Consulta: subjectFacets:"Pectin"
Registros recuperados: 22
Data/hora: 05/06/2024 02:22:35

Parámetros de evaluación de conservas a base de piña y carambolo.
Provedor de dados: 32
Autores: Dávila Lezama, María del Rosario.
Existe poca información referente a conservas como tal, contrariamente la información relativa a mermeladas y jaleas es abundante. Por lo anterior, el marco teórico que compone esta tesis, se basa en información relativa a mermeladas. Las mermeladas tradicionalmente se caracterizan por ser alimentos de alta densidad energética, con propiedades sensoriales muy atractivas para los consumidores por su sabor, aroma, color y su estabilidad durante el almacenamiento. En el presente trabajo, los parámetros que nos permitieron evaluar una conserva fueron °Brix, pH, actividad de agua (aw) y viscosidad. Al analizar los parámetros de los tratamientos realizados podemos considerar que los tratamientos T3 y T4 de carambolo 60% - piña 40% cumplen con las características...
Palavras-chave: Mermeladas; Grados Brix; Actividad de agua; PH; Pectina; Jam; Sugar concentration; Water activity; Pectin; Maestría Tecnológica; Agroindustria.
Ano: 2010
URL: http://hdl.handle.net/10521/325

Bioconversion of apple pomace into a multienzyme bio-feed by two mixed strains of Aspergillus niger in solid state fermentation
Provedor de dados: 69
Autores: Zhong-Tao,Sun; Lin-Mao,Tian; Cheng,Liu; Jin-Hua,Du.
Apple pomace is a wasted resource produced in large quantities and its deposit has caused serious environmental problems, so it is significance to make the full utilization of the residues. The objectives of this work were to produce multienzyme bio-feed, biodegrade the anti-nutritional factors such as pectin and tannins in apple pomace, and obtain the nutritional enrichment of the fermented substrate. The mixture of apple pomace and cottonseed powder (1:1, w/w), supplemented with 1% (w/w) (NH4)2SO4 and 0.1% (w/w) KH2PO4, was proved to be the optimum medium for the mixed strains of Aspergillus niger M2 and M3 (2:1, w/w). The activities of pectinase, proteinase and cellulase achieved 21168 u/g, 3585 u/g and 1208u/g, and the biodegradation rates of pectin...
Tipo: Journal article
Palavras-chave: Apple pomace; Aspergillus niger; Multienzyme bio-feed; Pectin; Solid state fermentation; Tannins.
Ano: 2009
URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-34582009000100002

Cloning and endogenous expression of a Eucalyptus grandis UDP-glucose dehydrogenase cDNA
Provedor de dados: 74
Autores: Labate,Mônica T. Veneziano; Bertolo,Ana L. Ferreira; Nascimento,Daniela Defávari do; Gutmanis,Gunta; Andrade,Alexander de; Rodrigues,Maria J. Calderan; Camargo,Eduardo L.O.; Boaretto,Luis Felipe; Moon,David H.; Bragatto,Juliano; Labate,Carlos A.
UDP-glucose dehydrogenase (UGDH) catalyzes the oxidation of UDP-glucose (UDP-Glc) to UDP-glucuronate (UDP-GlcA), a key sugar nucleotide involved in the biosynthesis of plant cell wall polysaccharides. A full-length cDNA fragment coding for UGDH was cloned from the cambial region of 6-month-old E. grandis saplings by RT-PCR. The 1443-bp-ORF encodes a protein of 480 amino acids with a predicted molecular weight of 53 kDa. The recombinant protein expressed in Escherichia coli catalyzed the conversion of UDP-Glc to UDP-GlcA, confirming that the cloned cDNA encodes UGDH. The deduced amino acid sequence of the cDNA showed a high degree of identity with UGDH from several plant species. The Southern blot assay indicated that more than one copy of UGDH is present...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: UDP-glucose; UDP-glucuronate; Hemicellulose; Pectin; Cell wall.
Ano: 2010
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1415-47572010000400015

Draft genome of Thermomonospora sp. CIT 1 (Thermomonosporaceae) and in silico evidence of its functional role in filter cake biomass deconstruction
Provedor de dados: 74
Autores: Omori,Wellington P.; Pinheiro,Daniel G.; Kishi,Luciano T.; Fernandes,Camila C.; Fernandes,Gabriela C.; Gomes-Pepe,Elisângela S.; Pavani,Claudio D.; Lemos,Eliana G. de M.; Souza,Jackson A. M. de.
Abstract The filter cake from sugar cane processing is rich in organic matter and nutrients, which favors the proliferation of microorganisms with potential to deconstruct plant biomass. From the metagenomic data of this material, we assembled a draft genome that was phylogenetically related to Thermomonospora curvata DSM 43183, which shows the functional and ecological importance of this bacterium in the filter cake. Thermomonospora is a gram-positive bacterium that produces cellulases in compost, and it can survive temperatures of 60 ºC. We identified a complete set of biomass depolymerizing enzymes in the draft genome of Thermomonospora sp. CIT 1, such as α-amylase, catalase-peroxidases, β-mannanase, and arabinanase, demonstrating the potential of this...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Actinobacteria; Pectin; Hemicellulose; Crystalline cellulose; Orthologous genes.
Ano: 2019
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1415-47572019000100145

Immunocytochemistry of the mucilage cells of Araucaria angustifolia (Bertol.) Kuntze (Araucariaceae)
Provedor de dados: 88
Autores: Mastroberti,Alexandra Antunes; Mariath,Jorge Ernesto de Araujo.
The use of monoclonal antibodies for specific pectic epitopes is an important tool in the study of the cell wall. Throughout the development of mucilage cells of Araucaria angustifolia (Bertol.) Kuntze, a gradient of distribution was observed in relation to the pectic de-esterification, as well as to the increase of galactan and arabinan epitope distribution, and to the reduction of arabinogalactans proteins (AGPs) epitope at maturity. AGP and methyl-esterified homogalacturonan (HGA) were present in the mucilage. Galactans and arabinans were also observed in the mucilage, though with weak labelling. Degradation of AGP in the maturity of mucilage cells, in cell wall, as well as in the secretion, could be involved in the programmed cell death (PCD)....
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Araucaria angustifolia; Cell development; Cell wall; Monoclonal antibodies; Mucilage cells; Pectin.
Ano: 2008
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-84042008000100002

Occurrence of xyloglucan containing protuberances in the storage cell walls of cotyledons of Hymenaea courbaril L.
Provedor de dados: 88
Autores: TINÉ,MARCO AURÉLIO SILVA; CORTELAZZO,ANGELO; BUCKERIDGE,MARCOS S.
Despite the suggestions of its pectic composition, no clear evidence for this has been presented. Here we show the occurrence of such a structure in walls of cells from cotyledons of Hymenaea courbariI L. These cells are known to accumulate large amounts of storage xyloglucan in the wall and, in this case, the protuberances seem to contain this storage polysaccharide rather than pectin. A hypothetical sequence of events leading from wall strands to protuberances was assembled based on scanning electron microscopy observations. On this basis, a tentative model for how polysaccharides are distributed into the wall, near the regions where protuberances are found, is proposed to explain the presence of storage xyloglucan in their composition.
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Xyloglucan; Pectin; Cell wall; Protuberances; Hymenaea courbaril.
Ano: 2000
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-84042000000400007

Composition of pectic polysaccharides in a Portuguese apple (Malus domestica Borkh. cv Bravo de Esmolfe)
Provedor de dados: 63
Autores: Silva,Ana S.; Nunes,Claudia; Coimbra,Manuel A.; Guido,Luís F.
Malus domestica Borkh. cv Bravo de Esmolfe is a typical Portuguese apple cultivar classified as Protected Designation and Origin (PDO). It is a traditional product produced under strict conditions and labelled with a specific law protected designation. This cultivar presents quite good sweetness and flavor. The monosaccharide composition of the pectic polysaccharides from this traditional apple is herein reported for the first time. Based on the molar ratios obtained from the sugar composition, the presumable pectin structure could be inferred. The cell-wall polysaccharides present in the alcohol-insoluble residue (AIR) of unpeeled BE apple were sequentially fractionated. In addition, pectic material was also extracted by citric acid treatment prior to...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Pectin; Alcohol-insoluble residue; Galacturonic acid; Uronic acids.
Ano: 2014
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162014000400011

Chemical and instrumental characterization of pectin from dried pomace of eleven apple cultivars - doi: 10.4025/actasciagron.v33i3.7125
Provedor de dados: 1
Autores: Sato, Mariana de Fátima; Universidade Estadual de Ponta Grossa; Rigoni, Dayana Carla; Universidade Estadual de Ponta Grossa; Canteri, Maria Helene Giovanetti; Universidade Tecnológica Federal do Paraná; Petkowicz, Carmen Lúcia de Oliveira; Universidade Federal do Paraná; Nogueira, Alessandro; Universidade Estadual de Ponta Grossa; Wosiacki, Gilvan; Universidade Estadual de Ponta Grossa.
Pectic substances from eleven samples of dried apple pomace were extracted using an acid procedure (100 mM HNO3, 10 min., 80ºC), dried, ground and stored in a P2O5 atmosphere. The degree of esterification was determined by the classical titrimetric method and confirmed by the instrumental FTIR method. The samples showed an average DE of 73% and the typical fingerprint in IR spectrogram. The steric exclusion chromatograms obtained with the multi-angle laser light scattering (MALLS) and refraction index (RI) detectors showed that all samples had a high molar fraction eluted at 36-38 min., another large polysaccharide family had an elution time around 43 min, and some samples showed yet another low molecular oligosaccharide that appeared at 58-60 min. Gas...
Tipo: Caracterização química e instrumental
Palavras-chave: 5.07.00.00-6 apple pomace; Dietary fibers; Pectin; Degree of esterification Ciência e Tecnologia de Alimentos apple pomace; Dietary fibers; Pectin; Degree of esterification.
Ano: 2011
URL: http://periodicos.uem.br/ojs/index.php/ActaSciAgron/article/view/7125

Characterization of ‘Sabará’ Jabuticabas at different maturation stages
Provedor de dados: 1
Autores: Becker, Fernanda Salamoni; Vilas Boas, Ana Carolina; Sales, Adones; Tavares, Lucas Silveira; Siqueira, Heloisa Helena de; Vilas Boas, Eduardo Valério de Barros.
This work aimed to evaluate the physicochemical characteristics and enzymatic activity of “Sabará” jabuticaba fruits, which were cultivated in Lavras, Minas Gerais State, Brazil, at different maturation stages. The fruits were harvested and separated into five different stages: totally green fruit, fruit with incipient pigmentation, fruit with a light purple predominance, totally purple fruit and totally dark purple fruit. These fruits were physicochemically analyzed and evaluated for polygalacturonase enzymatic activity. Chlorophyll degradation and the synthesis of anthocyanin on fruit rinds were observed, as well as the degradation of the cell wall and its consequent softening. In the pulp, increased soluble solids, pH and sugars were observed, while...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: 50700006 CIÊNCIA E TECNOLOGIA DE ALIMENTOS 50701045 FISIOLOGIA PÓS-COLHEITA Myrciaria jaboticaba; Pectin; Polygalacturonase; Chlorophyll; Anthocyanin. FISIOLOGIA PÓS-COLHEITA.
Ano: 2015
URL: http://periodicos.uem.br/ojs/index.php/ActaSciAgron/article/view/19499

Dehydrated citrus pulp digestibility and the effect of its inclusion in diet on the performance of growing rabbits - doi: 10.4025/actascianimsci.v35i1.12359
Provedor de dados: 2
Autores: Maria, Bruno Giovany; Universidade Estadual de Maringá; Scapinello, Cláudio; Universidade Estadual de Maringá; Oliveira, Andréia Fróes Galuci; Universidade Estadual de Maringá; Monteiro, Ana Carolina; Universidade Estadual de Maringá; Catelan, Fernanda; Universidade Estadual de Maringá; Figueira, Josianny Limeira; Universidade Estadual de Maringá.
Several experiments were conducted to determine the digestibility of dehydrated citrus pulp (DCP) and evaluate its effect on rabbit feed. Digestibility assay comprised 30 rabbits fed on two diets: a reference diet and a diet in which 20% consisted of DCP. The digestibility assay comprised 10 days for adaptation and four days for feces collection. The digestibility coefficient and digestible nutrient rates for DM, CP, NDF, ADF, and CE of DCP were respectively 83.75 and 76.04%; 70.12 and 5.03%; 40.14 and 9.52%; 68.98 and 15.09%; and 81.48% and 3394 kcalDE kg-1 DM. Performance assay consisted of 120 growing rabbits receiving diets with six DCP levels (0, 20, 40, 60, 80 and 100%) to replace corn. Linear decrease (p &amp;lt; 0.01) in daily feed intake and...
Tipo: Ensaio de digestibilidade; análise laboratorial; análise de desempenho
Palavras-chave: 5.04.05.00-4 carcaça; Rendimento; Nutriente; Fibra digestível; Pectina carcass; Yield; Nutrient; Digestible fiber; Pectin.
Ano: 2013
URL: http://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/12359

Orange and Passion Fruit Wastes Characterization, Substrate Hydrolysis and Cell Growth of Cupriavidus necator, as Proposal to Converting of Residues in High Value Added Product
Provedor de dados: 42
Autores: LOCATELLI,GABRIEL O.; FINKLER,LEANDRO; FINKLER,CHRISTINE L.L.
Abstract: Brazil is the world’s largest producer of orange and passion fruit, which are destined mainly for industrialization, generating grand volumes of wastes. The solid portion of these residues is a rich source of pectin - composed mainly of galacturonic acid and neutral sugars, which through the hydrolysis process can be used in biological conversion processes, as the production of polyhydroxyalkanoates (PHAs). This way, we characterized these wastes, followed by the extraction and hydrolysis of pectin for employ as a substrate for the cell growth of Cupriavidus necator. The results confirmed the large portion of pectin (almost 40 g.100g-1) and soluble sugars, present in these wastes. The hydrolyzed extract showed as a good source of carbon for the...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Biological conversion processes; Enzymatic hydrolyses; Orange wastes; Passion fruit wastes; Pectin; Polyhydroxyalkanoates.
Ano: 2019
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652019000100629

Effect of dietary fiber concentrates on growth performance, gut morphology and hepatic metabolic intermediates in jundiá (Rhamdia quelen)
Provedor de dados: 45
Autores: Goulart,F.R.; Lovatto,N.M.; Klinger,A.C.; Adorian,T.J.; Mombach,P.I.; Pianesso,D.; Martinelli,S.G.; Veiga,M.L.; Silva,L.P.
ABSTRACT A study was conducted to investigate the effect of Dietary Fiber Concentrates (DFCs) on growth performance, gut morphology, and hepatic metabolic intermediates in jundiá (Rhamdia quelen). At the end of the trial, growth and intestinal villus height was significantly (P&lt; 0.05) higher in fish fed diets supplemented with DFCs. However, the animals in commercial prebiotic group showed higher values for this variable compared to the other treatments. Regarding the thickness of the epithelium bowel, it was greater in the Control group compared to animals supplemented with β-glucan+mannan. Likewise, treatment with commercial prebiotic showed higher values of epithelium bowel compared to the DFCs. The fish supplemented with DFCs, had higher glycogen...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Prebiotics; Rhamdia quelen; Mucilage; Pectin; Β-glucan + mannan.
Ano: 2018
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352018000501633

Morphometric and phytochemical characterization of chaura fruits (Gaultheria pumila): a native Chilean berry with commercial potential
Provedor de dados: 48
Autores: Villagra,Evelyn; Campos-Hernandez,Carola; Cáceres,Pablo; Cabrera,Gustavo; Bernardo,Yamilé; Arencibia,Ariel; Carrasco,Basilio; Caligari,Peter DS; Pico,José; García-Gonzales,Rolando.
BACKGROUND: For the first time, a morphometric characterization of chaura (Gaultheria pumila) fruits has been conducted between natural populations growing in the Villarrica National Park, Araucania Region, Chile. Chaura is a native Ericaceae from Chile that produces aromatic and tasty fruits which could be of agricultural interest. RESULTS: To influence the decision for a further domestication of G. pumila, both the fruit sizes (indicator of productivity) and the nutritional properties of the fruits have been determined from different subpopulations. Samples were a total of 74 plants and 15 fruits per plant which were randomly harvested following its natural distribution around the Villarrica volcano. Altogether, fresh weight, shape, color, diameter in...
Tipo: Journal article
Palavras-chave: Gaultheria pumila; Fruit morphometry; Fruit diversity; Pectin; Anthocyanins.
Ano: 2014
URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0716-97602014000100026

Extraction of pectin from apple pomace
Provedor de dados: 52
Autores: Canteri-Schemin,Maria Helene; Fertonani,Heloísa Cristina Ramos; Waszczynskyj,Nina; Wosiacki,Gilvan.
As apple-processing units are now in expansion in Brazil, industrial by-products like pomace play an important role in pectin manufacture. The objective of this article was to determine a pratical follow-up to the extraction of pectin from apple pomace and to characterize it in a laboratory, on a small scale, aiming at establishing the optimum conditions for acid extraction. The highest yields were obtained when [1]apple pomace was dried and ground to obtain an apple flour to be used as raw material, [2] citric or nitric acids were used and [3] when the citric acid concentration was 6.2 g/100 ml and the time of reaction was 153 minutes. The apple variety in itself was not significant in pectin yield. The degree of esterification (DE = 68.84 %) of the...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Apple pomace; Pectin; Agricultural wastes; Yield; Extraction; Response Surface Methodology.
Ano: 2005
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132005000200013

Fabrication and Characterization of Gliclazide Loaded Microcapsules
Provedor de dados: 52
Autores: Asad,Muhammad; Bashir,Sajid; Mahmood,Tariq; Nazir,Imran; Imran,Muhammad; Karim,Sabiha; ul Hassnain,Fakhar.
This study aimed to formulate, characterize and evaluate the Gliclazide (GLZ) microcapsules prepared with sodium alginate, guar gum and pectin in different ratios by ionotropic-gelation method. The microcapsules were evaluated against different parameters such as particle size and shape, Carr's index, Hausner's ratio, rheological studies and drug release kinetics. Fourier Transform Infra Red (FTIR) and Differential Scanning Calorimetric (DSC) studies demonstrated the absence of any drug - polymers interaction. Promising characteristics were observed in rheological behavior and release kinetics. The size of microcapsules and percentage yield was in the range of 676 to 727 µm and 69 to 77%, respectively. Scanning electron micrographs revealed that...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Microcapsules; Gliclazide; Ionotropic-gelation method; Guar gum; Pectin.
Ano: 2014
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132014000600874

Extraction model of low methoxyl pectin from apple pomace effects of acid concentration and time on the process and the product
Provedor de dados: 52
Autores: Fertonani,Heloísa Cristina Ramos; Scabio,Ardalla; Carneiro,Eliana Beleski Borba; Schemim,Maria Helene Canteri; Nogueira,Alessandro; Wosiacki,Gilvan.
In Brazil, one of the top apple producing countries in the world, apple processing is an increasing activity, with pomace as the main by-product. To extract pectin from pomace, factors affecting process and product should be studied for optimization. A model to produce LMP directly from dried apple pomace was established observing the effects of HNO3 concentration and the time of reaction at 97ºC, analyzed from a statistical and practical point of view. The model for gravimetric yield (R² =0.9834) predicts the highest value of 20.07 g/100 g (126 mM; 14.07 min) of a pectin with a degree of esterification of 48.49%. The model for degree of esterification of extracted pectin (R²= 0.9797) predicts the lowest value of 43.73% (200 mM; 10.07 min) with a yield of...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Apple; Pectin; Extraction; LMP; Nitric acid.
Ano: 2009
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000100023

Viscosity of gums in vitro and their ability to reduce postprandial hyperglycemia in normal subjects
Provedor de dados: 56
Autores: Brenelli,S.L.; Campos,S.D.S.; Saad,M.J.A.
Experiments were carried out in vitro with three viscous polysaccharides (guar gum, pectin, and carboxymethylcellulose (CMC)) of similar initial viscosity submitted to conditions that mimic events occurring in the stomach and duodenum, and their viscosity in these situations was compared to their actions on postprandial hyperglycemia in normal human subjects. Guar gum showed greater viscosity than the other gums during acidification and/or alkalinization and also showed larger effects on plasma glucose levels (35% reduction in maximum rise in plasma glucose) and on the total area under the curve of plasma glucose (control: 20,314 ± 1007 mg dl-1 180 min-1 vs guar gum: 18,277 ± 699 mg dl-1 180 min-1, P&amp;lt;0.01). Pectin, which showed a marked reduction in...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Viscosity of dietary fiber; Glucose tolerance test; Insulin; Guar gum; Carboxymethylcellulose; Pectin.
Ano: 1997
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-879X1997001200009

Constitutive and inducible pectinolytic enzymes from Aspergillus flavipes FP-500 and their modulation by pH and carbon source
Provedor de dados: 58
Autores: Martínez-Trujillo,Aurora; Aranda,Juan S.; Gómez-Sánchez,Carlos; Trejo-Aguilar,Blanca; Aguilar-Osorio,Guillermo.
Growth and enzymes production by Aspergillus flavipes FP-500 were evaluated on pectin, polygalacturonic acid, galacturonic acid, arabinose, rhamnose, xylose, glycerol and glucose at different initial pH values. We found that the strain produced exopectinases, endopectinases and pectin lyases. Exopectinases and pectin lyase were found to be produced at basal levels as constitutive enzymes and their production was modulated by the available carbon source and pH of culture medium and stimulated by the presence of inducer in the culture medium. Endo-pectinase was basically inducible and was only produced when pectin was used as carbon source. Our results suggest that pectinases in A. flavipes FP-500 are produced in a concerted way. The first enzyme to be...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Aspergillus flavipes; Pectinolytic enzymes; Constitutive enzymes; Inducible enzymes; Pectin.
Ano: 2009
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822009000100006

Extracción de pectina a partir de manzana (Malus pumila), cv. Pink Lady
Provedor de dados: 118
Autores: Loyola,Nelson; Pavéz,Paula; Lillo,Sergio.
The present study extracted pectin from Pink Lady apples (Malus pumila), which present at physiological maturity an average 50% of red-color coverage, to assess whether this variety is characterized by a high (HM) or low methoxyl value (LM). The raw materials were obtained from the Marengo farm, Los Niches, Curicó province, in the south-central region of Chile. Acid hydrolysis was used and the material was then subjected to sensory analysis, evaluating the organoleptic characteristics of pectin. The pectin was extracted with citric acid, which was tested under three pH conditions (2.5, 3.0 and 3.5, the latter corresponding to the natural pH of apples) for 60 and 90 min and subjected to a constant temperature of 90 °C. The degree of esterification (DE) of...
Tipo: Journal article
Palavras-chave: Apple; Pectin; Esterification; Sensory analysis.
Ano: 2011
URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-16202011000300012

Extraction of Soluble Polysaccharides from Grape Skins
Provedor de dados: 118
Autores: Gil Cortiella,Mariona; Peña-Neira,Álvaro.
Obtaining polysaccharides from grape cell walls is an interesting topic for the wine industry given its implications with regards to wine treatments and potential sensory attributes. In the present work, several conditions (i.e., a chelating agent, pH, titratable acidity, extraction time, number of successive extractions, solid to liquid ratio and alcoholic fermentation) were tested to assess their effects on the yield of soluble polysaccharides obtained from grape skins. Among the four tested solvents (i.e., water, tartaric acid, ammonium oxalate, and ethylenediaminetetraacetic acid), aqueous ammonium oxalate was the most effective for polysaccharide extraction but also produced the highest amount of protein impurities. Increasing the number of successive...
Tipo: Journal article
Palavras-chave: Carménère; Extraction; Grape skin polysaccharides; Pectin; Polysaccharides; Wine.
Ano: 2017
URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-16202017000100009

Improvement of the viability of probiotics (Lactobacillus acidophilus) by multilayer encapsulation
Provedor de dados: 65
Autores: Menezes,Maria Fernanda da Silveira Cáceres de; Silva,Thaiane Marques da; Etchepare,Mariana de Araújo; Fonseca,Bruna de Souza; Sonza,Vandré Pinto; Codevilla,Cristiane Franco; Barin,Juliano Smanioto; Silva,Cristiane de Bona da; Menezes,Cristiano Ragagnin de.
ABSTRACT:  This study produced pectin microcapsules containing Lactobacillus acidophilus by external ionic gelation, followed by the adsorption of whey protein and pectin to form multilayers. The viability of free and microencapsulated lactobacilli was evaluated after in vitro exposure to gastrointestinal conditions. They were also assessed by heat treatment, and stability was examined at -18 °C, 5 °C and 25 °C for 120 days. Exposure to different pHs, simulating passage through the gastrointestinal tract, showed that treatment of the microcapsules with only pectin (LA/P0) and with one and two layers of whey protein (treatments LA/P1 and LA/P3, respectively), were able to protect Lactobacillus acidophilus , with microcapsules increasing the release of...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Pectin; Whey protein concentrate; External ionic gelation.
Ano: 2019
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782019000900751

Effects of diets with increasing levels of citrus pulp on the blood parameters linked to energy metabolism in horses
Provedor de dados: 64
Autores: Menezes,Madalena Lima; Brandi,Roberta Ariboni; Bueno,Ives Cláudio da Silva; Balieiro,Júlio Cesar de Carvalho; Moreira,Camilla Garcia; Nascimento,Olivia Carmen de Araújo.
Currently, the use of alternative energy ingredients for horses has increased because these foods contain "superfibers", making safer diet for these animals. To study the influence of diets containing increasing levels of citrus pulp on albumin, triglycerides, cholesterol, glucose, insulin and short chain fatty acid (SCFA) concentrations in the blood, five animals were used, with an average age of 3.5 years and a live weight of 460.66±76.86 kg, they were fed twice a day, at 7:00 am and 4:00 pm. The diets were formulated to meet the requirements of the animals at maintenance. 60% of the energy was obtained from forage, and 40% from concentrate, containing the following inclusion levels of citrus pulp (0, 7, 14, 21 and 28%). The area under the curve (AUC)...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Soluble fiber; Nutrition; Pectin; Plasma.
Ano: 2014
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542014000600008