Data/hora: 02/06/2024 09:05:53

Biblioteca(s): | Embrapa Agroindústria de Alimentos.
Tipo da produção científica: | Artigo em Periódico Indexado
Circulação/Nível: | A - 1
Data corrente: | 08/12/2022
Data da última atualização: | 17/12/2022
Autoria: | COSTA, A. M. M.; GASPAR, B. R. A.; CALADO, V.; TONON, R. V.; TORRES, A. G.
Afiliação: | ANDRE MESQUITA MAGALHAES COSTA, UFRJ; BRUNA RACHEL ANTUNES GASPAR, UFRJ; VERONICA CALADO, UFRJ; RENATA VALERIANO TONON, CTAA; ALEXANDRE GUEDES TORRES, UFRJ.
Título: | Microencapsulation of pomegranate (Punica granatum L.) seed oil by complex coacervation: Stability and application in an instant caffe latte beverage.
Ano de publicação: | 2022
Fonte/Imprenta: | Food Chemistry, v. 381, 132199, 2022.
DOI: | https://doi.org/10.1016/j.foodchem.2022.132199
Idioma: | Inglês
Conteúdo: | Pomegranate seed oil (PSO) is rich in highly oxidizable bioactive conjugated linolenic acids (cLnA), limiting food applications. This study aimed to investigate the oxidative stability (room temperature for 90 days; 60 °C, for 10 days, vacuum-sealed or not), physical and morphological properties of PSO microparticles produced by complex coacervation (CC). An instant caffè latte beverage was formulated with PSO microparticles (30%) as a proof-of-application vehicle for the microparticles and physical properties were evaluated. CC was compared with spray drying. Although non-coacervated microparticles showed superior oxidative stability, coacervated microparticles were overall stable for 60 days and cLnA retention reduced 42% after γ-tocopherol exhaustion. Coacervated microparticles’ structure was collapsed after 90 days. Storage under vacuum increased the oxidative stability at 60 °C. Microparticles showed high solubility and thermal stability, addition to the product promoted negligible changes in physical properties. This study brings new insights regarding cLnA stability and PSO application in food.
Palavras-Chave: | Conjugated linolenic acid isomers; Volatile compounds SPME-GC MS.
Thesaurus Nal: | Conjugated linoleic acid; Gum arabic; Tocopherols; Volatile compounds; Whey protein.
Categoria do assunto: | --
Registro original: | Embrapa Agroindústria de Alimentos (CTAA)
Exemplares: | CTAA - (15400-1) - UPC - AP - DD -  -  -  - DIS