Viability of obtaining microencapsulated and lyophilized acerola pulp (malpighia spp): A review

Detalhes bibliográficos
Autor(a) principal: Saqueti, Bruno Henrique Figueiredo
Data de Publicação: 2021
Outros Autores: Alves, Eloize Silva, Ponhozi, Isadora Boaventura Sá, Castilho, Pâmela Alves, Castro, Matheus Campos, Souza, Patrícia Magalhães, Favetta, Paula Montanhini, Visentainer, Jesuí Vergílio, Santos, Oscar de Oliveira
Tipo de documento: Artigo
Idioma: por
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/12536
Resumo: The purpose of this review is to provide a deep understanding of the techniques that induce the quality processing of acerola and the preservation of its bioactive compounds. It was possible to conclude that acerola is a fruit with great antioxidant potential, due to its bioactive compounds, requiring the application of technologies such as microencapsulation and lyophilization to preserve them. Further studies are needed to assess the behavior of acerola pulp in different application parameters, in addition to performing physical-chemical analyzes, in vitro and in vivo.
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spelling Viability of obtaining microencapsulated and lyophilized acerola pulp (malpighia spp): A reviewViabilidad de obtener pulpa de acerola (malpighia spp) microencapsulada y liofilizada: Una revisiónViabilidade da obtenção de polpa de acerola (malpighia spp) microencapsulada e liofilizada: Uma revisãoTecnologíaAgente encapsulanteEl secadoÁcido ascórbico.TechnologyEncapsulating agentDryingAscorbic acid.TecnologiaAgente encapsulanteSecagemÁcido Ascórbico.The purpose of this review is to provide a deep understanding of the techniques that induce the quality processing of acerola and the preservation of its bioactive compounds. It was possible to conclude that acerola is a fruit with great antioxidant potential, due to its bioactive compounds, requiring the application of technologies such as microencapsulation and lyophilization to preserve them. Further studies are needed to assess the behavior of acerola pulp in different application parameters, in addition to performing physical-chemical analyzes, in vitro and in vivo.El propósito de esta revisión es proporcionar una comprensión profunda de las técnicas que inducen el procesamiento de calidad de la acerola y la preservación de sus compuestos bioactivos. Se pudo concluir que la acerola es una fruta con gran potencial antioxidante, debido a sus compuestos bioactivos, requiriendo la aplicación de tecnologías como la microencapsulación y la liofilización para conservarlos. Se necesitan más estudios para evaluar el comportamiento de la pulpa de acerola en diferentes parámetros de aplicación, además de realizar análisis físico-químicos, "in vitro" e "in vivo".O objetivo desta revisão é fornecer uma compreensão profunda das técnicas que induzem os processamentos de qualidade da acerola e preservação de seus compostos bioativos. Foi possível concluir que a acerola é um fruto com grande potencial antioxidante, devido seus compostos bioativos, sendo necessário a aplicação de tecnologias como a microencapsulação e liofilização para conservação dos mesmos. Novos estudos se tornam necessários para a avaliação do comportamento da polpa de acerola em diferentes parâmetros de aplicação, além da realização de analises físico-química, “in vitro” e “in vivo”.Research, Society and Development2021-02-16info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/1253610.33448/rsd-v10i2.12536Research, Society and Development; Vol. 10 No. 2; e30410212536Research, Society and Development; Vol. 10 Núm. 2; e30410212536Research, Society and Development; v. 10 n. 2; e304102125362525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/12536/11293Copyright (c) 2021 Bruno Henrique Figueiredo Saqueti; Eloize Silva Alves; Isadora Boaventura Sá Ponhozi; Pâmela Alves Castilho; Matheus Campos Castro; Patrícia Magalhães Souza; Paula Montanhini Favetta; Jesuí Vergílio Visentainer; Oscar de Oliveira Santoshttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessSaqueti, Bruno Henrique FigueiredoAlves, Eloize SilvaPonhozi, Isadora Boaventura SáCastilho, Pâmela AlvesCastro, Matheus Campos Souza, Patrícia Magalhães Favetta, Paula MontanhiniVisentainer, Jesuí Vergílio Santos, Oscar de Oliveira 2021-03-02T09:32:39Zoai:ojs.pkp.sfu.ca:article/12536Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:34:05.300095Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Viability of obtaining microencapsulated and lyophilized acerola pulp (malpighia spp): A review
Viabilidad de obtener pulpa de acerola (malpighia spp) microencapsulada y liofilizada: Una revisión
Viabilidade da obtenção de polpa de acerola (malpighia spp) microencapsulada e liofilizada: Uma revisão
title Viability of obtaining microencapsulated and lyophilized acerola pulp (malpighia spp): A review
spellingShingle Viability of obtaining microencapsulated and lyophilized acerola pulp (malpighia spp): A review
Saqueti, Bruno Henrique Figueiredo
Tecnología
Agente encapsulante
El secado
Ácido ascórbico.
Technology
Encapsulating agent
Drying
Ascorbic acid.
Tecnologia
Agente encapsulante
Secagem
Ácido Ascórbico.
title_short Viability of obtaining microencapsulated and lyophilized acerola pulp (malpighia spp): A review
title_full Viability of obtaining microencapsulated and lyophilized acerola pulp (malpighia spp): A review
title_fullStr Viability of obtaining microencapsulated and lyophilized acerola pulp (malpighia spp): A review
title_full_unstemmed Viability of obtaining microencapsulated and lyophilized acerola pulp (malpighia spp): A review
title_sort Viability of obtaining microencapsulated and lyophilized acerola pulp (malpighia spp): A review
author Saqueti, Bruno Henrique Figueiredo
author_facet Saqueti, Bruno Henrique Figueiredo
Alves, Eloize Silva
Ponhozi, Isadora Boaventura Sá
Castilho, Pâmela Alves
Castro, Matheus Campos
Souza, Patrícia Magalhães
Favetta, Paula Montanhini
Visentainer, Jesuí Vergílio
Santos, Oscar de Oliveira
author_role author
author2 Alves, Eloize Silva
Ponhozi, Isadora Boaventura Sá
Castilho, Pâmela Alves
Castro, Matheus Campos
Souza, Patrícia Magalhães
Favetta, Paula Montanhini
Visentainer, Jesuí Vergílio
Santos, Oscar de Oliveira
author2_role author
author
author
author
author
author
author
author
dc.contributor.author.fl_str_mv Saqueti, Bruno Henrique Figueiredo
Alves, Eloize Silva
Ponhozi, Isadora Boaventura Sá
Castilho, Pâmela Alves
Castro, Matheus Campos
Souza, Patrícia Magalhães
Favetta, Paula Montanhini
Visentainer, Jesuí Vergílio
Santos, Oscar de Oliveira
dc.subject.por.fl_str_mv Tecnología
Agente encapsulante
El secado
Ácido ascórbico.
Technology
Encapsulating agent
Drying
Ascorbic acid.
Tecnologia
Agente encapsulante
Secagem
Ácido Ascórbico.
topic Tecnología
Agente encapsulante
El secado
Ácido ascórbico.
Technology
Encapsulating agent
Drying
Ascorbic acid.
Tecnologia
Agente encapsulante
Secagem
Ácido Ascórbico.
description The purpose of this review is to provide a deep understanding of the techniques that induce the quality processing of acerola and the preservation of its bioactive compounds. It was possible to conclude that acerola is a fruit with great antioxidant potential, due to its bioactive compounds, requiring the application of technologies such as microencapsulation and lyophilization to preserve them. Further studies are needed to assess the behavior of acerola pulp in different application parameters, in addition to performing physical-chemical analyzes, in vitro and in vivo.
publishDate 2021
dc.date.none.fl_str_mv 2021-02-16
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/12536
10.33448/rsd-v10i2.12536
url https://rsdjournal.org/index.php/rsd/article/view/12536
identifier_str_mv 10.33448/rsd-v10i2.12536
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/12536/11293
dc.rights.driver.fl_str_mv https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Research, Society and Development
publisher.none.fl_str_mv Research, Society and Development
dc.source.none.fl_str_mv Research, Society and Development; Vol. 10 No. 2; e30410212536
Research, Society and Development; Vol. 10 Núm. 2; e30410212536
Research, Society and Development; v. 10 n. 2; e30410212536
2525-3409
reponame:Research, Society and Development
instname:Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
instname_str Universidade Federal de Itajubá (UNIFEI)
instacron_str UNIFEI
institution UNIFEI
reponame_str Research, Society and Development
collection Research, Society and Development
repository.name.fl_str_mv Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)
repository.mail.fl_str_mv rsd.articles@gmail.com
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