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| 8. |  | SENFT, R. L.; COUGHENOUR, M. B.; BAILEY, D. W.; RITTENHOUSE, L. R.; SALA, O. E.; SWIFT, D. M. Large herbivore foraging and ecological hierarchies. Landscape ecology can enhance traditional foraging theory. BioScience, v.37, n.11, p.789-799, Dec. 1987.| Biblioteca(s): Embrapa Pantanal. |
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| 9. | | KOENEN, E.; DEXTER, K.; RINGELBERG, E.; SOUZA, E. de; ALMEIDA, P. de; IGANCI, J.; RIBEIRO, P.; SIMON, M.; TERRA, V.; BAILEY, D.; BOATWRIGHT, J.; BROWN, G.; AJU, J.; BANK, M. van der; MILLER, J.; QUEIROZ, L. de; PENNINGTON, T.; HUGHES, C. Temporal diversity dynamics of mimosoid legumes, a key ecological component of global tropical biomes. In: ANNUAL MEETING OF THE ASSOCIATION FOR TROPICAL BIOLOGY AND CONSERVATION, 53., 2016, Montpellier. Program & abstracts. [S.l.]: ATBC, 2016. p. 90.| Biblioteca(s): Embrapa Recursos Genéticos e Biotecnologia. |
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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. |
Registro Completo
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
02/09/2013 |
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Data da última atualização: |
02/09/2013 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
B - 1 |
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Autoria: |
SILVA, N. K.; CORNEJO, F. E. P.; GOMES, F. S.; PONTES, S. M.; MATTA, V. M.; FREITAS, S. P. |
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Afiliação: |
NINA K. SILVA, UFRJ; FELIX EMILIO PRADO CORNEJO, CTAA; FLAVIA DOS SANTOS GOMES, CTAA; SERGIO MACEDO PONTES, CTAA; VIRGINIA MARTINS DA MATTA, CTAA; SUELY PEREIRA FREITAS, UFRJ. |
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Título: |
Influence of shell material on vitamin C content, total phenolic compounds, sorption isotherms and particle size of spray-dried camu-camu juice. |
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Ano de publicação: |
2013 |
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Fonte/Imprenta: |
Fruits, v. 68, n. 3, p. 175-183, May 2013. |
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DOI: |
10.1051/fruits/2013065 |
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Idioma: |
Inglês |
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Conteúdo: |
Introduction. Camu-camu is a native Amazonian fruit mainly known for its high vitamin C content. Its composition confers high antioxidant capacity on this fruit and makes it a potential source of antioxidant products. The use of spray-drying with the aid of a carrier agent is a technique that has been applied for the preservation of important components of foods and drugs. The objective of our work was to evaluate the influence of those agents used as shell material on the vitamin content and total phenolic compounds of camu-camu powder juice obtained by spray-drying. Materials and methods. A commercial frozen camu-camu pulp was the raw material; maltodextrin and gum arabic were the selected carrier agents. Processes were performed in a mini-spray-dryer with inlet and outlet air temperatures of 180 °C and 85 °C, respectively, and a drying air flow rate of 700 L·h?1. Laser diffraction was used to determine the particle size distribution of the samples, and sorption isotherms of spray-dried camu-camu were measured using a static gravimetric method. Total phenolic compounds and vitamin C were determined in the raw pulp and in the powders obtained. Results. When using gum arabic and maltodextrin as the carrier agents, the moisture results obtained for the spray-dried camu-camu powders were 2.8% and 3.2%, respectively; the process yield was 84% and 72%, respectively. The spray-dried powder produced using gum arabic presented higher contents of vitamin C [(15,363 ± 226) mg·100 g?1] and phenolic compounds [(6,654 ± 596) mg GAE·100 g?1] than the powder obtained with maltodextrin, respectively (11,258 ± 298) mg·100 g?1 and (5,912 ± 582) mg GAE·100 g?1. Conclusions. The concentration factors for the vitamin C and phenolic compounds in camu-camu powder reveal the effectiveness of spray-drying to preserve the antioxidant capacity of this fruit. Gum arabic was a more effective barrier than maltodextrin for bioactive compound retention. MenosIntroduction. Camu-camu is a native Amazonian fruit mainly known for its high vitamin C content. Its composition confers high antioxidant capacity on this fruit and makes it a potential source of antioxidant products. The use of spray-drying with the aid of a carrier agent is a technique that has been applied for the preservation of important components of foods and drugs. The objective of our work was to evaluate the influence of those agents used as shell material on the vitamin content and total phenolic compounds of camu-camu powder juice obtained by spray-drying. Materials and methods. A commercial frozen camu-camu pulp was the raw material; maltodextrin and gum arabic were the selected carrier agents. Processes were performed in a mini-spray-dryer with inlet and outlet air temperatures of 180 °C and 85 °C, respectively, and a drying air flow rate of 700 L·h?1. Laser diffraction was used to determine the particle size distribution of the samples, and sorption isotherms of spray-dried camu-camu were measured using a static gravimetric method. Total phenolic compounds and vitamin C were determined in the raw pulp and in the powders obtained. Results. When using gum arabic and maltodextrin as the carrier agents, the moisture results obtained for the spray-dried camu-camu powders were 2.8% and 3.2%, respectively; the process yield was 84% and 72%, respectively. The spray-dried powder produced using gum arabic presented higher contents of vitamin C [(15,363 ± 226) mg·100 g?1... Mostrar Tudo |
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Palavras-Chave: |
Ácido ascórbico; Brasil; Frutas; Microencapsulação; Processamento de alimento. |
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Thesagro: |
Myrciaria Dubia; Secagem. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
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Marc: |
LEADER 02787naa a2200277 a 4500
001 1965362
005 2013-09-02
008 2013 bl uuuu u00u1 u #d
024 7 $a10.1051/fruits/2013065$2DOI
100 1 $aSILVA, N. K.
245 $aInfluence of shell material on vitamin C content, total phenolic compounds, sorption isotherms and particle size of spray-dried camu-camu juice.
260 $c2013
520 $aIntroduction. Camu-camu is a native Amazonian fruit mainly known for its high vitamin C content. Its composition confers high antioxidant capacity on this fruit and makes it a potential source of antioxidant products. The use of spray-drying with the aid of a carrier agent is a technique that has been applied for the preservation of important components of foods and drugs. The objective of our work was to evaluate the influence of those agents used as shell material on the vitamin content and total phenolic compounds of camu-camu powder juice obtained by spray-drying. Materials and methods. A commercial frozen camu-camu pulp was the raw material; maltodextrin and gum arabic were the selected carrier agents. Processes were performed in a mini-spray-dryer with inlet and outlet air temperatures of 180 °C and 85 °C, respectively, and a drying air flow rate of 700 L·h?1. Laser diffraction was used to determine the particle size distribution of the samples, and sorption isotherms of spray-dried camu-camu were measured using a static gravimetric method. Total phenolic compounds and vitamin C were determined in the raw pulp and in the powders obtained. Results. When using gum arabic and maltodextrin as the carrier agents, the moisture results obtained for the spray-dried camu-camu powders were 2.8% and 3.2%, respectively; the process yield was 84% and 72%, respectively. The spray-dried powder produced using gum arabic presented higher contents of vitamin C [(15,363 ± 226) mg·100 g?1] and phenolic compounds [(6,654 ± 596) mg GAE·100 g?1] than the powder obtained with maltodextrin, respectively (11,258 ± 298) mg·100 g?1 and (5,912 ± 582) mg GAE·100 g?1. Conclusions. The concentration factors for the vitamin C and phenolic compounds in camu-camu powder reveal the effectiveness of spray-drying to preserve the antioxidant capacity of this fruit. Gum arabic was a more effective barrier than maltodextrin for bioactive compound retention.
650 $aMyrciaria Dubia
650 $aSecagem
653 $aÁcido ascórbico
653 $aBrasil
653 $aFrutas
653 $aMicroencapsulação
653 $aProcessamento de alimento
700 1 $aCORNEJO, F. E. P.
700 1 $aGOMES, F. S.
700 1 $aPONTES, S. M.
700 1 $aMATTA, V. M.
700 1 $aFREITAS, S. P.
773 $tFruits$gv. 68, n. 3, p. 175-183, May 2013.
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