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 | Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria de Alimentos. Para informações adicionais entre em contato com ctaa.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
09/02/2023 |
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Data da última atualização: |
13/02/2023 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
MAZZA, K. E. L.; COSTA, A. M. M.; SILVA, J. P. L. da; ALVIANO, D. S.; BIZZO, H. R.; TONON, R. V. |
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Afiliação: |
KAREN ELBERT LEAL MAZZA, UFRJ; ANDRE MESQUITA MAGALHÃES COSTA, UFRJ; JANINE PASSOS LIMA DA SILVA, CTAA; DANIELA SALES ALVIANO; HUMBERTO RIBEIRO BIZZO, CTAA; RENATA VALERIANO TONON, CTAA. |
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Título: |
Microencapsulation of marjoram essential oil as a food additive using sodium alginate and whey protein isolate. |
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Ano de publicação: |
2023 |
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Fonte/Imprenta: |
International Journal of Biological Macromolecules, v. 233, 123478, p. 1-11, 2023. |
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DOI: |
https://doi.org/10.1016/j.ijbiomac.2023.123478 |
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Idioma: |
Inglês |
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Conteúdo: |
Encapsulation techniques are generally used to preserve the volatile compounds of essential oils. This study aimed to evaluate the influence of process variables on the microencapsulation of marjoram essential oil (MEO) (Origanum majorana L.) by ionic gelation. The effect of sodium alginate concentration (0.5?2 g/100 mL), emulsifier concentration (0.5?2 g/100 mL whey protein isolate (WPI)), and cationic bath concentration (0.05?0.3 mol/L CaCl2) on the emulsions and beads properties were investigated, according to a rotatable central composite design. MEO chemical composition and antimicrobial activity were assessed. Emulsions were characterized for droplet size and viscosity, while the particles were analyzed for encapsulation efficiency, size and circularity, and morphology. High concentrations of alginate and WPI intensified the porous structure of the beads, reducing droplet mean diameter and encapsulation efficiency. High alginate concentrations also increased emulsion viscosity, affecting positively beads' circularity. The intermediate concentration of sodium alginate (1.25 g/100 mL), WPI (1.25 g/100 mL), and CaCl2 (0.175 mol/L) were selected as the most appropriate conditions to produce beads with satisfactory circularity and high encapsulation efficiency. |
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Palavras-Chave: |
Alginate beads; Emulsion properties; Encapsulation efficiency; Morphology. |
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Thesaurus Nal: |
Emulsions; Encapsulation; Origanum majorana; Whey protein isolate. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 02210naa a2200289 a 4500
001 2151606
005 2023-02-13
008 2023 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1016/j.ijbiomac.2023.123478$2DOI
100 1 $aMAZZA, K. E. L.
245 $aMicroencapsulation of marjoram essential oil as a food additive using sodium alginate and whey protein isolate.$h[electronic resource]
260 $c2023
520 $aEncapsulation techniques are generally used to preserve the volatile compounds of essential oils. This study aimed to evaluate the influence of process variables on the microencapsulation of marjoram essential oil (MEO) (Origanum majorana L.) by ionic gelation. The effect of sodium alginate concentration (0.5?2 g/100 mL), emulsifier concentration (0.5?2 g/100 mL whey protein isolate (WPI)), and cationic bath concentration (0.05?0.3 mol/L CaCl2) on the emulsions and beads properties were investigated, according to a rotatable central composite design. MEO chemical composition and antimicrobial activity were assessed. Emulsions were characterized for droplet size and viscosity, while the particles were analyzed for encapsulation efficiency, size and circularity, and morphology. High concentrations of alginate and WPI intensified the porous structure of the beads, reducing droplet mean diameter and encapsulation efficiency. High alginate concentrations also increased emulsion viscosity, affecting positively beads' circularity. The intermediate concentration of sodium alginate (1.25 g/100 mL), WPI (1.25 g/100 mL), and CaCl2 (0.175 mol/L) were selected as the most appropriate conditions to produce beads with satisfactory circularity and high encapsulation efficiency.
650 $aEmulsions
650 $aEncapsulation
650 $aOriganum majorana
650 $aWhey protein isolate
653 $aAlginate beads
653 $aEmulsion properties
653 $aEncapsulation efficiency
653 $aMorphology
700 1 $aCOSTA, A. M. M.
700 1 $aSILVA, J. P. L. da
700 1 $aALVIANO, D. S.
700 1 $aBIZZO, H. R.
700 1 $aTONON, R. V.
773 $tInternational Journal of Biological Macromolecules$gv. 233, 123478, p. 1-11, 2023.
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Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
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Biblioteca |
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Voltar
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Registro Completo
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Biblioteca(s): |
Embrapa Unidades Centrais. |
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Data corrente: |
17/07/2017 |
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Data da última atualização: |
17/07/2017 |
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Autoria: |
SILVA, R. L. da; ARAÚJO, E. P. de; ROCHA, M. K. H. R.; DAMASCENO, F. M.; FREITAS, J. M. A. de; SATORI, M. M. P.; MEIRELLES, P. R. de L.; BARROS, M. M.; PEZZATO, L. E. |
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Afiliação: |
Rafael Lopes da Silva, Universidade Estadual Paulista Júlio de Mesquita Filho - Unesp - Faculdade de Medicina Veterinária e Zootecnia - Departamento de Melhoramento e Nutrição Animal; Eric Portilho de Araújo, Universidade Estadual Paulista Júlio de Mesquita Filho - Unesp - Faculdade de Medicina Veterinária e Zootecnia - Departamento de Melhoramento e Nutrição Animal; Mariucha Karina Honório Ribeiro Rocha, Universidade Estadual Paulista Júlio de Mesquita Filho - Unesp - Faculdade de Medicina Veterinária e Zootecnia - Departamento de Melhoramento e Nutrição Animal; Flavia Mota Damasceno, Universidade Estadual Paulista Júlio de Mesquita Filho - Unesp - Faculdade de Medicina Veterinária e Zootecnia - Departamento de Melhoramento e Nutrição Animal; Jakeline Marcela Azambuja de Freitas, Universidade Estadual Paulista Júlio de Mesquita Filho - Unesp - Faculdade de Medicina Veterinária e Zootecnia - Departamento de Melhoramento e Nutrição Animal; Maria Márcia Pereira Sartori, Unesp - Faculdade de Ciências Agronômicas, Departamento de Produção e Melhoramento Vegetal; Paulo Roberto de Lima Meirelles, Universidade Estadual Paulista Júlio de Mesquita Filho - Unesp - Faculdade de Medicina Veterinária e Zootecnia - Departamento de Melhoramento e Nutrição Animal; Margarida Maria Barros, Universidade Estadual Paulista Júlio de Mesquita Filho - Unesp - Faculdade de Medicina Veterinária e Zootecnia - Departamento de Melhoramento e Nutrição Animal; Luiz Edivaldo Pezzato, Universidade Estadual Paulista Júlio de Mesquita Filho - Unesp - Faculdade de Medicina Veterinária e Zootecnia - Departamento de Melhoramento e Nutrição Animal. |
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Título: |
Diet components as internal indicators in the determination of the apparent digestibility coefficients for Nile tilapia. |
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Ano de publicação: |
2017 |
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Fonte/Imprenta: |
Pesquisa Agropecuária Brasileira, Brasília, DF, v. 52, n. 6, p. 393-400, jun. 2017. |
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Idioma: |
Inglês |
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Notas: |
Título em português: Componentes da dieta como indicadores internos na determinação dos coeficientes de digestibilidade aparente em tilápia-do-nilo. |
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Conteúdo: |
The objective of this work was to evaluate the diet components ? crude fiber, neutral detergent fiber, acid detergent fiber, hemicellulose, cellulose, and lignin ? as internal indicators in the determination of the apparent digestibility coefficients of dry matter, gross energy, and of the nutrients- crude protein, phosphorus, and amino acids- in Nile tilapia (Oreochromis niloticus). Groups of ten juveniles (80.3±1 g) were randomly distributed in six tanks of 250 L and fed two practical diets, either of a plant-origin diet or of a plant- and animal-origin diet. Both diets were supplemented with 0.1% chromium (III) oxide (Cr2O3). Faeces were collected by the modified Guelph system. The apparent digestibility coefficients were determined by the content difference of the internal indicators, present in the diets and faeces, and compared by Dunnett?s test to those obtained by the use of Cr2O3. Cellulose was effective in the determination of the apparent digestibility of dry matter, energy, and nutrients of both experimental diets; and the acid detergent fiber was effective only for the diet composed exclusively of plant-origin ingredients. The use of crude fiber, neutral detergent fiber, hemicellulose, and lignin as digestibility indicators was inefficient for the analyzed nutrients of both diets. Therefore, cellulose is the most suitable indicator for digestibility evaluation in Nile tilapia. |
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Palavras-Chave: |
Fiber; Reochromis niloticus. |
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Thesagro: |
Celulose; Fibra; Nutriente. |
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Thesaurus NAL: |
Cellulose; Nutrients. |
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Categoria do assunto: |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/161853/1/Diet-components-as-internal-indicators.pdf
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Marc: |
LEADER 02470naa a2200313 a 4500
001 2072781
005 2017-07-17
008 2017 bl uuuu u00u1 u #d
100 1 $aSILVA, R. L. da
245 $aDiet components as internal indicators in the determination of the apparent digestibility coefficients for Nile tilapia.
260 $c2017
500 $aTítulo em português: Componentes da dieta como indicadores internos na determinação dos coeficientes de digestibilidade aparente em tilápia-do-nilo.
520 $aThe objective of this work was to evaluate the diet components ? crude fiber, neutral detergent fiber, acid detergent fiber, hemicellulose, cellulose, and lignin ? as internal indicators in the determination of the apparent digestibility coefficients of dry matter, gross energy, and of the nutrients- crude protein, phosphorus, and amino acids- in Nile tilapia (Oreochromis niloticus). Groups of ten juveniles (80.3±1 g) were randomly distributed in six tanks of 250 L and fed two practical diets, either of a plant-origin diet or of a plant- and animal-origin diet. Both diets were supplemented with 0.1% chromium (III) oxide (Cr2O3). Faeces were collected by the modified Guelph system. The apparent digestibility coefficients were determined by the content difference of the internal indicators, present in the diets and faeces, and compared by Dunnett?s test to those obtained by the use of Cr2O3. Cellulose was effective in the determination of the apparent digestibility of dry matter, energy, and nutrients of both experimental diets; and the acid detergent fiber was effective only for the diet composed exclusively of plant-origin ingredients. The use of crude fiber, neutral detergent fiber, hemicellulose, and lignin as digestibility indicators was inefficient for the analyzed nutrients of both diets. Therefore, cellulose is the most suitable indicator for digestibility evaluation in Nile tilapia.
650 $aCellulose
650 $aNutrients
650 $aCelulose
650 $aFibra
650 $aNutriente
653 $aFiber
653 $aReochromis niloticus
700 1 $aARAÚJO, E. P. de
700 1 $aROCHA, M. K. H. R.
700 1 $aDAMASCENO, F. M.
700 1 $aFREITAS, J. M. A. de
700 1 $aSATORI, M. M. P.
700 1 $aMEIRELLES, P. R. de L.
700 1 $aBARROS, M. M.
700 1 $aPEZZATO, L. E.
773 $tPesquisa Agropecuária Brasileira, Brasília, DF$gv. 52, n. 6, p. 393-400, jun. 2017.
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