Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1133678
Research center of Embrapa/Collection: Embrapa Agroindústria de Alimentos - Artigo em periódico indexado (ALICE)
Date Issued: 2021
Type of Material: Artigo em periódico indexado (ALICE)
Authors: RIVAS, J. C.
CABRAL, L. M. C.
ROCHA-LEÃO, M. H. M. DA
Additional Information: JÉSSICA CHAVES RIVAS, UFRJ; LOURDES MARIA CORREA CABRAL, CTAA; MARIA HELENA MIGUEZ DA ROCHA-LEÃO, UFRJ.
Title: Microencapsulation of guava pulp using prebiotic wall material.
Publisher: Brazilian Journal of Food Technology, v. 24, e2020213.
Language: Ingles
Notes: Microencapsulamento de polpa de goiaba com material de parede prebiótico.
Keywords: Spray-drying
Food ingredients
Shelf-life
Inulina
Description: Important 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.
Thesagro: Tecnologia de Alimento
Ingrediente
Antioxidante
Carotenóide
Vida de Prateleira
NAL Thesaurus: Food technology
Antioxidants
Carotenoids
Inulin
Data Created: 2021-08-18
Appears in Collections:Artigo em periódico indexado (CTAA)

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