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| Registros recuperados : 38 | |
| Registros recuperados : 38 | |
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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: |
18/02/2021 |
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Data da última atualização: |
19/02/2021 |
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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: |
VIEIRA, E. de A.; ALCÂNTARA, M. A.; SANTOS, N. A. dos; GODIM, A. D.; IACOMINI, M.; SILVA, C. M.; CORDEIRO, A. M. T. de M. |
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Afiliação: |
Érica de Andrade Vieira, UFPB; Maristela Alves Alcântara, UFPB; Nataly Albuquerque dos Santos, UFPB; Amanda Duarte Gondim, UFRN; Marcello Iacomini, UFPR; CAROLINE MELLINGER SILVA, CTAA; Angela Maria Tribuzy de Magalhães Cordeiro, UFPB. |
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Título: |
Mucilages of cacti from Brazilian biodiversity: Extraction, physicochemical and technological properties. |
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Ano de publicação: |
2021 |
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Fonte/Imprenta: |
Food Chemistry, v. 346, e128892, 2021. |
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DOI: |
https://doi.org/10.1016/j.foodchem.2020.128892 |
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Idioma: |
Inglês |
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Conteúdo: |
Brazilian cacti have the high potential to be used as a source of mucilages with different technological functions that can be widely explored. The physicochemical, structural and technological properties of mucilages extracted from seven cladodes of cacti native from the semi-arid region of the Brazil were investigated. The mucilages exhibited high yields (8.9 to 21.54%), high contents of carbohydrates (39.77 to 87.68%), proteins (4.27 to 14.76%), and minerals, specifically Ca (2.90 to 15.65%). All species evaluated presented a diverse mono-saccharide composition, mainly constituted of galactose and arabinose, suggesting the presence of arabinoga-lactans as the main polysaccharides. Both showed peaks and bands characteristic of polysaccharides with semi- crystalline structure (14.50?38.60%), due to the high concentration of calcium. From the results, mucilages functional properties showed good water and oil retention capacities and a high emulsification capacity (100%) with stability above 83%. Foaming capacity was above 58% with stability greater than 95%. This study high-lights the potential of using cacti as a source of functional mucilages for use in food applications. |
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Palavras-Chave: |
Arabinogalactan; Facheiro; Mandacaru; Xique-xique. |
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Thesagro: |
Cactaceae; Tecnologia de Alimento. |
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Thesaurus NAL: |
Chemical composition; Food technology. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 02094naa a2200301 a 4500
001 2130077
005 2021-02-19
008 2021 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1016/j.foodchem.2020.128892$2DOI
100 1 $aVIEIRA, E. de A.
245 $aMucilages of cacti from Brazilian biodiversity$bExtraction, physicochemical and technological properties.$h[electronic resource]
260 $c2021
520 $aBrazilian cacti have the high potential to be used as a source of mucilages with different technological functions that can be widely explored. The physicochemical, structural and technological properties of mucilages extracted from seven cladodes of cacti native from the semi-arid region of the Brazil were investigated. The mucilages exhibited high yields (8.9 to 21.54%), high contents of carbohydrates (39.77 to 87.68%), proteins (4.27 to 14.76%), and minerals, specifically Ca (2.90 to 15.65%). All species evaluated presented a diverse mono-saccharide composition, mainly constituted of galactose and arabinose, suggesting the presence of arabinoga-lactans as the main polysaccharides. Both showed peaks and bands characteristic of polysaccharides with semi- crystalline structure (14.50?38.60%), due to the high concentration of calcium. From the results, mucilages functional properties showed good water and oil retention capacities and a high emulsification capacity (100%) with stability above 83%. Foaming capacity was above 58% with stability greater than 95%. This study high-lights the potential of using cacti as a source of functional mucilages for use in food applications.
650 $aChemical composition
650 $aFood technology
650 $aCactaceae
650 $aTecnologia de Alimento
653 $aArabinogalactan
653 $aFacheiro
653 $aMandacaru
653 $aXique-xique
700 1 $aALCÂNTARA, M. A.
700 1 $aSANTOS, N. A. dos
700 1 $aGODIM, A. D.
700 1 $aIACOMINI, M.
700 1 $aSILVA, C. M.
700 1 $aCORDEIRO, A. M. T. de M.
773 $tFood Chemistry$gv. 346, e128892, 2021.
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Embrapa Agroindústria de Alimentos (CTAA) |
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