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Registro Completo |
Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
Data corrente: |
08/12/2022 |
Data da última atualização: |
17/12/2022 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Autoria: |
COSTA, A. M. M.; GASPAR, B. R. A.; CALADO, V.; TONON, R. V.; TORRES, A. G. |
Afiliação: |
ANDRE MESQUITA MAGALHAES COSTA, UFRJ; BRUNA RACHEL ANTUNES GASPAR, UFRJ; VERONICA CALADO, UFRJ; RENATA VALERIANO TONON, CTAA; ALEXANDRE GUEDES TORRES, UFRJ. |
Título: |
Microencapsulation of pomegranate (Punica granatum L.) seed oil by complex coacervation: Stability and application in an instant caffe latte beverage. |
Ano de publicação: |
2022 |
Fonte/Imprenta: |
Food Chemistry, v. 381, 132199, 2022. |
DOI: |
https://doi.org/10.1016/j.foodchem.2022.132199 |
Idioma: |
Inglês |
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. |
Palavras-Chave: |
Conjugated linolenic acid isomers; Volatile compounds SPME-GC MS. |
Thesaurus Nal: |
Conjugated linoleic acid; Gum arabic; Tocopherols; Volatile compounds; Whey protein. |
Categoria do assunto: |
-- |
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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Registro Completo
Biblioteca(s): |
Embrapa Agroindústria Tropical. |
Data corrente: |
01/06/2022 |
Data da última atualização: |
01/06/2022 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
B - 1 |
Autoria: |
PRADO, G. M. DO; SOUSA, P. H. M. DE; SILVA, L. M. R. DA; WURLITZER, N. J.; GARRUTI, D. dos S.; FIGUEIREDO, R. W. DE. |
Afiliação: |
GIOVANA MATIAS DO PRADO, Departamento de Engenharia de Alimentos, Universidade Federal do Ceará; PAULO HENRIQUE MACHADO DE SOUSA, Departamento de Engenharia de Alimentos, Universidade Federal do Ceará; LARISSA MORAIS RIBEIRO DA SILVA, Departamento de Engenharia de Alimentos, Universidade Federal do Ceará; NEDIO JAIR WURLITZER, CNPAT; DEBORAH DOS SANTOS GARRUTI, CNPAT; RAIMUNDO WILANE DE FIGUEIREDO, Departamento de Engenharia de Alimentos, Universidade Federal do Ceará. |
Título: |
Encapsulated omega-3 addition to a cashew apple/araça-boi juice - effect on sensoria acceptability and rheological properties. |
Ano de publicação: |
2022 |
Fonte/Imprenta: |
Food Science and Technology, v. 42, e64321, 2022. |
DOI: |
https://doi.org/10.1590/fst.64321 |
Idioma: |
Inglês |
Palavras-Chave: |
Bebida de frutas tropicais; Encapsulated omega-3; Ômega-3 encapsulado; Reologia; Tropical fruit beverage. |
Thesaurus NAL: |
Rheology. |
Categoria do assunto: |
-- |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/doc/1143630/1/ART22050.pdf
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Marc: |
LEADER 00845naa a2200253 a 4500 001 2143630 005 2022-06-01 008 2022 bl uuuu u00u1 u #d 024 7 $ahttps://doi.org/10.1590/fst.64321$2DOI 100 1 $aPRADO, G. M. DO 245 $aEncapsulated omega-3 addition to a cashew apple/araça-boi juice - effect on sensoria acceptability and rheological properties.$h[electronic resource] 260 $c2022 650 $aRheology 653 $aBebida de frutas tropicais 653 $aEncapsulated omega-3 653 $aÔmega-3 encapsulado 653 $aReologia 653 $aTropical fruit beverage 700 1 $aSOUSA, P. H. M. DE 700 1 $aSILVA, L. M. R. DA 700 1 $aWURLITZER, N. J. 700 1 $aGARRUTI, D. dos S. 700 1 $aFIGUEIREDO, R. W. DE 773 $tFood Science and Technology$gv. 42, e64321, 2022.
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