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 | Acesso ao texto completo restrito à biblioteca da Embrapa Florestas. Para informações adicionais entre em contato com cnpf.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Florestas. |
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Data corrente: |
09/10/2020 |
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Data da última atualização: |
13/09/2021 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
LAZZAROTTO, S. R. da S.; LAZZAROTTO, M.; SILVEIRA, A. C. da; WENDLING, I.; SCHNITZLER, E. |
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Afiliação: |
Simone Rosa da Silveira Lazzarotto, UEPG; MARCELO LAZZAROTTO, CNPF; Ana Claudia da Silveira, UFPR; IVAR WENDLING, CNPF; Egon Schnitzler, UEPG. |
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Título: |
Corn starch incorporated with freeze-concentrated Ilex paraguariensis extracts: a potential nutraceutical product. |
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Ano de publicação: |
2021 |
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Fonte/Imprenta: |
Journal of Thermal Analysis and Calorimetry, v. 146, n. 1, p. 171-176, Oct. 2021. |
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DOI: |
https://doi.org/10.1007/s10973-020-09971-7 |
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Idioma: |
Inglês |
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Conteúdo: |
Yerba mate (Ilex paraguariensis) traditionally grown in South America. Its extract contains bioactive compounds which are associated with pharmacological activities. Freeze-concentration (cryoconcentration) process allows the removal of water preserving the bioactive compounds in extracts. Furthermore, yerba mate extract incorporation into starches is promising for food and pharmaceutical uses. This process can be evaluated using simultaneous Thermogravimetry and differential thermal analysis (TG?DTA). The aim of this study was to obtain corn starch incorporated with freeze-concentrated yerba mate extract. The evaluation of freeze-concentration was carried by extracts analyses of density, total dry matter and ash. The evaluation of yerba mate extract incorporation into corn starch was performed using simultaneous TG?DTA system. Density results revealed extracts different composition and dry matter indicated that compounds were concentrated at 0.576% ratio after freeze-concentration stage. Nevertheless, incorporated starches showed exothermic peaks in DTA curves at temperatures between 287 and 514 °C, which increased in intensity in agreement with freeze-concentration stages advance. Thus, yerba mate oxygenated compounds were incorporated into starches. Nutraceutical products can be obtained using the incorporation of yerba mate extract into starches; however, further studies are necessary to extend these applications. |
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Palavras-Chave: |
Amido de milho; Análise térmica; Composto bioativo; Cryoconcentration; Erva mate; Extract incorporation; Oxygenated compounds evaluation; Yerba mate extract. |
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Thesagro: |
Ilex Paraguariensis. |
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Thesaurus Nal: |
Bioactive compounds; Thermal analysis. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 02469naa a2200313 a 4500
001 2125383
005 2021-09-13
008 2021 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1007/s10973-020-09971-7$2DOI
100 1 $aLAZZAROTTO, S. R. da S.
245 $aCorn starch incorporated with freeze-concentrated Ilex paraguariensis extracts$ba potential nutraceutical product.$h[electronic resource]
260 $c2021
520 $aYerba mate (Ilex paraguariensis) traditionally grown in South America. Its extract contains bioactive compounds which are associated with pharmacological activities. Freeze-concentration (cryoconcentration) process allows the removal of water preserving the bioactive compounds in extracts. Furthermore, yerba mate extract incorporation into starches is promising for food and pharmaceutical uses. This process can be evaluated using simultaneous Thermogravimetry and differential thermal analysis (TG?DTA). The aim of this study was to obtain corn starch incorporated with freeze-concentrated yerba mate extract. The evaluation of freeze-concentration was carried by extracts analyses of density, total dry matter and ash. The evaluation of yerba mate extract incorporation into corn starch was performed using simultaneous TG?DTA system. Density results revealed extracts different composition and dry matter indicated that compounds were concentrated at 0.576% ratio after freeze-concentration stage. Nevertheless, incorporated starches showed exothermic peaks in DTA curves at temperatures between 287 and 514 °C, which increased in intensity in agreement with freeze-concentration stages advance. Thus, yerba mate oxygenated compounds were incorporated into starches. Nutraceutical products can be obtained using the incorporation of yerba mate extract into starches; however, further studies are necessary to extend these applications.
650 $aBioactive compounds
650 $aThermal analysis
650 $aIlex Paraguariensis
653 $aAmido de milho
653 $aAnálise térmica
653 $aComposto bioativo
653 $aCryoconcentration
653 $aErva mate
653 $aExtract incorporation
653 $aOxygenated compounds evaluation
653 $aYerba mate extract
700 1 $aLAZZAROTTO, M.
700 1 $aSILVEIRA, A. C. da
700 1 $aWENDLING, I.
700 1 $aSCHNITZLER, E.
773 $tJournal of Thermal Analysis and Calorimetry$gv. 146, n. 1, p. 171-176, Oct. 2021.
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Registro original: |
Embrapa Florestas (CNPF) |
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| Registros recuperados : 41 | |
| 12. |  | LAZZAROTTO, S. R. da S.; BET, C. D.; HORNUNG, P. S.; LAZZAROTTO, M.; SCHNITZLER, E. Induced effects by oxidation with potassium permanganate on the thermal, morphological, colorimetric and pasting properties of corn starch. Ukrainian Food Journal, v. 6, n. 2, p. 197-210, 2017.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: B - 5 |
| Biblioteca(s): Embrapa Florestas. |
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| 14. | | HORNUNG, P. S.; OLIVEIRA, C. S. de; LAZZAROTTO, M.; LAZZAROTTO, S. R. da S.; SCHNITZLER, E. Investigation of the photo-oxidation of cassava starch granules: thermal, rheological and structural behaviour. Journal of Thermal Analysis and Calorimetry, v. 123, n. 3, p. 2129-2137, Mar. 2016.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: A - 1 |
| Biblioteca(s): Embrapa Florestas. |
|  |
| 15. | | HORNUNG, P. S.; LAZZAROTTO, S, R. da S.; OLIVEIRA, C. S. de; LAZZAROTTO, M.; SCHNITZLER, E. Simultaneous TG-DTA and DSC techniques on pinhão starch double modified. Brazilian Journal of Thermal Analysis, v. 7, p. 104-107, 2015. Disponível na internet. Edição dos Anais do 7º Simpósio de Análise Térmica, 2015, Bauru.| Tipo: Artigo em Anais de Congresso |
| Biblioteca(s): Embrapa Florestas. |
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| 17. | | HORNUNG, P. S.; CORDOBA, L. do P.; LAZZAROTTO, S. R. da S.; SCHNITZLER, E.; LAZZAROTTO, M.; RIBANI, R. H. Brazilian dioscoreaceas starches: thermal, structural and rheological properties compared to commercial starches. Journal of Thermal Analysis and Calorimetry, v. 127, n. 3, p. 1869-1877, Mar. 2017.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: A - 1 |
| Biblioteca(s): Embrapa Florestas. |
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| 19. | | HORNUNG, P. S.; GRANZA, A. G.; LAZZAROTTO, S. R. da R.; RIBANI, R. H.; LAZZAROTTO, M.; SCHNITZLER, E. Thermal and rheological behavior of native and modified starch Araucaria angustifolia (pinhão). In: CONGRESSO BRASILEIRO DE ANÁLISE TÉRMICA E CALORIMETRIA, 9., 2014, Serra Negra. Trabalhos. [S.l.]: ABRATEC, 2014. 6 p. Disponibilizado online. CBRATEC.| Tipo: Artigo em Anais de Congresso |
| Biblioteca(s): Embrapa Florestas. |
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| Registros recuperados : 41 | |
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| Nenhum registro encontrado para a expressão de busca informada. |
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