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Registro Completo |
Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
Data corrente: |
18/08/2021 |
Data da última atualização: |
11/02/2022 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Autoria: |
RIVAS, J. C.; CABRAL, L. M. C.; ROCHA-LEÃO, M. H. M. DA. |
Afiliação: |
JÉSSICA CHAVES RIVAS, UFRJ; LOURDES MARIA CORREA CABRAL, CTAA; MARIA HELENA MIGUEZ DA ROCHA-LEÃO, UFRJ. |
Título: |
Microencapsulation of guava pulp using prebiotic wall material. |
Ano de publicação: |
2021 |
Fonte/Imprenta: |
Brazilian Journal of Food Technology, v. 24, e2020213. |
DOI: |
https://doi.org/10.1590/1981-6723.21320 |
Idioma: |
Inglês |
Notas: |
Microencapsulamento de polpa de goiaba com material de parede prebiótico. |
Conteúdo: |
Important functional compounds present in fruits are often lost in technological processes and during storage. Microencapsulation technique allows maintaining the compounds of interest and adding value to the product using functional encapsulating materials. This work aimed to produce microencapsulated guava pulp using the spray-drying technique and a functional encapsulant material, i.e., a mix of inulin and maltodextrin. The guava pulp was analyzed for centesimal composition, carotenoid content, and antioxidant activity. The microspheres were analyzed for retention of carotenoids, antioxidant activity over time, and morphology by Scanning Electron Microscopy (SEM) and X-ray diffraction. Two proportions of coating material could maintain the antioxidant activity of guava pulp. The microencapsulation with a higher percentage of inulin is a preferred option due to the good results of retention and stability regarding antioxidant activity over time, relevant retention of the carotenoid content, and a more stable microstructure. In addition, inulin can add value to powders owing to its inherent functional properties. The product obtained in the study is innovative and interesting, as well as may provide a capable use of these materials as encapsulated agents. In fact, it can be considered a potential functional ingredient. |
Palavras-Chave: |
Food ingredients; Inulina; Shelf-life; Spray-drying. |
Thesagro: |
Antioxidante; Carotenóide; Ingrediente; Tecnologia de Alimento; Vida de Prateleira. |
Thesaurus Nal: |
Antioxidants; Carotenoids; Food technology; Inulin. |
Categoria do assunto: |
Q Alimentos e Nutrição Humana |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/225292/1/document2.pdf
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Marc: |
LEADER 02315naa a2200325 a 4500 001 2133678 005 2022-02-11 008 2021 bl uuuu u00u1 u #d 024 7 $ahttps://doi.org/10.1590/1981-6723.21320$2DOI 100 1 $aRIVAS, J. C. 245 $aMicroencapsulation of guava pulp using prebiotic wall material.$h[electronic resource] 260 $c2021 500 $aMicroencapsulamento de polpa de goiaba com material de parede prebiótico. 520 $aImportant functional compounds present in fruits are often lost in technological processes and during storage. Microencapsulation technique allows maintaining the compounds of interest and adding value to the product using functional encapsulating materials. This work aimed to produce microencapsulated guava pulp using the spray-drying technique and a functional encapsulant material, i.e., a mix of inulin and maltodextrin. The guava pulp was analyzed for centesimal composition, carotenoid content, and antioxidant activity. The microspheres were analyzed for retention of carotenoids, antioxidant activity over time, and morphology by Scanning Electron Microscopy (SEM) and X-ray diffraction. Two proportions of coating material could maintain the antioxidant activity of guava pulp. The microencapsulation with a higher percentage of inulin is a preferred option due to the good results of retention and stability regarding antioxidant activity over time, relevant retention of the carotenoid content, and a more stable microstructure. In addition, inulin can add value to powders owing to its inherent functional properties. The product obtained in the study is innovative and interesting, as well as may provide a capable use of these materials as encapsulated agents. In fact, it can be considered a potential functional ingredient. 650 $aAntioxidants 650 $aCarotenoids 650 $aFood technology 650 $aInulin 650 $aAntioxidante 650 $aCarotenóide 650 $aIngrediente 650 $aTecnologia de Alimento 650 $aVida de Prateleira 653 $aFood ingredients 653 $aInulina 653 $aShelf-life 653 $aSpray-drying 700 1 $aCABRAL, L. M. C. 700 1 $aROCHA-LEÃO, M. H. M. DA 773 $tBrazilian Journal of Food Technology$gv. 24, e2020213.
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Embrapa Agroindústria de Alimentos (CTAA) |
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Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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156. | | GOMES, F. S.; CABRAL, L. M. C.; COURI, S.; COSTA, P. A.; CAMPOS, M. B. D. Lycopene content and antioxidant capacity of watermelon powder. Acta Horticulturae, v. 1040, p. 105-110, Jun. 2014. Edition of Proceedings of the III International Symposium on Human Health Effects of Fruits and Vegetables, Avignon, Oct. 2009.Tipo: Artigo em Periódico Indexado | Circulação/Nível: B - 2 |
Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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