{"database":"biostudies-literature","file_versions":[],"scores":null,"additional":{"omics_type":["Unknown"],"volume":["5"],"submitter":["Molino S"],"pubmed_abstract":["Microencapsulation of tannin extracts through extrusion-gelation method was performed comparing two alternative encapsulation matrices: alginate and amidated pectin. The microstructure of the generated microbeads was studied, as well as their microencapsulation efficiency and release properties. Overall, pectin-based beads performed better than their alginate-based counterparts. This, combined with a greater incorporation of tannins in the feed formulations led to a higher tannin load in the final beads. The best microencapsulation efficiency was given by pectin microbeads loaded with 10% tannin extract (w/w), but the final tannin content could be further increased by adding a 20% (w/w) concentration of the extracts. During a 14-days storage, only a marginal loss of tannins was recorded fo"],"journal":["Current research in food science"],"pagination":["243-250"],"full_dataset_link":["https://www.ebi.ac.uk/biostudies/studies/S-EPMC8801355"],"repository":["biostudies-literature"],"pubmed_title":["Tannin-rich extracts improve the performance of amidated pectin as an alternative microencapsulation matrix to alginate."],"pmcid":["PMC8801355"],"pubmed_authors":["Molino S","Gomez-Mascaraque LG","Rufian Henares JA"],"additional_accession":[]},"is_claimable":false,"name":"Tannin-rich extracts improve the performance of amidated pectin as an alternative microencapsulation matrix to alginate.","description":"Microencapsulation of tannin extracts through extrusion-gelation method was performed comparing two alternative encapsulation matrices: alginate and amidated pectin. The microstructure of the generated microbeads was studied, as well as their microencapsulation efficiency and release properties. Overall, pectin-based beads performed better than their alginate-based counterparts. This, combined with a greater incorporation of tannins in the feed formulations led to a higher tannin load in the final beads. The best microencapsulation efficiency was given by pectin microbeads loaded with 10% tannin extract (w/w), but the final tannin content could be further increased by adding a 20% (w/w) concentration of the extracts. During a 14-days storage, only a marginal loss of tannins was recorded fo","dates":{"release":"2022-01-01T00:00:00Z","publication":"2022","modification":"2026-07-16T16:06:20.96Z","creation":"2025-04-05T21:06:19.258Z"},"accession":"S-EPMC8801355","cross_references":{"pubmed":["35146441"],"doi":["10.1016/j.crfs.2022.01.014"]}}