<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2007-3380</journal-id>
<journal-title><![CDATA[Revista bio ciencias]]></journal-title>
<abbrev-journal-title><![CDATA[Revista bio ciencias]]></abbrev-journal-title>
<issn>2007-3380</issn>
<publisher>
<publisher-name><![CDATA[Universidad Autónoma de Nayarit]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2007-33802020000100419</article-id>
<article-id pub-id-type="doi">10.15741/revbio.07.e680</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Physicochemical and thermal characteristics of microencapsulated Fe by electrostatic coacervation]]></article-title>
<article-title xml:lang="es"><![CDATA[Características fisicoquímicas y térmicas de Fe microencápsulado por coacervación electroestática]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Mendoza-Meneses]]></surname>
<given-names><![CDATA[C.J.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Gaytán-Martínez]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Morales-Sánchez]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Contreras-Padilla]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Autónoma de Querétaro Facultad de Ingeniería División de Investigación y Posgrado]]></institution>
<addr-line><![CDATA[Santiago de Querétaro Querétaro]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Autónoma de Querétaro Facultad de Química Posgrado en Ciencia y Tecnología de los Alimentos]]></institution>
<addr-line><![CDATA[Santiago de Querétaro Querétaro]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Instituto Politécnico Nacional CICATA ]]></institution>
<addr-line><![CDATA[Santiago de Querétaro Querétaro]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>00</month>
<year>2020</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>00</month>
<year>2020</year>
</pub-date>
<volume>7</volume>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S2007-33802020000100419&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S2007-33802020000100419&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S2007-33802020000100419&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT Fe (iron) is one of the micronutrients required by the human body. When Fe is directly added to the food, it can cause sensory changes in flavor and color, causing rejection by consumers. The use of techniques such as coacervation and electrostatics (electrostatic coacervation) to micro encapsulate Fe can be a solution for Fe inclusion in food. The aim of the present work was to microencapsulate Fe in sodium alginate by electrostatic coacervation using calcium chloride as crosslinker material. In a suspension of 1.5 % sodium alginate, FeSO4 was added at 16 %, 33 % and 50 %. The viscosity of alginate and FeSO4 suspensions was determined. Results showed a linear increase in viscosity in relation with the FeSO4 content. The microcapsules were obtained by dripping on a 5.5 % CaCl2 crosslinker solution using a syringe pump, at an electric potential of 6, 7 and 8 KV and distance of 10 cm from the syringe with the crosslinker solution. The greater the electric potential, the smaller the diameter of the capsules, due to the electrostatic attraction forces. Once the sodium alginate/Fe microcapsules were obtained, the capsules size, encapsulation efficiency and Fe release kinetics were determined. The results showed that the highest encapsulation efficiency was 66.94 ± 1.11 % using 16 % FeSO4 at 8 KV. According to SEM micrographies , microcapsules size was 500 ± 100 &#956;m with a spherical and smooth shape. At pH 7, 82.39 ± 0.72 % of Fe were released at 240 min, these values of time and pH could indicate that Fe release would be in the small intestine. The results showed that the technique of electrostatic coacervation has potential to obtain sodium/Fe alginate microcapsules, having application as an additive in food (fortification).]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN El Fe es uno de los micronutrientes que el cuerpo necesita. Cuando el Fe es adicionado en forma directa en los alimentos puede ocasionar cambios sensoriales, ocasionando rechazo por el consumidor. El uso de técnicas como la coacervación y la electroestática para obtener microcápsulas pueden ser una solución para la incorporación de Fe en alimentos. El objetivo del presente trabajo fue micro encapsular Fe en alginato de sodio por medio de coacervación electroestática usando como material reticulante el cloruro de calcio. En una suspensión de alginato de sodio al 1.5 %, se adicionó FeSO4 al 16 %, 33 % y 50 %. Se determinó la viscosidad de las suspensiones de alginato y FeSO4. Los resultados mostraron un aumento lineal en viscosidad respecto con el contenido de FeSO4. Las microcápsulas fueron obtenidas por goteo sobre una solución reticulante de CaCl2 al 5.5 % utilizando una bomba de jeringa, a un potencial eléctrico de 6, 7 y 8 KV y una distancia de 10 cm de la jeringa con la solución reticulante. A mayor potencial eléctrico menor diámetro de cápsulas debido a las fuerzas de atracción electrostática. Una vez obtenidas las microcápsulas de alginato de sodio/Fe se determinó: tamaño de las cápsulas, eficiencia de encapsulamiento y cinética de liberación del Fe. Los resultados mostraron que la mayor eficiencia de encapsulamiento fue de 66.94 ± 1.11 % usando 16 % de FeSO4 y 8 KV de alto voltaje. De acuerdo a las micrografías de SEM, el tamaño de las microcápsulas fue de 500 ± 100 µm con una forma esférica y no rugosa. A pH de 7 se obtuvo un 82.39 ± 0.72 % de liberación de Fe a los 240 minutos; Estos valores de tiempo y pH podrían indicar que la liberación de Fe seria en el intestino delgado. Los resultados muestran que la técnica de coacervación electrostática tiene potencial para obtener microcápsulas de alginato de sodio/Fe teniendo aplicación como aditivo en alimentos (fortificación).]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[Electrostatics]]></kwd>
<kwd lng="en"><![CDATA[microcapsules]]></kwd>
<kwd lng="en"><![CDATA[iron]]></kwd>
<kwd lng="en"><![CDATA[coacervation]]></kwd>
<kwd lng="es"><![CDATA[Electroestática]]></kwd>
<kwd lng="es"><![CDATA[microcápsulas]]></kwd>
<kwd lng="es"><![CDATA[hierro]]></kwd>
<kwd lng="es"><![CDATA[coacervación]]></kwd>
</kwd-group>
</article-meta>
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