Microencapsulação de extratos fenólicos provenientes de frutas e seus resíduos agroindustriais: uma revisão sistemática com meta-análise
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Tipo de documento: | Dissertação |
Idioma: | por |
Título da fonte: | Biblioteca Digital de Teses e Dissertações da UFRPE |
Texto Completo: | http://www.tede2.ufrpe.br:8080/tede2/handle/tede2/8860 |
Resumo: | Fruits and their residues have in their composition important amounts of bioactive compounds, among them phenolic compounds, which are known for their health benefits, mainly due to their antioxidant properties, preventing or reducing the risk of the development of several diseases. The microencapsulation by atomization is one of the most used techniques to encapsulate these bioactive compounds, obtaining efficiency from the choice of the encapsulating agent used in the process. The objective of this study was to perform a systematic review with metanalysis to investigate the most current evidence on the conditions of the spray drying encapsulation process of phenolic extracts obtained from fruits and their residues, using maltodextrin, gum arabic and soy protein isolate, as an encapsulating agent, both in isolated form and in blends. The bibliographic search carried out in four databases (Lilacs, Science Direct, Scopus and Web of Science) considered articles published between 2015 and 202, and after analyzing the inclusion and exclusion criteria, 110 articles were selected. The meta-analysis was applied to the data on the encapsulation efficiency of the phenolic extracts that had the necessary characteristics for comparison analysis. The grape was the fruit with the highest frequency of use (10.43%), followed by blackberry (9.57%), jussara (8.70%), aronia (5.22%), blueberry (5.22 %), pomegranate (4.35%), among others. The most used encapsulating agent was maltodextrin (37.20%), followed by gum arabic (24%), whey protein (5.20%), isolated soy protein (3.6%), among others. The most frequently used method for determining oxidative capacity was DPPH (47.62%), followed by ABTS (20.95%). Based on the results of the meta-analysis, the phenolic extracts microencapsulated with maltodextrin together with gum arabic and the microencapsulated with only gum arabic showed greater encapsulation efficiency than the control group (maltodextrin) (p = 0.05). The studies also showed a high rate of heterogeneity (I2 = 97%). The articles showed interesting results regarding the concentrations of phenolic compounds in the microencapsulated fruits extracts and residues, highlighting a great perspective for possible applications of the microencapsulated in the food industry, taking into account its use as a food additive. |
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MELO, Enayde de AlmeidaSANTOS, Andrelina Maria PinheiroCARVALHO, Fernanda Oliveira deMACIEL, Maria Inês SucupiraANDRADE, Samara Alvachian CardosoVASCONCELOS, Margarida Angélica da Silvahttp://lattes.cnpq.br/0735013540954893MELO, Nayara Laiane Lima Xavier2023-03-02T20:18:27Z2021-03-29MELO, Nayara Laiane Lima Xavier. Microencapsulação de extratos fenólicos provenientes de frutas e seus resíduos agroindustriais: uma revisão sistemática com meta-análise. 2021. 121 f. Dissertação (Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos) - Universidade Federal Rural de Pernambuco, Recife.http://www.tede2.ufrpe.br:8080/tede2/handle/tede2/8860Fruits and their residues have in their composition important amounts of bioactive compounds, among them phenolic compounds, which are known for their health benefits, mainly due to their antioxidant properties, preventing or reducing the risk of the development of several diseases. The microencapsulation by atomization is one of the most used techniques to encapsulate these bioactive compounds, obtaining efficiency from the choice of the encapsulating agent used in the process. The objective of this study was to perform a systematic review with metanalysis to investigate the most current evidence on the conditions of the spray drying encapsulation process of phenolic extracts obtained from fruits and their residues, using maltodextrin, gum arabic and soy protein isolate, as an encapsulating agent, both in isolated form and in blends. The bibliographic search carried out in four databases (Lilacs, Science Direct, Scopus and Web of Science) considered articles published between 2015 and 202, and after analyzing the inclusion and exclusion criteria, 110 articles were selected. The meta-analysis was applied to the data on the encapsulation efficiency of the phenolic extracts that had the necessary characteristics for comparison analysis. The grape was the fruit with the highest frequency of use (10.43%), followed by blackberry (9.57%), jussara (8.70%), aronia (5.22%), blueberry (5.22 %), pomegranate (4.35%), among others. The most used encapsulating agent was maltodextrin (37.20%), followed by gum arabic (24%), whey protein (5.20%), isolated soy protein (3.6%), among others. The most frequently used method for determining oxidative capacity was DPPH (47.62%), followed by ABTS (20.95%). Based on the results of the meta-analysis, the phenolic extracts microencapsulated with maltodextrin together with gum arabic and the microencapsulated with only gum arabic showed greater encapsulation efficiency than the control group (maltodextrin) (p = 0.05). The studies also showed a high rate of heterogeneity (I2 = 97%). The articles showed interesting results regarding the concentrations of phenolic compounds in the microencapsulated fruits extracts and residues, highlighting a great perspective for possible applications of the microencapsulated in the food industry, taking into account its use as a food additive.As frutas e seus resíduos possuem em sua composição quantidades importantes de compostos bioativos, dentre eles os compostos fenólicos, que são conhecidos por seus benefícios à saúde, decorrentes, principalmente, de sua propriedade antioxidante, prevenindo ou reduzindo o risco do desenvolvimento de diversas doenças. A microencapsulação por atomização é uma das técnicas mais utilizadas para encapsular esses compostos bioativos, obtendo eficiência a partir da escolha do agente encapsulante empregado no processo. O objetivo desse estudo foi realizar uma revisão sistemática com meta-análise para averiguar as evidências mais atuais sobre as condições de processo de encapsulação por spray drying de extratos fenólicos obtidos a partir de frutas e seus resíduos, utilizando maltodextrina, goma arábica e proteína isolada de soja, como agente encapsulante, tanto na forma isolada como em blendas. pesquisa bibliográfica realizada em quatro bases de dados (Lilacs, Science Direct, Scopus e Web of Science) considerou artigos publicados entre 2015 e 2020, dos quais após a análise dos critérios de inclusão e exclusão foram selecionados 110 artigos. A meta-análise foi aplicada sobre os dados da eficiência de encapsulação dos extratos fenólicos que apresentavam características necessárias para análise de comparação. A uva foi a fruta com maior frequência de utilização (10,43%), seguida da amora (9,57%), jussara (8,70%), arônia (5,22%), mirtilo (5,22%), romã (4,35%), dentre outros. O agente encapsulante mais utilizado foi a maltodextrina (37,20%), seguida da goma arábica (24%), proteína do soro do leite (5,20%), proteína isolada de soja (3,6%), dentre outros. O método para determinação da capacidade antioxidante utilizado com maior frequência foi DPPH (47,62%), seguido do ABTS (20,95%). Com base nos resultados da meta-análise, o o extrato fenólicos microencapsulado com maltodextrina em conjunto com goma arábica e o microencapsulado com apenas goma arábica apresentaram maior eficiência de encapsulação do que o grupo controle (maltodextrina) (p = 0,05), os estudos também mostraram um alto índice de heterogeneidade (I2=97%). Os artigos demonstraram resultados interessantes quanto as concentrações de compostos fenólicos nos extratos microencapsulados de frutas e resíduos, ressaltando grande perspectiva para possíveis aplicações dos microencapsulados na indústria de alimentos, levando em consideração sua utilização como aditivo alimentar.Submitted by (lucia.rodrigues@ufrpe.br) on 2023-03-02T20:18:27Z No. of bitstreams: 1 Nayara Laiane Lima Xavier Melo.pdf: 1187698 bytes, checksum: 6dd116d94b43eb144ef6679b06645696 (MD5)Made available in DSpace on 2023-03-02T20:18:27Z (GMT). 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dc.title.por.fl_str_mv |
Microencapsulação de extratos fenólicos provenientes de frutas e seus resíduos agroindustriais: uma revisão sistemática com meta-análise |
title |
Microencapsulação de extratos fenólicos provenientes de frutas e seus resíduos agroindustriais: uma revisão sistemática com meta-análise |
spellingShingle |
Microencapsulação de extratos fenólicos provenientes de frutas e seus resíduos agroindustriais: uma revisão sistemática com meta-análise MELO, Nayara Laiane Lima Xavier Microencapsulação Extrato fenólico Atomização Compostos fenólicos Fitoquímico bioativo Resíduo de fruta CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
title_short |
Microencapsulação de extratos fenólicos provenientes de frutas e seus resíduos agroindustriais: uma revisão sistemática com meta-análise |
title_full |
Microencapsulação de extratos fenólicos provenientes de frutas e seus resíduos agroindustriais: uma revisão sistemática com meta-análise |
title_fullStr |
Microencapsulação de extratos fenólicos provenientes de frutas e seus resíduos agroindustriais: uma revisão sistemática com meta-análise |
title_full_unstemmed |
Microencapsulação de extratos fenólicos provenientes de frutas e seus resíduos agroindustriais: uma revisão sistemática com meta-análise |
title_sort |
Microencapsulação de extratos fenólicos provenientes de frutas e seus resíduos agroindustriais: uma revisão sistemática com meta-análise |
author |
MELO, Nayara Laiane Lima Xavier |
author_facet |
MELO, Nayara Laiane Lima Xavier |
author_role |
author |
dc.contributor.advisor1.fl_str_mv |
MELO, Enayde de Almeida |
dc.contributor.advisor-co1.fl_str_mv |
SANTOS, Andrelina Maria Pinheiro |
dc.contributor.advisor-co2.fl_str_mv |
CARVALHO, Fernanda Oliveira de |
dc.contributor.referee1.fl_str_mv |
MACIEL, Maria Inês Sucupira |
dc.contributor.referee2.fl_str_mv |
ANDRADE, Samara Alvachian Cardoso |
dc.contributor.referee3.fl_str_mv |
VASCONCELOS, Margarida Angélica da Silva |
dc.contributor.authorLattes.fl_str_mv |
http://lattes.cnpq.br/0735013540954893 |
dc.contributor.author.fl_str_mv |
MELO, Nayara Laiane Lima Xavier |
contributor_str_mv |
MELO, Enayde de Almeida SANTOS, Andrelina Maria Pinheiro CARVALHO, Fernanda Oliveira de MACIEL, Maria Inês Sucupira ANDRADE, Samara Alvachian Cardoso VASCONCELOS, Margarida Angélica da Silva |
dc.subject.por.fl_str_mv |
Microencapsulação Extrato fenólico Atomização Compostos fenólicos Fitoquímico bioativo Resíduo de fruta |
topic |
Microencapsulação Extrato fenólico Atomização Compostos fenólicos Fitoquímico bioativo Resíduo de fruta CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
dc.subject.cnpq.fl_str_mv |
CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
description |
Fruits and their residues have in their composition important amounts of bioactive compounds, among them phenolic compounds, which are known for their health benefits, mainly due to their antioxidant properties, preventing or reducing the risk of the development of several diseases. The microencapsulation by atomization is one of the most used techniques to encapsulate these bioactive compounds, obtaining efficiency from the choice of the encapsulating agent used in the process. The objective of this study was to perform a systematic review with metanalysis to investigate the most current evidence on the conditions of the spray drying encapsulation process of phenolic extracts obtained from fruits and their residues, using maltodextrin, gum arabic and soy protein isolate, as an encapsulating agent, both in isolated form and in blends. The bibliographic search carried out in four databases (Lilacs, Science Direct, Scopus and Web of Science) considered articles published between 2015 and 202, and after analyzing the inclusion and exclusion criteria, 110 articles were selected. The meta-analysis was applied to the data on the encapsulation efficiency of the phenolic extracts that had the necessary characteristics for comparison analysis. The grape was the fruit with the highest frequency of use (10.43%), followed by blackberry (9.57%), jussara (8.70%), aronia (5.22%), blueberry (5.22 %), pomegranate (4.35%), among others. The most used encapsulating agent was maltodextrin (37.20%), followed by gum arabic (24%), whey protein (5.20%), isolated soy protein (3.6%), among others. The most frequently used method for determining oxidative capacity was DPPH (47.62%), followed by ABTS (20.95%). Based on the results of the meta-analysis, the phenolic extracts microencapsulated with maltodextrin together with gum arabic and the microencapsulated with only gum arabic showed greater encapsulation efficiency than the control group (maltodextrin) (p = 0.05). The studies also showed a high rate of heterogeneity (I2 = 97%). The articles showed interesting results regarding the concentrations of phenolic compounds in the microencapsulated fruits extracts and residues, highlighting a great perspective for possible applications of the microencapsulated in the food industry, taking into account its use as a food additive. |
publishDate |
2021 |
dc.date.issued.fl_str_mv |
2021-03-29 |
dc.date.accessioned.fl_str_mv |
2023-03-02T20:18:27Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
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info:eu-repo/semantics/masterThesis |
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masterThesis |
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publishedVersion |
dc.identifier.citation.fl_str_mv |
MELO, Nayara Laiane Lima Xavier. Microencapsulação de extratos fenólicos provenientes de frutas e seus resíduos agroindustriais: uma revisão sistemática com meta-análise. 2021. 121 f. Dissertação (Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos) - Universidade Federal Rural de Pernambuco, Recife. |
dc.identifier.uri.fl_str_mv |
http://www.tede2.ufrpe.br:8080/tede2/handle/tede2/8860 |
identifier_str_mv |
MELO, Nayara Laiane Lima Xavier. Microencapsulação de extratos fenólicos provenientes de frutas e seus resíduos agroindustriais: uma revisão sistemática com meta-análise. 2021. 121 f. Dissertação (Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos) - Universidade Federal Rural de Pernambuco, Recife. |
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http://www.tede2.ufrpe.br:8080/tede2/handle/tede2/8860 |
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Universidade Federal Rural de Pernambuco |
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UFRPE |
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Brasil |
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Universidade Federal Rural de Pernambuco |
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