Mahatsak txerritzen
- Oier Aizpurua-Olaizola
- Asier Vallejo
- Maitane Olivares
- Patricia Navarro
- Nestor Etxebarria
- Aresatz Usobiaga
ISSN: 0214-9001
Année de publication: 2016
Número: 29
Pages: 61-72
Type: Article
D'autres publications dans: Ekaia: Euskal Herriko Unibertsitateko zientzi eta teknologi aldizkaria
Résumé
In this study supercritical fluid extraction (SFE) has been successfully applied to a sequential fractionation of fatty acids and polyphenols from wine wastes. Unfortunately, polyphenols have a poor long-term stability, so they were encapsulated through vibration nozzle microencapsulation using two nozzles of 150 and 300 μm and sodium alginate and sodium-alginate-chitosan as polymer. Long-term stability of the created microcapsules was studied for 6 months taking into account different storage conditions: at 4 °C in darkness, and at room temperature in darkness and in presence of light. Encapsulated polyphenols were found to be much more stab le compared to free polyphenols regardless the encapsulation procedure and storage conditions.