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	Provedor de dados Ciênc. Tecnol. Aliment. (1) BJPS (1) Autor Lima,Fernando Freitas de (2) Agostini,Juliana da Silva (1) Fakhouri,Farayde Matta (1) Gomes,Ana Paula Esteves (1) Kassuya,Cândida Aparecida Leite (1) Leite,Michelle Mesquita (1) Lescano,Caroline Honaiser (1) Moraes,Izabel Cristina Freitas (1) Oliveira,Elaine Florinda Rodrigues de (1) Sanjinez-Argandoña,Eliana Janet (1) Scalon,Silvana de Paula Quintão (1) Silva,Kesia Esther da (1) Mais... Palavra-chave Antioxidant activity (1) Bioactive compounds (1) Bioactive maintenance (1) Carotenoids (1) Citrus (1) Conservation (1) Minimal processing (1) Phenolic compounds (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2019 (1) 2013 (1) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Characterization and optimization of oil microcapsules from Attalea phalerata Mart. for the preservation of bioactive compounds BJPS Lima,Fernando Freitas de; Lescano,Caroline Honaiser; Oliveira,Elaine Florinda Rodrigues de; Fakhouri,Farayde Matta; Moraes,Izabel Cristina Freitas; Kassuya,Cândida Aparecida Leite; Sanjinez-Argandoña,Eliana Janet. This study aimed microencapsulating Attalea phalerata Mart. oil, containing high carotenoid and phenolic compounds content, with Arabic gum and gelatin, using the complex coacervation method. The yield, efficiency, morphology of microcapsules and content of phenolic compounds, carotenoids and antioxidant activity in different processes conditions (concentration of the filling, temperature and agitation speed) were evaluated. The results showed 88% of yield, efficiency up to 70% and a characteristic size of microcapsules. The amount of carotenoids was high in crude oil (394.84 µg of carotenoids/g oil) and the microencapsulation tests showed amounts of 19.19 to 166.40 µg of carotenoids/g oil. The phenolic compounds in the crude oil were 20.73 mg GAE/g sample... Tipo: Info:eu-repo/semantics/article Palavras-chave: Carotenoids; Phenolic compounds; Antioxidant activity; Bioactive compounds; Bioactive maintenance. Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1984-82502019000100580 Physicochemical and microbiological characteristics of minimally processed 'Champagne' oranges (Citrus reticulata × Citrus sinensis) in different packgings Ciênc. Tecnol. Aliment. Agostini,Juliana da Silva; Scalon,Silvana de Paula Quintão; Silva,Kesia Esther da; Lima,Fernando Freitas de; Gomes,Ana Paula Esteves; Leite,Michelle Mesquita. The objective of this study was to investigate the influence of the level of minimal processing and modified atmosphere on the quality of 'Champagne' orange stored under refrigeration. The fruits were subjected to the following processing: a) whole fruit without flavedo; b) whole fruit without flavedo and albedo; and c) segmented into wedges and packed as follows: uncoated packaging (control); polyethylene film; PVC film; gelatin-based edible films (3%); and polyesthyrene translucent plastic container with a lid. The minimally processed oranges were stored at 5 ± 1°C for 8 days and were subjected to physicochemical and microbiological analyses every two days. Greater weight loss occurred in fruits without flavedo and segmented, uncoated, and coated with... Tipo: Info:eu-repo/semantics/article Palavras-chave: Citrus; Minimal processing; Conservation. Ano: 2013 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000100013 Registros recuperados: 2 Primeira ... 1 ... Última

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