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Registro Completo |
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Biblioteca(s): |
Embrapa Acre; Embrapa Amazônia Oriental. |
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Data corrente: |
05/11/2014 |
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Data da última atualização: |
06/07/2021 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
CUNHA, C. R. da; SANTOS, S. L. dos; MACIEL, V. T.; SOUZA, M. L. de; FURTADO, C. de M.; CARVALHO, A. V. |
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Afiliação: |
CLARISSA RESCHKE DA CUNHA, CPAF-AC; Stephanie Lima dos Santos, Uninorte; VLAYRTON TOME MACIEL, CPAF-AC; Maria Luzenira de Souza, Universidade Federal do Acre (Ufac); Cydia de Menezes Furtado, Universidade Federal do Acre (Ufac); ANA VANIA CARVALHO, CPATU. |
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Título: |
Stability of porridge pre-mixture made with Brazil nut flour and green banana flour with and without milk powder. |
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Ano de publicação: |
2014 |
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Fonte/Imprenta: |
Food Science Technology, Campinas, v. 34, n. 3, p. 585-590, july/sept. 2014 |
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ISSN: |
0101-2061 |
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DOI: |
10.1590/1678-457X.6368 |
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Idioma: |
Inglês |
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Conteúdo: |
The mixture of Brazil nut flour and green banana flour can improve the nutritional value of school meals, allowing for the use of regional ingredients derived from family agriculture. This study aimed to assess the stability of porridge pre-mixtures made with Brazil nut flour and green banana flour during six months of storage. Two types of pre-mixture were evaluated: with and without milk powder. These mixtures were packed in polyethylene/metallized polyester film, vacuum-sealed, and stored at room temperature. The products were evaluated for physicochemical composition, and every 30 days for moisture content, water activity, titratable acidity, pH, peroxide value and acidity of the lipid phase, total and thermotolerant coliforms, yeasts and molds, and sensory acceptance. There was no difference between the mixtures for the parameters evaluated. Moisture content, water activity, acidity of the lipid phase, and the yeast and mold count increased with storage time. The growth of yeasts and molds was more pronounced after 90 days of storage, when water activity reached the limit of 0.60. Although both products had good sensory acceptance throughout the period of study, it is recommended that the shelf life does not exceed 90 days. |
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Palavras-Chave: |
Aceitação sensorial; Aceptación sensorial; Alimentación y Nutrición Humana; Almuerzo escolar; Banana verde; Bananos; Castanha do brasil; Farinha de banana verde; Farinha de castanha-do-brasil; Harina; Harina mixta; Merenda escolar; Mixed flour; Nuez del Brasil; Sensory acceptance; Valor nutricional. |
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Thesagro: |
Agricultura Familiar; Banana; Castanha do pará; Farinha mista; Nutrição humana; Plátano; Valor nutritivo. |
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Thesaurus Nal: |
Bananas; Brazil nuts; Flour; Food and Human Nutrition; Nutritive value; School lunch. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/111022/1/Artigo-6368-Publicado-2014.pdf
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Marc: |
LEADER 02854naa a2200553 a 4500
001 1999250
005 2021-07-06
008 2014 bl uuuu u00u1 u #d
022 $a0101-2061
024 7 $a10.1590/1678-457X.6368$2DOI
100 1 $aCUNHA, C. R. da
245 $aStability of porridge pre-mixture made with Brazil nut flour and green banana flour with and without milk powder.$h[electronic resource]
260 $c2014
520 $aThe mixture of Brazil nut flour and green banana flour can improve the nutritional value of school meals, allowing for the use of regional ingredients derived from family agriculture. This study aimed to assess the stability of porridge pre-mixtures made with Brazil nut flour and green banana flour during six months of storage. Two types of pre-mixture were evaluated: with and without milk powder. These mixtures were packed in polyethylene/metallized polyester film, vacuum-sealed, and stored at room temperature. The products were evaluated for physicochemical composition, and every 30 days for moisture content, water activity, titratable acidity, pH, peroxide value and acidity of the lipid phase, total and thermotolerant coliforms, yeasts and molds, and sensory acceptance. There was no difference between the mixtures for the parameters evaluated. Moisture content, water activity, acidity of the lipid phase, and the yeast and mold count increased with storage time. The growth of yeasts and molds was more pronounced after 90 days of storage, when water activity reached the limit of 0.60. Although both products had good sensory acceptance throughout the period of study, it is recommended that the shelf life does not exceed 90 days.
650 $aBananas
650 $aBrazil nuts
650 $aFlour
650 $aFood and Human Nutrition
650 $aNutritive value
650 $aSchool lunch
650 $aAgricultura Familiar
650 $aBanana
650 $aCastanha do pará
650 $aFarinha mista
650 $aNutrição humana
650 $aPlátano
650 $aValor nutritivo
653 $aAceitação sensorial
653 $aAceptación sensorial
653 $aAlimentación y Nutrición Humana
653 $aAlmuerzo escolar
653 $aBanana verde
653 $aBananos
653 $aCastanha do brasil
653 $aFarinha de banana verde
653 $aFarinha de castanha-do-brasil
653 $aHarina
653 $aHarina mixta
653 $aMerenda escolar
653 $aMixed flour
653 $aNuez del Brasil
653 $aSensory acceptance
653 $aValor nutricional
700 1 $aSANTOS, S. L. dos
700 1 $aMACIEL, V. T.
700 1 $aSOUZA, M. L. de
700 1 $aFURTADO, C. de M.
700 1 $aCARVALHO, A. V.
773 $tFood Science Technology, Campinas$gv. 34, n. 3, p. 585-590, july/sept. 2014
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Registro original: |
Embrapa Acre (CPAF-AC) |
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Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
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Registro Completo
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Biblioteca(s): |
Embrapa Semiárido. |
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Data corrente: |
11/02/2021 |
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Data da última atualização: |
12/02/2021 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
B - 5 |
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Autoria: |
SILVA, C. B. da; DUARTE, D. S.; SOUZA, A. V. de; ASSIS, O. B. G. de; BRITTO, D. de. |
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Afiliação: |
Cristina Barbosa da Silva; Dirliane Santos Duarte; ANA VALERIA VIEIRA DE SOUZA, CPATSA; ODILIO BENEDITO GARRIDO DE ASSIS, CNPDIA; DOUGLAS DE BRITTO, CPATSA. |
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Título: |
Synthesis of chitosan polysaccharide nanoparticles for skin grape extract stabilization. |
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Ano de publicação: |
2020 |
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Fonte/Imprenta: |
Brazilian Journal of Development, v. 6, n. 4, p. 17913-17930, 2020. |
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Idioma: |
Inglês |
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Conteúdo: |
Nanoparticles obtained by chitosan and tripolyphosphatehas been largely studied due to its entrapment characteristics. However, several parameters can influence the synthesis and encapsulationprocesses. In this way, this work proposed to study the nanoparticle formation with chitosan and tripolyphosphate in function of the acid concentration (1.0; 0.5 and0.1%) and the kind of the acid (hydrochloric and acetic). Conductometric and Potentiometric techniques showed that the reactional system was very dependent on the pH variation. The best condition, both for HCl and acetic acid, was achieved for systems with lower pH variation. For such systems, Dynamic Light Scattering technique showed formation of nanoparticle with the lowest size (135±7 nm) and higher stability (zeta potential near 30 mV). Also, by Scanning Electronic Microscopy, such systems exhibited good morphological aspect, with nanoparticles having spherical shape and lower level of agglomeration. The cryoprotection with sucrose solution before freeze-drying was fundamental to get samples with the improved re-suspension ability and preserved nanoparticle character. By UV-visible spectrophotometry, both HCl and acetic acid-based systems resulted in nanoparticles with good polyphenols encapsulation efficiency (~70%). The release profile was pH-dependent. In this way, the chitosan and tripolyphosphate ionic gelification need an accurate pH control both in the synthesis and in the encapsulation-release processes. |
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Palavras-Chave: |
Casca de uva; Encapsulamento; Hidrogel; Nanopartículas; Polieletrólito; Polifenóis; Quitosana; Reticulação iônica. |
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Thesagro: |
Uva. |
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Thesaurus NAL: |
Grapes. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/221168/1/Synthesis-of-chitosan-polysaccharide-nanoparticle-2020.pdf
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Marc: |
LEADER 02306naa a2200289 a 4500
001 2130000
005 2021-02-12
008 2020 bl uuuu u00u1 u #d
100 1 $aSILVA, C. B. da
245 $aSynthesis of chitosan polysaccharide nanoparticles for skin grape extract stabilization.$h[electronic resource]
260 $c2020
520 $aNanoparticles obtained by chitosan and tripolyphosphatehas been largely studied due to its entrapment characteristics. However, several parameters can influence the synthesis and encapsulationprocesses. In this way, this work proposed to study the nanoparticle formation with chitosan and tripolyphosphate in function of the acid concentration (1.0; 0.5 and0.1%) and the kind of the acid (hydrochloric and acetic). Conductometric and Potentiometric techniques showed that the reactional system was very dependent on the pH variation. The best condition, both for HCl and acetic acid, was achieved for systems with lower pH variation. For such systems, Dynamic Light Scattering technique showed formation of nanoparticle with the lowest size (135±7 nm) and higher stability (zeta potential near 30 mV). Also, by Scanning Electronic Microscopy, such systems exhibited good morphological aspect, with nanoparticles having spherical shape and lower level of agglomeration. The cryoprotection with sucrose solution before freeze-drying was fundamental to get samples with the improved re-suspension ability and preserved nanoparticle character. By UV-visible spectrophotometry, both HCl and acetic acid-based systems resulted in nanoparticles with good polyphenols encapsulation efficiency (~70%). The release profile was pH-dependent. In this way, the chitosan and tripolyphosphate ionic gelification need an accurate pH control both in the synthesis and in the encapsulation-release processes.
650 $aGrapes
650 $aUva
653 $aCasca de uva
653 $aEncapsulamento
653 $aHidrogel
653 $aNanopartículas
653 $aPolieletrólito
653 $aPolifenóis
653 $aQuitosana
653 $aReticulação iônica
700 1 $aDUARTE, D. S.
700 1 $aSOUZA, A. V. de
700 1 $aASSIS, O. B. G. de
700 1 $aBRITTO, D. de
773 $tBrazilian Journal of Development$gv. 6, n. 4, p. 17913-17930, 2020.
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Registro original: |
Embrapa Semiárido (CPATSA) |
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