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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
18/08/2021 |
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Data da última atualização: |
11/02/2022 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
RIVAS, J. C.; CABRAL, L. M. C.; ROCHA-LEÃO, M. H. M. DA. |
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Afiliação: |
JÉSSICA CHAVES RIVAS, UFRJ; LOURDES MARIA CORREA CABRAL, CTAA; MARIA HELENA MIGUEZ DA ROCHA-LEÃO, UFRJ. |
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Título: |
Microencapsulation of guava pulp using prebiotic wall material. |
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Ano de publicação: |
2021 |
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Fonte/Imprenta: |
Brazilian Journal of Food Technology, v. 24, e2020213. |
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DOI: |
https://doi.org/10.1590/1981-6723.21320 |
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Idioma: |
Inglês |
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Notas: |
Microencapsulamento de polpa de goiaba com material de parede prebiótico. |
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Conteúdo: |
Important functional compounds present in fruits are often lost in technological processes and during storage. Microencapsulation technique allows maintaining the compounds of interest and adding value to the product using functional encapsulating materials. This work aimed to produce microencapsulated guava pulp using the spray-drying technique and a functional encapsulant material, i.e., a mix of inulin and maltodextrin. The guava pulp was analyzed for centesimal composition, carotenoid content, and antioxidant activity. The microspheres were analyzed for retention of carotenoids, antioxidant activity over time, and morphology by Scanning Electron Microscopy (SEM) and X-ray diffraction. Two proportions of coating material could maintain the antioxidant activity of guava pulp. The microencapsulation with a higher percentage of inulin is a preferred option due to the good results of retention and stability regarding antioxidant activity over time, relevant retention of the carotenoid content, and a more stable microstructure. In addition, inulin can add value to powders owing to its inherent functional properties. The product obtained in the study is innovative and interesting, as well as may provide a capable use of these materials as encapsulated agents. In fact, it can be considered a potential functional ingredient. |
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Palavras-Chave: |
Food ingredients; Inulina; Shelf-life; Spray-drying. |
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Thesagro: |
Antioxidante; Carotenóide; Ingrediente; Tecnologia de Alimento; Vida de Prateleira. |
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Thesaurus Nal: |
Antioxidants; Carotenoids; Food technology; Inulin. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/225292/1/document2.pdf
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Marc: |
LEADER 02315naa a2200325 a 4500
001 2133678
005 2022-02-11
008 2021 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1590/1981-6723.21320$2DOI
100 1 $aRIVAS, J. C.
245 $aMicroencapsulation of guava pulp using prebiotic wall material.$h[electronic resource]
260 $c2021
500 $aMicroencapsulamento de polpa de goiaba com material de parede prebiótico.
520 $aImportant functional compounds present in fruits are often lost in technological processes and during storage. Microencapsulation technique allows maintaining the compounds of interest and adding value to the product using functional encapsulating materials. This work aimed to produce microencapsulated guava pulp using the spray-drying technique and a functional encapsulant material, i.e., a mix of inulin and maltodextrin. The guava pulp was analyzed for centesimal composition, carotenoid content, and antioxidant activity. The microspheres were analyzed for retention of carotenoids, antioxidant activity over time, and morphology by Scanning Electron Microscopy (SEM) and X-ray diffraction. Two proportions of coating material could maintain the antioxidant activity of guava pulp. The microencapsulation with a higher percentage of inulin is a preferred option due to the good results of retention and stability regarding antioxidant activity over time, relevant retention of the carotenoid content, and a more stable microstructure. In addition, inulin can add value to powders owing to its inherent functional properties. The product obtained in the study is innovative and interesting, as well as may provide a capable use of these materials as encapsulated agents. In fact, it can be considered a potential functional ingredient.
650 $aAntioxidants
650 $aCarotenoids
650 $aFood technology
650 $aInulin
650 $aAntioxidante
650 $aCarotenóide
650 $aIngrediente
650 $aTecnologia de Alimento
650 $aVida de Prateleira
653 $aFood ingredients
653 $aInulina
653 $aShelf-life
653 $aSpray-drying
700 1 $aCABRAL, L. M. C.
700 1 $aROCHA-LEÃO, M. H. M. DA
773 $tBrazilian Journal of Food Technology$gv. 24, e2020213.
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Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
