Iron‑Fortifed Pineapple Chips Produced Using Microencapsulation, Ethanol, Ultrasound and Convective Drying
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório do Instituto de Tecnologia de Alimentos |
Texto Completo: | http://repositorio.ital.sp.gov.br/jspui/handle/123456789/121 |
Resumo: | The present work proposes using microencapsulation, ethanol, ultrasound and convective drying to obtain iron fortifed pineapple chips. Iron microparticles were produced by ferrous sulphate encapsulation with maltodextrin by spray drying. As a hydrophilic material, microparticles were dispersed in ethanol to be incorporated into the pineapple tissue, with or without the application of ultrasound. Then, the efect of diferent pre-treatment times with ethanol and ethanol+ultrasound was evaluated on pineapple drying. Finally, the residue of ethanol was evaluated in the fnal products. Pre-treatment with ethanol and ethanol+ultrasound allowed to increase signifcantly the iron content of pineapple chips (up to 1000% in comparison with control). In addition, the drying time decreased from 35.4 to 51.9% with the utilization of ethanol and ultrasound. Pretreatment for 7.5 min allowed to reduce the drying time and to achieve negligible residual ethanol in the sample. The results demonstrated that the combination of the proposed technologies can be used to obtain pineapple chips enriched in iron, with reduced time of drying and a negligible residue of ethanol. |
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Iron‑Fortifed Pineapple Chips Produced Using Microencapsulation, Ethanol, Ultrasound and Convective DryingAir dryingNutritional valueEmerging technologiesDehydrationDried fruitsThe present work proposes using microencapsulation, ethanol, ultrasound and convective drying to obtain iron fortifed pineapple chips. Iron microparticles were produced by ferrous sulphate encapsulation with maltodextrin by spray drying. As a hydrophilic material, microparticles were dispersed in ethanol to be incorporated into the pineapple tissue, with or without the application of ultrasound. Then, the efect of diferent pre-treatment times with ethanol and ethanol+ultrasound was evaluated on pineapple drying. Finally, the residue of ethanol was evaluated in the fnal products. Pre-treatment with ethanol and ethanol+ultrasound allowed to increase signifcantly the iron content of pineapple chips (up to 1000% in comparison with control). In addition, the drying time decreased from 35.4 to 51.9% with the utilization of ethanol and ultrasound. Pretreatment for 7.5 min allowed to reduce the drying time and to achieve negligible residual ethanol in the sample. The results demonstrated that the combination of the proposed technologies can be used to obtain pineapple chips enriched in iron, with reduced time of drying and a negligible residue of ethanol.Fapesp / CNPqSpringerCarvalho, Gisandro ReisMassarioli, Adna PradoIzabela Dutra Alvim, Izabela DutraAugusto, Pedro Esteves Duarte2021-06-11T20:32:21Z2021-06-11T20:32:21Z2020info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfFood Engineering Reviews / https://doi.org/10.1007/s12393-020-09259-4http://repositorio.ital.sp.gov.br/jspui/handle/123456789/121reponame:Repositório do Instituto de Tecnologia de Alimentosinstname:Instituto de Tecnologia de Alimentos (ITAL)instacron:ITALenginfo:eu-repo/semantics/openAccess2022-05-20T16:12:53Zoai:http://repositorio.ital.sp.gov.br:123456789/121Repositório InstitucionalPUBhttp://repositorio.ital.sp.gov.br/oai/requestbjftsec@ital.sp.gov.br || bjftsec@ital.sp.gov.bropendoar:2022-05-20T16:12:53Repositório do Instituto de Tecnologia de Alimentos - Instituto de Tecnologia de Alimentos (ITAL)false |
dc.title.none.fl_str_mv |
Iron‑Fortifed Pineapple Chips Produced Using Microencapsulation, Ethanol, Ultrasound and Convective Drying |
title |
Iron‑Fortifed Pineapple Chips Produced Using Microencapsulation, Ethanol, Ultrasound and Convective Drying |
spellingShingle |
Iron‑Fortifed Pineapple Chips Produced Using Microencapsulation, Ethanol, Ultrasound and Convective Drying Carvalho, Gisandro Reis Air drying Nutritional value Emerging technologies Dehydration Dried fruits |
title_short |
Iron‑Fortifed Pineapple Chips Produced Using Microencapsulation, Ethanol, Ultrasound and Convective Drying |
title_full |
Iron‑Fortifed Pineapple Chips Produced Using Microencapsulation, Ethanol, Ultrasound and Convective Drying |
title_fullStr |
Iron‑Fortifed Pineapple Chips Produced Using Microencapsulation, Ethanol, Ultrasound and Convective Drying |
title_full_unstemmed |
Iron‑Fortifed Pineapple Chips Produced Using Microencapsulation, Ethanol, Ultrasound and Convective Drying |
title_sort |
Iron‑Fortifed Pineapple Chips Produced Using Microencapsulation, Ethanol, Ultrasound and Convective Drying |
author |
Carvalho, Gisandro Reis |
author_facet |
Carvalho, Gisandro Reis Massarioli, Adna Prado Izabela Dutra Alvim, Izabela Dutra Augusto, Pedro Esteves Duarte |
author_role |
author |
author2 |
Massarioli, Adna Prado Izabela Dutra Alvim, Izabela Dutra Augusto, Pedro Esteves Duarte |
author2_role |
author author author |
dc.contributor.none.fl_str_mv |
|
dc.contributor.author.fl_str_mv |
Carvalho, Gisandro Reis Massarioli, Adna Prado Izabela Dutra Alvim, Izabela Dutra Augusto, Pedro Esteves Duarte |
dc.subject.none.fl_str_mv |
|
dc.subject.por.fl_str_mv |
Air drying Nutritional value Emerging technologies Dehydration Dried fruits |
topic |
Air drying Nutritional value Emerging technologies Dehydration Dried fruits |
description |
The present work proposes using microencapsulation, ethanol, ultrasound and convective drying to obtain iron fortifed pineapple chips. Iron microparticles were produced by ferrous sulphate encapsulation with maltodextrin by spray drying. As a hydrophilic material, microparticles were dispersed in ethanol to be incorporated into the pineapple tissue, with or without the application of ultrasound. Then, the efect of diferent pre-treatment times with ethanol and ethanol+ultrasound was evaluated on pineapple drying. Finally, the residue of ethanol was evaluated in the fnal products. Pre-treatment with ethanol and ethanol+ultrasound allowed to increase signifcantly the iron content of pineapple chips (up to 1000% in comparison with control). In addition, the drying time decreased from 35.4 to 51.9% with the utilization of ethanol and ultrasound. Pretreatment for 7.5 min allowed to reduce the drying time and to achieve negligible residual ethanol in the sample. The results demonstrated that the combination of the proposed technologies can be used to obtain pineapple chips enriched in iron, with reduced time of drying and a negligible residue of ethanol. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020 2021-06-11T20:32:21Z 2021-06-11T20:32:21Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.none.fl_str_mv |
|
dc.identifier.uri.fl_str_mv |
Food Engineering Reviews / https://doi.org/10.1007/s12393-020-09259-4 http://repositorio.ital.sp.gov.br/jspui/handle/123456789/121 |
identifier_str_mv |
Food Engineering Reviews / https://doi.org/10.1007/s12393-020-09259-4 |
url |
http://repositorio.ital.sp.gov.br/jspui/handle/123456789/121 |
dc.language.none.fl_str_mv |
|
dc.language.iso.fl_str_mv |
eng |
language_invalid_str_mv |
|
language |
eng |
dc.rights.none.fl_str_mv |
|
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
|
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Springer |
publisher.none.fl_str_mv |
Springer |
dc.source.none.fl_str_mv |
reponame:Repositório do Instituto de Tecnologia de Alimentos instname:Instituto de Tecnologia de Alimentos (ITAL) instacron:ITAL |
instname_str |
Instituto de Tecnologia de Alimentos (ITAL) |
instacron_str |
ITAL |
institution |
ITAL |
reponame_str |
Repositório do Instituto de Tecnologia de Alimentos |
collection |
Repositório do Instituto de Tecnologia de Alimentos |
repository.name.fl_str_mv |
Repositório do Instituto de Tecnologia de Alimentos - Instituto de Tecnologia de Alimentos (ITAL) |
repository.mail.fl_str_mv |
bjftsec@ital.sp.gov.br || bjftsec@ital.sp.gov.br |
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1798311819732844544 |