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Registro Completo |
Biblioteca(s): |
Embrapa Instrumentação. |
Data corrente: |
14/05/2024 |
Data da última atualização: |
11/06/2024 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Autoria: |
OLIVEIRA, W. Q. de; NUMA, I. A. N.; ALVIM, I. D.; AZEREDO, H. M. C. de; SANTOS, L. B.; BORSOI, F. T.; ARAÚJO, F. F. de; SAWAIA, A. C. H. F.; NASCIMENTO, G. C. do; CLERICI, M. T. P. S.; SACRAMENTO, C. K. do; PASTORE, G. M. |
Afiliação: |
FACULTY OF FOOD ENGINEERING, UNIVERSITY OF CAMPINAS; FACULTY OF FOOD ENGINEERING, UNIVERSITY OF CAMPINAS; FOOD TECHNOLOGY INSTITUTE (ITAL); HENRIETTE MONTEIRO C DE AZEREDO, CNPDIA; UNESP – SAO PAULO STATE UNIVERSITY; FOOD TECHNOLOGY INSTITUTE (ITAL); FACULTY OF FOOD ENGINEERING, UNIVERSITY OF CAMPINAS; FACULTY OF PHARMACEUTICAL SCIENCE, UNIVERSITY OF CAMPINAS; SCHOOL OF FOOD ENGINEERING, UNIVERSITY OF CAMPINAS; SCHOOL OF FOOD ENGINEERING, UNIVERSITY OF CAMPINAS; STATE UNIVERSITY OF SANTA CRUZ; FACULTY OF FOOD ENGINEERING, UNIVERSITY OF CAMPINAS. |
Título: |
Multilayer microparticles for programmed sequential release of phenolic compounds from Eugenia stipitata: Stability and bioavailability. |
Ano de publicação: |
2024 |
Fonte/Imprenta: |
Food Chemistry, v.443, 138579, 2024. |
Páginas: |
1 - 12 |
ISSN: |
0308-8146 |
DOI: |
https://doi.org/10.1016/j.foodchem.2024.138579 |
Idioma: |
Inglês |
Conteúdo: |
ABSTRACT A co-delivery system based on multilayer microparticles was developed and characterized for the sequential release of phenolic compounds (PCs) using different encapsulation processes (spray drying: SD and dryingchilling spray: SDC) and wall materials to improve the stability and bioavailability of PCs. Samples were characterized in terms of process yield (PY%), phenolic retention efficiency (PRE%), chemical structure and crystallinity (NMR, FTIR, DXR), thermal stability (DSC and FT-IR), anti-radical capacity (ORAC and ABTS) and in vitro digestion. PRE% of samples by SD were higher (p < 0.05) than SDC due to the formation of PCs from CRF (cara-roxo flour). NMR, FTIR, DXR confirmed the presence of key components and interactions for the formation of the advanced co-delivery system. The SDC particles showed crystalline regions by XRD and were stable at ~47 ◦C. All samples showed good release of PC in the intestinal phase, and antiradical capacity that reached 23.66 µmol TE g− 1. . |
Palavras-Chave: |
Araçá-boi; Cará-roxo; Co-encapsulation; Spray chilling. |
Categoria do assunto: |
-- |
Marc: |
LEADER 02037naa a2200337 a 4500 001 2164255 005 2024-06-11 008 2024 bl uuuu u00u1 u #d 022 $a0308-8146 024 7 $ahttps://doi.org/10.1016/j.foodchem.2024.138579$2DOI 100 1 $aOLIVEIRA, W. Q. de 245 $aMultilayer microparticles for programmed sequential release of phenolic compounds from Eugenia stipitata$bStability and bioavailability.$h[electronic resource] 260 $c2024 300 $a1 - 12 520 $aABSTRACT A co-delivery system based on multilayer microparticles was developed and characterized for the sequential release of phenolic compounds (PCs) using different encapsulation processes (spray drying: SD and dryingchilling spray: SDC) and wall materials to improve the stability and bioavailability of PCs. Samples were characterized in terms of process yield (PY%), phenolic retention efficiency (PRE%), chemical structure and crystallinity (NMR, FTIR, DXR), thermal stability (DSC and FT-IR), anti-radical capacity (ORAC and ABTS) and in vitro digestion. PRE% of samples by SD were higher (p < 0.05) than SDC due to the formation of PCs from CRF (cara-roxo flour). NMR, FTIR, DXR confirmed the presence of key components and interactions for the formation of the advanced co-delivery system. The SDC particles showed crystalline regions by XRD and were stable at ~47 ◦C. All samples showed good release of PC in the intestinal phase, and antiradical capacity that reached 23.66 µmol TE g− 1. . 653 $aAraçá-boi 653 $aCará-roxo 653 $aCo-encapsulation 653 $aSpray chilling 700 1 $aNUMA, I. A. N. 700 1 $aALVIM, I. D. 700 1 $aAZEREDO, H. M. C. de 700 1 $aSANTOS, L. B. 700 1 $aBORSOI, F. T. 700 1 $aARAÚJO, F. F. de 700 1 $aSAWAIA, A. C. H. F. 700 1 $aNASCIMENTO, G. C. do 700 1 $aCLERICI, M. T. P. S. 700 1 $aSACRAMENTO, C. K. do 700 1 $aPASTORE, G. M. 773 $tFood Chemistry$gv.443, 138579, 2024.
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Embrapa Instrumentação (CNPDIA) |
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Registros recuperados : 6 | |
2. | | OLIVEIRA, W. Q. DE; ARAÚJO, A. W. DE O.; WURLITZER, N. J.; BASTOS, M. do S. R.; FURTADO, R. F. Effect of the reaction volume on the formation of microparticles of the pequi oil (Caryocar coriaceum Wittm.) by complex coacervation. Chemical Engineering Transactions, Milano, v. 74, p. 445-450, maio, 2019.Tipo: Artigo em Periódico Indexado | Circulação/Nível: A - 2 |
Biblioteca(s): Embrapa Agroindústria Tropical. |
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4. | | PINHO, L. X.; OLIVEIRA, M.; OLIVEIRA, W. Q.; FURTADO, R. F.; BASTOS, M. do S. R.; BISWAS, A.; CHENG, H. N.; FIGUEIREDO, R. W. Preparation and characterisation of zein and chitosan edible film. In: CONGRESSO BRASILEIRO DE CIÊNCIA E TECNOLOGIA DE ALIMENTOS, 25., 2016, Gramado. Anais... Gramado: sbCTA-RS, 2016.Tipo: Artigo em Anais de Congresso |
Biblioteca(s): Embrapa Agroindústria Tropical. |
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5. | | OLIVEIRA, W. Q. de; WURLITZER, N. J.; ARAÚJO, A. W. D. O.; COMUNIAN, T. A.; BASTOS, M. do S. R.; OLIVEIRA, A. L. de; MAGALHAES, H. C. R.; RIBEIRO, H. L.; FIGUEIREDO, R. W. de; SOUSA, P. H. M. de. Complex coacervates of cashew gum and gelatin as carriers of green coffee oil: The effect ofmicrocapsule application on the rheological and sensorial quality of a fruit juice. Food Research International, 131, art. no. 109047, 2020.Tipo: Artigo em Periódico Indexado | Circulação/Nível: A - 1 |
Biblioteca(s): Embrapa Agroindústria Tropical. |
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6. | | OLIVEIRA, W. Q. de; NUMA, I. A. N.; ALVIM, I. D.; AZEREDO, H. M. C. de; SANTOS, L. B.; BORSOI, F. T.; ARAÚJO, F. F. de; SAWAIA, A. C. H. F.; NASCIMENTO, G. C. do; CLERICI, M. T. P. S.; SACRAMENTO, C. K. do; PASTORE, G. M. Multilayer microparticles for programmed sequential release of phenolic compounds from Eugenia stipitata: Stability and bioavailability. Food Chemistry, v.443, 138579, 2024. 1 - 12Tipo: Artigo em Periódico Indexado | Circulação/Nível: A - 1 |
Biblioteca(s): Embrapa Instrumentação. |
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Registros recuperados : 6 | |
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