Abstract
The aim of this work was to characterize and optimize the formation of molecular complexes produced by the association of calcium alginate and reduced glutathione (GSH). The influence of varying concentrations of calcium and GSH on the production of microcapsules was analyzed using response surface methodology (RSM). The microcapsules were characterized by thermogravimetric analysis (TGA-DTG) and infrared spectroscopy (FTIR) in order to assess the hydration of the complexes, their thermal stability, and the presence of GSH within the complexes. The optimum conditions proposed by RSM to reach the maximum concentration of GSH within complexes were a 15% w/v of GSH and 1.25% w/v of CaCl2, with which a theorical concentration of 0.043 mg GSH per mg of CAG complex was reached.
Highlights
Oxidation reactions play an important role in food and beverage quality, being responsible for their deterioration [1]
In view of all the prior data, the aim of this work was to characterize and optimize the conditions for the self-assembling formation of molecular complexes of alginate crosslinked with Ca2+ and GSH (CAG), using TG-Differential Thermogravimetric (DTG), Fourier transform infrared (FTIR), molecular simulation, and response surface methodology
The FTIR analysis of Na-alginate, Ca-alginate, and the CAG complexes allowed for the examination of their functional groups and for possible interactions
Summary
Oxidation reactions play an important role in food and beverage quality, being responsible for their deterioration [1] Both vegetal and animal tissues contain antioxidant molecules that help reduce their oxidation decay, but the extent of their protection during processing or storage is limited. Glutathione is a water-soluble, natural tripeptide composed of N-γ-glutamyl-cysteineglycine that has a considerable number of free hydrophilic, amino, and carboxylic acid groups [5,6] It is the most abundant antioxidant at the cellular level [7] and has the ability to form complexes with metals, limiting their catalytic activity [8,9] and moderating oxidative stress [5,7]. Glutathione has been shown to protect against phenolic oxidation, anthocyanin loss, and flavor decay in foods and beverages by reacting with quinones [2,3,4,10]
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