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| Registros recuperados : 30 | |
| 5. |  | SILVA, K. da; GIANLUPPI, V.; SMIDERLE, O. J.; ZILLI, J. E.; CHAVES, J. da S.; BARAÚNA, A. C.; MOSQUEIRA, C. A. Isolamento e Diversidade de Bactérias Fixadoras de Nitrogênio Obtidas de Diferentes Espécies de Estilosantes no Cerrado de Roraima. Boa Vista, RR: Embrapa Roraima, 2017. (Embrapa Roraima. Documentos, 62).| Biblioteca(s): Embrapa Agrobiologia; Embrapa Roraima. |
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| 8. | | ROCHA, R. M.; FERREIRA, M. A. P.; FONSECA-SIZO, F. J. P.; PAIXÃO, L. F.; OBA, E. T.; MEYER, G.; MARTINS JUNIOR, H.; CORREA, R. de O. Histological evaluation of tambaqui liver Colossoma macropomum (Cuvier, 1816) after feeeding with alternative diets. In: WORLD AQUACULTURE, 2011, Natal. Aquaculture for a changing world: abstracts. Natal: World Aquaculture Society, 2011.| Biblioteca(s): Embrapa Amapá; Embrapa Amazônia Oriental. |
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| 9. | | FALCAO, A. O.; BORGES, J. G. Heuristicas para a integracao de niveis estrategico e operacional da gestao florestal em problemas de grande dimensao. Serie Tecnica IPEF, Piracicaba, v. 14, n. 34, p. 192, jul. 2001. Edicao da Memoria do Simposio Ibero-Americano de Gestao e Economia Florestal, 1., 2001, Porto Seguro. Resumo.| Biblioteca(s): Embrapa Florestas. |
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| 11. | | FRANCO, O. L.; MELO, F. R.; OLIVEIRA NETO, O. B.; SILVA, M. C. M.; BLOCH JUNIOR, C.; SA, M. F. G. de. Partial characterization of wheat inhibitors and theirs activities against x-amylase from acanthoscelides obtectus and other two bean weevils. In: REUNIAO ANUAL DA SOCIEDADE BRASILEIRA DE BIOQUIMICA E BIOLOGIA MOLECULAR, 28., 1999, Caxambu, MG. Programa e resumos. Caxambu: Sociedade Brasileira de Bioquimica e Biologia Molecular, 1999. p.25 E-02.| Biblioteca(s): Embrapa Recursos Genéticos e Biotecnologia. |
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Registro Completo
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
31/12/2023 |
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Data da última atualização: |
16/01/2024 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 2 |
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Autoria: |
REIS, C. C.; FREITAS, S. P.; LORENTINO, C. M. A.; FAGUNDES, T. DA S. F.; MATTA, V. M. da; SANTOS, A. L. S. DOS; MOREIRA, D. L. L. T.; KUNIGAMI, C. N.; JUNG, E. P.; RIBEIRO, L. DE O. |
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Afiliação: |
CAROLINA CRUZEIRO REIS, UFRJ; SUELY PEREIRA FREITAS, UFRJ; CAROLLINE MARGOT ALBANEZ LORENTINO, Instituto Nacional de Tecnologia; THAYSSA DA SILVA FERREIRA FAGUNDES, Jardim Botânico; VIRGINIA MARTINS DA MATTA, CTAA; ANDRE LUIS SOUZA DOS SANTOS,, UFRJ; DAVYSON L. L. T. MOREIRA, Fundação Oswaldo Cruz; CLAUDETE NORIE KUNIGAMI; ELIANE PRZYTYK JUNG, Instituto Nacional de Tecnologia; LEILSON DE OLIVEIRA RIBEIRO, Instituto Nacional de Tecnologia. |
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Título: |
Bioproducts from Passiflora cincinnata Seeds: The Brazilian Caatinga Passion Fruit. |
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Ano de publicação: |
2023 |
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Fonte/Imprenta: |
Foods, v. 12, n. 13, e2525, 2023. |
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DOI: |
https://doi.org/10.3390/foods12132525 |
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Idioma: |
Inglês |
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Conteúdo: |
The present work aimed to obtain bioproducts from Passiflora cincinnata seeds, the Brazilian Caatinga passion fruit, as well as to determine their physical, chemical and biological properties. The seeds were pressed in a continuous press to obtain the oil, which showed an oxidative stability of 5.37 h and a fatty profile rich in linoleic acid. The defatted seeds were evaluated for the recovery of antioxidant compounds by a central rotation experimental design, varying temperature (32–74 °C), ethanol (13–97%) and solid–liquid ratio (1:10–1:60 m/v). The best operational condition (74 °C, 58% ethanol, 1:48) yielded an extract composed mainly of lignans, which showed antioxidant capacity and antimicrobial activity against Gram-positive and Gram-negative bacteria. The microencapsulation of linoleic acid-rich oil through spray drying has proven to be an effective method for protecting the oil. Furthermore, the addition of the antioxidant extract to the formulation increased the oxidative stability of the product to 30% (6.97 h), compared to microencapsulated oil without the addition of the antioxidant extract (5.27 h). The microparticles also exhibited favorable technological characteristics, such as low hygroscopicity and high water solubility. Thus, it was possible to obtain three bioproducts from the Brazilian Caatinga passion fruit seeds: the oil rich in linoleic acid (an essential fatty acid), antioxidant extract from the defatted seeds and the oil microparticles added from the antioxidant extract. MenosThe present work aimed to obtain bioproducts from Passiflora cincinnata seeds, the Brazilian Caatinga passion fruit, as well as to determine their physical, chemical and biological properties. The seeds were pressed in a continuous press to obtain the oil, which showed an oxidative stability of 5.37 h and a fatty profile rich in linoleic acid. The defatted seeds were evaluated for the recovery of antioxidant compounds by a central rotation experimental design, varying temperature (32–74 °C), ethanol (13–97%) and solid–liquid ratio (1:10–1:60 m/v). The best operational condition (74 °C, 58% ethanol, 1:48) yielded an extract composed mainly of lignans, which showed antioxidant capacity and antimicrobial activity against Gram-positive and Gram-negative bacteria. The microencapsulation of linoleic acid-rich oil through spray drying has proven to be an effective method for protecting the oil. Furthermore, the addition of the antioxidant extract to the formulation increased the oxidative stability of the product to 30% (6.97 h), compared to microencapsulated oil without the addition of the antioxidant extract (5.27 h). The microparticles also exhibited favorable technological characteristics, such as low hygroscopicity and high water solubility. Thus, it was possible to obtain three bioproducts from the Brazilian Caatinga passion fruit seeds: the oil rich in linoleic acid (an essential fatty acid), antioxidant extract from the defatted seeds and the oil microparticles added from t... Mostrar Tudo |
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Palavras-Chave: |
Antibacterial activity; Antimicrobiana; Maracujá da Caatinga; Microparticle; Spray dryer. |
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Thesagro: |
Antioxidante; Extrato; Extrato Vegetal; Óleo Vegetal; Secagem; Tecnologia de Alimento. |
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Thesaurus NAL: |
Antioxidants; Extracts; Food technology; Vegetable oil. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/doc/1160369/1/foods-12-02525.pdf
|
|
Marc: |
LEADER 02717naa a2200421 a 4500
001 2160369
005 2024-01-16
008 2023 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.3390/foods12132525$2DOI
100 1 $aREIS, C. C.
245 $aBioproducts from Passiflora cincinnata Seeds$bThe Brazilian Caatinga Passion Fruit.$h[electronic resource]
260 $c2023
520 $aThe present work aimed to obtain bioproducts from Passiflora cincinnata seeds, the Brazilian Caatinga passion fruit, as well as to determine their physical, chemical and biological properties. The seeds were pressed in a continuous press to obtain the oil, which showed an oxidative stability of 5.37 h and a fatty profile rich in linoleic acid. The defatted seeds were evaluated for the recovery of antioxidant compounds by a central rotation experimental design, varying temperature (32–74 °C), ethanol (13–97%) and solid–liquid ratio (1:10–1:60 m/v). The best operational condition (74 °C, 58% ethanol, 1:48) yielded an extract composed mainly of lignans, which showed antioxidant capacity and antimicrobial activity against Gram-positive and Gram-negative bacteria. The microencapsulation of linoleic acid-rich oil through spray drying has proven to be an effective method for protecting the oil. Furthermore, the addition of the antioxidant extract to the formulation increased the oxidative stability of the product to 30% (6.97 h), compared to microencapsulated oil without the addition of the antioxidant extract (5.27 h). The microparticles also exhibited favorable technological characteristics, such as low hygroscopicity and high water solubility. Thus, it was possible to obtain three bioproducts from the Brazilian Caatinga passion fruit seeds: the oil rich in linoleic acid (an essential fatty acid), antioxidant extract from the defatted seeds and the oil microparticles added from the antioxidant extract.
650 $aAntioxidants
650 $aExtracts
650 $aFood technology
650 $aVegetable oil
650 $aAntioxidante
650 $aExtrato
650 $aExtrato Vegetal
650 $aÓleo Vegetal
650 $aSecagem
650 $aTecnologia de Alimento
653 $aAntibacterial activity
653 $aAntimicrobiana
653 $aMaracujá da Caatinga
653 $aMicroparticle
653 $aSpray dryer
700 1 $aFREITAS, S. P.
700 1 $aLORENTINO, C. M. A.
700 1 $aFAGUNDES, T. DA S. F.
700 1 $aMATTA, V. M. da
700 1 $aSANTOS, A. L. S. DOS
700 1 $aMOREIRA, D. L. L. T.
700 1 $aKUNIGAMI, C. N.
700 1 $aJUNG, E. P.
700 1 $aRIBEIRO, L. DE O.
773 $tFoods$gv. 12, n. 13, e2525, 2023.
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Embrapa Agroindústria de Alimentos (CTAA) |
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