Nanoencapsulation of R-phycoerytrin extracted from Solieria filiformis improves protein stability and enables its biological application as a fluorescent dye

Autor: Jéssica Roberta Pereira Martins, Antonia Livânia Linhares de Aguiar, Karina Alexandre Barros Nogueira, Acrisio José Uchôa Bastos Filho, Thais da Silva Moreira, Márjory Lima Holanda Araújo, Claudia Pessoa, Josimar O. Eloy, Ivanildo José da Silva Junior, Raquel Petrilli

Publikováno v: Journal of Microencapsulation. 40:37-52

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::d7ae75947330c39559d1eca72f3736a8
https://doi.org/10.1080/02652048.2023.2168081

Potencial bioactivo de nanopartículas de subproducto de acerola (Malpighia sp. L): Bioaccesibilidad en néctar

Autor: Ana Cristina Silva de Lima, Alessandra Pinheiro de Góes Carneiro, Larissa Moraes Ribeiro da Silva, Antonia Livânia Linhares de Aguiar, Paulo H.M. de Sousa, Raimundo Wilane de Figueiredo

Publikováno v: Research, Society and Development; Vol. 9 No. 9; e159996691
Research, Society and Development; Vol. 9 Núm. 9; e159996691
Research, Society and Development; v. 9 n. 9; e159996691
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Research, Society and Development, Vol 9, Iss 9 (2020)

The industrial processing of acerola generates a large amount of waste that is usually discarded, causing economic and environmental losses. Studies show that fruit residues are a rich source of bioactive compounds, which calls attention to new studi

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4c5e9f9f42eaddabbd693498120cfa0c
https://rsdjournal.org/index.php/rsd/article/view/6691

Acerola by-product as a renewable source of bioactive compounds: arabic gum and maltodextrin nanocapsules

Autor: Raimundo Wilane de Figueiredo, Ana Rosa Richter, Larissa Morais Ribeiro da Silva, Paulo H.M. de Sousa, Alessandra Pinheiro de Góes Carneiro, Rudson Brendo Cordeiro da Silva, Antonia Livânia Linhares de Aguiar

Publikováno v: Food Science and Technology
Food Science and Technology, Volume: 40 Supplement 2, Pages: 466-474, Published: 29 MAY 2020
Food Science and Technology, Issue: ahead, Published: 18 MAY 2020
Food Science and Technology v.40 suppl.2 2020
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA

Acerola industrial by-products present high levels of antioxidant compounds. Encapsulation technology has shown to be of great importance in the food industry. In this context, better nanoparticles are indicated in aiming to enrich food products with

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::80233d634d13d537aa6c5519759c784f
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020005011202&lng=en&tlng=en