Protective Effect of Alginate Microcapsules with Different Rheological Behavior on 299v.

Alginate encapsulation is a well-known technique used to protect microorganisms from adverse conditions. However, it is also known that the viscosity of the alginate is dependent on its composition and degree of polymerization and that thermal treatments, such as pasteurization and sterilization, can affect the structure of the polymer and decrease its protection efficiency. The goal of this study was to evaluate the protective effect of encapsulation, using alginates of different viscosities treated at different temperatures, on 299v under in vitro gastrointestinal conditions and cold storage at 4 °C and -15 °C, respectively.

Effect of chia mucilage addition on oxidation and release kinetics of lemon essential oil microencapsulated using mesquite gum - Chia mucilage mixtures.

Lemon essential oil (LEO) emulsions were prepared using mesquite gum (MG) - chia mucilage (CM) mixtures (90-10 and 80-20 MG-CM weight ratios) and MG as control sample, LEO emulsions were thenspray dried for obtaining the respective microcapsules.LEO emulsions were analyzed by mean droplet size and apparent viscosity, while microcapsules were characterized through mean particle size, morphology, volatile oil retention (≤51.5%), encapsulation efficiency (≥96.

Sorption isotherms, thermodynamic properties and glass transition temperature of mucilage extracted from chia seeds (Salvia hispanica L.).

Freeze-dried chia mucilage adsorption isotherms were determined at 25, 35 and 40°C and fitted with the Guggenheim-Anderson-de Boer model. The integral thermodynamic properties (enthalpy and entropy) were estimated with the Clausius-Clapeyron equation. Pore radius of the mucilage, calculated with the Kelvin equation, varied from 0.