Encapsulation of carotenoid extracts from pequi (Caryocar brasiliense Camb) by emulsification (O/W) and foam-mat drying

Pinto, Marcos Roberto Moacir Ribeiro; Paula, Daniele de Almeida; Alves, Aline Inácio; Rodrigues, Marcela Zonta; Vieira, Érica Nascif Rufino; Fontes, Edimar Aparecida Filomeno; Ramos, Afonso Mota

doi:10.1016/j.powtec.2018.08.076

Cited by 42 publications

(38 citation statements)

References 22 publications

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“…The higher C* is related to greater color intensity, improving the overall appearance of the product (Gonçalves, Resende, Carvalho, de Resende, & Vilas Boas, 2018). Pinto et al (2018) also observed a reduction in the luminosity value of pequi samples with an increase in the drying temperature, since the chromaticity was not significantly affected.…”

Section: Physicochemical Characterizationmentioning

confidence: 71%

“…Pinto et al. (2018) also observed a reduction in the luminosity value of pequi samples with an increase in the drying temperature, since the chromaticity was not significantly affected.…”

Section: Resultsmentioning

confidence: 91%

“…The linear model was satisfactory to represent the behavior of L * and the quadratic model was the one that best represented the behavior of h *, with an R 2 value greater than 0.8. This tendency to darken the samples suggests the formation of dark pigments by the Maillard reaction, which is favored at higher temperatures (Pinto et al., 2018). On the contrary, parameter C * increased linearly with increasing temperature ( p < .05), indicating a purer color.…”

Section: Resultsmentioning

confidence: 99%

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Drying kinetics and physicochemical properties of whey dried by foam mat drying

Paula

Vimercati

Araújo

et al. 2020

J. Food Process. Preserv.

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Whey is the name given to the opaque, greenish-yellow fluid generated by cheese production, by separating the curd after protein coagulation (Dimitrellou, Kandylis, Kourkoutas, & Kanellaki, 2017). Whey represents about 90% of the volume of milk, retaining approximately 55% of nutrients, such as lactose, lipids, minerals, proteins, and vitamins (Kosikowski, 1979). Cheese consumption and production have increased worldwide. The estimate is that the consumption of this food grows about 2% per year and that 120 million tons of whey are produced (Kaminarides, 2015). Currently, about 50% of the whey produced is intended for the production of products with higher added value. However, this by-product remains an environmental problem due to improper disposal (Dimitrellou et al., 2017). The whey has a high load of organic matter, such as lactose and casein, in addition to a considerable content of lipids, suspended solids, phosphorus, and potassium (Prazeres, Carvalho, & Rivas, 2012). Therefore, recent studies suggest new uses for whey for the production of probiotic cheeses, such as (Dimitrellou et al., 2017), galacto-oligosaccharides

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Section: Physicochemical Characterizationmentioning

confidence: 71%

“…Pinto et al. (2018) also observed a reduction in the luminosity value of pequi samples with an increase in the drying temperature, since the chromaticity was not significantly affected.…”

Section: Resultsmentioning

confidence: 91%

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Drying kinetics and physicochemical properties of whey dried by foam mat drying

Paula

Vimercati

Araújo

et al. 2020

J. Food Process. Preserv.

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“…Pequi (Caryocar brasiliense) is a fruit native to the Brazilian Cerrado, physically characterized as a green to greenish-brown leathery epicarp fruit, an inedible external mesocarp of white color, with internally from one to four pyrenes composed of an edible mesocarp (pulp) orange-yellow and a seed or almond coated with a spiny woody endocarp (M. R. M. R. Pinto et al, 2018;Sousa, Fernandes, Alves, Freitas, & Naves, 2011;Torres, Santana, Shinagawa, & Mancini, 2018). It is a fruit widely used in food and income generation by communities in its original biome, in addition to having ecological relevance regarding its environmental preservation (Bailão, Devilla, Conceição, & Borges, 2015; L. C. L. Pinto et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

Evaluation of the use of pequi pulp flour in breaded meat

Braga-Souto

Santos

Barbosa

et al. 2020

Semina: Ciênc. Agrár.

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Processed meat foods may be associated with poor eating habits, but the aggregation of vegetable ingredients, such as pequi (Caryocar brasiliense), makes the formulations of these products healthier and more nutritious. Thus this study aimed to characterize the chemical composition of breaded chicken prepared with pequi pulp flour in breading, as well as to evaluate the technological and sensorial properties of the breaded chicken. The pequis pulp from the region of Montes Claros - MG was dehydrated to obtain flour used in predust, with substitutions of 0%, 25%, 50% and 100% of the breadcrumbs flour. Meat products were chemically evaluated for moisture, lipids, proteins, carbohydrates, and ashes, technologically with measures of specific volume, yield, color difference, chromaticity, and tone of the breaded chicken, and sensorially by the evaluation of the intention of consumption and acceptance. As a result, pequi flour added lipid and protein content, improved yield, allowed higher specific volumes, and more intense color tones to the breaded. In addition, these presented good sensorial results and without significant differences among the studied formulations. It was concluded that the use of pequi flour in the production of breaded chicken can provide nutritional and technological enrichment to these products, without adversely affecting their sensorial characteristics.

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“…Bioactive compounds present in pequi oil are considered to have low stability and can be degraded and cause color changes and loss of biological activity (PINTO et al, 2018). A way to protect pequi oil bioactive compounds to increase kinetic stability and functional activity would be to apply the microencapsulation method.…”

Section: Introductionmentioning

confidence: 99%

Cross-linked coacervates of cashew gum and gelatin in the encapsulation of pequi oil

et al. 2019

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Pequi oil is rich in bioactive compounds which can be encapsulated to increase protection against extrinsic environmental factors. A delayed degradation of pequi oil may occur by using microencapsulation technology, in addition to masking unpleasant flavors and aromas. Complex coacervation is a technique based on the electrostatic interaction between two oppositely charged biopolymers which form a matrix complexed around an agent of interest. However, cross-linking the particles is often necessary in order to make them more rigid. The objective of this research was to produce and characterize pequi oil microparticles in a cashew gum (CG) and gelatin (GE) matrix cross-linked with tannic acid. Cross-linked pequi oil microparticles were produced by varying the concentrations of biopolymers (0.5% to 1.5%) and tannic acid (0.3% to 8.1%) using a rotational central compound design. Ratio of cashew gum, gelatin and oil was 2:1:1 (m/m/m);respectively, at pH 4.5. The cross-linking process was performed with tannic acid for 30 minutes at 40 °C. The optimized formulation by means of the rotational central compound design for microparticle formation was 0.65% biopolymers (CG and GE) and 6.9% tannic acid. Increasing the tannic acid percentage in the cross-linking of the pequi oil particles had a higher yield and encapsulation efficiency. Cross-linking provided an increase in the degradation temperature of material; and consequently, improved the thermal stability of the particles. The cross-linking process was advantageous in producing the microparticles.

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Encapsulation of carotenoid extracts from pequi (Caryocar brasiliense Camb) by emulsification (O/W) and foam-mat drying

Cited by 42 publications

References 22 publications

Drying kinetics and physicochemical properties of whey dried by foam mat drying

Drying kinetics and physicochemical properties of whey dried by foam mat drying

Evaluation of the use of pequi pulp flour in breaded meat

Cross-linked coacervates of cashew gum and gelatin in the encapsulation of pequi oil

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