Microencapsulation of guava pulp using prebiotic wall material.
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) |
Texto Completo: | http://www.alice.cnptia.embrapa.br/alice/handle/doc/1133678 https://doi.org/10.1590/1981-6723.21320 |
Resumo: | Important functional compounds present in fruits are often lost in technological processes and during storage. Microencapsulation technique allows maintaining the compounds of interest and adding value to the product using functional encapsulating materials. This work aimed to produce microencapsulated guava pulp using the spray-drying technique and a functional encapsulant material, i.e., a mix of inulin and maltodextrin. The guava pulp was analyzed for centesimal composition, carotenoid content, and antioxidant activity. The microspheres were analyzed for retention of carotenoids, antioxidant activity over time, and morphology by Scanning Electron Microscopy (SEM) and X-ray diffraction. Two proportions of coating material could maintain the antioxidant activity of guava pulp. The microencapsulation with a higher percentage of inulin is a preferred option due to the good results of retention and stability regarding antioxidant activity over time, relevant retention of the carotenoid content, and a more stable microstructure. In addition, inulin can add value to powders owing to its inherent functional properties. The product obtained in the study is innovative and interesting, as well as may provide a capable use of these materials as encapsulated agents. In fact, it can be considered a potential functional ingredient. |
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Microencapsulation of guava pulp using prebiotic wall material.Spray-dryingFood ingredientsShelf-lifeInulinaTecnologia de AlimentoIngredienteAntioxidanteCarotenóideVida de PrateleiraFood technologyAntioxidantsCarotenoidsInulinImportant functional compounds present in fruits are often lost in technological processes and during storage. Microencapsulation technique allows maintaining the compounds of interest and adding value to the product using functional encapsulating materials. This work aimed to produce microencapsulated guava pulp using the spray-drying technique and a functional encapsulant material, i.e., a mix of inulin and maltodextrin. The guava pulp was analyzed for centesimal composition, carotenoid content, and antioxidant activity. The microspheres were analyzed for retention of carotenoids, antioxidant activity over time, and morphology by Scanning Electron Microscopy (SEM) and X-ray diffraction. Two proportions of coating material could maintain the antioxidant activity of guava pulp. The microencapsulation with a higher percentage of inulin is a preferred option due to the good results of retention and stability regarding antioxidant activity over time, relevant retention of the carotenoid content, and a more stable microstructure. In addition, inulin can add value to powders owing to its inherent functional properties. The product obtained in the study is innovative and interesting, as well as may provide a capable use of these materials as encapsulated agents. In fact, it can be considered a potential functional ingredient.Microencapsulamento de polpa de goiaba com material de parede prebiótico.JÉSSICA CHAVES RIVAS, UFRJ; LOURDES MARIA CORREA CABRAL, CTAA; MARIA HELENA MIGUEZ DA ROCHA-LEÃO, UFRJ.RIVAS, J. C.CABRAL, L. M. C.ROCHA-LEÃO, M. H. M. DA2021-08-18T12:11:43Z2021-08-18T12:11:43Z2021-08-182021info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleBrazilian Journal of Food Technology, v. 24, e2020213.http://www.alice.cnptia.embrapa.br/alice/handle/doc/1133678https://doi.org/10.1590/1981-6723.21320enginfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)instacron:EMBRAPA2021-08-18T12:11:51Zoai:www.alice.cnptia.embrapa.br:doc/1133678Repositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestopendoar:21542021-08-18T12:11:51falseRepositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestcg-riaa@embrapa.bropendoar:21542021-08-18T12:11:51Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)false |
dc.title.none.fl_str_mv |
Microencapsulation of guava pulp using prebiotic wall material. |
title |
Microencapsulation of guava pulp using prebiotic wall material. |
spellingShingle |
Microencapsulation of guava pulp using prebiotic wall material. RIVAS, J. C. Spray-drying Food ingredients Shelf-life Inulina Tecnologia de Alimento Ingrediente Antioxidante Carotenóide Vida de Prateleira Food technology Antioxidants Carotenoids Inulin |
title_short |
Microencapsulation of guava pulp using prebiotic wall material. |
title_full |
Microencapsulation of guava pulp using prebiotic wall material. |
title_fullStr |
Microencapsulation of guava pulp using prebiotic wall material. |
title_full_unstemmed |
Microencapsulation of guava pulp using prebiotic wall material. |
title_sort |
Microencapsulation of guava pulp using prebiotic wall material. |
author |
RIVAS, J. C. |
author_facet |
RIVAS, J. C. CABRAL, L. M. C. ROCHA-LEÃO, M. H. M. DA |
author_role |
author |
author2 |
CABRAL, L. M. C. ROCHA-LEÃO, M. H. M. DA |
author2_role |
author author |
dc.contributor.none.fl_str_mv |
JÉSSICA CHAVES RIVAS, UFRJ; LOURDES MARIA CORREA CABRAL, CTAA; MARIA HELENA MIGUEZ DA ROCHA-LEÃO, UFRJ. |
dc.contributor.author.fl_str_mv |
RIVAS, J. C. CABRAL, L. M. C. ROCHA-LEÃO, M. H. M. DA |
dc.subject.por.fl_str_mv |
Spray-drying Food ingredients Shelf-life Inulina Tecnologia de Alimento Ingrediente Antioxidante Carotenóide Vida de Prateleira Food technology Antioxidants Carotenoids Inulin |
topic |
Spray-drying Food ingredients Shelf-life Inulina Tecnologia de Alimento Ingrediente Antioxidante Carotenóide Vida de Prateleira Food technology Antioxidants Carotenoids Inulin |
description |
Important functional compounds present in fruits are often lost in technological processes and during storage. Microencapsulation technique allows maintaining the compounds of interest and adding value to the product using functional encapsulating materials. This work aimed to produce microencapsulated guava pulp using the spray-drying technique and a functional encapsulant material, i.e., a mix of inulin and maltodextrin. The guava pulp was analyzed for centesimal composition, carotenoid content, and antioxidant activity. The microspheres were analyzed for retention of carotenoids, antioxidant activity over time, and morphology by Scanning Electron Microscopy (SEM) and X-ray diffraction. Two proportions of coating material could maintain the antioxidant activity of guava pulp. The microencapsulation with a higher percentage of inulin is a preferred option due to the good results of retention and stability regarding antioxidant activity over time, relevant retention of the carotenoid content, and a more stable microstructure. In addition, inulin can add value to powders owing to its inherent functional properties. The product obtained in the study is innovative and interesting, as well as may provide a capable use of these materials as encapsulated agents. In fact, it can be considered a potential functional ingredient. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-08-18T12:11:43Z 2021-08-18T12:11:43Z 2021-08-18 2021 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/publishedVersion info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
Brazilian Journal of Food Technology, v. 24, e2020213. http://www.alice.cnptia.embrapa.br/alice/handle/doc/1133678 https://doi.org/10.1590/1981-6723.21320 |
identifier_str_mv |
Brazilian Journal of Food Technology, v. 24, e2020213. |
url |
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1133678 https://doi.org/10.1590/1981-6723.21320 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.source.none.fl_str_mv |
reponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa) instacron:EMBRAPA |
instname_str |
Empresa Brasileira de Pesquisa Agropecuária (Embrapa) |
instacron_str |
EMBRAPA |
institution |
EMBRAPA |
reponame_str |
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) |
collection |
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) |
repository.name.fl_str_mv |
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa) |
repository.mail.fl_str_mv |
cg-riaa@embrapa.br |
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1794503508707246080 |