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| Registros recuperados : 5 | |
| 1. |  | FILIPE, A. P.; SILVA, J. R. M. da; TRUGILHO, P. F.; FIEDLER, N. C.; RABELO, G. F.; BOTREL, D. A. Avaliação de ruído em fábricas de móveis. Cerne, Lavras, v. 20, n. 4, p. 551-556, 2014.| Biblioteca(s): Embrapa Florestas. |
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| 3. | | BOTREL, D. A.; BORGES, S. V.; FERNANDES, R. V. de B.; ANTONIASSI, R.; MACHADO, A. F. de F.; FEITOSA, J. P. de A.; PAULA, R. C. M. de. Application of cashew tree gum on the production and stability of spray-dried fish oil. Food chemistry, London, v. 221, p. 15522-1529, 2017.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 4. | | CARVALHO, G. R.; LAGO, A. M. T.; SCHIASSI, M. C. E. V.; SILVA, P. de C. e; BORGES, S. V.; FERNANDES, R. V. de B.; BOTREL, D. A. Ultrasound-assisted emulsions with biopolymers for spray-drying of lemongrass essential oil. Pesquisa Agropecuária Brasileira, v. 56, e02498, 2021. Título em português: Emulsões assistidas por ultrassom com biopolímeros para secagem por atomização de óleo essencial de capim-limão.| Biblioteca(s): Embrapa Unidades Centrais. |
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| 5. | | FIGUEIREDO, J. de A.; CAMPELO, P. H.; CARMO, E. L. do; FERNANDES, R. V. de B.; LAGO, A. M. T.; BOTREL, D. A.; BORGES, S. V. Whey protein isolate and prebiotic biopolymers to stabilize pink-pepper oleoresin microcapsules. Pesquisa Agropecuária Brasileira, v. 57, e02318, 2022. Título em português: Proteína de soro de leite e biopolímeros prebióticos para estabilizar microcápsulas de oleoresina de pimenta-rosa.| Biblioteca(s): Embrapa Unidades Centrais. |
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| Registros recuperados : 5 | |
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Registro Completo
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Biblioteca(s): |
Embrapa Instrumentação. |
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Data corrente: |
07/06/2022 |
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Data da última atualização: |
23/01/2024 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
|
Circulação/Nível: |
A - 1 |
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Autoria: |
NORCINO, L. B.; MENDES, J. F.; FIGUEIREDO, J. de A.; OLIVEIRA, N. L.; BOTREL, D. A.; MATTOSO, L. H. C. |
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Afiliação: |
LUIZ HENRIQUE CAPPARELLI MATTOSO, CNPDIA. |
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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.). |
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Ano de publicação: |
2022 |
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Fonte/Imprenta: |
Food Chemistry, v. 391, 133256, 2022. |
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Páginas: |
7 p. |
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ISSN: |
0308-8146 |
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DOI: |
https://doi.org/10.1016/j.foodchem.2022.133256 |
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Idioma: |
Inglês |
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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. |
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Palavras-Chave: |
Grape peel extract; Pectin; Ultrasonic gelation. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/doc/1143838/1/P-Development-of-alginate-pectin-microcapsules-by-a-dual-process-combining.pdf
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Marc: |
LEADER 01699naa a2200253 a 4500
001 2143838
005 2024-01-23
008 2022 bl uuuu u00u1 u #d
022 $a0308-8146
024 7 $ahttps://doi.org/10.1016/j.foodchem.2022.133256$2DOI
100 1 $aNORCINO, L. B.
245 $aDevelopment of alginate/pectin microcapsules by a dual process combining emulsification and ultrasonic gelation for encapsulation and controlled release of anthocyanins from grapes (Vitis labrusca L.).$h[electronic resource]
260 $c2022
300 $a7 p.
520 $aThe 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.
653 $aGrape peel extract
653 $aPectin
653 $aUltrasonic gelation
700 1 $aMENDES, J. F.
700 1 $aFIGUEIREDO, J. de A.
700 1 $aOLIVEIRA, N. L.
700 1 $aBOTREL, D. A.
700 1 $aMATTOSO, L. H. C.
773 $tFood Chemistry$gv. 391, 133256, 2022.
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Embrapa Instrumentação (CNPDIA) |
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