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| Justi,Priscilla Narciso; Sanjinez-Argandoña,Eliana Janet; Macedo,Maria Lígia Rodrigues. |
| Abstract Pequi pulp oil, Caryocar brasiliense, is rich in carotenoids, antioxidant compound easily oxidized by the presence of heat, light and oxygen. In order to improve its stability, pequi oil was microencapsulated by complex coacervation using gelatin and Arabic gum as encapsulating agents. Twenty formulations were prepared using a 23 central composite rotational design. The influence of temperature, stirring velocity and core material in the oil coacervation were evaluated, aiming to preserve carotenoids present in the oil. The best yield values and carotenoids content were obtained at the midpoint of the design (7.5g core, 15.000rpm and 50°C). Particles showed asymmetric distribution, with diameter ranging from 15 to 145 µm and the efficiency of the... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Caryocar brasiliense; Carotenoids; Retention. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452018000200904 |
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| Nozaki,Vanessa Taís; Munhoz,Cláudia Leite; Guimarães,Rita de Cássia Avellaneda; Hiane,Priscila Aiko; Andreu,Maxwell Parrela; Viana,Luiz Henrique; Macedo,Maria Lígia Rodrigues. |
| Os óleos de frutos estão sendo estudados por seu potencial na indústria de alimentos e também para aumento do consumo de ácidos graxos monos e poli-insaturados. Este estudo objetivou determinar as constantes físico-químicas, composição centesimal, identificar e quantificar os principais ácidos graxos presentes na fração lipídica da polpa e da amêndoa dos frutos de guarirova, espécie Syagrus oleracea (Mart.) Becc. Foi realizada a caracterização físico-química dos óleos, composição de ácidos graxos e índices de qualidade nutricional. O óleo da amêndoa possui maior concentração de ácidos graxos saturados (89,2%), sendo representado principalmente pelo ácido láurico (48,34%). A polpa apresentou ácidos graxos monoinsaturados (24,84%) e poli-insaturados... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Ácidos graxos; Lipídios; Guarirova. |
| Ano: 2012 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782012000800030 |
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| Prates,Mariana Ferreira Oliveira; Campos,Raquel Pires; Silva,Michelly Morais Barbosa da; Macedo,Maria Lígia Rodrigues; Hiane,Priscila Aiko; Ramos Filho,Manoel Mendes. |
| The effect of jelly processing on the chemical properties, nutrients, antinutritional factors, bioactive compounds, and antioxidant activity of unripe and ripe canjiqueira fruits was evaluated. The fruits were collected from Pantanal regions at two different ripening stages and were used to produce jellies. The processing affected the chemical characteristics and the content of all nutrients, except for the lipids. Moisture and protein content reduced, whereas the energy value increased. The phytic acid found in fresh fruits was eliminated after processing, and the trypsin inhibitors were reduced, especially in ripe fruits. Lectin activity was not verified in unripe and ripe fruits and jellies. The levels of bioactive compounds were reduced after jelly... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Byrsonima cydoniifolia A. Juss.; Jelly; Antioxidant activity. |
| Ano: 2015 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782015000300399 |
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