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 | Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria de Alimentos. Para informações adicionais entre em contato com ctaa.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
08/12/2022 |
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Data da última atualização: |
17/12/2022 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
COSTA, A. M. M.; GASPAR, B. R. A.; CALADO, V.; TONON, R. V.; TORRES, A. G. |
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Afiliação: |
ANDRE MESQUITA MAGALHAES COSTA, UFRJ; BRUNA RACHEL ANTUNES GASPAR, UFRJ; VERONICA CALADO, UFRJ; RENATA VALERIANO TONON, CTAA; ALEXANDRE GUEDES TORRES, UFRJ. |
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Título: |
Microencapsulation of pomegranate (Punica granatum L.) seed oil by complex coacervation: Stability and application in an instant caffe latte beverage. |
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Ano de publicação: |
2022 |
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Fonte/Imprenta: |
Food Chemistry, v. 381, 132199, 2022. |
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DOI: |
https://doi.org/10.1016/j.foodchem.2022.132199 |
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Idioma: |
Inglês |
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Conteúdo: |
Pomegranate seed oil (PSO) is rich in highly oxidizable bioactive conjugated linolenic acids (cLnA), limiting food applications. This study aimed to investigate the oxidative stability (room temperature for 90 days; 60 °C, for 10 days, vacuum-sealed or not), physical and morphological properties of PSO microparticles produced by complex coacervation (CC). An instant caffè latte beverage was formulated with PSO microparticles (30%) as a proof-of-application vehicle for the microparticles and physical properties were evaluated. CC was compared with spray drying. Although non-coacervated microparticles showed superior oxidative stability, coacervated microparticles were overall stable for 60 days and cLnA retention reduced 42% after γ-tocopherol exhaustion. Coacervated microparticles’ structure was collapsed after 90 days. Storage under vacuum increased the oxidative stability at 60 °C. Microparticles showed high solubility and thermal stability, addition to the product promoted negligible changes in physical properties. This study brings new insights regarding cLnA stability and PSO application in food. |
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Palavras-Chave: |
Conjugated linolenic acid isomers; Volatile compounds SPME-GC MS. |
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Thesaurus Nal: |
Conjugated linoleic acid; Gum arabic; Tocopherols; Volatile compounds; Whey protein. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 02009naa a2200265 a 4500
001 2149370
005 2022-12-17
008 2022 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1016/j.foodchem.2022.132199$2DOI
100 1 $aCOSTA, A. M. M.
245 $aMicroencapsulation of pomegranate (Punica granatum L.) seed oil by complex coacervation$bStability and application in an instant caffe latte beverage.$h[electronic resource]
260 $c2022
520 $aPomegranate seed oil (PSO) is rich in highly oxidizable bioactive conjugated linolenic acids (cLnA), limiting food applications. This study aimed to investigate the oxidative stability (room temperature for 90 days; 60 °C, for 10 days, vacuum-sealed or not), physical and morphological properties of PSO microparticles produced by complex coacervation (CC). An instant caffè latte beverage was formulated with PSO microparticles (30%) as a proof-of-application vehicle for the microparticles and physical properties were evaluated. CC was compared with spray drying. Although non-coacervated microparticles showed superior oxidative stability, coacervated microparticles were overall stable for 60 days and cLnA retention reduced 42% after γ-tocopherol exhaustion. Coacervated microparticles’ structure was collapsed after 90 days. Storage under vacuum increased the oxidative stability at 60 °C. Microparticles showed high solubility and thermal stability, addition to the product promoted negligible changes in physical properties. This study brings new insights regarding cLnA stability and PSO application in food.
650 $aConjugated linoleic acid
650 $aGum arabic
650 $aTocopherols
650 $aVolatile compounds
650 $aWhey protein
653 $aConjugated linolenic acid isomers
653 $aVolatile compounds SPME-GC MS
700 1 $aGASPAR, B. R. A.
700 1 $aCALADO, V.
700 1 $aTONON, R. V.
700 1 $aTORRES, A. G.
773 $tFood Chemistry$gv. 381, 132199, 2022.
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Embrapa Agroindústria de Alimentos (CTAA) |
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| 7. |  | NASCIMENTO, T. A.; CARVALHO, C. W. P. de; CALADO, V. Filmes flexíveis de amido adicionados de casca de maracujá e nanopartícula mineral. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 7.; ESCOLA DE NANOTECNOLOGIA, 3., 2013, São Carlos, SP. Anais... São Carlos, SP: Embrapa Instrumentação, 2013. p. 173-175.| Tipo: Artigo em Anais de Congresso |
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| 15. | | NASCIMENTO, T. A.; CALADO, V.; CARVALHO, C. W. P.; FREITAS, S. P. Permeabilidade ao vapor de água e hidrofobicidade de filmes de farinha do mesocarpo de maracujá e amido. In: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS, 9., 2011, Campinas. Ciência de alimentos e qualidade de vida: saúde, meio ambiente e sustentabilidade: resumos. Campinas: UNICAMP, FEA, 2011. 1 CD-ROM.| Tipo: Resumo em Anais de Congresso |
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| 17. | | FELBERG, I.; DELIZA, R.; FARAH, A.; DONANGELO, C. M.; CALADO, V. Brazilian consumer preference for soy-coffee beverage. In: CONGRESO INTERNACIONAL DE CIENCIA Y TECNOLOGÍA DE LOS ALIMENTOS, 3., 2009, Córdoba, Argentina. Ciencia y tecnología de los alimentos: avances en análisis físicos, químicos y sensoriales: trabajos... Córdoba, Argentina: Ministerio de Ciencia y Tecnología de la Provincia de Córdoba, 2009. p. 147-153. Publicado também como resumo em: CONGRESO INTERNACIONAL DE CIENCIA Y TECNOLOGÍA DE LOS ALIMENTOS, 3., 2009, Córdoba, Argentina. Actas. Córdoba, Argentina: Ministerio de Ciencia y Tecnología de la Provincia de Córdoba, 2009. v. 2. p. 191.| Tipo: Artigo em Anais de Congresso / Nota Técnica |
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| 18. | | FELBERG, I.; DELIZA, R.; FARAH, A.; SUNDFELD, E.; CALADO, V.; DONANGELO, C. M. Coffee-soy based beverage: product formulation and consumer acceptance. In: INTERNATIONAL CONFERENCE ON COFFEE SCIENCE, 22., 2008, Campinas. Programme. Abstracts. Lausanne: Association for Science and Information on Coffee, 2008. p. 142, PC782.| Tipo: Resumo em Anais de Congresso |
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| 20. | | MENEZES, E. M. da S.; ROSENTHAL, A.; SABAA-SRUR, A.; CAMARGO, L.; CALADO, V.; SANTOS, A. Efeito da alta pressão hidrostática na atividade de enzimas da polpa de açaí. Ciência e Tecnologia de Alimentos, Campinas, v. 28, p. 14-19, dez. 2008. Suplemento.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: Nacional - A |
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| Registros recuperados : 67 | |
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