Functional complex coacervates based on pectin recovered from red chilto wastes and gelatin: in vitro gastroduodenal digestion and antioxidant activity

Autores
Orqueda, Maria Eugenia; Isla, Maria Ines; Lopez Rubio, Amparo; Fabra, María José
Año de publicación
2025
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The upcycling of native fruit residues of Argentinean Northwest for extracting molecules of interest in the food industry from is an emerging area. Red chilto pectin extract and gelatin type B (G:P) were used as wall material for the development of microcapsules containing polyphenols also extracted from chilto residues (rosmarinic acid and anthocyanin) by a complex coacervation method. The Z potential was measured for different proportions of both biopolymers in different pH ranges. The 3:1 G:P ratio at pH 3.5 and the 1:1 G:P ratio at pH 4.5 were selected to encapsulate polyphenols i.e. rosmarinic acid and anthocyanins from red chilto peel due to its highest yield. High values of encapsulation efficiency (80 %) were obtained with both extracts. Finally, as proof of concept, complex coacervates containing the chilto extracts were subjected to in vitro gastroduodenal digestion and the resulting antioxidant activity at each stage was recorded. The coacervates G:P 3:1 containing polyphenol extract enriched in rosmarinic turned out to be the most effective for scavenging free radicals, mainly in the duodenal stage where almost all the content of the microcapsules was released and the G:P 1:1 containing anthocyanin extract in its core showed greater solubility, favoring its application in food production and the development of aqueous formulations.
Fil: Orqueda, Maria Eugenia. Universidad Nacional de Tucumán. Instituto de Bioprospección y Fisiología Vegetal. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet Noa Sur. Instituto de Bioprospección y Fisiología Vegetal; Argentina
Fil: Isla, Maria Ines. Universidad Nacional de Tucumán. Instituto de Bioprospección y Fisiología Vegetal. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet Noa Sur. Instituto de Bioprospección y Fisiología Vegetal; Argentina
Fil: Lopez Rubio, Amparo. Consejo Superior de Investigaciones Científicas. Instituto de Agroquímica y Tecnología de Alimentos; España
Fil: Fabra, María José. Consejo Superior de Investigaciones Científicas. Instituto de Agroquímica y Tecnología de Alimentos; España
Materia
coacervados funcionales
pectina
chilto
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/283202
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/283202
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Functional complex coacervates based on pectin recovered from red chilto wastes and gelatin: in vitro gastroduodenal digestion and antioxidant activityOrqueda, Maria EugeniaIsla, Maria InesLopez Rubio, AmparoFabra, María Josécoacervados funcionalespectinachiltohttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1The upcycling of native fruit residues of Argentinean Northwest for extracting molecules of interest in the food industry from is an emerging area. Red chilto pectin extract and gelatin type B (G:P) were used as wall material for the development of microcapsules containing polyphenols also extracted from chilto residues (rosmarinic acid and anthocyanin) by a complex coacervation method. The Z potential was measured for different proportions of both biopolymers in different pH ranges. The 3:1 G:P ratio at pH 3.5 and the 1:1 G:P ratio at pH 4.5 were selected to encapsulate polyphenols i.e. rosmarinic acid and anthocyanins from red chilto peel due to its highest yield. High values of encapsulation efficiency (80 %) were obtained with both extracts. Finally, as proof of concept, complex coacervates containing the chilto extracts were subjected to in vitro gastroduodenal digestion and the resulting antioxidant activity at each stage was recorded. The coacervates G:P 3:1 containing polyphenol extract enriched in rosmarinic turned out to be the most effective for scavenging free radicals, mainly in the duodenal stage where almost all the content of the microcapsules was released and the G:P 1:1 containing anthocyanin extract in its core showed greater solubility, favoring its application in food production and the development of aqueous formulations.Fil: Orqueda, Maria Eugenia. Universidad Nacional de Tucumán. Instituto de Bioprospección y Fisiología Vegetal. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet Noa Sur. Instituto de Bioprospección y Fisiología Vegetal; ArgentinaFil: Isla, Maria Ines. Universidad Nacional de Tucumán. Instituto de Bioprospección y Fisiología Vegetal. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet Noa Sur. Instituto de Bioprospección y Fisiología Vegetal; ArgentinaFil: Lopez Rubio, Amparo. Consejo Superior de Investigaciones Científicas. Instituto de Agroquímica y Tecnología de Alimentos; EspañaFil: Fabra, María José. Consejo Superior de Investigaciones Científicas. Instituto de Agroquímica y Tecnología de Alimentos; EspañaElsevier2025-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/283202Orqueda, Maria Eugenia; Isla, Maria Ines; Lopez Rubio, Amparo; Fabra, María José; Functional complex coacervates based on pectin recovered from red chilto wastes and gelatin: in vitro gastroduodenal digestion and antioxidant activity; Elsevier; Food Hydrocolloids; 174; 12-2025; 1-110268-005XCONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://linkinghub.elsevier.com/retrieve/pii/S0268005X25013608info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodhyd.2025.112400info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2026-08-25T14:31:10Zoai:ri.conicet.gov.ar:11336/283202instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982026-08-25 14:31:11.188CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Functional complex coacervates based on pectin recovered from red chilto wastes and gelatin: in vitro gastroduodenal digestion and antioxidant activity
title Functional complex coacervates based on pectin recovered from red chilto wastes and gelatin: in vitro gastroduodenal digestion and antioxidant activity
spellingShingle Functional complex coacervates based on pectin recovered from red chilto wastes and gelatin: in vitro gastroduodenal digestion and antioxidant activity
Orqueda, Maria Eugenia
coacervados funcionales
pectina
chilto
title_short Functional complex coacervates based on pectin recovered from red chilto wastes and gelatin: in vitro gastroduodenal digestion and antioxidant activity
title_full Functional complex coacervates based on pectin recovered from red chilto wastes and gelatin: in vitro gastroduodenal digestion and antioxidant activity
title_fullStr Functional complex coacervates based on pectin recovered from red chilto wastes and gelatin: in vitro gastroduodenal digestion and antioxidant activity
title_full_unstemmed Functional complex coacervates based on pectin recovered from red chilto wastes and gelatin: in vitro gastroduodenal digestion and antioxidant activity
title_sort Functional complex coacervates based on pectin recovered from red chilto wastes and gelatin: in vitro gastroduodenal digestion and antioxidant activity
dc.creator.none.fl_str_mv Orqueda, Maria Eugenia
Isla, Maria Ines
Lopez Rubio, Amparo
Fabra, María José
author Orqueda, Maria Eugenia
author_facet Orqueda, Maria Eugenia
Isla, Maria Ines
Lopez Rubio, Amparo
Fabra, María José
author_role author
author2 Isla, Maria Ines
Lopez Rubio, Amparo
Fabra, María José
author2_role author
author
author
dc.subject.none.fl_str_mv coacervados funcionales
pectina
chilto
topic coacervados funcionales
pectina
chilto
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv The upcycling of native fruit residues of Argentinean Northwest for extracting molecules of interest in the food industry from is an emerging area. Red chilto pectin extract and gelatin type B (G:P) were used as wall material for the development of microcapsules containing polyphenols also extracted from chilto residues (rosmarinic acid and anthocyanin) by a complex coacervation method. The Z potential was measured for different proportions of both biopolymers in different pH ranges. The 3:1 G:P ratio at pH 3.5 and the 1:1 G:P ratio at pH 4.5 were selected to encapsulate polyphenols i.e. rosmarinic acid and anthocyanins from red chilto peel due to its highest yield. High values of encapsulation efficiency (80 %) were obtained with both extracts. Finally, as proof of concept, complex coacervates containing the chilto extracts were subjected to in vitro gastroduodenal digestion and the resulting antioxidant activity at each stage was recorded. The coacervates G:P 3:1 containing polyphenol extract enriched in rosmarinic turned out to be the most effective for scavenging free radicals, mainly in the duodenal stage where almost all the content of the microcapsules was released and the G:P 1:1 containing anthocyanin extract in its core showed greater solubility, favoring its application in food production and the development of aqueous formulations.
Fil: Orqueda, Maria Eugenia. Universidad Nacional de Tucumán. Instituto de Bioprospección y Fisiología Vegetal. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet Noa Sur. Instituto de Bioprospección y Fisiología Vegetal; Argentina
Fil: Isla, Maria Ines. Universidad Nacional de Tucumán. Instituto de Bioprospección y Fisiología Vegetal. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet Noa Sur. Instituto de Bioprospección y Fisiología Vegetal; Argentina
Fil: Lopez Rubio, Amparo. Consejo Superior de Investigaciones Científicas. Instituto de Agroquímica y Tecnología de Alimentos; España
Fil: Fabra, María José. Consejo Superior de Investigaciones Científicas. Instituto de Agroquímica y Tecnología de Alimentos; España
description The upcycling of native fruit residues of Argentinean Northwest for extracting molecules of interest in the food industry from is an emerging area. Red chilto pectin extract and gelatin type B (G:P) were used as wall material for the development of microcapsules containing polyphenols also extracted from chilto residues (rosmarinic acid and anthocyanin) by a complex coacervation method. The Z potential was measured for different proportions of both biopolymers in different pH ranges. The 3:1 G:P ratio at pH 3.5 and the 1:1 G:P ratio at pH 4.5 were selected to encapsulate polyphenols i.e. rosmarinic acid and anthocyanins from red chilto peel due to its highest yield. High values of encapsulation efficiency (80 %) were obtained with both extracts. Finally, as proof of concept, complex coacervates containing the chilto extracts were subjected to in vitro gastroduodenal digestion and the resulting antioxidant activity at each stage was recorded. The coacervates G:P 3:1 containing polyphenol extract enriched in rosmarinic turned out to be the most effective for scavenging free radicals, mainly in the duodenal stage where almost all the content of the microcapsules was released and the G:P 1:1 containing anthocyanin extract in its core showed greater solubility, favoring its application in food production and the development of aqueous formulations.
publishDate 2025
dc.date.none.fl_str_mv 2025-12
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/283202
Orqueda, Maria Eugenia; Isla, Maria Ines; Lopez Rubio, Amparo; Fabra, María José; Functional complex coacervates based on pectin recovered from red chilto wastes and gelatin: in vitro gastroduodenal digestion and antioxidant activity; Elsevier; Food Hydrocolloids; 174; 12-2025; 1-11
0268-005X
CONICET Digital
CONICET
url http://hdl.handle.net/11336/283202
identifier_str_mv Orqueda, Maria Eugenia; Isla, Maria Ines; Lopez Rubio, Amparo; Fabra, María José; Functional complex coacervates based on pectin recovered from red chilto wastes and gelatin: in vitro gastroduodenal digestion and antioxidant activity; Elsevier; Food Hydrocolloids; 174; 12-2025; 1-11
0268-005X
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://linkinghub.elsevier.com/retrieve/pii/S0268005X25013608
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodhyd.2025.112400
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.24418

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