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| 1. |  | NOVOTNY, E. H.; ROMEIRO, G. A.; FIGUEIREDO, M. K. K.; ROCHA, J. D.; AZEVEDO, E. R. de; BONAGAMBA, T. J.; HAYES, M. H. B. 13C-MMR spectroscopy evaluation of different pyrolysis feedstock. In: ANNUAL INTERNATIONAL MEETING OF THE INTERNATIONAL BIOCHAR INITIATIVE, 2., 2008, Newcastle. Abstracts... Newcastle: IBI, 2008, p. 16.| Biblioteca(s): Embrapa Agroenergia. |
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| 2. | | NOVOTNY, E. H.; ROMEIRO, G. A.; FIGUEIREDO, M. K. K.; ROCHA, J. D.; AZEVEDO, E. R. de; BONAGAMBA, T. J.; HAYES, M. H. B. 13C-NMR spectroscopy evaluation of different pyrolysis feedstock. In: ANNUAL INTERNATIONAL MEETING OF THE INTERNATIONAL BIOCHAR INITIATIVE, 2., 2008, Newcastle. Biochar, sustainability and security in a changing climate. Newcastle: International Biochar Initiative, 2008. p. 26. Ref. B18.| Biblioteca(s): Embrapa Solos. |
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| Registros recuperados : 2 | |
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Registro Completo
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
07/10/2019 |
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Data da última atualização: |
17/05/2022 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 1 |
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Autoria: |
SAMPAIO, G. L. A.; PACHECO, S.; RIBEIRO, A. P. de O.; GALDEANO, M. C.; GOMES, F. dos S.; TONON, R. V. |
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Afiliação: |
Gessica L. A. Sampaio, UFRJ; SIDNEY PACHECO, CTAA; ANA PAULA DE OLIVEIRA RIBEIRO, CTAA; MELICIA CINTIA GALDEANO, CTAA; FLAVIA DOS SANTOS GOMES, CTAA; RENATA VALERIANO TONON, CTAA. |
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Título: |
Encapsulation of a lycopene-rich watermelon concentrate in alginate and pectin beads: Characterization and stability. |
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Ano de publicação: |
2019 |
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Fonte/Imprenta: |
LWT - Food Science and Technology, v. 116, 108589, p. 1-8, 2019. |
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Idioma: |
Inglês |
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Conteúdo: |
The aim of this work was to evaluate the influence of the type of polymer and the effect of drying on the stability of lycopene-rich beads obtained by ionic gelation of a watermelon concentrate. Sodium alginate and pectin were used as polymers for encapsulation. The wet and the dried beads were characterized for lycopene retention when exposed to different thermal treatments (60 °C and 90 °C) and pHs (2, 5 and 8), as well as for particle size distribution, morphology and thermogravimetric analysis. All the particles showed high lycopene protection against the evaluated conditions of temperature and pH. Storage stability at different temperatures was also evaluated. The wet beads produced with alginate and pectin showed lycopene retention of 29 and 21%, respectively, after 8 weeks of refrigerated storage, while the dried beads were showed retentions higher than 80% above 25 °C. Ionic gelation showed to be a promising alternative to obtain stable lycopene-rich dried ingredients. |
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Palavras-Chave: |
Ionic gelation; Stability. |
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Thesaurus NAL: |
Lycopene; Physical properties; Polysaccharides. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/202607/1/2019-SAMPAIO-et-al.-2019.pdf
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Marc: |
LEADER 01735naa a2200241 a 4500
001 2112815
005 2022-05-17
008 2019 bl uuuu u00u1 u #d
100 1 $aSAMPAIO, G. L. A.
245 $aEncapsulation of a lycopene-rich watermelon concentrate in alginate and pectin beads$bCharacterization and stability.$h[electronic resource]
260 $c2019
520 $aThe aim of this work was to evaluate the influence of the type of polymer and the effect of drying on the stability of lycopene-rich beads obtained by ionic gelation of a watermelon concentrate. Sodium alginate and pectin were used as polymers for encapsulation. The wet and the dried beads were characterized for lycopene retention when exposed to different thermal treatments (60 °C and 90 °C) and pHs (2, 5 and 8), as well as for particle size distribution, morphology and thermogravimetric analysis. All the particles showed high lycopene protection against the evaluated conditions of temperature and pH. Storage stability at different temperatures was also evaluated. The wet beads produced with alginate and pectin showed lycopene retention of 29 and 21%, respectively, after 8 weeks of refrigerated storage, while the dried beads were showed retentions higher than 80% above 25 °C. Ionic gelation showed to be a promising alternative to obtain stable lycopene-rich dried ingredients.
650 $aLycopene
650 $aPhysical properties
650 $aPolysaccharides
653 $aIonic gelation
653 $aStability
700 1 $aPACHECO, S.
700 1 $aRIBEIRO, A. P. de O.
700 1 $aGALDEANO, M. C.
700 1 $aGOMES, F. dos S.
700 1 $aTONON, R. V.
773 $tLWT - Food Science and Technology$gv. 116, 108589, p. 1-8, 2019.
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Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
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