Functionalization of yogurts with Agaricus bisporus extracts encapsulated in spray-dried maltodextrin crosslinked with citric acid

Detalhes bibliográficos
Autor(a) principal: Francisco, Cristhian Rafael Lopes
Data de Publicação: 2018
Outros Autores: Heleno, Sandrina A., Fernandes, Isabel P., Barreira, João C.M., Calhelha, Ricardo C., Barros, Lillian, Gonçalves, Odinei Hess, Ferreira, Isabel C.F.R., Barreiro, M.F.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10198/15062
Resumo: Mushroom extracts contain bioactive compounds potentially useful to functionalize foodstuffs. Herein, alcoholic extracts of Agaricus bisporus were studied for their bioactivity and viability as functional ingredients in a food product with high water content (yogurt). Extracts were microencapsulated (to improve their stability and hydrophilicity) by spray-drying, using maltodextrin crosslinked with citric acid as encapsulating material. The effect of thermal treatment (after atomization) on crosslinking and bioactivity of microspheres was tested. The incorporation of free and thermally untreated forms resulted in yogurts with higher initial antioxidant activity (EC 50 values: 214 and 272 mg.mL −1 ) that decreased after 7 days (EC 50 values: 248 and 314 mg.mL −1 ). Contrarily, thermally treated microencapsulated extracts showed higher antioxidant activity after the same period (EC 50 values, 0 days: 106 mg.mL −1 ; 7 days: 48.7 mg.mL −1 ), in result of an effective protection provided by microencapsulation with crosslinked maltodextrin and citric acid. Functionalized yogurts showed an overall maintenance of nutritional properties.
id RCAP_54ef621a65e5eda6deb34a19245f5e37
oai_identifier_str oai:bibliotecadigital.ipb.pt:10198/15062
network_acronym_str RCAP
network_name_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository_id_str 7160
spelling Functionalization of yogurts with Agaricus bisporus extracts encapsulated in spray-dried maltodextrin crosslinked with citric acidAgaricus bisporusUltrasound extractionSpray dryingMicroencapsulationYogurt functionalizationMushroom extracts contain bioactive compounds potentially useful to functionalize foodstuffs. Herein, alcoholic extracts of Agaricus bisporus were studied for their bioactivity and viability as functional ingredients in a food product with high water content (yogurt). Extracts were microencapsulated (to improve their stability and hydrophilicity) by spray-drying, using maltodextrin crosslinked with citric acid as encapsulating material. The effect of thermal treatment (after atomization) on crosslinking and bioactivity of microspheres was tested. The incorporation of free and thermally untreated forms resulted in yogurts with higher initial antioxidant activity (EC 50 values: 214 and 272 mg.mL −1 ) that decreased after 7 days (EC 50 values: 248 and 314 mg.mL −1 ). Contrarily, thermally treated microencapsulated extracts showed higher antioxidant activity after the same period (EC 50 values, 0 days: 106 mg.mL −1 ; 7 days: 48.7 mg.mL −1 ), in result of an effective protection provided by microencapsulation with crosslinked maltodextrin and citric acid. Functionalized yogurts showed an overall maintenance of nutritional properties.This work was financially supported by: Project POCI-01-0145-FEDER-006984 – Associate Laboratory LSRE-LCM funded by FEDER through COMPETE2020 - Programa Operacional Competitividade e Internacionalização (POCI) – and by national funds through FCT – Fundação para a Ciência e a Tecnologia. The authors are also grateful to FCT and FEDER under Programme PT2020 for financial support to CIMO (UID/AGR/00690/2013), S. Heleno grant (SFRH/BPD/101413/2014) and L. Barros, J. Barreira and C. Calhelha contracts. To Norte 2020, through FEDER e FSE under PT2020 (Projeto NORTE-01-0145-FEDER-000006). To FEEI through NORTE 2020 (Project ValorNatural®). To CAPES (Brasil) (Project 99999.000488/2016-00, Strategic programs -DRI).Biblioteca Digital do IPBFrancisco, Cristhian Rafael LopesHeleno, Sandrina A.Fernandes, Isabel P.Barreira, João C.M.Calhelha, Ricardo C.Barros, LillianGonçalves, Odinei HessFerreira, Isabel C.F.R.Barreiro, M.F.2018-01-29T10:00:00Z20182018-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10198/15062engFrancisco, Cristhian R.L.; Heleno, Sandrina A.; Fernandes, Isabel P.M.; Barreira, João C.M.; Calhelha, Ricardo C.; Barros, Lillian; Gonçalves, Odinei Hess; Ferreira, Isabel C.F.R.; Barreiro, M.F. (2018). Functionalization of yogurts with Agaricus bisporus extracts encapsulated in spray-dried maltodextrin crosslinked with citric acid. Food Chemistry. ISSN 0308-8146. 245, p. 845-8530308-814610.1016/j.foodchem.2017.11.098info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-11-21T10:35:34Zoai:bibliotecadigital.ipb.pt:10198/15062Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T23:04:51.603582Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Functionalization of yogurts with Agaricus bisporus extracts encapsulated in spray-dried maltodextrin crosslinked with citric acid
title Functionalization of yogurts with Agaricus bisporus extracts encapsulated in spray-dried maltodextrin crosslinked with citric acid
spellingShingle Functionalization of yogurts with Agaricus bisporus extracts encapsulated in spray-dried maltodextrin crosslinked with citric acid
Francisco, Cristhian Rafael Lopes
Agaricus bisporus
Ultrasound extraction
Spray drying
Microencapsulation
Yogurt functionalization
title_short Functionalization of yogurts with Agaricus bisporus extracts encapsulated in spray-dried maltodextrin crosslinked with citric acid
title_full Functionalization of yogurts with Agaricus bisporus extracts encapsulated in spray-dried maltodextrin crosslinked with citric acid
title_fullStr Functionalization of yogurts with Agaricus bisporus extracts encapsulated in spray-dried maltodextrin crosslinked with citric acid
title_full_unstemmed Functionalization of yogurts with Agaricus bisporus extracts encapsulated in spray-dried maltodextrin crosslinked with citric acid
title_sort Functionalization of yogurts with Agaricus bisporus extracts encapsulated in spray-dried maltodextrin crosslinked with citric acid
author Francisco, Cristhian Rafael Lopes
author_facet Francisco, Cristhian Rafael Lopes
Heleno, Sandrina A.
Fernandes, Isabel P.
Barreira, João C.M.
Calhelha, Ricardo C.
Barros, Lillian
Gonçalves, Odinei Hess
Ferreira, Isabel C.F.R.
Barreiro, M.F.
author_role author
author2 Heleno, Sandrina A.
Fernandes, Isabel P.
Barreira, João C.M.
Calhelha, Ricardo C.
Barros, Lillian
Gonçalves, Odinei Hess
Ferreira, Isabel C.F.R.
Barreiro, M.F.
author2_role author
author
author
author
author
author
author
author
dc.contributor.none.fl_str_mv Biblioteca Digital do IPB
dc.contributor.author.fl_str_mv Francisco, Cristhian Rafael Lopes
Heleno, Sandrina A.
Fernandes, Isabel P.
Barreira, João C.M.
Calhelha, Ricardo C.
Barros, Lillian
Gonçalves, Odinei Hess
Ferreira, Isabel C.F.R.
Barreiro, M.F.
dc.subject.por.fl_str_mv Agaricus bisporus
Ultrasound extraction
Spray drying
Microencapsulation
Yogurt functionalization
topic Agaricus bisporus
Ultrasound extraction
Spray drying
Microencapsulation
Yogurt functionalization
description Mushroom extracts contain bioactive compounds potentially useful to functionalize foodstuffs. Herein, alcoholic extracts of Agaricus bisporus were studied for their bioactivity and viability as functional ingredients in a food product with high water content (yogurt). Extracts were microencapsulated (to improve their stability and hydrophilicity) by spray-drying, using maltodextrin crosslinked with citric acid as encapsulating material. The effect of thermal treatment (after atomization) on crosslinking and bioactivity of microspheres was tested. The incorporation of free and thermally untreated forms resulted in yogurts with higher initial antioxidant activity (EC 50 values: 214 and 272 mg.mL −1 ) that decreased after 7 days (EC 50 values: 248 and 314 mg.mL −1 ). Contrarily, thermally treated microencapsulated extracts showed higher antioxidant activity after the same period (EC 50 values, 0 days: 106 mg.mL −1 ; 7 days: 48.7 mg.mL −1 ), in result of an effective protection provided by microencapsulation with crosslinked maltodextrin and citric acid. Functionalized yogurts showed an overall maintenance of nutritional properties.
publishDate 2018
dc.date.none.fl_str_mv 2018-01-29T10:00:00Z
2018
2018-01-01T00:00:00Z
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.uri.fl_str_mv http://hdl.handle.net/10198/15062
url http://hdl.handle.net/10198/15062
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Francisco, Cristhian R.L.; Heleno, Sandrina A.; Fernandes, Isabel P.M.; Barreira, João C.M.; Calhelha, Ricardo C.; Barros, Lillian; Gonçalves, Odinei Hess; Ferreira, Isabel C.F.R.; Barreiro, M.F. (2018). Functionalization of yogurts with Agaricus bisporus extracts encapsulated in spray-dried maltodextrin crosslinked with citric acid. Food Chemistry. ISSN 0308-8146. 245, p. 845-853
0308-8146
10.1016/j.foodchem.2017.11.098
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
repository.mail.fl_str_mv
_version_ 1799135296706576384

Registros relacionados