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Lookup NU author(s): Dr Peter Chater, Dr Matt WilcoxORCiD, Professor Jeffrey Pearson
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License (CC BY-NC-ND).
We formulated and characterised two alginate blends for the encapsulation of stevia extract (SE) via ionic gelation through an extrusion technique. Calcium chloride in SE and calcium chloride solutions were assessed as crosslinkers to overcome phenolic losses by diffusion and increase encapsulation efficiency (EE). Regardless of the blend, all stevia-loaded beads exhibited high EE (62.7-101.0%). The size of the beads decreased as EE increased. Fourier transform infrared analysis showed increased hydrogen bonding between SE and alginates, confirming the successful incorporation of SE within the matrix. Untargeted metabolomics profiling identified 479 free and encapsulated polyphenolic compounds. Flavonoids (catechin and luteolin equivalents) were predominant in SE whereas tyrosols and 5-pentadecylresorcinol equivalents were predominant in all bead formulations. Three-common discriminant compounds were exclusive to each blend and were inversely affected by the crosslinking conditions. Both alginate blends have been shown to be feasible as carrier systems of stevia extracts independent of crosslinking conditions.
Author(s): Arriola NDA, Chater PI, Wilcox MD, Lucinic L, Rocchettic G, Dalminad M, Pearson JP, Amboni RDdeMC
Publication type: Article
Publication status: Published
Journal: Food Chemistry
Year: 2019
Volume: 275
Pages: 123-134
Print publication date: 01/03/2019
Online publication date: 14/09/2018
Acceptance date: 13/09/2018
Date deposited: 17/09/2018
ISSN (print): 0308-8146
ISSN (electronic): 1873-7072
Publisher: Elsevier BV
URL: https://doi.org/10.1016/j.foodchem.2018.09.086
DOI: 10.1016/j.foodchem.2018.09.086
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