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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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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
18/05/2023 |
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Data da última atualização: |
11/12/2023 |
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Tipo da produção científica: |
Resumo em Anais de Congresso |
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Autoria: |
MAZZA, K. E. L.; COSTA, A. M. M.; BIZZO, H. R.; TONON, R. V. |
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Afiliação: |
KAREN ELBERT LEAL MAZZA, UFRJ; ANDRÉ MESQUITA MAGALHÃES COSTA, UFRJ; HUMBERTO RIBEIRO BIZZO, CTAA; RENATA VALERIANO TONON, CTAA. |
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Título: |
Effect of freeze-drying and oven-drying on the physical-chemical properties of marjoram essential oil beads produced by ionic gelation. |
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Ano de publicação: |
2023 |
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Fonte/Imprenta: |
In: CONFERÊNCIA INTERNACIONAL DE PROTEÍNAS E COLOIDES ALIMENTARES,9., 2023, Rio de Janeiro. Anais... Campinas, Galoá, 2023. |
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Idioma: |
Inglês |
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Notas: |
POSTER 157711. CIPCA. |
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Conteúdo: |
Essential oils have become popular across several industries due to their flavor, fragrance, and biological activity. Marjoram essential oil (Origanum majorana L., family Lamiaceae) (MEO) is of special interest due to its antimicrobial activity against a wide range of microorganisms. However, before food application, MEO should be stabilized by microencapsulation techniques in order to protect it from adverse processing and storage conditions. Depending on the microencapsulation technique, drying processes could be applied to reduce particles? water content, aiming to increase their shelf life. This impacts particles? morphology, structure, and essential oil content. The present study evaluated the effect of freeze-drying and oven-drying on the physical-chemical properties of marjoram essential oil beads produced by ionic gelation. Microencapsulation was carried out by extrusion?dripping of the emulsions prepared with 1.25 g/100mL sodium alginate and 1.25 g/100mL WPI, using a 22G gauge syringe coupled to a vacuum system, in a 0.175 mol/L CaCl2 gelling bath. The samples were dried in a freeze-dryer for 24h or in a hot air circulation drying oven, at 60 ºC for 24h. The following physical-chemical properties were evaluated after drying: encapsulation efficiency, chemical composition by GC-MS and GC-FID, moisture content, thermal degradation by thermogravimetric analysis (TGA), and morphology applying scanning electron microscopy (SEM). The drying method influenced the encapsulation efficiency. Freeze-dried samples retained 51.25% of MEO, while oven-dried samples retained only 33.75% of MEO, which could be attributed to the higher temperature used in the oven dryer. Samples showed similar chemical profiles, with differences in major compounds contents: sabinene (Freeze-dried (FD): 152.46 ± 2.04 mg/g vs Oven dried (OV): 196.59 ± 2.37 mg/g), gamma-terpinene (FD: 25.51 ± 0.72 mg/g vs OV: 340.08 ± 9.62 mg/g), trans-sabinene hydrate (FD: 212.06 ± 10.4 mg/g vs OV: 32.95 ± 2.02 mg/g), and terpinen-4-ol (FD: 258.45 ± 14.6 mg/g vs OD: 14.37 ± 5.0 mg/g). The drying process also affected the samples? water content (OV: 1.5% vs FD: 4%). Thermal degradation started for the freeze-dried and oven-dried beads at similar temperatures (T onset of 127 ºC and 132 ºC, respectively), suggesting that both drying methods did not change the sample?s chemical native structure. Results indicated that the microencapsulated beads could be added to food products that undergo thermal processing below these temperatures. SEM analysis revealed that oven-dried beads had a denser and more uniform surface with fewer cracks and smaller inner pores compared to freeze-dried ones. Freeze-dried beads had a softer structure with larger, aerated pores and thinner walls. The present study showed that each method resulted in beads with specific physical-chemical and morphological characteristics, OD beads demonstrated better morphological features and lower moisture, while FD beads presented higher MEO retention. Additional research is needed to investigate MEO beads? release profile in a food matrix. MenosEssential oils have become popular across several industries due to their flavor, fragrance, and biological activity. Marjoram essential oil (Origanum majorana L., family Lamiaceae) (MEO) is of special interest due to its antimicrobial activity against a wide range of microorganisms. However, before food application, MEO should be stabilized by microencapsulation techniques in order to protect it from adverse processing and storage conditions. Depending on the microencapsulation technique, drying processes could be applied to reduce particles? water content, aiming to increase their shelf life. This impacts particles? morphology, structure, and essential oil content. The present study evaluated the effect of freeze-drying and oven-drying on the physical-chemical properties of marjoram essential oil beads produced by ionic gelation. Microencapsulation was carried out by extrusion?dripping of the emulsions prepared with 1.25 g/100mL sodium alginate and 1.25 g/100mL WPI, using a 22G gauge syringe coupled to a vacuum system, in a 0.175 mol/L CaCl2 gelling bath. The samples were dried in a freeze-dryer for 24h or in a hot air circulation drying oven, at 60 ºC for 24h. The following physical-chemical properties were evaluated after drying: encapsulation efficiency, chemical composition by GC-MS and GC-FID, moisture content, thermal degradation by thermogravimetric analysis (TGA), and morphology applying scanning electron microscopy (SEM). The drying method influenced the encapsula... Mostrar Tudo |
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Palavras-Chave: |
Dried beads; Ionic gelation; Morphology. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 03822nam a2200193 a 4500
001 2153803
005 2023-12-11
008 2023 bl uuuu u00u1 u #d
100 1 $aMAZZA, K. E. L.
245 $aEffect of freeze-drying and oven-drying on the physical-chemical properties of marjoram essential oil beads produced by ionic gelation.$h[electronic resource]
260 $aIn: CONFERÊNCIA INTERNACIONAL DE PROTEÍNAS E COLOIDES ALIMENTARES,9., 2023, Rio de Janeiro. Anais... Campinas, Galoá$c2023
500 $aPOSTER 157711. CIPCA.
520 $aEssential oils have become popular across several industries due to their flavor, fragrance, and biological activity. Marjoram essential oil (Origanum majorana L., family Lamiaceae) (MEO) is of special interest due to its antimicrobial activity against a wide range of microorganisms. However, before food application, MEO should be stabilized by microencapsulation techniques in order to protect it from adverse processing and storage conditions. Depending on the microencapsulation technique, drying processes could be applied to reduce particles? water content, aiming to increase their shelf life. This impacts particles? morphology, structure, and essential oil content. The present study evaluated the effect of freeze-drying and oven-drying on the physical-chemical properties of marjoram essential oil beads produced by ionic gelation. Microencapsulation was carried out by extrusion?dripping of the emulsions prepared with 1.25 g/100mL sodium alginate and 1.25 g/100mL WPI, using a 22G gauge syringe coupled to a vacuum system, in a 0.175 mol/L CaCl2 gelling bath. The samples were dried in a freeze-dryer for 24h or in a hot air circulation drying oven, at 60 ºC for 24h. The following physical-chemical properties were evaluated after drying: encapsulation efficiency, chemical composition by GC-MS and GC-FID, moisture content, thermal degradation by thermogravimetric analysis (TGA), and morphology applying scanning electron microscopy (SEM). The drying method influenced the encapsulation efficiency. Freeze-dried samples retained 51.25% of MEO, while oven-dried samples retained only 33.75% of MEO, which could be attributed to the higher temperature used in the oven dryer. Samples showed similar chemical profiles, with differences in major compounds contents: sabinene (Freeze-dried (FD): 152.46 ± 2.04 mg/g vs Oven dried (OV): 196.59 ± 2.37 mg/g), gamma-terpinene (FD: 25.51 ± 0.72 mg/g vs OV: 340.08 ± 9.62 mg/g), trans-sabinene hydrate (FD: 212.06 ± 10.4 mg/g vs OV: 32.95 ± 2.02 mg/g), and terpinen-4-ol (FD: 258.45 ± 14.6 mg/g vs OD: 14.37 ± 5.0 mg/g). The drying process also affected the samples? water content (OV: 1.5% vs FD: 4%). Thermal degradation started for the freeze-dried and oven-dried beads at similar temperatures (T onset of 127 ºC and 132 ºC, respectively), suggesting that both drying methods did not change the sample?s chemical native structure. Results indicated that the microencapsulated beads could be added to food products that undergo thermal processing below these temperatures. SEM analysis revealed that oven-dried beads had a denser and more uniform surface with fewer cracks and smaller inner pores compared to freeze-dried ones. Freeze-dried beads had a softer structure with larger, aerated pores and thinner walls. The present study showed that each method resulted in beads with specific physical-chemical and morphological characteristics, OD beads demonstrated better morphological features and lower moisture, while FD beads presented higher MEO retention. Additional research is needed to investigate MEO beads? release profile in a food matrix.
653 $aDried beads
653 $aIonic gelation
653 $aMorphology
700 1 $aCOSTA, A. M. M.
700 1 $aBIZZO, H. R.
700 1 $aTONON, R. V.
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Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
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| Registros recuperados : 16 | |
| 7. |  | SILVA, S, D. dos A. e.; FONSECA JÚNIOR, N. S.; CASAGRANDE JÚNIOR, J. G.; AIRES, R. F.; BARROS, L. M.; GASPAR, G. G.; ROSSETTO, T. Ensaio regional de competição de cultivares de mamona no Paraná, safra 2006/2007. In: SIMPÓSIO ESTADUAL DE AGROENERGIA, 1.; REUNIÃO TÉCNICA ANUAL DE AGROENERGIA-RS, 1., 2007, Pelotas. Anais... Pelotas: Embrapa Clima Temperado, 2007. 1 CD-ROM.| Tipo: Artigo em Anais de Congresso / Nota Técnica | Circulação/Nível: -- - -- |
| Biblioteca(s): Embrapa Clima Temperado. |
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| 8. | | FONSECA JUNIOR, N. S.; MENOSSO, O. G.; HARADA, A.; TERASAWA, F.; AGUIAR, C. G.; BENI, O. A.; ROCHA, A.; BEGO, A. Introducao e competicao de cultivares e linhagens de soja: ensaios finais (semeadura em epoca convencional). In: OCEPAR. Programa de Pesquisa (Cascavel, PR). Resultados de pesquisa na safra de verao: 1985/86. Cascavel, 1986. p.24-34.| Biblioteca(s): Embrapa Soja. |
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| 9. | | ALLIPRANDINI, L. F.; TOLEDO, J. F. F. de; FONSECA JUNIOR. N. S.; KIHL, R. A. de S.; ALMEIDA, L. A. de. Ganho Genético em Soja no Estado do Paraná, Via Melhoramento, no Período de 1985/86 a 1989/90. Pesquisa Agropecuaria Brasileira, Brasilia, v.28, n.4, p.489-497, abr.1993.| Biblioteca(s): Embrapa Unidades Centrais. |
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| 10. | | ALLIPRANDINI, L. F.; TOLEDO, J. F. F. de; FONSECA JUNIOR, N. S.; KIIHL, R. A. de S.; ALMEIDA, L. A. de. Ganho GenÉtico em Soja no Estado do Paraná, via melhoramento, no período de 1985/86 a 1989/90. Pesquisa Agropecuária Brasileira, Brasília, v. 28, n. 4, p. 489-497, abr.1993.| Biblioteca(s): Embrapa Soja. |
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| 11. | | MAIA, M. C. C.; VELLO, N. A.; ROCHA, M. de M.; FONSECA JUNIOR, N. S. da; LAVORANTE, O. J.; PINHEIRO, J. B.; DIAS, C. T. dos S.; ASSIS, G. M. L. de. Seleção de linhagens experimentais de soja para características agronômicas e tolerância a insetos. Bragantia, Campinas, v. 68, n. 1, p. 85-97, 2009.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: B - 1 |
| Biblioteca(s): Embrapa Acre; Embrapa Florestas; Embrapa Meio-Norte. |
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| 12. | | CARBONELL, S. A. M.; CHIORATO, A. F.; ITO, M. F.; WENDLAND, A.; DEL PELOSO, M. J.; MELO, L. C.; SOUZA, E. A.; RAMALHO, M. A. P.; CARNEIRO, J. E. S.; MODA-CIRINO, V.; FONSECA JÚNIOR, N. S.; BARCELOS, Q. L.; COSTA, L. C.; CELIN, E. F. Antracnose. In: PAULA JÚNIOR, T. J. de; WENDLAND, A. (Ed.). Melhoramento genético do feijoeiro-comum e prevenção de doenças. Viçosa, MG: Epamig, 2012. p. 15-39.| Tipo: Capítulo em Livro Técnico-Científico |
| Biblioteca(s): Embrapa Arroz e Feijão. |
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| 13. | | MENOSSO, O. G.; GARCIA, A.; KIIHL, R. A. S.; ALMEIDA, L. A.; ANTONIO, H.; YORINORI, J. T.; PALUDZYSZYN FILHO, E.; MIRANDA, L. C.; CARRARO, I. M.; HARADA, A.; FONSECA JUNIOR, N. S.; TERASAWA, F.; OGASAVARA, M. M.; VLIET, W. H. van der; BERGER, G. U.; BOYE, R.; AGUIAR, C. G. de. Avaliação final de linhagens de soja para o Estado do Paraná - ano agrícola 1984/85. Londrina: EMBRAPA-CNPSo, 1985. paginação irregular.| Tipo: Autoria/Organização/Edição de Livros |
| Biblioteca(s): Embrapa Soja. |
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| 14. | | MENOSSO, O. G.; GARCIA, A.; KIIHL, R. A. S.; ALMEIDA, L. A.; ANTONIO, H.; YORINORI, J. T.; PALUDZYSZYN FILHO, E.; SILVA FILHO, P. M. da; NEUMAIER, N.; CARRÃO-PANIZZI, M. C.; MIRANDA, L. C.; MARTINS, E. G.; CARRARO, I. M.; FONSECA JUNIOR, N. S.; HARADA, A.; TERASAWA, F.; OGASAWARA, M. M.; BERGER, G. U.; ALBERINI, J. L.; VLIET, W. H. VAN DER; BOYE, R.; AGUIAR, C. G. de. Avaliação final de linhagens de soja no Estado do Paraná ano agrícola 1985/86. Londrina: EMBRAPA-CNPSo, 1986. 149 p.| Biblioteca(s): Embrapa Soja. |
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| 15. | | MENOSSO, O. G.; GARCIA, A.; ALMEIDA, A. M. R.; ANTONIO H.; TOLEDO, J. F. F. de; YORINORI, J. T.; FERREIRA, L. P.; CARRÃO-PANIZZI, M. C.; KASTER, M.; NEUMAIER, N.; KIIHL, R. A. S.; MARTINS, E. G.; CARRARO, I. M.; HARADA, A.; SILVEIRA, J. M.; TERASAWA, F.; OGASAWARA, M. M.; BERGER, G. V.; ALBERINI, J. L.; S. FILHO, P. M.; VLIET, W. H. van der; BOYE, R.; AGUIAR, C. G. de; FONSECA JUNIOR, N. S.; POLA, J. N. Avaliação final de linhagens de soja no Estado do Paraná: ano agrícola 1986/87. Londrina: EMBRAPA-CNPSo, 1987. paginação irregular. na obra completa, não existe a página 51.| Biblioteca(s): Embrapa Soja. |
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| 16. | | MENOSSO, O. G.; GARCIA, A.; VOLL, E.; KRZYZANOWSKI, F. C.; ANTONIO, H.; TOLEDO, J. F. F. de; YORINORI, J. T.; MIRANDA, L. C.; KASTER, M.; KIIHL, R. A. S.; MARTINS, E. G.; CARRARO, I. M.; HARADA, A.; SILVEIRA, J. M.; SUZUKI, S.; TERASAWA, F.; BERGER, G. V.; ALBERINI, J. L.; MATSUO, L. R.; SILVA FILHO, P. M. da; BOYE, R.; AGUIAR, C. G. de; FONSECA JUNIOR, N. S.; POLA, J. N.; POPIJA, M.; HIGASHI, W. H.; NAKASHIMA, R.; OGASAWARA, O. Avaliação final de linhagens de soja no Estado do Paraná ano agrícola 1987/88. Londrina, 1988. 158 p. Compilado por Orival G. Menosso. A obra no todo não possui a página 83.| Biblioteca(s): Embrapa Soja. |
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| Registros recuperados : 16 | |
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