine. Rev. Chim.[internet]. 2019 Dec;70(12):4233-4237. Available from: https://doi.org/10.37358/RC.19.12.7738


APA 6th edition
Cerón, G.T., Bribiesca, J.E.R., Jimenez, L.M., Monterrosa, R.G.C., Mancera, H.A.Z., Galván, M.M.C., Ramos-Juárez, J.A. & Sánchez, D.H. (2019). Design of Pectin Microcapsules Protected with Shellac and Sodium Alginate with Sensibility of Degradation in Intestinal pH of Bovine. Revista de Chimie, 70(12), 4233-4237. https://doi.org/10.37358/RC.19.12.7738


Harvard
Cerón, G.T., Bribiesca, J.E.R., Jimenez, L.M., Monterrosa, R.G.C., Mancera, H.A.Z., Galván, M.M.C., Ramos-Juárez, J.A., Sánchez, D.H. (2019). 'Design of Pectin Microcapsules Protected with Shellac and Sodium Alginate with Sensibility of Degradation in Intestinal pH of Bovine', Revista de Chimie, 70(12), pp. 4233-4237. https://doi.org/10.37358/RC.19.12.7738


IEEE
G.T. Cerón, J.E.R. Bribiesca, L.M. Jimenez, R.G.C. Monterrosa, H.A.Z. Mancera, M.M.C. Galván, J.A. Ramos-Juárez, D.H. Sánchez, "Design of Pectin Microcapsules Protected with Shellac and Sodium Alginate with Sensibility of Degradation in Intestinal pH of Bovine". Revista de Chimie, vol. 70, no. 12, pp. 4233-4237, 2019. [online]. https://doi.org/10.37358/RC.19.12.7738


Text
Guadalupe Toriz Cerón, J. Efrén Ramírez Bribiesca, Leonor Miranda Jimenez, Rosy G. Cruz Monterrosa, Hilda A. Zavaleta Mancera, María M. Crosby Galván, Jesús A. Ramos-Juárez, David Hernández Sánchez,
Design of Pectin Microcapsules Protected with Shellac and Sodium Alginate with Sensibility of Degradation in Intestinal pH of Bovine,
Revista de Chimie,
Volume 70, Issue 12,
2019,
Pages 4233-4237,
ISSN 2668-8212,
https://doi.org/10.37358/RC.19.12.7738.
(https://revistadechimie.ro/Articles.asp?ID=7738)
Keywords: pectin; microcapsules; shellac; sodium alginate



RIS
TY - JOUR
T1 - Design of Pectin Microcapsules Protected with Shellac and Sodium Alginate with Sensibility of Degradation in Intestinal pH of Bovine
A1 - Cerón, Guadalupe Toriz
A2 - Bribiesca, J. Efrén Ramírez
A3 - Jimenez, Leonor Miranda
A4 - Monterrosa, Rosy G. Cruz
A5 - Mancera, Hilda A. Zavaleta
A6 - Galván, María M. Crosby
A7 - Ramos-Juárez, Jesús A.
A8 - Sánchez, David Hernández
JF - Revista de Chimie
JO - Rev. Chim.
PB - Revista de Chimie SRL
SN - 2668-8212
Y1 - 2019
VL - 70
IS - 12
SP - 4233
EP - 4237
UR - https://doi.org/10.37358/RC.19.12.7738
KW - pectin
KW - microcapsules
KW - shellac
KW - sodium alginate

ER -


BibTex
@article{RevCh2019P4233,
author = {Cerón Guadalupe Toriz and Bribiesca J. Efrén Ramírez and Jimenez Leonor Miranda and Monterrosa Rosy G. Cruz and Mancera Hilda A. Zavaleta and Galván María M. Crosby and Ramos-Juárez Jesús A. and Sánchez David Hernández},
title = {Design of Pectin Microcapsules Protected with Shellac and Sodium Alginate with Sensibility of Degradation in Intestinal pH of Bovine},
journal = {Revista de Chimie},
volume = {70},
number = {12},
pages = {4233-4237},
year = {2019},
issn = {2668-8212},
doi = {https://doi.org/10.37358/RC.19.12.7738},
url = {https://revistadechimie.ro/Articles.asp?ID=7738}
}
 
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