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| Registros recuperados: 34 | |
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| Guimarães,Thays Lima Fama; Silva,Larissa Morais Ribeiro da; Lima,Carolline de Brito; Magalhães,Francisco Ernani Alves; Figueiredo,Evânia altina Teixeira de. |
| ABSTRACT To ensure the antimicrobial activity of the aqueous extract of chambá, it is essential to protect its bioactive compounds. The objective was to preserve its characteristics, aiming to provide the food industry with a natural antimicrobial. Three microcapsule formulations made with maltodextrin and cyclodextrin were developed, both including the aqueous extract of chambá leaves dried through lyophilization. The aqueous extract was initially submitted to in vivo toxicity analysis using zebrafish and the microcapsules were characterized through studies of morphology, hygroscopicity, water solubility, particle size, zeta potential, color determination, microencapsulation efficiency and antimicrobial activity. The aqueous extract of chambá was not... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Aqueous extraction; Chambá leaves; Microencapsulation; Zebrafish; Microdilution. |
| Ano: 2020 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902020000200412 |
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| LIMA,Juliana Gobbi de; BRITO-OLIVEIRA,Thais Carvalho; PINHO,Samantha Cristina de. |
| Abstract The feasibility of incorporating beta-carotene-loaded solid lipid microparticles (BCSLM) into vanilla ice creams was investigated, through the physico-chemical characterization and evaluation of sensory acceptability of the products products. The BCSLM were produced with palm stearin as the lipid phase, hydrolyzed soy protein isolate as the surfactant, and xanthan gum as the thickener. The results showed similar values of proximate composition, total soluble solids, pH, and overrun for all formulations. On the other hand, colorimetric evaluations showed that the ice cream produced with partial substitution of artificial additives by BCSLM containing alpha-tocopherol presented a more intense color, while in the product with non-encapsulated... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Lipid particles; Ice cream; Palm stearin; Microencapsulation; Beta-carotene. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000400664 |
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| Ramírez Mella, Mónica. |
| La presente tesis se compone de la Introducción General, Revisión de literatura, tres capítulos que engloban la investigación, objeto de este estudio, y Conclusiones y Recomendaciones Generales. El Capítulo 1 consiste en un artículo de revisión de literatura que enmarca la importancia de proteger ingredientes y/o compuestos del ataque de microrganismos a nivel ruminal, donde la nanotecnología ocupa un papel importante. En el Capítulo 2 se discute el efecto de la vitamina E en la composición de la leche de vacas en pastoreo que recibieron un suplemento de ácido linoleico conjugado microencapsulado, así como un análisis económico del mismo. El Capítulo 3 consiste en el estudio del efecto de la vitamina E en la fermentación ruminal y la digestión de... |
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Palavras-chave: Nanotecnología; Microencapsulación; CLA; Grasa en leche; Vacas en pastoreo; Nanotechnology; Microencapsulation; Fat milk; Grazing dairy cows; Ganadería; Doctorado. |
| Ano: 2012 |
URL: http://hdl.handle.net/10521/1743 |
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| Hussain,Amjad; Mumtaz,Ahmad Mehmood; Arshad,Muhammad Sohail; Abbas,Nasir; Latif,Abida; Shamim,Rahat; Bukhari,Nadeem Irfan; Hussain,Khalid. |
| ABSTRACT The present study describes the development of theophylline microcapsules by a non-solvent addition method and the effect of plasticizer addition on microencapsulation. The release was studied in distilled water and the data were analysed by various mathematical models for determining the mechanism of release. Prepared microcapsules were found to be spherical, free flowing and having more than 80% entrapped drug. The polymer - cellulose acetate phthalate and plasticizer - polyethylene glycol was considered to be affecting the properties of microcapsules including drug release (time for 50% drug release, T50). The formulation with the highest proportion of polymer and without plasticizer (F3) showed the slowest release with T50 = 4.3 h, while the... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Theophylline/microcapsules; Microencapsulation; Cellulose acetate phthalate; Polyethylene glycol; Microcapsules/mechanism of release; Drugs/release.. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1984-82502016000100004 |
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| Poletto,Gabriela; Fonseca,Bruna de Souza; Raddatz,Greice Carine; Wagner,Roger; Lopes,Eduardo Jacob; Barin,Juliano Smanioto; Flores,Erico Marlon de Moraes; Menezes,Cristiano Ragagnin de. |
| ABSTRACT: The aim of this study was to investigate the influence of the addition of prebiotics rice bran, inulin and hi-maize, on the survival of Lactobacillus acidophilus in alginate microparticles obtained by external ionic gelation followed by freeze-drying. The microparticles size ranged from 127.5μm to 234.6μm. Microparticles added from the different prebiotics demonstrated an increase in the protection of the microorganism, which presented greater viability against the gastrointestinal simulation. As for storage under different conditions, rice bran treatment at 25ºC kept probiotics viable for 30 days. Under storage conditions -18°C and 7°C, treatments containing prebiotics hi-maize and rice bran maintained viable probiotic microorganisms for a... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Microencapsulation; Probiotics; Rice bran; Inulin; Hi-maize. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782019000200751 |
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| SILVA-JAMES, N. K.; FERREIRA, M. J. A.; NOGUEIRA, R. I.; FREITAS, S. P.; NASCIMENTO, L. da S. de M. do. |
| Pomegranate seed oil (PSO), even though highly sensitive to oxidation, has been extensively studied due to its bioactive potentials, assigned to the punicic acid, a polyunsaturated fatty acid, and several phenolic compounds. Combined with soybean oil (SO) we get an affordable product, rich in essential fatty acids. In this study we evaluate PSO and SO for phenolic and fatty acids compositions and encapsulate it by spray drying to increase its shelf life. Modified starch, maltodextrin and gum arabic are evaluated by a mixture design to get the better wall material composition. The content of punicic, a conjugated linolenic acid, and linoleic acids in PSO and SO were, respectively 75% and 54%. As expected, the phenolic acids were found at low concentration... |
| Tipo: Artigo em anais de congresso (ALICE) |
Palavras-chave: Pomegranate seed oil; Phenolic acids; Fatty acids; Microencapsulation. |
| Ano: 2016 |
URL: http://www.alice.cnptia.embrapa.br/handle/doc/1058270 |
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| CARNEIRO, H. C. F.. |
| O óleo de linhaça é um óleo rico em ácidos graxos poliinsaturados bastante susceptível à oxidação lipídica, que pode ocorrer durante o processamento, manipulação e estocagem, provocando o aparecimento de aromas desagradáveis e a redução de sua vida de prateleira. Nesse contexto, a microencapsulação por spray drying representa uma alternativa no sentido de proteger o óleo contra a oxidação, diminuir as reações do mesmo com o ambiente externo e facilitar seu manuseio. A maltodextrina é um amido hidrolisado muito utilizado como material de parede e possui vantagens como baixo custo, boa disponibilidade e eficiência na proteção contra oxidação; porém é deficiente em relação à capacidade emulsificante. Este trabalho teve como objetivo avaliar o efeito da... |
| Tipo: Tese/dissertação (ALICE) |
Palavras-chave: Microencapsulação; Óleo vegetal; Linhaça; Oxidação; Spray drying; Microencapsulation; Linseed oil. |
| Ano: 2011 |
URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/906063 |
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| Registros recuperados: 34 | |
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