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Encapsulation of polyketide colorants in chitosan and maltodextrin microparticles.
Galván, Karina Lizzeth Pedraza; Veríssismo, Nathália Vieira Porhírio; Santana, Jamille Santos; Lemos, Paulo Vitor França; de Souza, Carolina Oliveira; Cardoso, Lucas Guimarães; de Jesus Assis, Denílson; Marcelino, Henrique Rodrigues; de Oliveira, Thâmila Thalline Batista; Biasoto, Aline Telles Camarão; Junior, Alberto Gomes Tavares; Chorilli, Marlus; de Carvalho Santos-Ebinuma, Valéria; da Silva, Jania Betania Alves.
Afiliación
  • Galván KLP; Graduate Program in Biotechnology-Northeast Biotechnology Network (RENORBIO), Federal University of Bahia (UFBA), Brazil. Electronic address: karina.lizzeth@ufba.br.
  • Veríssismo NVP; Department of Engineering of Bioprocesses and Biotechnology, School of Pharmaceutical Sciences, Sao Paulo State University (UNESP), Brazil; Department of Pharmaceutical Sciences, School of Pharmaceutical Sciences of Ribeirão Preto, São Paulo University, Ribeirão Preto, Brazil. Electronic address: na
  • Santana JS; Graduate Program in Chemical Engineering (PPEQ), Polytechnic School, Federal University of Bahia (UFBA), Salvador, Brazil. Electronic address: milepct@hotmail.com.
  • Lemos PVF; Graduate Program in Biotechnology-Northeast Biotechnology Network (RENORBIO), Federal University of Bahia (UFBA), Brazil. Electronic address: lemos.paulo@ufba.br.
  • de Souza CO; Department of Bromatological Analysis, College of Pharmacy, Federal University of Bahia (UFBA), Brazil. Electronic address: carolods@ufba.br.
  • Cardoso LG; Graduate Program in Chemical Engineering (PPEQ), Polytechnic School, Federal University of Bahia (UFBA), Salvador, Brazil; School of Exact and Technological Sciences, University Salvador (UNIFACS), Brazil. Electronic address: guimaraes.lucas@animaeducacao.com.br.
  • de Jesus Assis D; Graduate Program in Chemical Engineering (PPEQ), Polytechnic School, Federal University of Bahia (UFBA), Salvador, Brazil; School of Exact and Technological Sciences, University Salvador (UNIFACS), Brazil. Electronic address: denilson.assis@unifacs.br.
  • Marcelino HR; Department of Medicine, College of Pharmacy, Federal University of Bahia, Brazil. Electronic address: henrique.marcelino@ufba.br.
  • de Oliveira TTB; SENAI CIMATEC University Center, Brazil. Electronic address: thamilla.oliveira@fieb.org.br.
  • Biasoto ATC; Brazilian Agricultural Research Corporation, Embrapa Environment, Brazil. Electronic address: aline.biasoto@embrapa.br.
  • Junior AGT; Department of Drugs and Medicines, School of Pharmaceutical Sciences, Sao Paulo State University (UNESP), Brazil. Electronic address: albertojunior.ap@gmail.com.
  • Chorilli M; Department of Drugs and Medicines, School of Pharmaceutical Sciences, Sao Paulo State University (UNESP), Brazil. Electronic address: marlus.chorilli@unesp.br.
  • de Carvalho Santos-Ebinuma V; Department of Engineering of Bioprocesses and Biotechnology, School of Pharmaceutical Sciences, Sao Paulo State University (UNESP), Brazil. Electronic address: valeria.ebinuma@unesp.br.
  • da Silva JBA; Graduate Program in Chemical Engineering (PPEQ), Polytechnic School, Federal University of Bahia (UFBA), Salvador, Brazil; Center for Exact and Technological Sciences, Collegiate of Mechanical Engineering, Federal University of Recôncavo da Bahia (UFRB), Brazil. Electronic address: janiabetania@ufrb
Int J Biol Macromol ; 269(Pt 2): 132173, 2024 Jun.
Article en En | MEDLINE | ID: mdl-38729461
ABSTRACT
This study aimed to encapsulate Talaromyces amestolkiae colorants in maltodextrin and chitosan microparticles using the spraydrying technique and to evaluate the biopolymers' capacities to protect the fungal colorant against temperature (65 °C) and extreme pH (2.0 and 13.0). The compact microparticles exhibited smooth or indented surfaces with internal diameters ranging between 2.58-4.69 µm and ζ ~ -26 mV. The encapsulation efficiencies were 86 % and 56 % for chitosan and maltodextrin microparticles, respectively. The shifted endothermic peaks of the free colorants indicated their physical stabilization into microparticles. The encapsulated colorants retained most of their absorbance (compared to the 0 h) even after 25 days at 65 °C. Contrary, the free colorant presented almost no absorbance after 1 day under the same conditions. Colorants in chitosan and maltodextrin matrices also partially maintained their colorimetric and fluorometric properties at acidic pH. However, only maltodextrin improved the resistance of the red colorant to alkaline environments. For the first time, the potential of polysaccharide-based microparticles to preserve polyketide colorants was demonstrated using 3D fluorescence. Therefore, this study demonstrated an alternative in developing functional products with natural color additives.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Polisacáridos / Quitosano Idioma: En Revista: Int J Biol Macromol Año: 2024 Tipo del documento: Article Pais de publicación: Países Bajos
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Polisacáridos / Quitosano Idioma: En Revista: Int J Biol Macromol Año: 2024 Tipo del documento: Article Pais de publicación: Países Bajos