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dc.contributor.authorLigarda Samanez, Carlos A.es_PE
dc.contributor.authorMoscoso Moscoso, Elibetes_PE
dc.contributor.authorChoque Quispe, Davides_PE
dc.contributor.authorPalomino Rincón, Henryes_PE
dc.contributor.authorMartínez Huamá, Edgar Luises_PE
dc.contributor.authorHuamán Carrión, Mary L.es_PE
dc.contributor.authorPeralta Guevara, Diego E.es_PE
dc.contributor.authorAroni Huamán, Jimmyes_PE
dc.contributor.authorArévalo Quijano, José C.es_PE
dc.contributor.authorPalomino Rincón, Wilbertes_PE
dc.contributor.authorDe la Cruz, Germanes_PE
dc.contributor.authorRamos Pacheco, Betsy S.es_PE
dc.contributor.authorMuñoz Saenz, Jenny C.es_PE
dc.contributor.authorMuñoz Melgarejo, Mauricioes_PE
dc.date.accessioned2023-04-11T16:13:27Z
dc.date.available2023-04-11T16:13:27Z
dc.date.issued2022
dc.identifier.urihttps://hdl.handle.net/20.500.14168/763
dc.description.abstractFerropenic anemy is the leading iron deficiency disease in the world. The aim was to encapsulate erythrocytes extracted from the blood of Cavia porcellus, in matrices of tara gum and native potato starch. For microencapsulation, solutions were prepared with 20% erythrocytes; and encapsulants at 5, 10, and 20%. The mixtures were spray-dried at 120 and 140 ◦C. The iron content in the erythrocytes was 3.30 mg/g and between 2.32 and 2.05 mg/g for the encapsulates (p < 0.05). The yield of the treatments varied between 47.84 and 58.73%. The moisture, water activity, and bulk density were influenced by the temperature and proportion of encapsulants. The total organic carbon in the atomized samples was around 14%. The particles had diverse reddish tonalities, which were heterogeneous in their form and size; openings on their surface were also observed by SEM. The particle size was at the nanometer level, and the zeta potential (ζ) indicated a tendency to agglomerate and precipitation the solutions. The presence of iron was observed on the surface of the atomized by SEM-EDX, and FTIR confirmed the encapsulation due to the presence of the chemical groups OH, C-O, C-H, and N-H in the atomized. On the other hand, high percentages of iron release in vitro were obtained between 88.45 and 94.71%. The treatment with the lowest proportion of encapsulants performed at 140 ◦C obtained the best results and could potentially be used to fortify different functional foods.es_PE
dc.formatapplication/pdfes_PE
dc.language.isoenges_PE
dc.publisherMDPI Journal Listes_PE
dc.rightsinfo:eu-repo/semantics/openAccesses_PE
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internacional*
dc.rights.uriinfo:eu-repo/semantics/openAccesses_PE
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectencapsulation; Cavia porcellus; erythrocytes; iron; spray dryinges_PE
dc.titleMicroencapsulation of Erythrocytes Extracted from Cavia porcellus Blood in Matrices of Tara Gum and Native Potato Starches_PE
dc.typeinfo:eu-repo/semantics/articlees_PE
dc.type.versioninfo:eu-repo/semantics/publishedVersiones_PE
dc.publisher.countryCHes_PE
dc.subject.ocdehttp://purl.org/pe-repo/ocde/ford#2.11.01es_PE
dc.identifier.doihttps://doi.org/10.3390/foods11142107es_PE


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