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 | Acesso ao texto completo restrito à biblioteca da Embrapa Pecuária Sul. Para informações adicionais entre em contato com cppsul.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Pecuária Sul. |
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Data corrente: |
01/09/2021 |
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Data da última atualização: |
01/09/2021 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
OLIVEIRA, F. M.; OLIVEIRA, R. M.; BUCHWEITZ, L. T. G.; PEREIRA, J. R.; HACKBART, H. C. dos S.; NALERIO, E. S.; BORGES, C. D.; ZAMBIAZI, R. C. |
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Afiliação: |
FERNANDA MOREIRA OLIVEIRA, UFPEL; RAQUEL MOREIRA OLIVEIRA, UFPEL; LUCIA TAMIRES GEHRMANN BUCHWEITZ, UFPEL; JULIANA RODRIGUES PEREIRA, UFPEL; HELEN CRISTINA DOS SANTOS HACKBART, UFPEL; ELEN SILVEIRA NALERIO, CPPSUL; CAROLINE DELLINGHAUSEN BORGES, UFPEL; RUI CARLOS ZAMBIAZI, UFPEL. |
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Título: |
Encapsulation of olive leaf extract (Olea europaea L.) in gelatin/tragacanth gum by complex coacervation for application in sheep meat hamburger. |
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Ano de publicação: |
2021 |
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Fonte/Imprenta: |
Food Control, v. 131, 108426, Jan. 2022. |
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DOI: |
https://doi.org/10.1016/j.foodcont.2021.108426 |
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Idioma: |
Inglês |
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Conteúdo: |
The aim of the study was to encapsulate the phenolic extract of the olive leaf by using gelatin and tragacanth gum as wall materials, followed by complex coacervation or lyophilization. The extract was applied in sheep meat hamburger, in order to reduce oxidative degradation. The gelatin and gelatin/tragacanth matrices showed higher values of encapsulation efficiency and antioxidant activity than the matrix with only tragacanth, independent of the encapsulation technique used. The encapsulation was confirmed through DSC and FTIR analyses, and the particles obtained presented an irregular shape. The application of the particles in hamburger demonstrated that the particles of gelatin and gelatin/tragacanth showed greater capacity to reduce oxidative reactions than those of tragacanth, they provided the highest percentages of phenolic compounds release in the first two months of storage. These particles proved to have higher antioxidant efficiency than sodium erythorbate; however, vitamin C showed the highest antioxidant capacity. |
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Thesagro: |
Antioxidante; Carne; Carne Tratada; Composto Fenólico; Ovino. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 01914naa a2200277 a 4500
001 2133978
005 2021-09-01
008 2021 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1016/j.foodcont.2021.108426$2DOI
100 1 $aOLIVEIRA, F. M.
245 $aEncapsulation of olive leaf extract (Olea europaea L.) in gelatin/tragacanth gum by complex coacervation for application in sheep meat hamburger.$h[electronic resource]
260 $c2021
520 $aThe aim of the study was to encapsulate the phenolic extract of the olive leaf by using gelatin and tragacanth gum as wall materials, followed by complex coacervation or lyophilization. The extract was applied in sheep meat hamburger, in order to reduce oxidative degradation. The gelatin and gelatin/tragacanth matrices showed higher values of encapsulation efficiency and antioxidant activity than the matrix with only tragacanth, independent of the encapsulation technique used. The encapsulation was confirmed through DSC and FTIR analyses, and the particles obtained presented an irregular shape. The application of the particles in hamburger demonstrated that the particles of gelatin and gelatin/tragacanth showed greater capacity to reduce oxidative reactions than those of tragacanth, they provided the highest percentages of phenolic compounds release in the first two months of storage. These particles proved to have higher antioxidant efficiency than sodium erythorbate; however, vitamin C showed the highest antioxidant capacity.
650 $aAntioxidante
650 $aCarne
650 $aCarne Tratada
650 $aComposto Fenólico
650 $aOvino
700 1 $aOLIVEIRA, R. M.
700 1 $aBUCHWEITZ, L. T. G.
700 1 $aPEREIRA, J. R.
700 1 $aHACKBART, H. C. dos S.
700 1 $aNALERIO, E. S.
700 1 $aBORGES, C. D.
700 1 $aZAMBIAZI, R. C.
773 $tFood Control$gv. 131, 108426, Jan. 2022.
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Registro original: |
Embrapa Pecuária Sul (CPPSUL) |
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Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
URL |
Voltar
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Registro Completo
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
27/09/2016 |
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Data da última atualização: |
19/09/2023 |
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Tipo da produção científica: |
Resumo em Anais de Congresso |
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Autoria: |
BIZZO, H. R.; SANTOS, M. C. S.; CARVALHO, R. V. de; GOULART, F. R. V.; ALVIANO, C. S.; ALVIANO, D. S. |
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Afiliação: |
HUMBERTO RIBEIRO BIZZO, CTAA; MARCELLY CRISTINA DA SILVA SANTOS, CTAA; ROBERTO VIEIRA DE CARVALHO, SPM; Fátima R. V. Goulart, UFRJ; Celuta F. Alviano, UFRJ; Daniela S. Alviano, UFRJ. |
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Título: |
Antimicrobial activity of essential oil from some Verbenaceae and Asteraceae from Brazilian Cerrado. |
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Ano de publicação: |
2016 |
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Fonte/Imprenta: |
In: INTERNATIONAL SYMPOSIUM ON ESSENTIAL OILS, 47., 2016, Nice. Program & book of abstracts. Nice: Institut de Chimie de Nice, 2016. p. 44. |
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Idioma: |
Inglês |
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Notas: |
ISEO. PP10. |
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Palavras-Chave: |
Baccharis reticularia; Hoehnephytum trixoides; Lippia lacunosa; Lippia organoides. |
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Thesagro: |
Análise química; Cromatografia gasosa; Espectrometria; Óleo essencial. |
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Thesaurus NAL: |
Chemical analysis; Essential oils; Gas chromatography-mass spectrometry. |
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Categoria do assunto: |
F Plantas e Produtos de Origem Vegetal |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/147813/1/ISEO-2-2016.pdf
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Marc: |
LEADER 01040nam a2200301 a 4500
001 2053512
005 2023-09-19
008 2016 bl uuuu u00u1 u #d
100 1 $aBIZZO, H. R.
245 $aAntimicrobial activity of essential oil from some Verbenaceae and Asteraceae from Brazilian Cerrado.$h[electronic resource]
260 $aIn: INTERNATIONAL SYMPOSIUM ON ESSENTIAL OILS, 47., 2016, Nice. Program & book of abstracts. Nice: Institut de Chimie de Nice, 2016. p. 44.$c2016
500 $aISEO. PP10.
650 $aChemical analysis
650 $aEssential oils
650 $aGas chromatography-mass spectrometry
650 $aAnálise química
650 $aCromatografia gasosa
650 $aEspectrometria
650 $aÓleo essencial
653 $aBaccharis reticularia
653 $aHoehnephytum trixoides
653 $aLippia lacunosa
653 $aLippia organoides
700 1 $aSANTOS, M. C. S.
700 1 $aCARVALHO, R. V. de
700 1 $aGOULART, F. R. V.
700 1 $aALVIANO, C. S.
700 1 $aALVIANO, D. S.
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Embrapa Agroindústria de Alimentos (CTAA) |
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