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" Effect of Proteins and Maltodextrins as Coating Materials in the Microencapsulation of Phenolic Compounds Derived from Fresh, Wrinkled Jujube "
Montero, Cristina
Delgado-Licon, Efren
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Latin Dissertation
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English
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| Record Number
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1104582
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TLpq2239955442
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| Main Entry
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Delgado-Licon, Efren
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Montero, Cristina
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| Title & Author
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Effect of Proteins and Maltodextrins as Coating Materials in the Microencapsulation of Phenolic Compounds Derived from Fresh, Wrinkled Jujube\ Montero, CristinaDelgado-Licon, Efren
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| College
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New Mexico State University
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| Date
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2019
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| student score
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2019
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| Degree
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M.S.
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| Page No
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70
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| Abstract
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Jujubes have a high content of antioxidants, vitamins, and minerals that can be used as food additives. The objective of this research was to determine the effect of maltodextrin, gum arabic and glandless cottonseed meal protein as coating materials at different ratios in the microencapsulation of phenolic compounds extracted from jujube fruit. Extraction and microencapsulation parameters for phenolic compounds of jujube were determined, measuring total phenolic content at the time of extraction, and after microencapsulation with maltodextrins and gum arabic or glandless cottonseed meal protein at different ratios (10:0, 8:2, and 6:4). The effect of storage time and temperature on phenolic compounds was also analyzed. Ethanol and methanol solvents were analyzed to determine the most efficient extraction solvent. The antioxidant activity of the phenolic compounds was also determined. Results showed a total phenolic content (TPC) at the time of extraction of 88.20±9.989 mg GAE/g DM, DPPH inhibition of 63.06±5.901%, 556.06±20.662 µmol AEAC/g DW and SOD inhibition of 54±9.071%. Storage time showed a decrease of TPC from 94.36 to 57.73 mg GAE/g DW in 28 days, showing a degradation of 38.81%. Methanol showed a better yield of TPC with 84.93±22.261 mg GAE/g DM, compared to ethanol (64.95±15.284 mg GAE/g DM). After microencapsulation, TPC was reduced to 18.9-37.98 mg GAE/g DW, meaning that 59-78% of the total phenolic content at time of extraction was lost during the encapsulation process. The treatment with the best encapsulation efficiency was MD 10%. The treatments with GCSM showed a higher surface phenolic content than other treatments. Jujube has a considerable yield of phenolic compounds with high antioxidant activity that are not stable in solution, therefore microencapsulation must be done the same day of extraction. The option for microencapsulation is maltodextrin/gum arabic with a ratio of 8:2.
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Food Science
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