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Registro Completo |
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Biblioteca(s): |
Embrapa Meio Ambiente. |
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Data corrente: |
16/07/2024 |
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Data da última atualização: |
16/07/2024 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
GALVÁN, K. L. P.; VERÍSSISMO, N. V. P.; SANTANA, J. S.; LEMOS, P. V. F.; SOUZA, C. O. de; CARDOSO, L. G.; ASSIS, D. de J.; MARCELINO, H. R.; OLIVEIRA, T. T. B. de; BIASOTO, A. C. T.; TAVARES JUNIOR, A. G.; CHORILLI, M.; SANTOS-EBINUMA, V. de C.; SILVA, J. B. A. da. |
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Afiliação: |
KARINA LIZZETH PEDRAZA GALVÁN, UNIVERSIDADE FEDERAL DA BAHIA; NATHÁLIA VIEIRA PORHÍRIO VERÍSSISMO, UNIVERSIDADE ESTADUAL PAULISTA; JAMILLE SANTOS SANTANA, UNIVERSIDADE FEDERAL DA BAHIA; PAULO VITOR FRANÇA LEMOS, UNIVERSIDADE FEDERAL DA BAHIA; CAROLINA OLIVEIRA DE SOUZA, UNIVERSIDADE FEDERAL DA BAHIA; LUCAS GUIMARÃES CARDOSO, UNIVERSIDADE SALVADOR; DENÍLSON DE JESUS ASSIS, UNIVERSIDADE SALVADOR; HENRIQUE RODRIGUES MARCELINO, UNIVERSIDADE FEDERAL DA BAHIA; THÂMILA THALLINE BATISTA DE OLIVEIRA, SENAI CIMATEC; ALINE TELLES BIASOTO MARQUES, CNPMA; ALBERTO GOMES TAVARES JUNIOR, UNIVERSIDADE ESTADUAL PAULISTA; MARLUS CHORILLI, UNIVERSIDADE ESTADUAL PAULISTA; VALÉRIA DE CARVALHO SANTOS-EBINUMA, UNIVERSIDADE ESTADUAL PAULISTA; JANIA BETANIA ALVES DA SILVA, UNIVERSIDADE FEDERAL DO RECÔNCAVO DA BAHIA. |
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Título: |
Encapsulation of polyketide colorants in chitosan and maltodextrin microparticles. |
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Ano de publicação: |
2024 |
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Fonte/Imprenta: |
International Journal of Biological Macromolecules, v. 269, p. 132173, 2024. 0141-8130 |
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DOI: |
http://dx.doi.org/10.1016/j.ijbiomac.2024.132173 |
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Idioma: |
Inglês |
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Conteúdo: |
Abstract: This study aimed to encapsulate Talaromyces amestolkiae colorants in maltodextrin and chitosan microparticles using the spraydrying technique and to evaluate the biopolymers' capacities to protect the fungal colorant against temperature (65 °C) and extreme pH (2.0 and 13.0). The compact microparticles exhibited smooth or indented surfaces with internal diameters ranging between 2.58–4.69 μm and ζ ~ −26 mV. The encapsulation efficiencies were 86 % and 56 % for chitosan and maltodextrin microparticles, respectively. The shifted endothermic peaks of the free colorants indicated their physical stabilization into microparticles. The encapsulated colorants retained most of their absorbance (compared to the 0 h) even after 25 days at 65 °C. Contrary, the free colorant presented almost no absorbance after 1 day under the same conditions. Colorants in chitosan and maltodextrin matrices also partially maintained their colorimetric and fluorometric properties at acidic pH. However, only maltodextrin improved the resistance of the red colorant to alkaline environments. For the first time, the potential of polysaccharide-based microparticles to preserve polyketide colorants was demonstrated using 3D fluorescence. Therefore, this study demonstrated an alternative in developing functional products with natural color additives. |
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Palavras-Chave: |
Aditivo alimentar; Color additives; Corante natural; Maltodextrina; Natural colorants; Natural polymers; Quitosana; Stability; Talaromyces amestolkiae. |
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Thesagro: |
Aditivo; Corante; Fungo. |
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Thesaurus Nal: |
Chitosan; Encapsulation; Food additives; Maltodextrins; Pigments; Talaromyces. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 02810naa a2200505 a 4500
001 2165823
005 2024-07-16
008 2024 bl uuuu u00u1 u #d
024 7 $ahttp://dx.doi.org/10.1016/j.ijbiomac.2024.132173$2DOI
100 1 $aGALVÁN, K. L. P.
245 $aEncapsulation of polyketide colorants in chitosan and maltodextrin microparticles.$h[electronic resource]
260 $c2024
520 $aAbstract: This study aimed to encapsulate Talaromyces amestolkiae colorants in maltodextrin and chitosan microparticles using the spraydrying technique and to evaluate the biopolymers' capacities to protect the fungal colorant against temperature (65 °C) and extreme pH (2.0 and 13.0). The compact microparticles exhibited smooth or indented surfaces with internal diameters ranging between 2.58–4.69 μm and ζ ~ −26 mV. The encapsulation efficiencies were 86 % and 56 % for chitosan and maltodextrin microparticles, respectively. The shifted endothermic peaks of the free colorants indicated their physical stabilization into microparticles. The encapsulated colorants retained most of their absorbance (compared to the 0 h) even after 25 days at 65 °C. Contrary, the free colorant presented almost no absorbance after 1 day under the same conditions. Colorants in chitosan and maltodextrin matrices also partially maintained their colorimetric and fluorometric properties at acidic pH. However, only maltodextrin improved the resistance of the red colorant to alkaline environments. For the first time, the potential of polysaccharide-based microparticles to preserve polyketide colorants was demonstrated using 3D fluorescence. Therefore, this study demonstrated an alternative in developing functional products with natural color additives.
650 $aChitosan
650 $aEncapsulation
650 $aFood additives
650 $aMaltodextrins
650 $aPigments
650 $aTalaromyces
650 $aAditivo
650 $aCorante
650 $aFungo
653 $aAditivo alimentar
653 $aColor additives
653 $aCorante natural
653 $aMaltodextrina
653 $aNatural colorants
653 $aNatural polymers
653 $aQuitosana
653 $aStability
653 $aTalaromyces amestolkiae
700 1 $aVERÍSSISMO, N. V. P.
700 1 $aSANTANA, J. S.
700 1 $aLEMOS, P. V. F.
700 1 $aSOUZA, C. O. de
700 1 $aCARDOSO, L. G.
700 1 $aASSIS, D. de J.
700 1 $aMARCELINO, H. R.
700 1 $aOLIVEIRA, T. T. B. de
700 1 $aBIASOTO, A. C. T.
700 1 $aTAVARES JUNIOR, A. G.
700 1 $aCHORILLI, M.
700 1 $aSANTOS-EBINUMA, V. de C.
700 1 $aSILVA, J. B. A. da
773 $tInternational Journal of Biological Macromolecules$gv. 269, p. 132173, 2024. 0141-8130
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Registro original: |
Embrapa Meio Ambiente (CNPMA) |
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