| |
|
|
| Registros recuperados : 8 | |
| 1. |  | MALTA, D. S.; HELM, C. V.; JORGE, R. M. M.; MATHIAS, A. L. Composição nutricional da amêndoa do pinhão da Araucaria angustifolia de seis localidades do sul brasileiro. In: EVENTOS ARAUCÁRIA: PESQUISA, INOVAÇÃO E TECNOLOGIAS PARA SISTEMAS DE PRODUÇÃO, ERVA-MATE XXI: INOVAÇÃO E TECNOLOGIAS PARA O SETOR ERVATEIRO, 2020, Colombo. Anais. Colombo: Embrapa Florestas, 2021. p. 34. (Embrapa Florestas. Documentos, 344). Resumo.| Biblioteca(s): Embrapa Florestas. |
|    |
| 3. | | LAUREANTI, E. J. G.; PAIVA, T. S.; TASSO, I. de S.; DALLABONA, I. D.; HELM, C. V.; JORGE, L. M. de M.; JORGE, R. M. M. Development of active cassava starch films reinforced with waste from industrial wine production and enriched with pink pepper extract. Journal of Applied Polymer Science, v. 138, e50922, 2021. 16 p.| Biblioteca(s): Embrapa Florestas. |
|  |
| 4. | | OMOTO, E. S.; ANDRADE, C. M. G.; JORGE, R. M. M.; COUTINHO, M. R.; PARAÍSO, P. R.; JORGE, L. M. de M. Modelagem matemática e análise da hidratação de grãos de ervilha. Ciência e Tecnologia de Alimentos, Campinas, v. 29, n. 1, p. 12-18, jan./mar. 2009.| Biblioteca(s): Embrapa Hortaliças. |
| |
| 5. | | OMOTO, E. S.; ANDRADE, C. M. G.; JORGE, R. M. M.; COUTINHO, M. R.; PARAÍSO, P. R.; JORGE, L. M. de M. Modelagem matemáticas e análise da hidratação de grãos de ervilha. Ciência e Tecnologia de Alimentos, Campinas, v. 27, n. 1, p. 12-18, jan./mar. 2009.| Biblioteca(s): Embrapa Hortaliças. |
| |
| 6. | | SANTANA NETO, D. C. de; PAIVA, T. S.; SANTOS, R. W. S. dos; HELM, C. V.; SILVA, F. A. P. da; JORGE, L. M. de M.; JORGE, R. M. M. Potential of Pinhão husk (Araucaria angustifolia) as a structural reinforcement agent in the properties of edible films of Pinhão flour and gelatin. Journal of Applied Polymer Science, v. 141, n. 15, 2024.| Biblioteca(s): Embrapa Florestas. |
| |
| 7. | | ANTHERO, A. G. da S.; BACH, F.; AMARAL, B. do; JORGE, R. M. M.; MARQUETTI, I.; CLETO, P. B.; LIMA, J. M. de; HELM, C. V.; PERALTA-ZAMORA, P. G.; JORGE, L. M. Production and characterization of oat malt, and Principal Component Analysis (PCA). In: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS , 12., 2017, Campinas. Ciência de alimentos e seu impacto no mundo em transformação. Campinas: UNICAMP, 2017.| Biblioteca(s): Embrapa Florestas. |
| |
| 8. | | DALLABONA, I. D.; LIMA, G. G. de; CESTARO, B. I.; TIASSO, I. de S.; PAIVA, T. S.; LAUREANTI, E. J. G.; JORGE, L. M. de M.; SILVA, B. J. G. da; HELM, C. V.; MATHIAS, A. L.; JORGE, R. M. M. Development of alginate beads with encapsulated jabuticaba peel and propolis extracts to achieve a new natural colorant antioxidant additive. International Journal of Biological Macromolecules, v, 163, p. 1421-1432, Nov. 2020,| Biblioteca(s): Embrapa Florestas. |
| |
| Registros recuperados : 8 | |
|
|
|
 | Acesso ao texto completo restrito à biblioteca da Embrapa Florestas. Para informações adicionais entre em contato com cnpf.biblioteca@embrapa.br. |
Registro Completo
|
Biblioteca(s): |
Embrapa Florestas. |
|
Data corrente: |
18/10/2020 |
|
Data da última atualização: |
18/10/2020 |
|
Tipo da produção científica: |
Artigo em Periódico Indexado |
|
Circulação/Nível: |
A - 1 |
|
Autoria: |
DALLABONA, I. D.; LIMA, G. G. de; CESTARO, B. I.; TIASSO, I. de S.; PAIVA, T. S.; LAUREANTI, E. J. G.; JORGE, L. M. de M.; SILVA, B. J. G. da; HELM, C. V.; MATHIAS, A. L.; JORGE, R. M. M. |
|
Afiliação: |
Ithiara Dalponte Dallabona, UFPR; Gabriel Goetten de Lima, UFPR / Athlone Institute of Technology; Beatriz Isabella Cestaro, UFPR; Ivisson de Souza Tasso, UFPR; Thainnane Silva Paiva, UFPR; Emanuele Joana Gbur Laureanti, UFPR; Luiz Mario de Matos Jorge, UEM; Bruno José Gonçalves da Silva, UFPR; CRISTIANE VIEIRA HELM, CNPF; Alvaro Luiz Mathias, UFPR; Regina Maria Matos Jorge, UFPR. |
|
Título: |
Development of alginate beads with encapsulated jabuticaba peel and propolis extracts to achieve a new natural colorant antioxidant additive. |
|
Ano de publicação: |
2020 |
|
Fonte/Imprenta: |
International Journal of Biological Macromolecules, v, 163, p. 1421-1432, Nov. 2020, |
|
DOI: |
https://doi.org/10.1016/j.ijbiomac.2020.07.256 |
|
Idioma: |
Inglês |
|
Conteúdo: |
This work aims to encapsulate anthocyanins and phenolic compounds extracted from a native Brazilian fruit peel - jabuticaba (Plinia cauliflora (Mart.) Kausel) and propolis from Tubuna (Scaptotrigona bipunctata) stingless bees, with great potential benefits for human health. The alginate encapsulation was conducted by the ionotropic gelation through the dripping into the CaCl2 solution. Both raw extracts were characterized by TPC - total phenolic content (Folin-Ciocalteu), AA -antioxidant activity (DPPH and ABTS assays), and TMAC - total monomeric anthocyanin concentration (pH differential method); as well as their resultant mixture (2:1 jabuticaba/propolis). The obtained beads presented highly efficient encapsulation of total polyphenols (~98%) and monomeric anthocyanins (~89%), with spherical morphology and smooth surface obtaining a mean diameter between 200 and 250 ?m. In vitro release study showed that JPE/alginate beads were completely disintegrated at pH 7.4 (intestinal pH), but they were resistant to gastric pH (1.2) presenting a slow release of about 40% in 240 min. This is the first report that encapsulates the mixture of jabuticaba and propolis extracts and may contribute to the utilization of a great source of bioactive compounds besides the potential pigment of anthocyanins, an alternative to natural and healthy food/beverage colorants. |
|
Palavras-Chave: |
Polyphenolics; Scaptotrigona bipunctata. |
|
Thesagro: |
Jabuticaba. |
|
Thesaurus NAL: |
Anthocyanins; Plinia cauliflora. |
|
Categoria do assunto: |
-- |
|
Marc: |
LEADER 02394naa a2200313 a 4500
001 2125609
005 2020-10-18
008 2020 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1016/j.ijbiomac.2020.07.256$2DOI
100 1 $aDALLABONA, I. D.
245 $aDevelopment of alginate beads with encapsulated jabuticaba peel and propolis extracts to achieve a new natural colorant antioxidant additive.$h[electronic resource]
260 $c2020
520 $aThis work aims to encapsulate anthocyanins and phenolic compounds extracted from a native Brazilian fruit peel - jabuticaba (Plinia cauliflora (Mart.) Kausel) and propolis from Tubuna (Scaptotrigona bipunctata) stingless bees, with great potential benefits for human health. The alginate encapsulation was conducted by the ionotropic gelation through the dripping into the CaCl2 solution. Both raw extracts were characterized by TPC - total phenolic content (Folin-Ciocalteu), AA -antioxidant activity (DPPH and ABTS assays), and TMAC - total monomeric anthocyanin concentration (pH differential method); as well as their resultant mixture (2:1 jabuticaba/propolis). The obtained beads presented highly efficient encapsulation of total polyphenols (~98%) and monomeric anthocyanins (~89%), with spherical morphology and smooth surface obtaining a mean diameter between 200 and 250 ?m. In vitro release study showed that JPE/alginate beads were completely disintegrated at pH 7.4 (intestinal pH), but they were resistant to gastric pH (1.2) presenting a slow release of about 40% in 240 min. This is the first report that encapsulates the mixture of jabuticaba and propolis extracts and may contribute to the utilization of a great source of bioactive compounds besides the potential pigment of anthocyanins, an alternative to natural and healthy food/beverage colorants.
650 $aAnthocyanins
650 $aPlinia cauliflora
650 $aJabuticaba
653 $aPolyphenolics
653 $aScaptotrigona bipunctata
700 1 $aLIMA, G. G. de
700 1 $aCESTARO, B. I.
700 1 $aTIASSO, I. de S.
700 1 $aPAIVA, T. S.
700 1 $aLAUREANTI, E. J. G.
700 1 $aJORGE, L. M. de M.
700 1 $aSILVA, B. J. G. da
700 1 $aHELM, C. V.
700 1 $aMATHIAS, A. L.
700 1 $aJORGE, R. M. M.
773 $tInternational Journal of Biological Macromolecules, v, 163, p. 1421-1432, Nov. 2020
Download
Esconder MarcMostrar Marc Completo |
|
Registro original: |
Embrapa Florestas (CNPF) |
|
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
Fechar
|
| Nenhum registro encontrado para a expressão de busca informada. |
|
|
