01914naa a2200277 a 450000100080000000500110000800800410001902400560006010000200011624501730013626000090030952010480031865000170136665000100138365000180139365000230141165000100143470000200144470000240146470000190148870000270150770000190153470000180155370000200157177300450159121339782021-09-01       2021    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.1016/j.foodcont.2021.1084262DOI1 aOLIVEIRA, F. M.  aEncapsulation of olive leaf extract (Olea europaea L.) in gelatin/tragacanth gum by complex coacervation for application in sheep meat hamburger.h[electronic resource]  c2021  aThe aim of the study was to encapsulate the phenolic extract of the olive leaf by using gelatin and tragacanth gum as wall materials, followed by complex coacervation or lyophilization. The extract was applied in sheep meat hamburger, in order to reduce oxidative degradation. The gelatin and gelatin/tragacanth matrices showed higher values of encapsulation efficiency and antioxidant activity than the matrix with only tragacanth, independent of the encapsulation technique used. The encapsulation was confirmed through DSC and FTIR analyses, and the particles obtained presented an irregular shape. The application of the particles in hamburger demonstrated that the particles of gelatin and gelatin/tragacanth showed greater capacity to reduce oxidative reactions than those of tragacanth, they provided the highest percentages of phenolic compounds release in the first two months of storage. These particles proved to have higher antioxidant efficiency than sodium erythorbate; however, vitamin C showed the highest antioxidant capacity.  aAntioxidante  aCarne  aCarne Tratada  aComposto Fenólico  aOvino1 aOLIVEIRA, R. M.1 aBUCHWEITZ, L. T. G.1 aPEREIRA, J. R.1 aHACKBART, H. C. dos S.1 aNALERIO, E. S.1 aBORGES, C. D.1 aZAMBIAZI, R. C.  tFood Controlgv. 131, 108426, Jan. 2022.