Data/hora: 13/06/2024 18:10:58

Biblioteca(s): | Embrapa Instrumentação.
Data corrente: | 07/06/2022
Data da última atualização: | 23/01/2024
Autoria: | NORCINO, L. B.; MENDES, J. F.; FIGUEIREDO, J. de A.; OLIVEIRA, N. L.; BOTREL, D. A.; MATTOSO, L. H. C.
Afiliação: | LUIZ HENRIQUE CAPPARELLI MATTOSO, CNPDIA.
Título: | Development of alginate/pectin microcapsules by a dual process combining emulsification and ultrasonic gelation for encapsulation and controlled release of anthocyanins from grapes (Vitis labrusca L.).
Ano de publicação: | 2022
Fonte/Imprenta: | Food Chemistry, v. 391, 133256, 2022.
Páginas: | 7 p.
ISSN: | 0308-8146
DOI: | https://doi.org/10.1016/j.foodchem.2022.133256
Idioma: | Inglês
Conteúdo: | The aim of this study was to investigate the physicochemical, morphological, and gastrointestinal release properties of an anthocyanin-rich extract of grapes in alginate and pectin beads as carriers; the effects of ultrasonic gelation combined with emulsification were also investigated. In general, the alginate beads showed smaller size and more regular shape compared to pectin. The effect of emulsification combined with ionic gelation was more pronounced in the alginate beads and resulted in higher retention of anthocyanins, higher antioxidant capacity, and also allowed the best release profile during intestinal digestion. Thus, the simultaneous strategy could be an interesting delivery system and enhance the release of anthocyanins, providing an opportunity for the development of ingredients with different bioactive properties.
Palavras-Chave: | Grape peel extract; Pectin; Ultrasonic gelation.
Categoria do assunto: | --
URL: | http://ainfo.cnptia.embrapa.br/digital/bitstream/doc/1143838/1/P-Development-of-alginate-pectin-microcapsules-by-a-dual-process-combining.pdf
Registro original: | Embrapa Instrumentação (CNPDIA)
Exemplares: | CNPDIA - (18010-1) - UPC - AP - DD - PROCI.22/55 -  - 2022/60 - DIS