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Registro Completo |
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Biblioteca(s): |
Embrapa Florestas. |
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Data corrente: |
18/10/2020 |
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Data da última atualização: |
18/10/2020 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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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. |
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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. |
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Título: |
Development of alginate beads with encapsulated jabuticaba peel and propolis extracts to achieve a new natural colorant antioxidant additive. |
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Ano de publicação: |
2020 |
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Fonte/Imprenta: |
International Journal of Biological Macromolecules, v, 163, p. 1421-1432, Nov. 2020, |
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DOI: |
https://doi.org/10.1016/j.ijbiomac.2020.07.256 |
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Idioma: |
Inglês |
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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. |
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Palavras-Chave: |
Polyphenolics; Scaptotrigona bipunctata. |
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Thesagro: |
Jabuticaba. |
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Thesaurus Nal: |
Anthocyanins; Plinia cauliflora. |
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Categoria do assunto: |
-- |
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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
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Registro original: |
Embrapa Florestas (CNPF) |
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Registro Completo
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Biblioteca(s): |
Embrapa Uva e Vinho. |
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Data corrente: |
29/10/2009 |
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Data da última atualização: |
19/10/2020 |
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Tipo da produção científica: |
Autoria/Organização/Edição de Livros |
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Autoria: |
ENCONTRO DE INICIAÇÃO CIENTÍFICA DA EMBRAPA UVA E VINHO, 7. ENCONTRO DE PÓS-GRADUANDOS DA EMBRAPA UVA E VINHO, 3., 2009, Bento Gonçalves. |
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Título: |
Resumos... |
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Ano de publicação: |
2009 |
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Fonte/Imprenta: |
Bento Gonçalves: Embrapa Uva e Vinho, 2009. |
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Páginas: |
56 p. |
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Idioma: |
Português |
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Notas: |
Editado por César Luís Girardi, Henrique Pessoa dos Santos, Lucimara Rogéria Antoniolli, Luis Fernando Revers, Marcos Botton e Sandra de Souza Sebben. |
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Palavras-Chave: |
Anais; CNPUV; IC; ICCNPUV; Iniciação cientifica. |
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Thesagro: |
Agricultura; Ensino Superior; Pesquisa. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/84852/1/Resumos-7IC-2009-fINAL3-1.pdf
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Marc: |
LEADER 00771nam a2200217 a 4500
001 1573599
005 2020-10-19
008 2009 bl uuuu 00u1 u #d
100 1 $aENCONTRO DE INICIAÇÃO CIENTÍFICA DA EMBRAPA UVA E VINHO, 7. ENCONTRO DE PÓS-GRADUANDOS DA EMBRAPA UVA E VINHO, 3., 2009, Bento Gonçalves.
245 $aResumos...
260 $aBento Gonçalves: Embrapa Uva e Vinho$c2009
300 $a56 p.
500 $aEditado por César Luís Girardi, Henrique Pessoa dos Santos, Lucimara Rogéria Antoniolli, Luis Fernando Revers, Marcos Botton e Sandra de Souza Sebben.
650 $aAgricultura
650 $aEnsino Superior
650 $aPesquisa
653 $aAnais
653 $aCNPUV
653 $aIC
653 $aICCNPUV
653 $aIniciação cientifica
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