Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1133678
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dc.contributor.authorRIVAS, J. C.
dc.contributor.authorCABRAL, L. M. C.
dc.contributor.authorROCHA-LEÃO, M. H. M. DA
dc.date.accessioned2021-08-18T12:11:43Z-
dc.date.available2021-08-18T12:11:43Z-
dc.date.created2021-08-18
dc.date.issued2021
dc.identifier.citationBrazilian Journal of Food Technology, v. 24, e2020213.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1133678-
dc.descriptionImportant 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.
dc.language.isoeng
dc.rightsopenAccesseng
dc.subjectSpray-drying
dc.subjectFood ingredients
dc.subjectShelf-life
dc.subjectInulina
dc.titleMicroencapsulation of guava pulp using prebiotic wall material.
dc.typeArtigo de periódico
dc.subject.thesagroTecnologia de Alimento
dc.subject.thesagroIngrediente
dc.subject.thesagroAntioxidante
dc.subject.thesagroCarotenóide
dc.subject.thesagroVida de Prateleira
dc.subject.nalthesaurusFood technology
dc.subject.nalthesaurusAntioxidants
dc.subject.nalthesaurusCarotenoids
dc.subject.nalthesaurusInulin
dc.description.notesMicroencapsulamento de polpa de goiaba com material de parede prebiótico.
riaa.ainfo.id1133678
riaa.ainfo.lastupdate2021-08-18
dc.identifier.doihttps://doi.org/10.1590/1981-6723.21320
dc.contributor.institutionJÉSSICA CHAVES RIVAS, UFRJ; LOURDES MARIA CORREA CABRAL, CTAA; MARIA HELENA MIGUEZ DA ROCHA-LEÃO, UFRJ.
Appears in Collections:Artigo em periódico indexado (CTAA)

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