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| Registros recuperados : 34 | |
| 7. |  | BOECHAT, C. L.; RIBEIRO, M. de O.; RIBEIRO, L. de O.; SANTOS, J. A. G.; ACCIOLY, A. M. de A. Lodos de esgoto doméstico e industrial no crescimento inicial e qualidade de mudas de Pinhão-Manso. Bioscience Journal, Uberlândia, v. 30, n. 3, p. 782-791, May/June, 2014| Biblioteca(s): Embrapa Mandioca e Fruticultura. |
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| 11. | | RIBEIRO, L. DE O.; GOUVÊA, R. F.; PENHA, E. das M.; FREITAS, S. P.; MATTA, V. M. da. Comportamento reológico e teor de carotenoides de suco de umbu submetido à hidrólise enzimática. Higiene Alimentar, v. 29, n. 242-243, mar./abr. 2015. Trabalho apresentado no VII Congresso Latino-Americano e XIII Congresso Brasileiro de Higienistas de Alimentos, III Encontro Nacional de Vigilância de Zoonoses e V Encontro do Sistema Brasileiro de Inspeção de Produtos de Origem Animal,...| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 12. | | RIBEIRO, L. DE O.; GODOY, R. L. de O.; FREITAS, S. C. de; FREITAS, S. P.; MATTA, V. M. da. Caracterização físico-química, compostos bioativos e atividade antioxidante de polpa de umbu. Revista Higiene Alimentar, v. 29, n. 242-243, mar./abr. 2015. VII Congresso Latino-Americano e XIII Congresso Brasileiro de Higienistas de Alimentos, III Encontro Nacional de Vigilância de Zoonoses e V Encontro do Sistema Brasileiro de Inspeção de Produtos de Origem Animal, 2015, Armação de Búzios, RJ. Alimento, promoção da saúde e compromisso sócio ambiental. Búzios, RJ, 2015.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 15. | | RIBEIRO, L. de O.; GIRARDI, E. A.; CARVALHO, H. W. L. de; BASTOS, D. C.; SOARES FILHO, W. dos S.; PASSOS, O. S. Evaluation of mandarin hybrids grafted on Rangpur lime in the Coastal Tablelands, Brazil. Revista Brasileira de Fruticultura, v. 42, n. 6, e-008, 2020.| Biblioteca(s): Embrapa Mandioca e Fruticultura; Embrapa Semiárido; Embrapa Tabuleiros Costeiros. |
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| 16. | | 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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| 17. | | FARIA, C. M. D. R.; CAMPOS, V. P.; SOUZA, R. M. de; MOREIRA, F. M. S.; MOURA, B. de; RIBEIRO, L. de O.; FARIA, M. V. Isolamento e caracterização de bactérias do lodo de esgoto com potencial antagonismo e nematóides. Ambiência, Guarapuava, v. 2, n. 2, p. 247-256, jul./dez. 2006. Nota técnica.| Biblioteca(s): Embrapa Florestas. |
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| 18. | | RIBEIRO, L. de O.; PONTES, S. M.; RIBEIRO, A. P. de O.; PACHECO, S.; FREITAS, S. P.; MATTA, V. M. da. Avaliação do armazenamento a frio sobre os compostos bioativos e as características físico-químicas e microbiológicas do suco de umbu pasteurizado. Brazilian Journal of Food Technology, Campinas, v. 20, p. 1-8, 2017. Ref. e2015095.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 19. | | TEIXEIRA, N. S.; TORREZAN, R.; RIBEIRO, L. DE O.; OLIVEIRA, A. H.; FREITAS, D. de G. C.; MATTOS, C. T. G. B.; MATTA, V. M. da. Development of mixed jelly with brazilian native fruits. In: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS, 11., 2015, Campinas. Ciência de alimentos: Qualidade de vida e envelhecimento saudável: [resumos]. Campinas: SLACA: Unicamp/FEA, 2015. 2 p.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 20. | | TEIXEIRA, N. S.; TORREZAN, R.; SÁ, D. de G. C. F. de; PONTES, S. M.; RIBEIRO, L. de O.; CABRAL, L. M. C.; MATTA, V. M. da. Development of a fruit smoothie with solid albumen of green coconut. Ciência Rural, Santa Maria, v. 49, n. 1, p. 1-8, 2019.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| Registros recuperados : 34 | |
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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: |
26/06/2020 |
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Data da última atualização: |
18/12/2020 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 1 |
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Autoria: |
RIBEIRO, L. de O.; FREITAS, S. P.; MATTA, V. M. da; JUNG, E. P.; KUNIGAMI, C. N. |
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Afiliação: |
Leilson de Oliveira Ribeiro, UFRJ; Suely Pereira Freitas, UFRJ; VIRGINIA MARTINS DA MATTA, CTAA; Eliane Przytyk Jung; Claudete Norie Kunigami. |
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Título: |
Microencapsulation of the Extract from Euterpe edulis Co-product: An Alternative to Add Value to Fruit Agro-Chain. |
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Ano de publicação: |
2020 |
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Fonte/Imprenta: |
Waste Biomass Valorization, 2020. p. 1-12. |
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DOI: |
https://doi.org/10.1007/s12649-020-01122-1 |
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Idioma: |
Inglês |
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Conteúdo: |
The objective of this work was to evaluate the main characteristics of microparticles obtained from an extract of the Euterpe edulis (juçara) co-product, and in addition evaluate their stability during storage at 30 °C for 60 days. For this purpose, the wall material composition, for spray dryer process, was selected by means of sedimentation assays from suspensions formulated using modified starch, maltodextrin, and whey protein concentrate. The most stable suspensions were those formulated using 100% modified starch and modified starch?+?maltodextrin (1:1). Microparticles were evaluated for determination of moisture, solubility, hygroscopicity, morphological characteristics, particle size, phenolic compounds, antioxidant potential, and glass transition temperature. The results showed that the physical characteristics of the microparticles were not influenced significantly by the reduction of modified starch percentage in the formulations, except for glass transition temperature. Microparticles presented solubility higher than 76%, and hygroscopicity less than 9%. Spherical microparticles with an average size of less than 10 ?m were obtained. The highest process yield (62%) and glass transition temperature (47 °C) were observed when suspension was elaborated using modified starch only. After 60 days, microparticles presented anthocyanins retention superior to 92%, as well as 80%, 99%, and 99% retention of the antioxidant capacity by DPPH, ABTS, and FRAP methods, respectively. Therefore, the microencapsulation of the juçara co-product extract allowed obtaining a stable product containing bioactive compounds. MenosThe objective of this work was to evaluate the main characteristics of microparticles obtained from an extract of the Euterpe edulis (juçara) co-product, and in addition evaluate their stability during storage at 30 °C for 60 days. For this purpose, the wall material composition, for spray dryer process, was selected by means of sedimentation assays from suspensions formulated using modified starch, maltodextrin, and whey protein concentrate. The most stable suspensions were those formulated using 100% modified starch and modified starch?+?maltodextrin (1:1). Microparticles were evaluated for determination of moisture, solubility, hygroscopicity, morphological characteristics, particle size, phenolic compounds, antioxidant potential, and glass transition temperature. The results showed that the physical characteristics of the microparticles were not influenced significantly by the reduction of modified starch percentage in the formulations, except for glass transition temperature. Microparticles presented solubility higher than 76%, and hygroscopicity less than 9%. Spherical microparticles with an average size of less than 10 ?m were obtained. The highest process yield (62%) and glass transition temperature (47 °C) were observed when suspension was elaborated using modified starch only. After 60 days, microparticles presented anthocyanins retention superior to 92%, as well as 80%, 99%, and 99% retention of the antioxidant capacity by DPPH, ABTS, and FRAP methods, respectivel... Mostrar Tudo |
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Palavras-Chave: |
Physical characteristics; Stability study. |
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Thesagro: |
Euterpe Edulis. |
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Thesaurus NAL: |
Bioactive compounds; Food technology; Spray drying. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 02434naa a2200253 a 4500
001 2123484
005 2020-12-18
008 2020 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1007/s12649-020-01122-1$2DOI
100 1 $aRIBEIRO, L. de O.
245 $aMicroencapsulation of the Extract from Euterpe edulis Co-product$bAn Alternative to Add Value to Fruit Agro-Chain.$h[electronic resource]
260 $c2020
520 $aThe objective of this work was to evaluate the main characteristics of microparticles obtained from an extract of the Euterpe edulis (juçara) co-product, and in addition evaluate their stability during storage at 30 °C for 60 days. For this purpose, the wall material composition, for spray dryer process, was selected by means of sedimentation assays from suspensions formulated using modified starch, maltodextrin, and whey protein concentrate. The most stable suspensions were those formulated using 100% modified starch and modified starch?+?maltodextrin (1:1). Microparticles were evaluated for determination of moisture, solubility, hygroscopicity, morphological characteristics, particle size, phenolic compounds, antioxidant potential, and glass transition temperature. The results showed that the physical characteristics of the microparticles were not influenced significantly by the reduction of modified starch percentage in the formulations, except for glass transition temperature. Microparticles presented solubility higher than 76%, and hygroscopicity less than 9%. Spherical microparticles with an average size of less than 10 ?m were obtained. The highest process yield (62%) and glass transition temperature (47 °C) were observed when suspension was elaborated using modified starch only. After 60 days, microparticles presented anthocyanins retention superior to 92%, as well as 80%, 99%, and 99% retention of the antioxidant capacity by DPPH, ABTS, and FRAP methods, respectively. Therefore, the microencapsulation of the juçara co-product extract allowed obtaining a stable product containing bioactive compounds.
650 $aBioactive compounds
650 $aFood technology
650 $aSpray drying
650 $aEuterpe Edulis
653 $aPhysical characteristics
653 $aStability study
700 1 $aFREITAS, S. P.
700 1 $aMATTA, V. M. da
700 1 $aJUNG, E. P.
700 1 $aKUNIGAMI, C. N.
773 $tWaste Biomass Valorization, 2020. p. 1-12.
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