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Registro Completo |
Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
Data corrente: |
18/02/2021 |
Data da última atualização: |
11/03/2021 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Autoria: |
SOARES, B. da S.; CARVALHO, C. W. P. de; GARCIA-ROJAS, E. E. |
Afiliação: |
Barbara da Silva Soares, UFRRJ; CARLOS WANDERLEI PILER DE CARVALHO, CTAA; Edwin Elard Garcia-Rojas, UFRRJ, UFF. |
Título: |
Microencapsulation of Sacha Inchi Oil by Complex Coacervates using Ovalbumin-Tannic Acid and Pectin as Wall Materials. |
Ano de publicação: |
2021 |
Fonte/Imprenta: |
Food and Bioprocess Technology, 2021. |
DOI: |
https://doi.org/10.1007/s11947-021-02594-2 |
Idioma: |
Inglês |
Notas: |
Early access. |
Conteúdo: |
The objective of this work was to microencapsulate sacha inchi oil (SIO) by the complex coacervation technique using ovalbu-min (OVA), tannic acid (TA) and pectin (PEC) as wall materials. The interaction between the biopolymers, the encapsulationefficiency (EE%) and the structural and thermal characteristics of the formed microcapsules were confirmed. In addition, thepresence of phenolic compounds (TA) in the wall material increased the nutritional value of the microcapsules. In the process ofmicrocapsule formation by complex coacervation, a pH value of 3.5 and an OVA:PEC ratio of 4:1 led to a high turbidity and astrong interaction between the biopolymers. The interaction between OVA-TA was confirmed and added value to the OVA andPEC complex. The EE% found was between 70 and 80%, with an ideal proportion and total concentration of biopolymers of 2: 1(OVA-TA: PEC) and 2.0%, respectively. As demonstrated using the complex coacervation technique, the microcapsules showedhigh thermal stability and excellent encapsulating capacity without changing the chemical composition of SIO. |
Palavras-Chave: |
Bioactive lipids; Biopolímeros; Eficiência de encapsulamento; Encapsulation efficiency; Lipídios bioativos; Ômega-3. |
Thesagro: |
Ácido Tânico. |
Thesaurus Nal: |
Biopolymers; Encapsulation; Food technology; Lipids; Omega-3 fatty acids. |
Categoria do assunto: |
Q Alimentos e Nutrição Humana |
Marc: |
LEADER 02055naa a2200313 a 4500 001 2130070 005 2021-03-11 008 2021 bl uuuu u00u1 u #d 024 7 $ahttps://doi.org/10.1007/s11947-021-02594-2$2DOI 100 1 $aSOARES, B. da S. 245 $aMicroencapsulation of Sacha Inchi Oil by Complex Coacervates using Ovalbumin-Tannic Acid and Pectin as Wall Materials.$h[electronic resource] 260 $c2021 500 $aEarly access. 520 $aThe objective of this work was to microencapsulate sacha inchi oil (SIO) by the complex coacervation technique using ovalbu-min (OVA), tannic acid (TA) and pectin (PEC) as wall materials. The interaction between the biopolymers, the encapsulationefficiency (EE%) and the structural and thermal characteristics of the formed microcapsules were confirmed. In addition, thepresence of phenolic compounds (TA) in the wall material increased the nutritional value of the microcapsules. In the process ofmicrocapsule formation by complex coacervation, a pH value of 3.5 and an OVA:PEC ratio of 4:1 led to a high turbidity and astrong interaction between the biopolymers. The interaction between OVA-TA was confirmed and added value to the OVA andPEC complex. The EE% found was between 70 and 80%, with an ideal proportion and total concentration of biopolymers of 2: 1(OVA-TA: PEC) and 2.0%, respectively. As demonstrated using the complex coacervation technique, the microcapsules showedhigh thermal stability and excellent encapsulating capacity without changing the chemical composition of SIO. 650 $aBiopolymers 650 $aEncapsulation 650 $aFood technology 650 $aLipids 650 $aOmega-3 fatty acids 650 $aÁcido Tânico 653 $aBioactive lipids 653 $aBiopolímeros 653 $aEficiência de encapsulamento 653 $aEncapsulation efficiency 653 $aLipídios bioativos 653 $aÔmega-3 700 1 $aCARVALHO, C. W. P. de 700 1 $aGARCIA-ROJAS, E. E. 773 $tFood and Bioprocess Technology, 2021.
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Embrapa Agroindústria de Alimentos (CTAA) |
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6. | | SANTOS, M. B.; SANTOS, C. H. C. DOS; CARVALHO, M. G. DE; CARVALHO, C. W. P. de; GARCIA-ROJAS, E. E. Physicochemical, thermal and rheological properties of synthesized carboxymethyl tara gum (Caesalpinia spinosa). International Journal of Biological Macromolecules, v. 134, n. 1, p. 595-603, 2019.Tipo: Artigo em Periódico Indexado | Circulação/Nível: A - 1 |
Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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Registros recuperados : 6 | |
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