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Edwin Elard Garcia-Rojas
Federal Fluminense University
29Publications
7H-index
202Citations
Publications 30
Newest
Abstract The terpenes presented in black pepper essential oil (EO) are volatile and their properties can be reduced in certain conditions. The encapsulation can protect the EO and preserve their terpenes. Complex coacervation was chosen because of several advantages. This study aimed to analyze the composition of black pepper EO, determining the most appropriate conditions for the formation of the complex between gelatin and sodium alginate. Further, we also encapsulated the black pepper EO. The...
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#2Rodrigo Pinto Siqueira (Federal Fluminense University)
Last.Edwin Elard Garcia-Rojas (Federal Fluminense University)H-Index: 7
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Abstract In this study, Sacha Inchi oil (SIO) ( Plukenetia volubilis L.) was microencapsulated via complex coacervation of ovalbumin (OVA) and sodium alginate (AL), and the microcapsule properties were characterized. The omega-3 content in the SIO was evaluated after in vitro gastric simulation and microencapsulation. The coacervate complex between OVA and AL was evaluated based on electrostatic interactions and developed for use as a wall material via the SIO microencapsulation process. The bes...
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#2Carlos Henrique Corrêa dos Santos (UFRRJ: Universidade Federal Rural do Rio de Janeiro)H-Index: 2
Last.Edwin Elard Garcia-Rojas (Federal Fluminense University)H-Index: 7
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Abstract Carboxymethyl tara gum (CMTG) was synthesized from the reaction between tara gum (TG) and monochloroacetic acid (MCA) in the presence of sodium hydroxide. The modification reaction was optimized in terms of the MCA/NaOH ratio, reaction time and temperature evaluated for degree of substitution (DS). The etherification was confirmed by FTIR and 13 C NMR spectroscopy, and it was characterized by different analyses. After carboxymethylation, CMTG showed new bonds at 1592, 1413 and 1320 cm −...
2 CitationsSource
#1Clitor J.F. Souza (USP: University of São Paulo)H-Index: 1
#2Edwin Elard Garcia-Rojas (Federal Fluminense University)H-Index: 7
Last.Carmen Silvia Fávaro-Trindade (USP: University of São Paulo)H-Index: 33
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Abstract In the present work, we aimed to explore the molecular binding between alginate and β-galactosidase, as well as the effect of this interaction on the activity retention, thermal stability, and kinetic properties of the enzyme. The impact of pH and enzyme/alginate ratio on physicochemical properties (turbidity, morphology, particle size distribution, ζ-potential, FTIR, and isothermal titration calorimetry) was also evaluated. The ratio of biopolymers and pH of the system directly affecte...
1 CitationsSource
#1Juarez VicenteH-Index: 3
Last.Edwin Elard Garcia-Rojas (Federal Fluminense University)H-Index: 7
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Abstract The aim of this work was to studied the formation, stability and characterization of oil-in-water emulsions formed by Sacha Inchi oil (SIO) 8% (w/w) with either ovalbumin (Ova) or Tween 80 (Tw80), as emulsifiers at 0.5%–2.0% (w/w) and stabilized with pectin (Pec) at 1.0%–3.0% (w/w) or xanthan gum (XG) at 0.25%–1.0% (w/w). The emulsions were evaluated at 0, 1, 7 and 14 days after preparation and kept at a temperature of 25 ± 1 °C for the ζ-potential, particle size distribution, polydispe...
3 CitationsSource
#1Eliana da Silva Gulão (UFRJ: Federal University of Rio de Janeiro)H-Index: 3
#2Clitor Junior Fernandes de Souza (UFGD: Universidade Federal da Grande Dourados)
Last.Edwin Elard Garcia-Rojas (Federal Fluminense University)H-Index: 7
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#1Lívia Pinto Heckert Bastos (UFRRJ: Universidade Federal Rural do Rio de Janeiro)H-Index: 3
#2Carlos Wanderlei Piler de Carvalho (UFRRJ: Universidade Federal Rural do Rio de Janeiro)H-Index: 14
Last.Edwin Elard Garcia-Rojas (Federal Fluminense University)H-Index: 7
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Abstract The aim of this study was to evaluate the influence of some parameters (pH, NaCl, and ratio of biopolymers) on the formation of the complex coacervates of lactoferrin and sodium alginate. Different ratios of lactoferrin:sodium alginate were tested (1:1, 1:2, 1:4,1:8, 2:1, 4:1, and 8:1) at pH levels ranging from 2.0 to 7.0 with different concentrations of NaCl (0, 50, 100, 150, and 200 mM). Sodium alginate has a molecular weight of 138 kDa ± 0.07. The ratio of 8:1(lactoferrin: sodium alg...
3 CitationsSource
#1Clitor J.F. Souza (USP: University of São Paulo)H-Index: 1
#2Edwin Elard Garcia-Rojas (Federal Fluminense University)H-Index: 7
Last.Carmen Silvia Fávaro-Trindade (USP: University of São Paulo)H-Index: 33
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Abstract In this study, a novel way to immobilize the enzyme β-galactosidase ( Kluyveromyces lactis ) through complexation with polysaccharides (sodium alginate (ALG) or Ɩ-carrageenan (CA)) was described. The kinetic parameters of the formation of the complexes and the immobilization efficiency of the enzyme as a function of pH and ratio of biopolymers were studied. The temperature profile, thermal stability, and kinetic parameters of the immobilized and free lactase were also analyzed. At pH 4....
6 CitationsSource
6 CitationsSource
#1Clitor J.F. SouzaH-Index: 6
#2Clyselen S.F. Souza (Federal Fluminense University)H-Index: 2
Last.Edwin Elard Garcia-Rojas (Federal Fluminense University)H-Index: 7
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Abstract The complexation between lysozyme/carrageenan and ovalbumin/carrageenan was studied in situ using acidification. The complexes were analyzed in solutions with different NaCl concentrations and different protein/polysaccharide ratios. As the protein/polysaccharide ratio increased from 1:1 to 10:1, critical structure forming events (i.e., those associated with soluble, insoluble and large insoluble complexes) shifted to higher pH values for ovalbumin/carrageenan followed by decrease of G’...
7 CitationsSource
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