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 | Acesso ao texto completo restrito à biblioteca da Embrapa Pecuária Sul. Para informações adicionais entre em contato com cppsul.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Pecuária Sul. |
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Data corrente: |
01/09/2021 |
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Data da última atualização: |
01/09/2021 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
OLIVEIRA, F. M.; OLIVEIRA, R. M.; BUCHWEITZ, L. T. G.; PEREIRA, J. R.; HACKBART, H. C. dos S.; NALERIO, E. S.; BORGES, C. D.; ZAMBIAZI, R. C. |
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Afiliação: |
FERNANDA MOREIRA OLIVEIRA, UFPEL; RAQUEL MOREIRA OLIVEIRA, UFPEL; LUCIA TAMIRES GEHRMANN BUCHWEITZ, UFPEL; JULIANA RODRIGUES PEREIRA, UFPEL; HELEN CRISTINA DOS SANTOS HACKBART, UFPEL; ELEN SILVEIRA NALERIO, CPPSUL; CAROLINE DELLINGHAUSEN BORGES, UFPEL; RUI CARLOS ZAMBIAZI, UFPEL. |
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Título: |
Encapsulation of olive leaf extract (Olea europaea L.) in gelatin/tragacanth gum by complex coacervation for application in sheep meat hamburger. |
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Ano de publicação: |
2021 |
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Fonte/Imprenta: |
Food Control, v. 131, 108426, Jan. 2022. |
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DOI: |
https://doi.org/10.1016/j.foodcont.2021.108426 |
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Idioma: |
Inglês |
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Conteúdo: |
The aim of the study was to encapsulate the phenolic extract of the olive leaf by using gelatin and tragacanth gum as wall materials, followed by complex coacervation or lyophilization. The extract was applied in sheep meat hamburger, in order to reduce oxidative degradation. The gelatin and gelatin/tragacanth matrices showed higher values of encapsulation efficiency and antioxidant activity than the matrix with only tragacanth, independent of the encapsulation technique used. The encapsulation was confirmed through DSC and FTIR analyses, and the particles obtained presented an irregular shape. The application of the particles in hamburger demonstrated that the particles of gelatin and gelatin/tragacanth showed greater capacity to reduce oxidative reactions than those of tragacanth, they provided the highest percentages of phenolic compounds release in the first two months of storage. These particles proved to have higher antioxidant efficiency than sodium erythorbate; however, vitamin C showed the highest antioxidant capacity. |
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Thesagro: |
Antioxidante; Carne; Carne Tratada; Composto Fenólico; Ovino. |
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Categoria do assunto: |
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Marc: |
LEADER 01914naa a2200277 a 4500
001 2133978
005 2021-09-01
008 2021 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1016/j.foodcont.2021.108426$2DOI
100 1 $aOLIVEIRA, F. M.
245 $aEncapsulation of olive leaf extract (Olea europaea L.) in gelatin/tragacanth gum by complex coacervation for application in sheep meat hamburger.$h[electronic resource]
260 $c2021
520 $aThe aim of the study was to encapsulate the phenolic extract of the olive leaf by using gelatin and tragacanth gum as wall materials, followed by complex coacervation or lyophilization. The extract was applied in sheep meat hamburger, in order to reduce oxidative degradation. The gelatin and gelatin/tragacanth matrices showed higher values of encapsulation efficiency and antioxidant activity than the matrix with only tragacanth, independent of the encapsulation technique used. The encapsulation was confirmed through DSC and FTIR analyses, and the particles obtained presented an irregular shape. The application of the particles in hamburger demonstrated that the particles of gelatin and gelatin/tragacanth showed greater capacity to reduce oxidative reactions than those of tragacanth, they provided the highest percentages of phenolic compounds release in the first two months of storage. These particles proved to have higher antioxidant efficiency than sodium erythorbate; however, vitamin C showed the highest antioxidant capacity.
650 $aAntioxidante
650 $aCarne
650 $aCarne Tratada
650 $aComposto Fenólico
650 $aOvino
700 1 $aOLIVEIRA, R. M.
700 1 $aBUCHWEITZ, L. T. G.
700 1 $aPEREIRA, J. R.
700 1 $aHACKBART, H. C. dos S.
700 1 $aNALERIO, E. S.
700 1 $aBORGES, C. D.
700 1 $aZAMBIAZI, R. C.
773 $tFood Control$gv. 131, 108426, Jan. 2022.
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Registro original: |
Embrapa Pecuária Sul (CPPSUL) |
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Registro Completo
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Biblioteca(s): |
Embrapa Agroindústria Tropical. |
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Data corrente: |
04/01/2021 |
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Data da última atualização: |
12/01/2021 |
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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: |
TORRES, A. B. B.; ROCHA, A. R. DA; SILVA, T. L. C. DA; SOUZA, J. N. DE; GONDIM, R. S. |
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Afiliação: |
ANDREI BOSCO BEZERRA TORRES, Universidade Federal do Ceará; ATSLANDS REGO DA ROCHA, Universidade Federal do Ceará; TICIANA LINHARES COELHO DA SILVA, Universidade Federal do Ceará; JOSÉ NEUMAN DE SOUZA, Universidade Federal do Ceará; RUBENS SONSOL GONDIM, CNPAT. |
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Título: |
Multilevel data fusion for the internet of things in smart agriculture. |
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Ano de publicação: |
2020 |
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Fonte/Imprenta: |
Computers and Electronics in Agriculture, [Amsterdam], v. 171, artigo 105309, 16 p., Apr. 2020. |
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DOI: |
https://doi.org/10.1016/j.compag.2020.105309 |
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Idioma: |
Inglês |
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Palavras-Chave: |
Agricultura inteligente; Data fusion; Fusão de dados; Internet das Coisas; Internet of things; Smart agriculture. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/219836/1/ART20145.pdf
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Marc: |
LEADER 00799naa a2200241 a 4500
001 2128927
005 2021-01-12
008 2020 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1016/j.compag.2020.105309$2DOI
100 1 $aTORRES, A. B. B.
245 $aMultilevel data fusion for the internet of things in smart agriculture.$h[electronic resource]
260 $c2020
653 $aAgricultura inteligente
653 $aData fusion
653 $aFusão de dados
653 $aInternet das Coisas
653 $aInternet of things
653 $aSmart agriculture
700 1 $aROCHA, A. R. DA
700 1 $aSILVA, T. L. C. DA
700 1 $aSOUZA, J. N. DE
700 1 $aGONDIM, R. S.
773 $tComputers and Electronics in Agriculture, [Amsterdam]$gv. 171, artigo 105309, 16 p., Apr. 2020.
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Embrapa Agroindústria Tropical (CNPAT) |
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