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| Registros recuperados : 194 | |
| 161. |  | CASTRO, F. T. de; BARBOSA, C.; OLIVEIRA, S. P.; MENDES, L. L.; GÓES, H. de A.; TABAI, K. C.; PENHA, E. das M.; MATTA, V. M. da. Fruits and vegetable commercialization: actions in points-of-sale of the west zone of Rio de Janeiro city, Brazil. Acta Horticulturae, v. 1040, p. 49-52, Jun. 2014. Edition of Proceedings of the III International Symposium on Human Health Effects of Fruits and Vegetables, Avignon, Oct. 2009.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 162. | | CASTRO, F. T. de; OLIVEIRA, S. P. de; TABAI, K. C.; BARBOSA, C.; MENDES, L. L.; PENHA, E. das M.; GÓES, H. de A.; MATTA, V. M. da. Fruits and vegetable commercialization: actions in points-of-sale of the west zone of Rio de Janeiro city, Brazil. In: INTERNATIONAL SYMPOSIUM ON HUMAN HEALTH EFFECTS OF FRUITS AND VEGETABLES, 3., 2009, Avignon. FAV Health 2009: abstracts. Leuven: International Society for Horticultural Science, 2009. p. 174. Ref. P1-24.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 164. | | SANSÃO, M. C.; TORREZAN, R.; LEAL JUNIOR, M. B.; LEAL JUNIOR, W. F.; FREITAS, D. de G. C.; WURLITZER, N. J.; MATTA, V. M. da. Evaluation of the effect of high pressure technology on bioactive compounds of a mixed tropical juice. In: EGEA, 7., 2015, Milão. Abstracts... Milão: EGEA, 2015. p. 102. Projeto: 02.09.01.025.00.04| Biblioteca(s): Embrapa Agroindústria Tropical. |
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| 165. | | SANSÃO, M. C.; TORREZAN, R.; LEAL JUNIOR, W. F.; FREITAS, D. de G. C.; WURLITZER, N. J.; MATTA, V. M. da. Evaluation of the effect of high pressure technology on bioactive compounds of a mixed tropical juice. In: EGEA CONFERENCE, 7., 2015, Milan. Healthy environment within a fruitful economy: the role of fruit and vegetables : [abstract book]. Paris: Aprifel, 2015. p. 102| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 166. | | CRUZ, A. P. G.; CABRAL, L. M. C; MATTIETTO, R.; DIB TAXI, C. M. A.; DONANGELO, C. M.; MATTA, V. M. da. Influência da temperatura e do tratamento enzimático na etapa de maceração para obtenção da polpa de açaí. In: CONGRESSO BRASILEIRO DE CIÊNCIA E TECNOLOGIA DE ALIMENTOS, 21.; SEMINÁRIO LATINO AMERICANO E DO CARIBE DE CIÊNCIA E TECNOLOGIA DE ALIMENTOS, 15., 2008, Belo Horizonte. Anais... Belo Horizonte: SBCTA, 2008. 1 CD-ROM.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 167. | | CRUZ, A. P. G.; CABRAL, L. M. C.; MATTIETTO, R. de A.; DIB TAXI, C. M. A.; DONANGELO, C. M.; MATTA, V. M. da. Influência da temperatura e do tratamento enzimático na etapa de maceração para obtenção da polpa de açaí. In: CONGRESSO BRASILEIRO DE CIÊNCIA E TECNOLOGIA DE ALIMENTOS, 21.; SEMINÁRIO LATINO AMERICANO E DO CARIBE DE CIÊNCIA E TECNOLOGIA DE ALIMENTOS, 15., 2008, Belo Horizonte. Anais... Belo Horizonte: SBCTA, 2008. 1 CD-ROM.| Biblioteca(s): Embrapa Amazônia Oriental. |
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| 168. | | SANTANA, I.; CABRAL, L. M. C.; MATTA, V. M. da; SANTIAGO, M. C. P. de A.; GOUVÊA, A. C. M. S.; GODOY, R. L. de O. Influence of the temperature of reverse osmosis process on the anthocyanin composition of grape juice (Vitis labrusca L.) Acta Horticulturae, v. 1040, p. 89-96, Jun. 2014. Edition of Proceedings of the III International Symposium on Human Health Effects of Fruits and Vegetables, Avignon, Oct. 2009.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 169. | | MONTEIRO, R. P.; CHAVES, A. C. S. D.; SÁ, D. de G. C. F. de; MATTA, V. M. da; TAKEITI, C. Y. Projeto Agregarte. In: MONTEIRO, R. P.; MATTA, V. M. da (Ed.). Queijo Minas artesanal: valorizando a agroindústria familiar. Brasília, DF: Embrapa, 2018. cap. 3, p. 35-54.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 171. | | CONCEIÇÃO, E. A. da; VIANA, E. de S.; REIS, R. C.; DIAS, F.; JESUS, J. L. de; MATTA, V. M. da. Qualidade físico-química e microbiológica de polpa de umbu durante o armazenamento. In: JORNADA CIENTÍFICA EMBRAPA MANDIOCA E FRUTICULTURA, 8., 2014, Cruz das Almas, Ba. Pesquisa: despertando mentes para a inovação e transformando o futuro: [anais]. Cruz das Almas, BA, Embrapa Mandioca e Fruticultura, 2014.| Biblioteca(s): Embrapa Mandioca e Fruticultura. |
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| 172. | | CONCEIÇÃO, E. A. da; VIANA, E. de S.; REIS, R. C.; DIAS, F.; JESUS, J. L. de; MATTA, V. M. da. Qualidade físico-química e microbiológica de polpa de umbu durante o armazenamento In: JORNADA CIENTÍFICA EMBRAPA MANDIOCA E FRUTICULTURA, 8., 2014, Cruz das Almas, Ba. Pesquisa: despertando mentes para a inovação e transformando o futuro :[anais]. Cruz das Almas, Ba, Embrapa Mandioca e Fruticultura, 2014.| Biblioteca(s): Embrapa Mandioca e Fruticultura. |
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| 175. | | GOMES, F. dos S.; RIBEIRO, A. P. de O.; RIBEIRO, L. de O.; MATTA, V. M. da; SANTOS, K. M. O. dos; WALTER, E. H. M. Survival of probiotic strains in a refrigerated nonfermentd blended juice using a static in vitro digestion model. In: INTERNATIONAL CONFERENCE ON FOOD DIGESTION, 6., Granada, 2019. Anais... Granada: INFOGEST, p. 154. Ref. 378/139. ICDF, 2 a 4 de abril 2019. Na publicação: Gomes, F.; Ribeiro, A.; Ribeiro, L.; Matta, V.; Santos, K.; Walter, E.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 176. | | RIBEIRO, L. de O.; BARBOSA, I. de C.; SÁ, D. de G. C. F. de; SILVA, J. P. L. da; MATTA, V. M. da; FREITAS, S. P. de. Stability evaluation of juçara, banana and strawberry pasteurized smoothie during storage. Food Science and. Technology, Campinas, v. 40, n. 2, p. 387-393, Apr.-June 2020. Ahead of Print.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 177. | | PENHA, E. das M.; BRAGA, N. C. A. S.; MATTA, V. M. da; CABRAL, L. M. C.; DELLA MODESTA, R. C.; FREITAS, S. C. de. Utilização do retentado da ultrafiltração do suco de acerola na elaboração de licor. Boletim do Centro de Pesquisa e Processamento de Alimentos, Curitiba, v. 19, n. 2, p. 267-276, jul./dez. 2001.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 178. | | PENHA, E. das M.; BRAGA, N. C. A. S.; MATTA, V. M. da; CABRAL, L. M. C.; MODESTA, R. C. D.; FREITAS, S. C. de. Utilizacao do retentado da ultrafiltracao do suco de acerola na elaboracao de licor B.CEPPA, Curitiba, v.19, n.2, p.267-276, jul./dez.2001.| Biblioteca(s): Embrapa Mandioca e Fruticultura. |
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| 179. | | RIBEIRO, L. de O.; PEREIRA, R. N. C.; TONON, R. V.; CABRAL, L. M. C.; SANTIAGO, M. C. P. de A.; VICENTE, A. A.; TEIXEIRA, J. A. C.; MATTA, V. M. da; FREITAS, S. P. de. Antioxidant compounds recovery from juçara residue by thermal assisted extraction. Plant Foods for Human Nutrition, 18 Jan 2017. 6 p.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 180. | | REIS, C. C.; FREITAS, S. P.; LORENTINO, C. M. A.; FAGUNDES, T. DA S. F.; MATTA, V. M. da; SANTOS, A. L. S. DOS; MOREIRA, D. L. L. T.; KUNIGAMI, C. N.; JUNG, E. P.; RIBEIRO, L. DE O. Bioproducts from Passiflora cincinnata Seeds: The Brazilian Caatinga Passion Fruit. Foods, v. 12, n. 13, e2525, 2023.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| Registros recuperados : 194 | |
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Registro Completo
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
31/12/2023 |
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Data da última atualização: |
16/01/2024 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 2 |
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Autoria: |
REIS, C. C.; FREITAS, S. P.; LORENTINO, C. M. A.; FAGUNDES, T. DA S. F.; MATTA, V. M. da; SANTOS, A. L. S. DOS; MOREIRA, D. L. L. T.; KUNIGAMI, C. N.; JUNG, E. P.; RIBEIRO, L. DE O. |
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Afiliação: |
CAROLINA CRUZEIRO REIS, UFRJ; SUELY PEREIRA FREITAS, UFRJ; CAROLLINE MARGOT ALBANEZ LORENTINO, Instituto Nacional de Tecnologia; THAYSSA DA SILVA FERREIRA FAGUNDES, Jardim Botânico; VIRGINIA MARTINS DA MATTA, CTAA; ANDRE LUIS SOUZA DOS SANTOS,, UFRJ; DAVYSON L. L. T. MOREIRA, Fundação Oswaldo Cruz; CLAUDETE NORIE KUNIGAMI; ELIANE PRZYTYK JUNG, Instituto Nacional de Tecnologia; LEILSON DE OLIVEIRA RIBEIRO, Instituto Nacional de Tecnologia. |
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Título: |
Bioproducts from Passiflora cincinnata Seeds: The Brazilian Caatinga Passion Fruit. |
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Ano de publicação: |
2023 |
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Fonte/Imprenta: |
Foods, v. 12, n. 13, e2525, 2023. |
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DOI: |
https://doi.org/10.3390/foods12132525 |
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Idioma: |
Inglês |
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Conteúdo: |
The present work aimed to obtain bioproducts from Passiflora cincinnata seeds, the Brazilian Caatinga passion fruit, as well as to determine their physical, chemical and biological properties. The seeds were pressed in a continuous press to obtain the oil, which showed an oxidative stability of 5.37 h and a fatty profile rich in linoleic acid. The defatted seeds were evaluated for the recovery of antioxidant compounds by a central rotation experimental design, varying temperature (32–74 °C), ethanol (13–97%) and solid–liquid ratio (1:10–1:60 m/v). The best operational condition (74 °C, 58% ethanol, 1:48) yielded an extract composed mainly of lignans, which showed antioxidant capacity and antimicrobial activity against Gram-positive and Gram-negative bacteria. The microencapsulation of linoleic acid-rich oil through spray drying has proven to be an effective method for protecting the oil. Furthermore, the addition of the antioxidant extract to the formulation increased the oxidative stability of the product to 30% (6.97 h), compared to microencapsulated oil without the addition of the antioxidant extract (5.27 h). The microparticles also exhibited favorable technological characteristics, such as low hygroscopicity and high water solubility. Thus, it was possible to obtain three bioproducts from the Brazilian Caatinga passion fruit seeds: the oil rich in linoleic acid (an essential fatty acid), antioxidant extract from the defatted seeds and the oil microparticles added from the antioxidant extract. MenosThe present work aimed to obtain bioproducts from Passiflora cincinnata seeds, the Brazilian Caatinga passion fruit, as well as to determine their physical, chemical and biological properties. The seeds were pressed in a continuous press to obtain the oil, which showed an oxidative stability of 5.37 h and a fatty profile rich in linoleic acid. The defatted seeds were evaluated for the recovery of antioxidant compounds by a central rotation experimental design, varying temperature (32–74 °C), ethanol (13–97%) and solid–liquid ratio (1:10–1:60 m/v). The best operational condition (74 °C, 58% ethanol, 1:48) yielded an extract composed mainly of lignans, which showed antioxidant capacity and antimicrobial activity against Gram-positive and Gram-negative bacteria. The microencapsulation of linoleic acid-rich oil through spray drying has proven to be an effective method for protecting the oil. Furthermore, the addition of the antioxidant extract to the formulation increased the oxidative stability of the product to 30% (6.97 h), compared to microencapsulated oil without the addition of the antioxidant extract (5.27 h). The microparticles also exhibited favorable technological characteristics, such as low hygroscopicity and high water solubility. Thus, it was possible to obtain three bioproducts from the Brazilian Caatinga passion fruit seeds: the oil rich in linoleic acid (an essential fatty acid), antioxidant extract from the defatted seeds and the oil microparticles added from t... Mostrar Tudo |
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Palavras-Chave: |
Antibacterial activity; Antimicrobiana; Maracujá da Caatinga; Microparticle; Spray dryer. |
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Thesagro: |
Antioxidante; Extrato; Extrato Vegetal; Óleo Vegetal; Secagem; Tecnologia de Alimento. |
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Thesaurus NAL: |
Antioxidants; Extracts; Food technology; Vegetable oil. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/doc/1160369/1/foods-12-02525.pdf
|
|
Marc: |
LEADER 02717naa a2200421 a 4500
001 2160369
005 2024-01-16
008 2023 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.3390/foods12132525$2DOI
100 1 $aREIS, C. C.
245 $aBioproducts from Passiflora cincinnata Seeds$bThe Brazilian Caatinga Passion Fruit.$h[electronic resource]
260 $c2023
520 $aThe present work aimed to obtain bioproducts from Passiflora cincinnata seeds, the Brazilian Caatinga passion fruit, as well as to determine their physical, chemical and biological properties. The seeds were pressed in a continuous press to obtain the oil, which showed an oxidative stability of 5.37 h and a fatty profile rich in linoleic acid. The defatted seeds were evaluated for the recovery of antioxidant compounds by a central rotation experimental design, varying temperature (32–74 °C), ethanol (13–97%) and solid–liquid ratio (1:10–1:60 m/v). The best operational condition (74 °C, 58% ethanol, 1:48) yielded an extract composed mainly of lignans, which showed antioxidant capacity and antimicrobial activity against Gram-positive and Gram-negative bacteria. The microencapsulation of linoleic acid-rich oil through spray drying has proven to be an effective method for protecting the oil. Furthermore, the addition of the antioxidant extract to the formulation increased the oxidative stability of the product to 30% (6.97 h), compared to microencapsulated oil without the addition of the antioxidant extract (5.27 h). The microparticles also exhibited favorable technological characteristics, such as low hygroscopicity and high water solubility. Thus, it was possible to obtain three bioproducts from the Brazilian Caatinga passion fruit seeds: the oil rich in linoleic acid (an essential fatty acid), antioxidant extract from the defatted seeds and the oil microparticles added from the antioxidant extract.
650 $aAntioxidants
650 $aExtracts
650 $aFood technology
650 $aVegetable oil
650 $aAntioxidante
650 $aExtrato
650 $aExtrato Vegetal
650 $aÓleo Vegetal
650 $aSecagem
650 $aTecnologia de Alimento
653 $aAntibacterial activity
653 $aAntimicrobiana
653 $aMaracujá da Caatinga
653 $aMicroparticle
653 $aSpray dryer
700 1 $aFREITAS, S. P.
700 1 $aLORENTINO, C. M. A.
700 1 $aFAGUNDES, T. DA S. F.
700 1 $aMATTA, V. M. da
700 1 $aSANTOS, A. L. S. DOS
700 1 $aMOREIRA, D. L. L. T.
700 1 $aKUNIGAMI, C. N.
700 1 $aJUNG, E. P.
700 1 $aRIBEIRO, L. DE O.
773 $tFoods$gv. 12, n. 13, e2525, 2023.
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Embrapa Agroindústria de Alimentos (CTAA) |
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