Use este identificador para citar ou linkar para este item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1160369
Registro completo de metadados
Campo DCValorIdioma
dc.contributor.authorREIS, C. C.
dc.contributor.authorFREITAS, S. P.
dc.contributor.authorLORENTINO, C. M. A.
dc.contributor.authorFAGUNDES, T. DA S. F.
dc.contributor.authorMATTA, V. M. da
dc.contributor.authorSANTOS, A. L. S. DOS
dc.contributor.authorMOREIRA, D. L. L. T.
dc.contributor.authorKUNIGAMI, C. N.
dc.contributor.authorJUNG, E. P.
dc.contributor.authorRIBEIRO, L. DE O.
dc.date.accessioned2024-01-17T10:33:55Z-
dc.date.available2024-01-17T10:33:55Z-
dc.date.created2023-12-31
dc.date.issued2023
dc.identifier.citationFoods, v. 12, n. 13, e2525, 2023.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1160369-
dc.descriptionThe present work aimed to obtain bioproducts from Passiflora cincinnata seeds, the Brazilian Caatinga passion fruit, as well as to determine their physical, chemical and biological properties. The seeds were pressed in a continuous press to obtain the oil, which showed an oxidative stability of 5.37 h and a fatty profile rich in linoleic acid. The defatted seeds were evaluated for the recovery of antioxidant compounds by a central rotation experimental design, varying temperature (32–74 °C), ethanol (13–97%) and solid–liquid ratio (1:10–1:60 m/v). The best operational condition (74 °C, 58% ethanol, 1:48) yielded an extract composed mainly of lignans, which showed antioxidant capacity and antimicrobial activity against Gram-positive and Gram-negative bacteria. The microencapsulation of linoleic acid-rich oil through spray drying has proven to be an effective method for protecting the oil. Furthermore, the addition of the antioxidant extract to the formulation increased the oxidative stability of the product to 30% (6.97 h), compared to microencapsulated oil without the addition of the antioxidant extract (5.27 h). The microparticles also exhibited favorable technological characteristics, such as low hygroscopicity and high water solubility. Thus, it was possible to obtain three bioproducts from the Brazilian Caatinga passion fruit seeds: the oil rich in linoleic acid (an essential fatty acid), antioxidant extract from the defatted seeds and the oil microparticles added from the antioxidant extract.
dc.language.isoeng
dc.rightsopenAccess
dc.subjectSpray dryer
dc.subjectMicroparticle
dc.subjectAntibacterial activity
dc.subjectMaracujá da Caatinga
dc.subjectAntimicrobiana
dc.titleBioproducts from Passiflora cincinnata Seeds: The Brazilian Caatinga Passion Fruit.
dc.typeArtigo de periódico
dc.subject.thesagroÓleo Vegetal
dc.subject.thesagroAntioxidante
dc.subject.thesagroExtrato
dc.subject.thesagroExtrato Vegetal
dc.subject.thesagroTecnologia de Alimento
dc.subject.thesagroSecagem
dc.subject.nalthesaurusFood technology
dc.subject.nalthesaurusVegetable oil
dc.subject.nalthesaurusAntioxidants
dc.subject.nalthesaurusExtracts
riaa.ainfo.id1160369
riaa.ainfo.lastupdate2024-01-16
dc.identifier.doihttps://doi.org/10.3390/foods12132525
dc.contributor.institutionCAROLINA CRUZEIRO REIS, UFRJ; SUELY PEREIRA FREITAS, UFRJ; CAROLLINE MARGOT ALBANEZ LORENTINO, Instituto Nacional de Tecnologia; THAYSSA DA SILVA FERREIRA FAGUNDES, Jardim Botânico; VIRGINIA MARTINS DA MATTA, CTAA; ANDRE LUIS SOUZA DOS SANTOS,, UFRJ; DAVYSON L. L. T. MOREIRA, Fundação Oswaldo Cruz; CLAUDETE NORIE KUNIGAMI; ELIANE PRZYTYK JUNG, Instituto Nacional de Tecnologia; LEILSON DE OLIVEIRA RIBEIRO, Instituto Nacional de Tecnologia.
Aparece nas coleções:Artigo em periódico indexado (CTAA)

Arquivos associados a este item:
Arquivo TamanhoFormato 
foods-12-02525.pdf4,16 MBAdobe PDFVisualizar/Abrir
Mostrar registro simples do item Visualizar estatísticas

FacebookTwitterDeliciousLinkedInGoogle BookmarksMySpace