Improving stability of antioxidant compounds from Plinia cauliflora (jabuticaba) fruit peel extract by encapsulation in chitosan microparticles
| Autor: | Guilherme M. Gelfuso, Paula M. Oliveira, Tatyane de Souza Cardoso Quintão, Bruna Reis Pimenta Cabral, Eliana Fortes Gris, Margô Gomes de Oliveira Karnikowski, Juliano A. Chaker |
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| Rok vydání: | 2018 |
| Předmět: |
0106 biological sciences
food.ingredient ABTS Antioxidant Chemistry DPPH medicine.medical_treatment Plinia cauliflora 04 agricultural and veterinary sciences 040401 food science 01 natural sciences Chitosan chemistry.chemical_compound 0404 agricultural biotechnology food Polyphenol 010608 biotechnology medicine Food science Food Science |
| Zdroj: | Journal of Food Engineering. 238:195-201 |
| ISSN: | 0260-8774 |
| DOI: | 10.1016/j.jfoodeng.2018.06.004 |
| Popis: | The present work aimed to microencapsulate the phenolic extract of jabuticaba peel and to evaluate the stabilization of antioxidant compounds provided by the resulting microparticles. The microparticles were obtained by the spray-drying method using the chitosan polymer, varying amounts of polymer and extract along with different drying conditions. The best system presented highly efficient encapsulation of total polyphenols (∼79%), significant antioxidant activity (387.08 ± 4.02 and 830.36 ± 27.39 mM TEAC for DPPH and ABTS respectively, p |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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