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Registros recuperados : 144 | |
Registros recuperados : 144 | |
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Registro Completo
Biblioteca(s): |
Embrapa Pecuária Sul. |
Data corrente: |
01/09/2021 |
Data da última atualização: |
01/09/2021 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
A - 1 |
Autoria: |
OLIVEIRA, F. M.; OLIVEIRA, R. M.; BUCHWEITZ, L. T. G.; PEREIRA, J. R.; HACKBART, H. C. dos S.; NALERIO, E. S.; BORGES, C. D.; ZAMBIAZI, R. C. |
Afiliação: |
FERNANDA MOREIRA OLIVEIRA, UFPEL; RAQUEL MOREIRA OLIVEIRA, UFPEL; LUCIA TAMIRES GEHRMANN BUCHWEITZ, UFPEL; JULIANA RODRIGUES PEREIRA, UFPEL; HELEN CRISTINA DOS SANTOS HACKBART, UFPEL; ELEN SILVEIRA NALERIO, CPPSUL; CAROLINE DELLINGHAUSEN BORGES, UFPEL; RUI CARLOS ZAMBIAZI, UFPEL. |
Título: |
Encapsulation of olive leaf extract (Olea europaea L.) in gelatin/tragacanth gum by complex coacervation for application in sheep meat hamburger. |
Ano de publicação: |
2021 |
Fonte/Imprenta: |
Food Control, v. 131, 108426, Jan. 2022. |
DOI: |
https://doi.org/10.1016/j.foodcont.2021.108426 |
Idioma: |
Inglês |
Conteúdo: |
The aim of the study was to encapsulate the phenolic extract of the olive leaf by using gelatin and tragacanth gum as wall materials, followed by complex coacervation or lyophilization. The extract was applied in sheep meat hamburger, in order to reduce oxidative degradation. The gelatin and gelatin/tragacanth matrices showed higher values of encapsulation efficiency and antioxidant activity than the matrix with only tragacanth, independent of the encapsulation technique used. The encapsulation was confirmed through DSC and FTIR analyses, and the particles obtained presented an irregular shape. The application of the particles in hamburger demonstrated that the particles of gelatin and gelatin/tragacanth showed greater capacity to reduce oxidative reactions than those of tragacanth, they provided the highest percentages of phenolic compounds release in the first two months of storage. These particles proved to have higher antioxidant efficiency than sodium erythorbate; however, vitamin C showed the highest antioxidant capacity. |
Thesagro: |
Antioxidante; Carne; Carne Tratada; Composto Fenólico; Ovino. |
Categoria do assunto: |
-- |
Marc: |
LEADER 01914naa a2200277 a 4500 001 2133978 005 2021-09-01 008 2021 bl uuuu u00u1 u #d 024 7 $ahttps://doi.org/10.1016/j.foodcont.2021.108426$2DOI 100 1 $aOLIVEIRA, F. M. 245 $aEncapsulation of olive leaf extract (Olea europaea L.) in gelatin/tragacanth gum by complex coacervation for application in sheep meat hamburger.$h[electronic resource] 260 $c2021 520 $aThe aim of the study was to encapsulate the phenolic extract of the olive leaf by using gelatin and tragacanth gum as wall materials, followed by complex coacervation or lyophilization. The extract was applied in sheep meat hamburger, in order to reduce oxidative degradation. The gelatin and gelatin/tragacanth matrices showed higher values of encapsulation efficiency and antioxidant activity than the matrix with only tragacanth, independent of the encapsulation technique used. The encapsulation was confirmed through DSC and FTIR analyses, and the particles obtained presented an irregular shape. The application of the particles in hamburger demonstrated that the particles of gelatin and gelatin/tragacanth showed greater capacity to reduce oxidative reactions than those of tragacanth, they provided the highest percentages of phenolic compounds release in the first two months of storage. These particles proved to have higher antioxidant efficiency than sodium erythorbate; however, vitamin C showed the highest antioxidant capacity. 650 $aAntioxidante 650 $aCarne 650 $aCarne Tratada 650 $aComposto Fenólico 650 $aOvino 700 1 $aOLIVEIRA, R. M. 700 1 $aBUCHWEITZ, L. T. G. 700 1 $aPEREIRA, J. R. 700 1 $aHACKBART, H. C. dos S. 700 1 $aNALERIO, E. S. 700 1 $aBORGES, C. D. 700 1 $aZAMBIAZI, R. C. 773 $tFood Control$gv. 131, 108426, Jan. 2022.
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