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| Batista,Vanessa Sabrina Fagundes; Nunes,Graciele Lorenzoni; Viegas,Gabriela Ilha; Lucas,Bruna Nichelle; Bochi,Vivian Caetano; Emanuelli,Tatiana; Barin,Juliano Smanioto; Menezes,Cristiano Ragagnin de; Rosa,Claudia Severo da. |
| ABSTRACT: This study aimed to extract isoflavones from soybean molasses with different solvents, furthermore, the selected extract, which showed overall desirable characteristics was selected to evaluate the potentials of different encapsulating agents. The encapsulating agents employed for the study included 18% Maltodextrin DE20 (T1), 18% Hi-maize (T2), and a mixture of equal proportions of 9% Maltodextrin DE20 and 9% of Hi-maize (T3). Solvents such as 80% ethanol and methanol, and grain alcohol in varying different concentrations of 50 and 80% were used for the studies. The best solvent for the extraction of phenolics and total isoflavones was 50% cereal alcohol, this extract also presented higher antioxidant activity. Evaluation of the encapsulating... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Spray-drying; Antioxidant; Phenolics; Isoflavones. |
| Ano: 2020 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782020000300751 |
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| Storck,Cátia Regina; Nunes,Graciele Lorenzoni; Oliveira,Bruna Bordin de; Basso,Cristiana. |
| O objetivo deste estudo foi avaliar a composição de folhas, talos, cascas e sementes de vegetais, elaborar preparações utilizando essas partes e verificar a sua aceitabilidade. Foram selecionadas algumas frutas e hortaliças das quais foram separadas as folhas, talos, cascas e sementes. Foi analisada a composição centesimal e o teor de fenóis totais. Após, foram desenvolvidas preparações utilizando as folhas, talos, cascas e sementes, as quais foram avaliadas sensorialmente através do teste afetivo de aceitação. O teor de lipídios variou de 0,03% (talo de espinafre e talo de beterraba) a 2,27% (semente de moranga). O teor de proteínas variou de 0,51% (casca de banana) a 9,56% (semente de melão). A maioria das amostras apresentou em torno de 1% de cinzas e o... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Aproveitamento integral dos alimentos; Polifenóis; Desperdício de alimentos; Frutas; Hortaliças. |
| Ano: 2013 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782013000300027 |
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| Nunes,Graciele Lorenzoni; Motta,Mariana Heldt; Cichoski,Alexandre José; Wagner,Roger; Muller,Édson Irineu; Codevilla,Cristiane Franco; Silva,Cristiane de Bona da; Menezes,Cristiano Ragagnin de. |
| ABSTRACT: Lactobacillus acidophillus La-5 (ML) and Bifidobacterium Bb-12 (MB) microparticles were produced at different temperatures by spray dryer. The influence of different temperatures on the viability, encapsulation efficiency, water activity and moisture were evaluated. Microparticles that presented more viability were submitted to thermal resistance, gastrointestinal simulation, storage stability, morphology and particle size analyses. Drying temperature of 130°C showed higher encapsulation efficiency, 84.61 and 79.73% for Lactobacillus acidophillus (ML) and Bifidobacterium Bb-12 (MB) microparticles, respectively. In the evaluation of thermal resistance and gastrointestinal simulation, the microparticles of Lactobacillus acidophillus La-5 (ML)... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Spray dryer; Viability; Probiotics. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782018000600751 |
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