Whey protein isolate and prebiotic biopolymers to stabilize pink-pepper oleoresin microcapsules

Autor: Jayne de Abreu Figueiredo, Pedro Henrique Campelo, Eloá Lourenço do Carmo, Regiane Victória de Barros Fernandes, Amanda Maria Teixeira Lago, Diego Alvarenga Botrel, Soraia Vilela Borges

Publikováno v: Pesquisa Agropecuária Brasileira, Vol 57 (2022)

Abstract The objective of this work was to evaluate the use of whey protein isolate (WPI) associated with the prebiotic biopolymers inulin (IN) and oligofructose (OL) as a wall material on the physicochemical, morphological and thermal stability of p

Externí odkaz: https://doaj.org/article/5043cfee84634d46ba0543b85fca34a8

Microencapsulação por spray drying, novos biopolímeros e aplicações na tecnologia de alimentos

Autor: Eloá Lourenço do Carmo, Regiane Victória de Barros Fernandes, Soraia Vilela Borges

Publikováno v: The Journal of Engineering and Exact Sciences, Vol 1, Iss 2, Pp 30-44 (2015)

Spray drying consiste na formação de uma membrana semipermeável ao redor de gotículas, obtidas através da aspersão de uma solução no interior da câmara de secagem, onde as mesmas entram em contato com o ar quente para a subsequente desidrata

Externí odkaz: https://doaj.org/article/f6e8081ae4f54a3bb13d6debfb02f01e

Effects of thermal process in bioactive compounds of mixed Brazilian cerrado fruit jam

Autor: Juliana Pinto de Lima, Eloá Lourenço do Carmo, Glêndara Aparecida de Souza Martins, Soraia Vilela Borges, Telma Melo Brandão, Elisângela Elena Nunes Carvalho, Heloísa Helena de Siqueira Elias

Publikováno v: Food Science and Technology, Vol 41, Iss suppl 2, Pp 439-446 (2020)
Food Science and Technology v.41 suppl.2 2021
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Issue: ahead, Published: 19 OCT 2020

The purpose of this study was to determine the effect of thermal vacuum processing and thermal processing without vacuum on the content of bioactive compounds and the antioxidant activity of low-calorie mixed Brazilian cerrado fruit jam. The mixed ja

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f2fb26bfbeea571c057092102b3f1102
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000600439&tlng=en

Microencapsulation of bioactive compounds from espresso spent coffee by spray drying

Autor: Rosemary Gualberto Fonseca Alvarenga Pereira, Soraia Vilela Borges, Diego Alvarenga Botrel, Lívio Antônio Silva Pereira, Taline Amorim Santos, Fernanda Rezende Abrahão, Eloá Lourenço do Carmo, Lenizy Cristina Reis Rocha

Publikováno v: LWT. 103:116-124

This present work aimed to evaluate the encapsulation of bioactive compounds extracted from espresso spent coffee, applying the spray drying technique. The use of whey protein isolated (WPI) as wall material, and the combination with maltodextrin (MD

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::82b2495c9a6cfdcaee653652d3c84b89
https://doi.org/10.1016/j.lwt.2018.12.061

Optimization Conditions for Ultrasound-Assisted Emulsification of Anthocyanins from Grape Peel Extract

Autor: Jayne de Abreu Figueiredo, Laís Bruno Norcino, Eloá Lourenço do Carmo, Amanda Maria Teixeira Lago, Natália Leite Oliveira, Pedro Henrique Campelo, Diego Alvarenga Botrel, Soraia Vilela Borges

Publikováno v: SSRN Electronic Journal.

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::d2348d2481c8188d1e532f5daaf8e553
https://doi.org/10.2139/ssrn.3936340