Dynamic flavor perception of encapsulated flavors in a soft chewable matrix

Kim, Esther H.-J.; Paredes, Dulce; Motoi, Lidia; Eckert, Markus; Wadamori, Yukiko; Tartaglia, Jennifer; Green, Carter; Hedderley, Duncan I.; Morgenstern, Marco P.

doi:10.1016/j.foodres.2019.04.038

Cited by 17 publications

(10 citation statements)

References 26 publications

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“…Contudo, os autores não observaram diferença estatística entre o uso dos materiais de parede, obtendo uma boa resposta no encapsulamento de bioativos com valores superiores a 70% na retenção dos ácidos rosmarínico, carnósico e carnosol e de 60% para o ácido caféico. Kim et al (2019) realizaram um teste sensorial de um doce mastigável incorporado de partículas de hortelã-pimenta obtidas pelas técnicas de spray drying, extrusão e leito fluidizado. Percebendo que os provadores tinham uma maior percepção de sabor do material encapsulado por spray drying, mas levando em conta consumidores que possuem um hábito de processamento oral prolongado, os materiais obtidos por leito fluidizado e extrusão seriam mais indicados, uma vez que permitem uma liberação mais prolongada do flavor.…”

Section: Leito Fluidizadounclassified

Tecnologia de encapsulamento na área de alimentos: Uma revisão

Barroso

Alexandre

Silva

et al. 2021

RSD

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A tecnologia de encapsulamento vem avançando nos últimos anos e adentrando nos diversos segmentos industriais ao proteger substâncias (agentes ativos) de efeitos deletérios que ocasionam a perda de sua função. Baseia-se na proteção de um agente ativo através do condicionamento deste em um invólucro produzido por polímeros. No setor de alimentos podem ser encontradas substâncias encapsuladas incorporadas à matriz alimentícia ou como parte da dinâmica dos processos industriais. O objetivo deste trabalho consistiu em um levantamento bibliográfico, abordando os aspectos de formação, caracterização e aplicação de materiais encapsulados na área de alimentos. Foram elucidados a conceituação do surgimento tecnológico do encapsulamento, os principais métodos para a formação dos particulados: físicos, químicos, físico-químicos e aqueles emergentes na área de estudo. Os agentes ativos mais explorados no setor alimentício também foram apresentados, abordando suas aplicações e propostas inovadoras, levando em consideração o que isso gera de perspectivas futuras para a técnica de encapsulamento, que entre outras finalidades, proporciona melhor aplicação às substâncias que apresentam dificuldades na comercialização em virtude da alta suscetibilidade à fatores extrínsecos que ocasionam a sua deterioração. Dessa forma, se faz necessário incentivar que os estudos de aplicação sejam mais explorados e que isto reflita em soluções que permitam o escalonamento a nível industrial.

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Section: Leito Fluidizadounclassified

Tecnologia de encapsulamento na área de alimentos: Uma revisão

Barroso

Alexandre

Silva

et al. 2021

RSD

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“…Peppermint or mint (Mentha piperita L.), a perennial aromatic herb belonging to the Lamiaceae (Labiatae) family, is a natural hybrid between spearmint (Mentha spicata L.) and water mint (Mentha aquatic L.) [47]. Peppermint oil is of great economic value due to its uses in medicine [48], cosmetics [49], and food industry [50]. Indeed, for these reasons, peppermint is extensively cultivated both in temperate and tropical countries.…”

Section: Power and Energymentioning

confidence: 99%

Analysis and Design of a Wireless Sensor Network Based on the Residual Energy of the Nodes and the Harvested Energy from Mint Plants

et al. 2021

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Nowadays, the use of sensor nodes for the IoT is widespread; nodes that compose these networks must possess self-organizing capabilities and communication protocols that require less energy consumption during communication procedures. In this work, we propose the design and analysis of an energy harvesting system using bioelectricity harvested from mint plants that aids in powering a particular design of a wireless sensor operating in a continuous monitoring mode. The system is based on randomly turning nodes ON (active nodes) and OFF (inactive nodes) to avoid their energy depletion. While a node is in an inactive state, it is allowed to harvest energy from the surroundings. However, while the node is harvesting energy from its surroundings, it is unable to report data. As such, a clear compromise is established between the amount of information reported and the lifetime of the network. To finely tune the system’s parameters and offer an adequate operation, we derive a mathematical model based on a discrete Markov chain that describes the main dynamics of the system. We observe that with the use of mint plants, the harvested energy is of the order of a few Joules; nonetheless, such small energy values can sustain a wireless transmission if correctly adapted to drive a wireless sensor. If we consider the lowest mean harvested energy obtained from mint plants, such energy can be used to transmit up to 259,564 bits or can also be used to receive up to 301,036 bits. On the other hand, if we consider the greatest mean harvested energy, this energy can be used to transmit up to 2,394,737 bits or can also be used to receive up to 2,777,349 bits.

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“…Therefore, it is highly desirable to develop effective methods for increasing the stability of dextranase for application in oral care products [ 6 ]. Encapsulation is commonly used to protect active compounds against adverse environmental and processing conditions or to provide controlled release in processed foods [ 17 ]. After encapsulation, the active compounds are significantly improved, indicating the potential application in active packaging [ 18 ].…”

Section: Introductionmentioning

confidence: 99%

Optimization of Fungal Dextranase Production and Its Antibiofilm Activity, Encapsulation and Stability in Toothpaste

et al. 2020

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Dextranase catalyzes the degradation of the substrate dextran, which is a component of plaque biofilm. This enzyme is involved in antiplaque accumulation, which can prevent dental caries. The activity of crude dextranase from Penicillium roquefortii TISTR 3511 was assessed, and the maximum value (7.61 unit/g) was obtained at 37 °C and pH 6. The Plackett–Burman design was used to obtain significant factors for enhancing fungal dextranase production, and three influencing factors were found: Dextran, yeast extract concentration and inoculum age. Subsequently, the significant factors were optimized with the Box–Behnken design, and the most suitable condition for dextranase activity at 30.24 unit/g was achieved with 80 g/L dextran, 30 g/L yeast extract and five day- old inoculum. The use of 0.85% alginate beads for encapsulation exhibited maximum dextranase activity at 25.18 unit/g beads, and this activity was stable in toothpaste for three months of testing. This study explored the potential production of fungal dextranase under optimal conditions and its encapsulation using alginate for the possibility of applying encapsulated dextranase as an additive in toothpaste products for preventing dental caries.

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Dynamic flavor perception of encapsulated flavors in a soft chewable matrix

Cited by 17 publications

References 26 publications

Tecnologia de encapsulamento na área de alimentos: Uma revisão

Tecnologia de encapsulamento na área de alimentos: Uma revisão

Analysis and Design of a Wireless Sensor Network Based on the Residual Energy of the Nodes and the Harvested Energy from Mint Plants

Optimization of Fungal Dextranase Production and Its Antibiofilm Activity, Encapsulation and Stability in Toothpaste

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