Data/hora: 08/06/2024 06:44:26

Biblioteca(s): 	Embrapa Pecuária Sul.	
Tipo da produção científica: 	Artigo em Periódico Indexado	
Circulação/Nível: 	A - 1	
Data corrente: 	01/09/2021	
Data da última atualização: 	01/09/2021	
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.	
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.	
Título: 	Encapsulation of olive leaf extract (Olea europaea L.) in gelatin/tragacanth gum by complex coacervation for application in sheep meat hamburger.	
Ano de publicação: 	2021	
Fonte/Imprenta: 	Food Control, v. 131, 108426, Jan. 2022.	
DOI: 	https://doi.org/10.1016/j.foodcont.2021.108426	
Idioma: 	Inglês	
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.	
Thesagro: 	Antioxidante; Carne; Carne Tratada; Composto Fenólico; Ovino.	
Categoria do assunto: 	--	
Registro original: 	Embrapa Pecuária Sul (CPPSUL)	
Exemplares: 	CPPSUL - (14812-1) - UPC - AP - DD -  -  -  - DIS